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re: What's your crawfish boiling recipe?
Posted on 1/27/16 at 12:41 pm to unclebuck504
Posted on 1/27/16 at 12:41 pm to unclebuck504
quote:
Who in here has boiled crawfish PROFESSIONALLY?
I don't think this the place to look for answers. Pretty much every restaurant or caterer cuts corners to maximize profit. Restaurant or catered crawfish are almost never as good as home boiled.
1
Posted on 1/27/16 at 12:42 pm to unclebuck504
Why don't you just say what you want to say
Posted on 1/27/16 at 12:44 pm to unclebuck504
quote:
That makes two of us, Boat.
Anyone else?
I'm not really sure what you're getting at here. Maybe 1 or 2 people here have probably boiled crawfish for profit.
Posted on 1/27/16 at 12:49 pm to MightyYat
I knew a guy that catered with the sprinkle method. He is out of business.
Posted on 1/27/16 at 12:49 pm to Thib-a-doe Tiger
11 pages on how to boil crawfish 
You would think this is Wolverinedroppings.com
You would think this is Wolverinedroppings.com
Posted on 1/27/16 at 12:58 pm to Motorboat
quote:
I knew a guy that catered with the sprinkle method. He is out of business.
And I know 30 guys that cater and have thriving businesses while using sprinkle method
Posted on 1/27/16 at 12:58 pm to Honky Lips
Restaurants and caterers cut corners.
Seafood markets rarely do, if ever. It's their main product and the bread and butter. It's their rep on the line. I started boiling at Castnet Seafood over 20 years ago. I worked at Tony's when i first moved to Baton Rouge. My little brothers have boiled at Deanie's, Kenner Seafood, Castnet, and several other places. We've seen plenty of techiques, boiled for restaurants, markets, bars, caterers and done private parties.
The point i'm making is that a lot of these people professing to be "experts" are only experts in their backyard who have been qualified as an expert by someone drinking their beer and waiting to eat their crawfish ... after they help shake the ice chest.
I'm not saying that someone who hasn't boiled professionally doesn't know shite.
What i'm saying is that the HACKS who are trying to argue that the "sprinkle in the ice chest" method is a superior method, when in actuality the way they claim it works is based in CONTRADICTION TO THE LAWS OF PHYSICS, are arguing with people who have boiled tens of thousands of pounds, because people keep asking for more.
You know why people using this method don't have a bigger pot? Nobody wants any more than that.
So let me clarify my question ... "WHO in here that claims the "sprinkle in the ice chest" method is a superior method has actually boiled like that professionally?
Seafood markets rarely do, if ever. It's their main product and the bread and butter. It's their rep on the line. I started boiling at Castnet Seafood over 20 years ago. I worked at Tony's when i first moved to Baton Rouge. My little brothers have boiled at Deanie's, Kenner Seafood, Castnet, and several other places. We've seen plenty of techiques, boiled for restaurants, markets, bars, caterers and done private parties.
The point i'm making is that a lot of these people professing to be "experts" are only experts in their backyard who have been qualified as an expert by someone drinking their beer and waiting to eat their crawfish ... after they help shake the ice chest.
I'm not saying that someone who hasn't boiled professionally doesn't know shite.
What i'm saying is that the HACKS who are trying to argue that the "sprinkle in the ice chest" method is a superior method, when in actuality the way they claim it works is based in CONTRADICTION TO THE LAWS OF PHYSICS, are arguing with people who have boiled tens of thousands of pounds, because people keep asking for more.
You know why people using this method don't have a bigger pot? Nobody wants any more than that.
So let me clarify my question ... "WHO in here that claims the "sprinkle in the ice chest" method is a superior method has actually boiled like that professionally?
Posted on 1/27/16 at 12:59 pm to Deactived
quote:
I would hope the person would have planned better for their boil. Who has a boil for 35 people and only uses one small pot? A dummy
True, but you get my point. I'm just answering the question as to why time matters for some. Me, I want everyone at the boil to have some of each batch. When I first started doing it, I was the only person in the group who had a burner and a pot, and I was poor and couldn't afford another pot. So this is how I made it work with the sprinkle method.
Now I have 2 or 3 pots and soak.
Posted on 1/27/16 at 1:04 pm to Midtiger farm
quote:
And I know 30 guys that cater and have thriving businesses while using sprinkle method
I call bullshite.
There might be that many, but you don't know them. Hell, it would be hard to name that many in Baton Rouge or New Orleans, much less knowing that many of them personally.
And WHERE? What town? Shreveport? Monroe? Alexandria? Natchitoches?
Posted on 1/27/16 at 1:10 pm to unclebuck504
quote:
And WHERE? What town? Shreveport? Monroe? Alexandria? Natchitoches?
west of the basin!!!!!! anything else and they dont know what they doin!!!!
Posted on 1/27/16 at 1:10 pm to unclebuck504
quote:
So let me clarify my question ... "WHO in here that claims the "sprinkle in the ice chest" method is a superior method has actually boiled like that professionally?
I'm not saying the sprinkle method is superior. All I said is that it does produce good crawfish and that boiling places in Acadiana serve better crawfish than those east of the basin mostly because of the quality and size of the crawfish. I also think a lot restaurants east of the basin use the sprinkle method.
I'm not a caterer but I am heavily involved in the crawfish business and have been all my life. I know plenty people with catering businesses that do the sprinkle method.
They do boils in BR and get plenty of return customers.
As far has having a bigger pot most of my family and friends have the 2 sacker with flip basket and we eat crawfish every weekend from now to May.
Posted on 1/27/16 at 1:17 pm to Midtiger farm
quote:
and that boiling places in Acadiana serve better crawfish than those east of the basin mostly because of the quality and size of the crawfish.
So youre saying that they keep all the good crawfish in that area and send all the smaller and lower quality crawfish east of the basin?
Ill just answer that and say its not true.
quote:
. I also think a lot restaurants east of the basin use the sprinkle method.
key word in there.
and can we just get rid of this east of the basin nonsense. you are making it sound like the secret to cooking crawfish is kept only in acadiana and that no one has yet to figure it out.
quote:
I'm not a caterer but I am heavily involved in the crawfish business and have been all my life. I know plenty people with catering businesses that do the sprinkle method.
so you own some crawfish ponds?
Posted on 1/27/16 at 1:17 pm to unclebuck504
quote:
I call bull shite.
There might be that many, but you don't know them. Hell, it would be hard to name that many in Baton Rouge or New Orleans, much less knowing that many of them personally.
And WHERE? What town? Shreveport? Monroe? Alexandria? Natchitoches?
I farm 1200 acres of crawfish in Acadia Parish. I pretty much know the owner of every boiling place in Crowley, Jennings, Welsh, Eunice, some in Lafayette, and points in between. Most of the owners of these places farm there own crawfish and have catering businesses on the side as do a few wholesalers.
Posted on 1/27/16 at 1:19 pm to Deactived
quote:
and can we just get rid of this east of the basin nonsense. you are making it sound like the secret to cooking crawfish is kept only in acadiana and that no one has yet to figure it out.
As I said, the method is not better or worse just different in a different area of the state.
Posted on 1/27/16 at 1:22 pm to Deactived
quote:
est of the basin!!!!!! anything else and they dont know what they doin!!!!
What is funny about that is I knew a dude from welsh that grew up on a farm and carter for bars while in college. Never used the sprinkle. Some damn good crawfish when doing it for smaller boils, the quality wasn't quite as good for the massive parties.
Posted on 1/27/16 at 1:24 pm to Deactived
quote:
So youre saying that they keep all the good crawfish in that area and send all the smaller and lower quality crawfish east of the basin?
Ill just answer that and say its not true.
Not as much to BR but more to New Orleans especially to wholesalers that supply restaurants where most tourist eat who don't know any better.
Posted on 1/27/16 at 1:28 pm to Midtiger farm
can we just stop with the restaurant talk? This is about how you would boil crawfish
I am all for hearing what restaurants do it right but that is a different discussion/thread.
I am all for hearing what restaurants do it right but that is a different discussion/thread.
Posted on 1/27/16 at 1:28 pm to Midtiger farm
quote:
I call bull shite.
quote:
I farm 1200 acres of crawfish in Acadia Parish. I pretty much know the owner of every boiling place in Crowley, Jennings, Welsh, Eunice, some in Lafayette, and points in between.
*mic drop
Posted on 1/27/16 at 1:33 pm to Honky Lips
well this thread has turned into a shite show
Posted on 1/27/16 at 1:33 pm to Midtiger farm
quote:
boiling places in Acadiana serve better crawfish than those east of the basin mostly because of the quality and size of the crawfish.
You can easily frick up crawfish no matter where they come from. What you're really arguing here is Lafayette>Baton Rouge>Nola when it comes to crawfish and that's the dumbest shite I've ever heard. There are bars in New Orleans that will boil circles around a lot of seafood markets that "specialize" in it. You can get good crawfish all over the state. That doesn't change the fact that sprinkling the outside is ridiculous and adds nothing.
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