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re: What's your crawfish boiling recipe?
Posted on 1/25/16 at 12:24 pm to TheIndulger
Posted on 1/25/16 at 12:24 pm to TheIndulger
quote:
I've put a shite ton of seasoning in the pot and the crawfish still weren't all that hot. Sprinkling some on top brings it to the next level.
FWIW the last time I ordered my crawfish "hot" from a place in breaux bridge they served them with seasoning on top
Well then someone is doing something wrong. It's quite easy to control spicy.
This post was edited on 1/25/16 at 12:26 pm
1
Posted on 1/25/16 at 12:26 pm to X123F45
quote:This, a too salty crawfish is a tough mother fricker.
Try adding a little celery salt, garlic powder, and onion powder to replace some of the plain salt.
Posted on 1/25/16 at 12:29 pm to MightyYat
I like to boil with seasoning as you normally would. then drain dump in a cooler and add a pack of seasoning, shake it up and let it steam in the cooler for 15 - 20 minutes.
Posted on 1/25/16 at 12:47 pm to Fight4LSU
quote:
Kill fire, and add one small bottle zatarains liquid boil, stick of butter, frozen corn, and sausage.
Can someone please explain to me the purpose of adding liquid boil later in the process of cooking? What do you get from doing that as opposed to just adding it with all the other seasoning before you put the bugs in?
Posted on 1/25/16 at 12:53 pm to LG2BAMA
quote:
I like to boil with seasoning as you normally would. then drain dump in a cooler and add a pack of seasoning, shake it up and let it steam in the cooler for 15 - 20 minutes.
It's hilarious that half the posters in this thread are pro-sprinkle. I'm not giving my opinion either way, but that's not usually how these threads go...
Posted on 1/25/16 at 12:56 pm to Thib-a-doe Tiger
second is I don't keep track of how much seasoning I put in the water, I'll add til it taste right
Posted on 1/25/16 at 1:00 pm to yellowfin
Posted on 1/25/16 at 1:01 pm to SUB
quote:
Can someone please explain to me the purpose of adding liquid boil later in the process of cooking? What do you get from doing that as opposed to just adding it with all the other seasoning before you put the bugs in?
The only thing I can really think of is that the crawfish will have direct contact with the concentrate.
Posted on 1/25/16 at 1:03 pm to LSUsmartass
quote:
Anybody know Randy Montalbano's recipe?
Main ingredient in his is the smallest crawfish a person can find.
Posted on 1/25/16 at 1:07 pm to shawnlsu
bullshite, Randy normally has lobsters come March and April
Posted on 1/25/16 at 1:14 pm to SUB
quote:
It's hilarious that half the posters in this thread are pro-sprinkle. I'm not giving my opinion either way, but that's not usually how these threads go...
i'm in the "neutral" category. the reason i dont sprinkle is because my recipe has been refined to my liking and theres no reason for me to mess with it.
that being said, no one can give a solid answer on why sprinkling is not legitimate.
Posted on 1/25/16 at 1:14 pm to yellowfin
quote:
I don't keep track of how much seasoning I put in the water, I'll add til it taste right
Good call.
Posted on 1/25/16 at 1:17 pm to LSUsmartass
quote:
bullshite, Randy normally has lobsters come March and April
Randy used to hunt in a buddy's bunting club.
Dude is straight nasty.
I would eat NOTHING he prepared.
Seriously. Old boy tried to get the whole camp to eat a zack pf oysters he left out overnight...
Posted on 1/25/16 at 1:17 pm to Honky Lips
quote:
that being said, no one can give a solid answer on why sprinkling is not legitimate.
because at some point I want to use the restroom or rub my eyes without having to wear gloves.
Plus I am not one the badasses that likes spicy for the sake of being the spiciest.
Posted on 1/25/16 at 1:21 pm to Honky Lips
quote:
that being said, no one can give a solid answer on why sprinkling is not legitimate.
Well, I've yet to hear what it actually adds? The little bit of whatever spice that gets through the hard shell will be minimal. If you season your water properly that won't be a problem. What am I missing? This falls into the butter in the water category for me.
Posted on 1/25/16 at 1:27 pm to MightyYat
I'm in the neutral corner on the sprinkle, don't sprinkle category. I like crawfish, no matter what.
Posted on 1/25/16 at 1:31 pm to Thib-a-doe Tiger
Is your recipe just for 1 35 lb. sack thibby?
Posted on 1/25/16 at 1:31 pm to sjmabry
Randy is my uncle, meet me somewhere
Posted on 1/25/16 at 1:38 pm to MightyYat
quote:
The only thing I can really think of is that the crawfish will have direct contact with the concentrate.
Still doesn't make sense. It's not like ALL of the crawfish will come into contact with the concentrate before it gets diluted...maybe a few on the top. Doesn't seem like it would make a difference.
Posted on 1/25/16 at 1:43 pm to MightyYat
quote:
The little bit of whatever spice that gets through the hard shell will be minimal. If you season your water properly that won't be a problem. What am I missing?
Not true at all. If done right (ice chest method), the dry seasoning "melts" into liquid and the steam created by the melted seasoning gets absorbed by the meat. I used to do this method (I'm a converted soaker, 5 years), and the meat was very spicy. The drawbacks to this method are that you will still get some residue on the shell that will burn the hell out of your hands and mouth. There is also no juice in the heads, and that's a big deal for me. The sprinkle / ice chest method saves time, but it isn't worth it IMO. I'll never go back.
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