re: What's your crawfish boiling recipe?

nobody likes my crawfish

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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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Maybe some of it "melts" but the boils I've been to where the method was used were terrible. All it did was make my fingers burn for 2 hours and I got tired of eating them after a few minutes. It was just not my thing I guess.

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i soak because I like juicy heads on crawfish, They are juicier after soaking

But spice wise you can get a spicy crawfish either way.

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Right, but one way you get spicy juice and the other you get fire fingertips.

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There is a difference in how crawfish react to seasoning and cooking based on time of year, so I dont know of any one exact way to cook is best

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It all depends on the hardness of the shells. They are much better earlier in the season. The later it gets the harder the shells get and the harder it is to get them seasoned properly.

i have a double jet burner with a larger tank

I can't get past the noise.

its not that bad IMO

I had mine about 15 feet from where I had the chairs setup around the fire... People were able to speak to one another fine.

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But spice wise you can get a spicy crawfish either way.

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I don't find this to be true with the sprinkling on the outside which is allegedly supposed to melt into the crawfish meat and fat. I've had them this way plenty of times, but I find the fat to be way underspiced as well as the tail meat. I prefer seasoned water and soaking. I don't want that dry seasoning all over the crawfish. I wear disposable surgical gloves. Easy clean up, no burning eyes and no yuck under my fingernails. If my lips burn when eating crawfish, they have too much pepper. I like them spicy, but not hot beyond enjoyment.

those are the ticket, it just sucks that they are so expensive.

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Anybody know Randy Montalbano's recipe?

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LA Powder/Zat's Liquid

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LA Powder/Zat's Liquid

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One day the board will come around to the simplicity that is Randy's recipe. One day.

And Randy is far from nasty. I spoke to him today. If he was eating oysters left out, it was probably cold that night. Big fricking deal.

In other countries oysters are sold in open markets not on ice.