re: Whats your tried and true crawfish boil method?

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If you're soaking (for a decent amount of time) you're going to have some carry over cooking even though the water isn't boiling once you shut off the fire. That's the way that I look at it

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they say shellfish is done when it reaches 145 degrees.

I cut the flame as soon as i see bubbles. Then soak for 20-30 minutes depending on how hungry people are.

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they say shellfish is done when it reaches 145 degrees.

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Right, so you drop it in 212 degree water, then it probably takes 10 minutes or so to bring it back up to the temp to see bubbles, shut the fire off, your water is still going to be very hot another 20 minutes later. So it's still "cooking" even though it isn't boiling. I've never seen an undercooked crawfish

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Right, so you drop it in 212 degree water, then it probably takes 10 minutes or so to bring it back up to the temp to see bubbles, shut the fire off, your water is still going to be very hot another 20 minutes later. So it's still "cooking" even though it isn't boiling. I've never seen an undercooked crawfish

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never seen undercooked and seen a lot of overcooked.

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If you're soaking (for a decent amount of time) you're going to have some carry over cooking even though the water isn't boiling once you shut off the fire. That's the way that I look at it

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Fair point. I think we are splitting hairs though. On one hand, with a full basket of crawfish you are keeping them at a near boiling temperature for a long time since it takes longer to heat up the water. On the other hand, you are keeping a half basket (or less) of crawfish at a boiling temperature for a very short amount of time.

I don't think it makes a big difference either way.

Has anyone seen those videos where instead of using water they use orange drink, Hawaiian Punch, or some purple shite as their water to boil crawfish? Then they add a series of spices, bottle lime juice, and other crap before adding the crawfish.

I have no interest in this but, I find it comical that people would enjoy this. You do your crawfish and I will do mine however, if you are one that I am talking about…. Please explain.

This is a 2 minute video we put together for a basic boil recipe. This is pretty much it with minor variations when I want to switch it up.

YouTube

Season a little different but that's basically how we do it. Nice, helpful video

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Everyone has their own tried and true method that they swear by and says it's the best. Most are pretty damn good and some not so much.

I have a 120qt pot with a duel jet burner so I will base this for 1 sack say 36-38lbs.

Take 1gal milk jug fill with water and freeze. This is for stopping the cooking process when you kill the fire. Plus it will not dilute the water if you are cooking more than one sack.

First step, purge the bugs. May just be the most important part of the process. Dirty bugs can ruin a boil. Use large ice chest or large container easy to drain. Dump sack and fill 1in over bugs. Let soak and drain, continue this process until water stays clean. Some say add salt so they puck or shite, but it really does nothing.

Fill pot with around 40% water and put the fire to it.

1 - large bag of dry seasoning of choice 4.5lbs. I prefer Swamp Fire.
5lbs - small red potatoes
6 - large lemons halved
6 - large whole garlic cloves, top sliced off
4 - large onions halved
2 - large mushroom tubs
4lbs - sausage of choice
12 - large jalapeños or habeneros halved length wise
1 - large bag frozen brussel sprouts, frozen don't fall apart like the fresh ones
12 - halved corn ears

Bring water to a boil and add 1/3 of season. Add potatoes and boil until they pass the fork test. Add remaining seasoning and more if you like super spicy. I found the 1 bag with the peppers puts it just right, sniffles and running eyes. Add all other ingredients with potatoes with bugs on top. Put in roiling boil. Bring back to boil for 5min then kill fire. No they will not be over cooked if medium or larger. Immediately add frozen water jug. Let soak 20-30min and taste, if not quite where you want them continue with soak tasting until you are satisfied.

Not to brag, but I do make the best mud bugs along the gulf coast at least that's what they tell me.

Anyway good luck to you. One thing to remember it takes time to get it where you like it. Keep trying and adding your own ideas along the way, eventually you will have your own recipe that you post on here and brag about. Have fun with it, boring mud bugs one of my most favorite things to do.

PS -after boiling your bugs take a couple of whole chickens and put them in the crawfish sack, tie the sack and boil them in the same seasoned water you used for your bugs. Makes a mean chicken salad.

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I have a 120qt pot

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Fill pot with around 40%

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I will base this for 1 sack

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That is way too much water for one sack, before we got o any other "issues" with your method.