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Posted on 4/15/22 at 5:59 pm to SUB
The best methods are usually the most simple ones- don’t overthink it.
You’re just trying to get shellfish above their cooking point for “x” amount of minutes.
No need to add ice, kill the boil, two separate pots, etc.
You’re just trying to get shellfish above their cooking point for “x” amount of minutes.
No need to add ice, kill the boil, two separate pots, etc.
Posted on 4/16/22 at 3:14 pm to SlickRick55
When I do two batches, I have a hard time getting the same results on the second batch, not as seasoned. Any advice?
Posted on 4/16/22 at 4:07 pm to LSUFootballLover
quote:
When I do two batches, I have a hard time getting the same results on the second batch, not as seasoned. Any advice?
Add half the seasoning you did for the first boil, always works great for me, taste during the soak, nothing wrong with adding more at that point
Posted on 4/16/22 at 4:09 pm to mpar98
Why do people try and make boiling crawfish harder than it is. It’s so simple. 
Posted on 4/16/22 at 5:46 pm to Tigerpaw123
I agree. Add half the seasoning you did for first batch and keep everything the same.
Posted on 4/17/22 at 11:08 pm to DownHome
quote:
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.
I just use the pot and basket to wash them. There’s no purging. No one is purging anything.
Fill the basket in the pot stirring and lightly stirring. Helps to pick up the basket and drop it back in a bunch of times. Empty and refill, repeat. Usually 2-3 times is good.
quote:
Let soak
Not too long or they will die.
quote:
Some say add salt so they puck or shite, but it really does nothing
Yeah “purging” with salt has been completely debunked.
Posted on 4/17/22 at 11:09 pm to DownHome
quote:
Not to brag, but I do make the best mud bugs along the gulf coast at least that's what they tell me.
No. No they didn’t. Not one single person.
Posted on 4/18/22 at 7:12 am to mpar98
I start with a peanut colored roux
Posted on 4/18/22 at 7:15 am to DownHome
quote:
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.
That’s washing them, not purging them
Posted on 4/18/22 at 7:52 am to Havoc
quote:
Not too long or they will die.
They are going to die when you throw them in boiling water anyway, does it really matter if they die at that point?
Posted on 4/18/22 at 9:45 am to Epic Cajun
quote:
They are going to die when you throw them in boiling water anyway, does it really matter if they die at that point?
Maybe they won’t be cooked for a while? I figure the less dead bugs the better if it’s avoidable.
Posted on 4/18/22 at 10:01 am to SUB
This past weekend bawl, crawfish tails didn’t pop right out. Like consistently not.
35# sack. 100 qt pot.
Cut fire at first consistent sign of steam, little bubbles.
Soak 20-30 minutes.
Doneness was fine otherwise.
Double jet burner.
No sausage cooked in pot. Forgot garlic too. No other specific oils added. Could that have been it?
After dumping the bugs in, I cranked the double jet burner wide open to return to boil - is it possible that thing gets too hot too quickly?
Went to another boil the next day and my buddy who boiled them said he adds a stick of butter to the pot and his were definitely popping out.
35# sack. 100 qt pot.
Cut fire at first consistent sign of steam, little bubbles.
Soak 20-30 minutes.
Doneness was fine otherwise.
Double jet burner.
No sausage cooked in pot. Forgot garlic too. No other specific oils added. Could that have been it?
After dumping the bugs in, I cranked the double jet burner wide open to return to boil - is it possible that thing gets too hot too quickly?
Went to another boil the next day and my buddy who boiled them said he adds a stick of butter to the pot and his were definitely popping out.
Posted on 4/18/22 at 10:20 am to Havoc
quote:
Went to another boil the next day and my buddy who boiled them said he adds a stick of butter to the pot and his were definitely popping out.
Tails not "popping out" has more to do with doneness than anything you add to the water. You may have over-cooked yours a tad.
Posted on 4/18/22 at 10:29 am to Havoc
quote:
After dumping the bugs in, I cranked the double jet burner wide open to return to boil - is it possible that thing gets too hot too quickly?
Nah, the butter thing has nothing to do with it. The ease of peeling has to do with 2 things, 1 the crawfish themselves, some have a really hard shell which can affect peeling. The other thing would be overcooking.
How long did it take your water to get back up to temp before you shut off your fire?
Posted on 4/18/22 at 10:43 am to mpar98
I went to a crawfish boil this weekend and the guy dumped the crawfish with the water not to a boil and let them cook for 30 minutes, then they soaked for another 30. They actually tasted decent, but you couldn’t eat them bc they were mush.
Posted on 4/18/22 at 10:49 am to LSUBogeyMan
quote:
to a boil and let them cook for 30 minutes
I've witnessed this before as well and it is rather unsettling to sit there and watch a man just DESTROY a batch of crawfish. It is tough to complain if I didn't pay anything for the crawfish...but damn. Posted on 4/18/22 at 11:19 am to Epic Cajun
quote:
How long did it take your water to get back up to temp before you shut off your fire?
Maybe 5 minutes. That’s why I’d ruled out being “overcooked” per se because I deliberately cut the fire on what I thought was the early end.
They were mostly the harder shell dark type if that makes a difference. Many of the bigger ones had notable blue in the claws.
Posted on 4/18/22 at 11:24 am to SUB
quote:
Tails not "popping out" has more to do with doneness than anything you add to the water. You may have over-cooked yours a tad.
That was a thought but damn I cut the fire pretty early or so I thought, stirred them a lot to release the heat.
That led to me wondering if I shouldn’t crank open up that double jet burner as much, maybe 2/3 or so instead. Like maybe that bottom third of the pot is getting much hotter much faster than the rest.
Posted on 4/18/22 at 12:48 pm to Havoc
Did you soak with the lid on or off? I typically leave it off, not sure if that would affect it that much though.
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