re: Your #1 tip to improve crawfish boil

My best tips have all been mentioned. My worst tip would be to peel them before boiling.

Everyone's jimmies have been rustled.



For clarification, I have not and will not use the method I posted originally. I just know most people disagree with it.

The last two years I've been using Sunny D and 3 tall boys of budweiser, none of that light shite. and soaking the crawfish 30-45 minutes. As long as you don't leave the fire on for 10 minutes once you put the bugs in, you really can't mess them up.

I've never tried making it myself but had some the other day that had a strong presence of black pepper. They were very good

cleaning them is key. It doesnt even take long to do. Hell the two sacks i got from the crawfish guy must have been cleaned already because the water was running clear after i filled up the ice chest once to let it drain out.

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Buy them already purged

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This

I have a Meyer Lemon tree and will squeeze and freeze the juice after harvest. I dump in a gallon bag of lemon cubes when I cut the fire and start letting them soak.

I clean them till clear water

1 large Louisiana seasoning bag, maybe a little extra salt and cayenne depending what group im boiling for.

Drop potatos garlic onion lemon and boil for about 10-15 min.

1 or 2 small bags of Swamp dust seasoning to replenish what veggies take up OR if I did one sack already and im doing another.

Drop crawfish and rest of other stuff like mushrooms corn sausage. Maybe let fire roll while I give a stir and then I cut the flame. I dont boil...im leaning to not even letting the fire roll after dropping...depends how much stuff im putting in the pot. Water is so hot still it cooks them slower and soaks at the same time.

I let them sit 15-20 and test. Depending how its going I may do a bag of ice or spray or I just let it keep soaking till ready.

How do yall do Brussel sprouts? Cut in half? Added to the soak or with potato in the beginning? What about celery I am going to use some for the first time tomorrow.

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crawfish are not hard to cook.

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yet we all have been to so many boils where the crawfish are fricked.

The only unforgivable to me is overcooked and mushy. Never had that from a friends boil. Have had it several times at restaurants.

I figured it would be beginning but I didnt want them to be too mushy.

I also like to add eggs sometimes....I just get the water moving not boiling...maybe a bubble here and there...then crack and roll into the hot water. They skin up before hitting the bottom.

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What if you put it in before the boil? Great idea btw

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wound be neat to pump it through a chillzilla type cold plate.