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Message
re: Coach O has spoken crawfish dusters!
Posted on 6/30/20 at 6:59 pm to Fratigerguy
Posted on 6/30/20 at 6:59 pm to Fratigerguy
steam and soak is what i see a lot of the big traveling rigs do at events...
key is water flavor and soak time
key is water flavor and soak time
0
Posted on 6/30/20 at 7:05 pm to Byrdybyrd05
Dusting plus Lea & Perrin’s makes crawfish so much better than the stupid “traditional” way all the retards claim is THE way.
Posted on 6/30/20 at 7:05 pm to WildManGoose
quote:
Crawfish aren't caught in the swamp, baw
Must have never eaten belle river crawfish. These bugs blow anything you find in the coonass areas away.
Posted on 6/30/20 at 7:09 pm to Aristo
quote:
Tony's Seafood Recipe
Some of the best in the business.
Thats pretty much literally how I do mine...I even only exclusively use Louisiana Boil and Seasoning. I got tired of using the Zatarains Pro Boil crap...
Posted on 6/30/20 at 7:11 pm to hendersonshands
quote:
Gives me some extra flavor when sucking heads and eating claws.
The problem is that once you dust and it doesn’t melt, your fingers will develop an acute salt taste after about 15 minutes. You won’t be able to get rid of it. All I start tasting is salt.
Posted on 6/30/20 at 7:12 pm to rowbear1922
I like mushrooms, onion,
Posted on 6/30/20 at 7:13 pm to tgrbaitn08
I’m from VP.
I heavily season water, soak until they start to float and dust. I pour the dust in with the crawfish and shake the ice chest let them steam for a few minutes and cool off to eat. I’m pretty satisfied with my crawfish and certainly haven’t been to a social boil around BR or Nola that had better.
I heavily season water, soak until they start to float and dust. I pour the dust in with the crawfish and shake the ice chest let them steam for a few minutes and cool off to eat. I’m pretty satisfied with my crawfish and certainly haven’t been to a social boil around BR or Nola that had better.
Posted on 6/30/20 at 7:14 pm to DiamondDog
let it sit in the closed ice just a bit to
melt the powder ... also i dust very lightly
flavor in the water
melt the powder ... also i dust very lightly
flavor in the water
Posted on 6/30/20 at 7:17 pm to redstick13
quote:
It's putting season on the outside and it's a sin.
Exactly. If you do this then you don’t know how to cook crawfish.
Posted on 6/30/20 at 7:20 pm to Byrdybyrd05
Dusted is okay, soaked is better.
While both have spice, soaked is juicier for head sucking.
Most dusted ones I’ve had are dry on the inside. Spicy, but not juicy.
I’m a soaker if I’m cooking. My damn neighbor is a duster. We had 13 boils this season and the crowd we usually have is pretty evenly split on the issue.
While both have spice, soaked is juicier for head sucking.
Most dusted ones I’ve had are dry on the inside. Spicy, but not juicy.
I’m a soaker if I’m cooking. My damn neighbor is a duster. We had 13 boils this season and the crowd we usually have is pretty evenly split on the issue.
Posted on 6/30/20 at 7:21 pm to tigerbutt
Y’all are just uppity, uptight cooks. 
There is more that one way to skin a cat.
Dusting is a mighty fine way of cooking and eating crawfish.
There is more that one way to skin a cat.
Dusting is a mighty fine way of cooking and eating crawfish.
This post was edited on 6/30/20 at 7:22 pm
Posted on 6/30/20 at 7:25 pm to Bullfrog
quote:
Dusting is a mighty fine way of cooking and eating crawfish.
I guess if you eat the shell of a crawfish it makes sense.
I like to suck the heads and eat the tails...I've never eaten a seasoned crawfish shell
Posted on 6/30/20 at 7:28 pm to Prosecuted Collins
quote:
I heavily season water, soak until they start to float and dust. I pour the dust in with the crawfish and shake the ice chest let them steam for a few minutes and cool off to eat.
But why do you both? What's your reasoning for both heavily seasoning the water AND dusting? That just sounds extreme.
Posted on 6/30/20 at 7:31 pm to tgrbaitn08
gets on your fingers and adds a little...
mostly salt and then pepper hit...
mostly salt and then pepper hit...
Posted on 6/30/20 at 7:41 pm to rowbear1922
quote:I have yet to go to a restaurant in Baton Rouge or New Orleans with great crawfish.
I've never been to one restaurant in BR or New Orleans that dusts crawfish.
Posted on 6/30/20 at 7:45 pm to tgrbaitn08
quote:
People that dust their crawfish dont have any idea what they're doing
and btw, i was born and raised south of hwy 90...I promise you I know more about the marsh and swamp than you ever will
Ditto.
@ these "dusters"Posted on 6/30/20 at 7:46 pm to CarRamrod
quote:
I have yet to go to a restaurant in Baton Rouge or New Orleans with great crawfish.
Bevi
Clesi
Frankie and Johnny’s
Seithers
You need to get out more
This post was edited on 6/30/20 at 7:49 pm
Posted on 6/30/20 at 7:46 pm to CoachChappy
quote:
I’ll bet money you’ve never made money boiling crawfish. Anyone who is cooking volumes of crawfish are dusting or they will have no consistency. Go ahead and ask me how I know.
Posted on 6/30/20 at 7:49 pm to tgrbaitn08
quote:
I guess if you eat the shell of a crawfish it makes sense. I like to suck the heads and eat the tails...I've never eaten a seasoned crawfish shell
You have no imagination lately. What’s happened? It’s like the covid blues have stifled your will to live.
Posted on 6/30/20 at 7:53 pm to Bullfrog
I just get tired of the passive aggressive sarcastic post. Say what you mean and mean what you say.
Don’t be a LCA and Skillet type of poster. That shite is played out.
Don’t be a LCA and Skillet type of poster. That shite is played out.
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