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re: How does one handle the burden of being the best crawfish boiler of all time?
Posted on 3/19/17 at 12:08 am to SEClint
Posted on 3/19/17 at 12:08 am to SEClint
quote:
So, do you think others in louisiana have had the same access..and have got it right in less time than it has taken you?
I was actually born the day before OP and grew up on an even bigger farm.
So I win
0
Posted on 3/19/17 at 12:09 am to BOSCEAUX
7.5 gallons of water in a stainless 105 quart pot..... if haven't marked your pot for life....then we can't hang..
6 juiced blood oranges
6 juiced lemons
3 garlic
3 shallots
1 sak pack swamp fire
1/4 cup kosher salt
1/2 cup garlic powder
1/2 bottle swamp fire liquid concentrate
6 juiced blood oranges
6 juiced lemons
3 garlic
3 shallots
1 sak pack swamp fire
1/4 cup kosher salt
1/2 cup garlic powder
1/2 bottle swamp fire liquid concentrate
This post was edited on 3/19/17 at 12:13 am
Posted on 3/19/17 at 12:11 am to L S Usetheforce
If you think I'm telling you cook times .... you've got the wrong guy .....
Soak or die pussies!!!!
Soak or die pussies!!!!
Posted on 3/19/17 at 12:14 am to L S Usetheforce
It is no coincidence blood oranges are harvested the same time as crawfish.
This post was edited on 3/19/17 at 12:16 am
Posted on 3/19/17 at 12:17 am to L S Usetheforce
quote:
haven't marked your pot for life....then we can't hang..
What if you're marked by pot for life?
Posted on 3/19/17 at 12:19 am to L S Usetheforce
Same size pot and water and yes pot is marked. No fricking oranges. 4 lemons, 4 onions 5 cloves of garlic. 2 sack packs of swamp fire, 1 small bottle of zatarans liquid crab boil, 16 ounces of Louisiana hot sauce, and two spice bags of peppercorns. I soak my bugs in salt water for roughly 15 minutes, it makes them absorb it since they are freshwater creatures., no extra salt needed. Once bugs in boiling pot boil 6 minutes, kill the heat, dump 8 lb bag of ice on top and let soak for 30 minutes.
Posted on 3/19/17 at 12:22 am to BOSCEAUX
If you've never tried the peppercorns give it a shot gives them a really cool flavor. Makes the corn really good.
Posted on 3/19/17 at 12:32 am to L S Usetheforce
pssssst Those Yell Leaders aren't chicks.
Posted on 3/19/17 at 12:45 am to BOSCEAUX
If you're soaking for 30min you doingnitnwrong baw
Posted on 3/19/17 at 1:49 am to LSU_postman
In what way. To hot for you??
Forgot to mention. I put 4 sticks of butter in the boil for easy peeling.
Forgot to mention. I put 4 sticks of butter in the boil for easy peeling.
This post was edited on 3/19/17 at 1:50 am
Posted on 3/19/17 at 1:52 am to LSU_postman
quote:
If you're soaking for 30min you doingnitnwrong baw
Posted on 3/19/17 at 1:59 am to Breesus
My thoughts exactly.
Posted on 3/19/17 at 6:24 am to BOSCEAUX
Everyone does it different. But y'all should like to Yankees fighting over something y'all have no idea about
Posted on 3/19/17 at 6:33 am to BOSCEAUX
You don't put a time on soaking crawfish amateur. They soak until they sink then they are ready.
Posted on 3/19/17 at 6:42 am to BOSCEAUX
Butter, WTF
IF you boil them right they'll peal easy.
Add unnecessary shite to a crawfish boil, baws
IF you boil them right they'll peal easy.
Add unnecessary shite to a crawfish boil, baws
Posted on 3/19/17 at 6:58 am to BOSCEAUX
quote:
Same size pot and water and yes pot is marked. No fricking oranges. 4 lemons, 4 onions 5 cloves of garlic. 2 sack packs of swamp fire, 1 small bottle of zatarans liquid crab boil, 16 ounces of Louisiana hot sauce, and two spice bags of peppercorns. I soak my bugs in salt water for roughly 15 minutes, it makes them absorb it since they are freshwater creatures., no extra salt needed. Once bugs in boiling pot boil 6 minutes, kill the heat, dump 8 lb bag of ice on top and let soak for 30 minutes.
Remind me to catch the flu when invited to your boil
Posted on 3/19/17 at 6:59 am to tigerbutt
quote:
You don't put a time on soaking crawfish amateur. They soak until they sink then they are ready.
This guy gets it
This post was edited on 3/19/17 at 7:01 am
Posted on 3/19/17 at 7:28 am to BIGDAB
Butter, like most fats, floats on top of water. All your doing by adding butter is making the water oily. If your boil is on point peeling isn't an issue.
im stuck in Texas and have watched more aggies frick up a good sack of crawfish than I can count. Boiled in water then sprinkled with Tony's is their go to method. I shite you negative.
im stuck in Texas and have watched more aggies frick up a good sack of crawfish than I can count. Boiled in water then sprinkled with Tony's is their go to method. I shite you negative.
This post was edited on 3/19/17 at 7:42 am
Posted on 3/19/17 at 7:36 am to SEClint
Like screaming, I am the king of this shite hole. Then telling yourself your a bad mo fo---lol:
Posted on 3/19/17 at 7:38 am to L S Usetheforce
Let me guess, you coat the outsides and "steam" them.
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