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Started By
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1
Posted on 3/31/13 at 7:17 pm to DINGBAT
Rockys in Bunkie.
My favorite restaurant crawfish, anywhere.
My favorite restaurant crawfish, anywhere.
Posted on 3/31/13 at 7:36 pm to tigerfoot
Saweeet 
Posted on 3/31/13 at 7:54 pm to DINGBAT
Too much sausage will ruin your bugs. Almost every boil ive been to where the crawfish we not very good is because they had too much sausage and it was like pulling crawfish out of an oil slick.
Eta: cooking crawfish is simple. The harder you try to make it "the best" the greater the chance you ruin a batch.
Eta: cooking crawfish is simple. The harder you try to make it "the best" the greater the chance you ruin a batch.
This post was edited on 3/31/13 at 7:56 pm
Posted on 4/1/13 at 7:51 am to Purple Spoon
Appreciate all yalls feedback. I have a tree removal company and we went to work about an hour after I posted this and worked pretty late last night from the storm that blew through here yesterday.
I did basically what mylsuhat posted when we got in last night and they turned out great.
And to whoever asked the price, my mother-in-law had picked them up yesterday morning for me, so I didnt even ask. Im sure they were high and thats why I refused to let them ruin and still cooked them at 10 last night. They always drop after Easter so I will be doing it again soon.
I did basically what mylsuhat posted when we got in last night and they turned out great.
And to whoever asked the price, my mother-in-law had picked them up yesterday morning for me, so I didnt even ask. Im sure they were high and thats why I refused to let them ruin and still cooked them at 10 last night. They always drop after Easter so I will be doing it again soon.
This post was edited on 4/1/13 at 9:16 am
Posted on 4/1/13 at 8:30 am to tigerfoot
We had our boil Saturday. Oldest BIL says, "I got the seasoning". He brought no liquid. Asked me where my onions and garlic were. The crawfish were meh. May be time for me to take over my own boil. Have to get two new burners too.
Posted on 4/1/13 at 8:42 am to AlxTgr
quote:
Have to get two new burners too
Thats what I need. Used my buddies and man a good burner makes a huge difference. Talk about suck a propane bottle down quickly though.
Posted on 4/1/13 at 9:13 am to Langston
I usually add a small bottle of Zats garlic and onion flavored liquid. Also grind up a couple of seasoning bags in a blender and add that in powder form.
Add plenty of lemon and oranges after the flame is off and let em soak.
Sweet potatoes instead of the red ones are awesome...
Add plenty of lemon and oranges after the flame is off and let em soak.
Sweet potatoes instead of the red ones are awesome...
Posted on 4/1/13 at 9:17 am to Langston
quote:I just hate the noise of the really hot ones. Small back yard with people trying to talk and I want to hear my music. Going to try to go up without going jet.
Used my buddies and man a good burner makes a huge difference. Talk about suck a propane bottle down quickly though.
Posted on 4/1/13 at 9:18 am to AlxTgr
quote:
May be time for me to take over my own boil. Have to get two new burners too.
whats wrong with your burners?
Yeah, it may be time. KK's dad had ours Friday, and they were smallish, but really full and fat and good.
Posted on 4/1/13 at 9:20 am to tigerfoot
quote:Takes too long to come back to boil, so the whole cooking time deal gets out of whack. For all I know, they may be cooked before we even put them on the clock.
whats wrong with your burners?
Posted on 4/1/13 at 9:54 am to AlxTgr
Yea that thing was loud. Im already hooked on the process and I think Im about to invest in a good one. Any recommedations of should I just run by jim south propane?
Posted on 4/1/13 at 9:59 am to Langston
I have not seen the ones I want in person around here yet. The ones I am after look like they have multiple pieces of cut copper pipe. Like:
If you see some around, let me know.
If you see some around, let me know.
Posted on 4/1/13 at 10:01 am to AlxTgr
Ok will do. Yea I remember seeing those now. I may have to get a longer hose and start getting my 30 gal tank filled 
Posted on 4/1/13 at 10:03 am to Langston
I steel my 5th wheel tanks from time to time.
Posted on 4/1/13 at 10:04 am to AlxTgr
That was my plan last night. Have 2 7's on my camper. But I was able to shake the tank and finish it out strong.
Posted on 4/1/13 at 10:15 am to Langston
Anyone put a stick of butter in there with their crawfish when you're letting them soak? Someone told me a long time ago that it makes it easier to peel (no idea, but I do it anyway).
My dad did some Saturday, and couldn't even get the water to boil with the type of burner we had handy. I thought for sure they wouldn't turn out, but I'll be damned if that wasn't the best batch I ever had. Dads are masters.
My dad did some Saturday, and couldn't even get the water to boil with the type of burner we had handy. I thought for sure they wouldn't turn out, but I'll be damned if that wasn't the best batch I ever had. Dads are masters.
Posted on 4/1/13 at 10:18 am to Baers Foot
Mine looked done by the time they would boil so I only let them go a couple minutes and they were perfect. And Ive heard the same thing and added one but I doubt it. Not over cooking them is what makes them easy to come out I believe. I just did the butter for flavor cause everythings better with butter
Posted on 4/1/13 at 10:19 am to Langston
quote:
everythings better with butter
Posted on 4/1/13 at 11:10 am to AlxTgr
I don't even boil the crawfish. As soon as it gets back to a rolling boil I shut it off. You are dumping them into boiling water and that water is pretty hot even before it gets back to a rolling boil. That being said, to each his own.
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