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Started By
Message
re: Crawfish not SPICY enough need help!!
Posted on 4/18/21 at 5:49 pm to bultm35432
Posted on 4/18/21 at 5:49 pm to bultm35432
You think 6 habeneros has any affect on 100 qts of liquid? 
Cajun land sells chinese red pepper in large containers. Add two of those to your boil.
If you want heat, and I truly think this is just an alter whining, buy carolina reapers. Grind into a powder. Add a half cup of powder to the mix.
Prepare to shite your pants.
Cajun land sells chinese red pepper in large containers. Add two of those to your boil.
If you want heat, and I truly think this is just an alter whining, buy carolina reapers. Grind into a powder. Add a half cup of powder to the mix.
Prepare to shite your pants.
0
Posted on 4/18/21 at 5:57 pm to bultm35432
Add your liquid once you cut your fire to soak. This has given good results with adding heat/flavor.
Posted on 4/18/21 at 6:01 pm to bultm35432
I fill a 120qt halfway and use 1-1/2 bags of Louisiana and a lot of lemon for 2 sacks and that's borderline too hot for some. Cant imagine how hot yours are.
Posted on 4/18/21 at 6:20 pm to bultm35432
Add Chinese red pepper.
Boil 6 minutes then hose pot down for 10 min.
Then soak for 30ish min.
Boil 6 minutes then hose pot down for 10 min.
Then soak for 30ish min.
Posted on 4/18/21 at 6:47 pm to bultm35432
quote:
but we want our lips to burn after eating 10 or so.
How are you and your guests gonna eat 30 lbs of crawfish if you want your lips burning after eating the first 10 crawfish? I’m familiar with the frog bone method and your concentrated soak is very HOT for the normal crawfish eater. If you want hotter, add 32 ozs of liquid boil and 3 cups of cayenne pepper. Personally, I think the crawfish will be inedible by adding more heat.
Posted on 4/18/21 at 7:31 pm to Success
quote:
People make this shite to complicated
The few times I have been to a crawfish boil and they weren’t worth a shite is when someone tried to church it up or something stupid. A pre-measured box of seasoning, a 16 oz liquid is all you have to have with a proper soak. Throw in the little baggies or some extra cayenne to taste if you like.
The shite is simple.
Posted on 4/18/21 at 7:37 pm to bultm35432
quote:
4.5lbs Louisiana FF
*16oz bottle Liquid Crab boil
*1 Boil in Bag seed sack
*1.5 cups Cayenne
*6 Habaneros (150K Scoville units)
All of that in 7” of water??
That would make a fricking paste hotter than the devils arse. 
Posted on 4/18/21 at 7:43 pm to bultm35432
quote:
100qt pot/ filled 7" or 38 quarts of water 30lbs crawfish!!
I'm just going to go by the water. 38 quarts is 9.5 gallons of water. For that amount of water you need approximately 48 oz of liquid crab boil, one 4.5lb container of Zatarains crab and shrimp boil powder (NOT the PRO one). Bring to a rolling boil, put in crawfish, bring back up to a boil then boil for 5 minutes, turn off burner and let them soak for 20 minutes.
The amount of habaneros that you are putting in is almost meaningless, and has even less than that effect if you don't cut them open. If you want to use peppers to add heat, buy a couple of pounds of them, put them in your blender, and then add the puree to the boil in measureable amounts. For one pot, I would start with about 1/3 of a cup of the pureed habaneros. The difference in heat will be subtle.
Posted on 4/18/21 at 8:05 pm to bultm35432
First off, how is your health? Any chance you're under the weather and it's impacting your taste buds? I'm assuming others have tasted it and also feel it could be spicier? If all is well, add more cayenne. Are you spices old?
Posted on 4/18/21 at 8:23 pm to bultm35432
I usually use a 120 qt but used my BIL’s 100 qt a couple weeks ago. I filled up the pot about 60% with water. 2 gallons liquid boil, 2 big tubs powder, a dozen onions, 2 dozen garlic, a dozen lemon, and 6 oranges. Boiled 40 lbs for 5 minutes then let them soak for 25. They were plenty hot.
Posted on 4/18/21 at 9:06 pm to bultm35432
quote:
Any tips?
My theory is that you are expecting spice on the outside to get directly on your lips. Nest time dust them with seasoning after you soak them and bring them out of the water. You will get more salt and pepper on your lips and will perceive them as being spicier.
This post was edited on 4/18/21 at 9:07 pm
Posted on 4/18/21 at 9:16 pm to bultm35432
People make this more complicated than necessary. Soak longer.
Pro Boil is much better than the other.
Also, no clue why anyone wants to add extra salt. More than enough in any of the mixes.
quote:
Zatarains crab and shrimp boil powder (NOT the PRO one)
Pro Boil is much better than the other.
Also, no clue why anyone wants to add extra salt. More than enough in any of the mixes.
Posted on 4/18/21 at 9:46 pm to Got Blaze
quote:
How are you and your guests gonna eat 30 lbs of crawfish if you want your lips burning after eating the first 10 crawfish? I’m familiar with the frog bone method and your concentrated soak is very HOT for the normal crawfish eater. If you want hotter, add 32 ozs of liquid boil and 3 cups of cayenne pepper. Personally, I think the crawfish will be inedible by adding more heat.
This is for us not for guests. 30lbs is gone in a day there are 6 of us.
Posted on 4/18/21 at 9:48 pm to go_tigres
quote:
I usually use a 120 qt but used my BIL’s 100 qt a couple weeks ago. I filled up the pot about 60% with water. 2 gallons liquid boil, 2 big tubs powder, a dozen onions, 2 dozen garlic, a dozen lemon, and 6 oranges. Boiled 40 lbs for 5 minutes then let them soak for 25. They were plenty hot.
Mistype? I assume or are you being funny?
This post was edited on 4/18/21 at 9:49 pm
Posted on 4/18/21 at 9:56 pm to bultm35432
quote:
I usually use a 120 qt but used my BIL’s 100 qt a couple weeks ago. I filled up the pot about 60% with water. 2 gallons liquid boil, 2 big tubs powder, a dozen onions, 2 dozen garlic, a dozen lemon, and 6 oranges. Boiled 40 lbs for 5 minutes then let them soak for 25. They were plenty hot.
Mistype? I assume or are you being funny?
I caught that too. Got to be a typo or some kind of watered down liquid crab boil.
I usually use a 120 qt but used my BIL’s 100 qt a couple weeks ago. I filled up the pot about 60% with water. 2 gallons liquid boil, 2 big tubs powder, a dozen onions, 2 dozen garlic, a dozen lemon, and 6 oranges. Boiled 40 lbs for 5 minutes then let them soak for 25. They were plenty hot.
Mistype? I assume or are you being funny?
I caught that too. Got to be a typo or some kind of watered down liquid crab boil.
Posted on 4/18/21 at 10:26 pm to speckledawg
quote:
Pro Boil is much better than the other.
It's different. Not better or worse. It just depends on how you are boiling and how much.
Posted on 4/18/21 at 10:32 pm to bultm35432
Did you thoroughly clean them? Dirty crawfish won’t take the spice. I pour them out a lil by lil and spray them down.
That was probably your problem. Some distributors are better than others.
That was probably your problem. Some distributors are better than others.
Posted on 4/18/21 at 10:34 pm to PlanoPrivateer
quote:
Mistype? I assume or are you being funny?
I caught that too. Got to be a typo or some kind of watered down liquid crab boil.
It's about right. The amount of boil that you use should be based on the volume of water you are boiling. 60% of 120 qts is 72 qts, or 18 gallons. I boil with 25 gallons at a time and use the equivalent of a bit more than that, plus a cup of habanero pepper mash.
Posted on 4/19/21 at 12:33 am to bultm35432
Add more water for soaking time. You ain’t boiling 30 lbs of crawfish with 7 inches of water, more like steaming.
Posted on 4/19/21 at 6:16 am to TigernMS12
quote:
Swap to Chinese red pepper and use the same amount. Your a-hole will hate you.
The next day ring of fire.......
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