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Started By
Message
re: Crawfish not SPICY enough need help!!
Posted on 4/19/21 at 6:59 am to bultm35432
Posted on 4/19/21 at 6:59 am to bultm35432
quote:
100qt pot/ filled 7" or 38 quarts of water 30lbs crawfish!!
*4.5lbs Louisiana FF
*16oz bottle Liquid Crab boil
*1 Boil in Bag seed sack
*1.5 cups Cayenne
*6 Habaneros (150K Scoville units)
*15 bay leaves
*6 onions, 2 bunch celery, 6 heads garlic
*12 lemons, 4 oranges
*Sausage, mushrooms, pot, corn as we
quote:
45 minute soak and my daughter and I still feel they are not spicy (hot) enough.
What's your resting blood pressure baw? Gotta know what kind of person we are dealing with so we don't kill you.
2
Posted on 4/19/21 at 7:04 am to tenfoe
NO WATER JUST BOIL IN LIQUID CRAB BOIL!!!!
Posted on 4/19/21 at 7:53 am to bultm35432
1 serving spoonful of Chinese Red Pepper.
Posted on 4/19/21 at 8:09 am to tenfoe
I'm trying to wrap my head around the 7" of water...
Posted on 4/19/21 at 8:10 am to VanRIch
quote:
I'm trying to wrap my head around the 7" of water...
The entire post seems to be written by someone who rode a short bus. Can't imagine it's legit.
Posted on 4/19/21 at 8:25 am to VanRIch
We boil a sack in an old beer keg with only about 6" of water in it. Works great 
Posted on 4/19/21 at 8:53 am to Success
quote:
People make this shite to complicated. Put crawfish in strainer. Fill with water till barely covered. 1 tub of crawfish boil powder per sack. 1 tub salt. Add Cheyenne till your a-hole bleeds. Soak till they all sink.
How's your blood pressure?
Posted on 4/19/21 at 8:58 am to UpToPar
I'm not sure why anybody thinks harder than the directions on the bag 
1 bag of swamp fire, 1 sack of crawfish. Add a half a bag for each subsequent sack. Boil a couple minutes, soak 20ish. Will be great every time.
1 bag of swamp fire, 1 sack of crawfish. Add a half a bag for each subsequent sack. Boil a couple minutes, soak 20ish. Will be great every time.
Posted on 4/19/21 at 9:12 am to DownshiftAndFloorIt
Yea, I add a tub of zatarains and a few ounces of liquid and call it good.
Posted on 4/19/21 at 9:55 am to Tiger Prawn
quote:
Thats enough liquid to have your lips and a-hole both on fire. I don’t know how your’s isn’t coming out spicy with the ingredients you’re using. I use a bag of Louisiana Fish Fry crab boil and only about a cup of cayenne plus the veggies and fixins and it comes out with a pretty good spice to it after around 30 min or so ot soaking
Thought the same but everyone had a different tolerance of spicy foods.
I have a low-medium tolerance while my gf likes things hot as frick.
Posted on 4/19/21 at 9:57 am to bultm35432
quote:
Simple request I need a spicier crawfish boil current recipe. 100qt pot/ filled 7" or 38 quarts of water 30lbs crawfish!! *4.5lbs Louisiana FF *16oz bottle Liquid Crab boil *1 Boil in Bag seed sack *1.5 cups Cayenne *6 Habaneros (150K Scoville units) *15 bay leaves *6 onions, 2 bunch celery, 6 heads garlic *12 lemons, 4 oranges *Sausage, mushrooms, pot, corn as well. This last boil was a drop to 150F - 45 minute soak and my daughter and I still feel they are not spicy (hot) enough. We are heat aficionados (taste is 1st), but we want our lips to burn after eating 10 or so. A note we find most crawfish not spicy/hot enough, so we started boiling our own a few weeks ago, but I feel like maybe crawfish can only absorb so much spice? Any tips?
Simple just double your seasoning or triple it until your arse hole catches on fire
Posted on 4/19/21 at 10:19 am to bultm35432
Make them hot enough so your guests don’t eat too many.
Posted on 4/19/21 at 10:20 am to DownshiftAndFloorIt
Obviously the size of the pot matters, but I have an 80qt and I put around 15inches of water in it. I have a mark on my basket to know how full to fill it. But I wouldn't think that a 20qt difference would be an 8 inch difference in water level. I mean as long as your crawfish can be fully submerged I guess it doesn't matter.
Posted on 4/19/21 at 11:03 am to Douglas Quaid
quote:
They should be completely covered with water when soaking
I can steam crawfish and get the same flavor profile as boiling and soaking, with a much fluffier texture. 
Posted on 4/19/21 at 11:30 am 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)
quote:
38 quarts of water
quote:Not sure what everyone else said, but the answer is you dont have taste buds
45 minute soak
For 38 quarts of water that should be PLENTY of spice for a 45 minute soak
Posted on 4/19/21 at 11:31 am to CarRamrod
quote:
I can steam crawfish and get the same flavor profile as boiling and soaking, with a much fluffier texture.
I know a guy that discovered the key to perfect crawfish - "use as little water as possible." He boils in about 6" of water. They're more steamed than boiled, with barely any room to soak.
They're fricking terrible.
The whole idea is stupid. He thinks the water dilutes the seasoning. All he needs to do is add more water and more seasoning.
Posted on 4/19/21 at 11:39 am to bultm35432
quote:
Crawfish not SPICY enough
quote:
*16oz bottle Liquid Crab boil
Troll...
You could light the Devil's arse on fire with a bottle of Liquid Crab boil
Posted on 4/19/21 at 11:54 am to bultm35432
I think for the effect you are desiring (burning lips); I'd suggest dumping the soaked crawfish in another vessel (pot/ice chest)and sprinkle them with either more dry boil seasoning or Cajun Two-step (cayenne). Or get a spray bottle with liquid and spay them. That's basically how them Baw's out West (SWLA) do them. I'd start incrementally; maybe do 10# at a time see where you get.
Posted on 4/19/21 at 12:02 pm to Pintail
quote:
You could light the Devil's arse on fire with a bottle of Liquid Crab boil
Its made with pure comcentrated capsicum.
Posted on 4/19/21 at 12:21 pm to bultm35432
Sounds like you need to take a swig of crab boil between each crawfish!
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