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1
Posted on 5/5/14 at 4:33 pm to KG6
they always very lightly season the water, and instead of letting the bugs soak in the pot they dump them in the ice chest with seasoning and let them "soak in there for a while" during that time they are still hot enough to soak up the seasoning in the tail meat.
different technique- at my uncles place in pierre part, we boiled some crawfish and shocked them by dumping bags of ice in the pot(water was seasoned) and it cause the crawfish to really suck in the juices so every one was awesome to sucks the heads, there were no dry ones- i like that way alot too.
different technique- at my uncles place in pierre part, we boiled some crawfish and shocked them by dumping bags of ice in the pot(water was seasoned) and it cause the crawfish to really suck in the juices so every one was awesome to sucks the heads, there were no dry ones- i like that way alot too.
Posted on 5/5/14 at 4:39 pm to TexasTiger01
quote:
Since we're talking seasoning, anyone try the Slap Your Mama seasoning yet?
i thought about trying it yesterday, but that 4 lb bag was like 14 bucks at albertsons
i got the zat's for about 4-5 bucks instead
Posted on 5/5/14 at 4:40 pm to Happygilmore
quote:
during that time they are still hot enough to soak up the seasoning in the tail meat
How do they soak it up if they are not submersed in water????
quote:
at my uncles place in pierre part, we boiled some crawfish and shocked them by dumping bags of ice in the pot(water was seasoned) and it cause the crawfish to really suck in the juices so every one was awesome to sucks the heads, there were no dry ones- i like that way alot too
He cooled them water off preventing them from overcooking, therefore they could SOAK longer and absorb the seasoning without becoming overcooked and hard to peel.
Posted on 5/5/14 at 4:41 pm to Happygilmore
I know a whole lot of people who do the ice thing, but I have my suspicions it does nothing. I don't see how it would. All you do is cooling and diluting the water. I just don't get it, but I've never noticed it made worse by it or anythign.
Posted on 5/5/14 at 4:43 pm to TexasTiger01
with the amount of steam created and locked in the ice chest i guess there is enough moisture to allow it to happen.
Posted on 5/5/14 at 4:44 pm to Boats n Hose
When I've done it, I've thrown the bag of ice in there still in the bag
It will usually hold up if you don't prod it too much
If I'm only doing one batch, I'll just add some water to the pot to cool it down, or hose down the outside
Anything to cool it down will help from over cooking, but it's not totally necessary
It will usually hold up if you don't prod it too much
If I'm only doing one batch, I'll just add some water to the pot to cool it down, or hose down the outside
Anything to cool it down will help from over cooking, but it's not totally necessary
Posted on 5/5/14 at 4:44 pm to TexasTiger01
quote:
He cooled them water off preventing them from overcooking, therefore they could SOAK longer and absorb the seasoning without becoming overcooked and hard to peel.
That makes a lot more cents now.
Posted on 5/5/14 at 4:46 pm to Boats n Hose
i would imagine its meant to quickly close up pours in the tails locking what it has inside.
when i wash my face i use really hot water to clean out the pours and then cold water to rinse hoping it closes them up.
when i wash my face i use really hot water to clean out the pours and then cold water to rinse hoping it closes them up.
Posted on 5/5/14 at 4:47 pm to Happygilmore
quote:
when i wash my face i use really hot water to clean out the pours and then cold water to rinse hoping it closes them up.
this might be the most feminine thing i've read on the OB
Posted on 5/5/14 at 4:48 pm to Happygilmore
also if you go the seasoned water route, you guys ever pop a bunch of holes in a can of green beans and take the label off the can and drop the whole thing in there with the rest of the veggies?
Posted on 5/5/14 at 4:50 pm to Croacka
sorry for partying? 
i dont want to look like johnny manziel
Posted on 5/5/14 at 4:51 pm to Happygilmore
quote:
you guys ever pop a bunch of holes in a can of green beans and take the label off the can and drop the whole thing in there with the rest of the veggies?
Heck yeah, the glue on the can that held the label on is a great seasoning. Actually, that is a running joke. Green beans, corn niblets, asparagus, etc. are all good done this way.
The problem is serving it with spoons and bowls. Nobody wants that shite at a crawfish boil.
Posted on 5/5/14 at 4:51 pm to Happygilmore
I've done it with fresh green beans and they're good. Canned should be just as good
Posted on 5/5/14 at 4:54 pm to TexasTiger01
quote:
How do they soak it up if they are not submersed in water????
They are still covered in liquid and will soak that up. They don't have to be completely submerged for the taste to get into the tail.
I have done both ways and they both work well.
Me and 4 buddies once catered a Blake Shelton concert in Meridian MS. We boiled 8k pounds in one day. We seasoned the water but also seasoned in the coolers after we took them out. I have actually had more people tell me that the cooler seasoned crawfish was the best they had ever eaten a lot more often than just seasoned in the pot.
Posted on 5/5/14 at 4:54 pm to Happygilmore
I understood the ice chest seasoning in my roommate's case. He was cooking a lot of crawfish, so reseasoning the water was a pain. Plus he was in the north Baton Rouge area where they probably weren't expecting a top notch product anyway. It was edible, but not nearly as good as letting them soak.
And as others have said, cooling the water down lets them soak without overcooking.
And as others have said, cooling the water down lets them soak without overcooking.
Posted on 5/5/14 at 4:59 pm to Boats n Hose
Ive only used the canned. What do you use to hold the fresh green beans together or do you just drop them in loosely?
Posted on 5/5/14 at 5:08 pm to Teyeger
Drop them in loosely. They'll just kinda be dispersed throughout the crawfish here and there. They get really soft but don't quite fall apart.
Posted on 5/5/14 at 5:14 pm to Boats n Hose
Here's a tip I've been doing for 35 years...
Buy a bunch of packs of knee high stockings
we'll put a head of cauliflower in one mushrooms in another...whole peeled garlic...whatever you don't want to get lost or damaged amongst the bugs...be creative...
Buy a bunch of packs of knee high stockings
we'll put a head of cauliflower in one mushrooms in another...whole peeled garlic...whatever you don't want to get lost or damaged amongst the bugs...be creative...
Posted on 5/5/14 at 5:14 pm to Flamefighter
I wouldn't recommend doing more than three boils before changing the water.
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