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Posted on 4/7/16 at 1:03 pm to JasonL79
quote:
1st batch= full recipe
2nd batch= 1/2 1st batch recipe
3rd batch= 1/4 1st batch recipe
think ill go this route, as someone else mentioned, by the third batch everyone should be pretty liquored up so doubt anyone will care
what about citrus, i usually have a good amount of oranges and lemons, put half for the second batch and a quarter for the third also?
Posted on 4/7/16 at 2:34 pm to Theboot32
quote:i laugh at people that put oranges in there.... thats just a waste of money. should have donated them to the kids soccer team.
i usually have a good amount of oranges
Posted on 4/7/16 at 2:57 pm to CarRamrod
quote:
i laugh at people that put oranges in there
you wouldnt be laughing if you tasted my crawfish
Posted on 4/7/16 at 3:03 pm to Theboot32
first sack gets
One 4.5lb bag of louisiana powder
then 3.5 additional measured cups of louisiana powder(about 2lbs or half a bag)
1/2 measured cup of cayenne
8 oz liquid zats at soak
Second sack gets
3.5 measured cups of louisiana powder(about 2lbs or half a bag)
1/2 measured cup of cayenne
8 oz liquid zats at soak
Third sack gets new water and repeat 1st sack measurment
One 4.5lb bag of louisiana powder
then 3.5 additional measured cups of louisiana powder(about 2lbs or half a bag)
1/2 measured cup of cayenne
8 oz liquid zats at soak
Second sack gets
3.5 measured cups of louisiana powder(about 2lbs or half a bag)
1/2 measured cup of cayenne
8 oz liquid zats at soak
Third sack gets new water and repeat 1st sack measurment
Posted on 4/7/16 at 3:22 pm to Theboot32
considering i make the best in the world. 
Posted on 4/7/16 at 3:23 pm to CarRamrod
i know someone who does oranges, you taste the sweetness but i just not sure its a taste that belongs.
Posted on 4/7/16 at 3:25 pm to Theboot32
i'm a man, i have a pot that will hold more than 3 sacks at a time
Posted on 4/7/16 at 3:26 pm to Chad504boy
yea like people that use liquid boil.... I can taste the defoaming agent and artificial flavorings in that shite. gross.
Posted on 4/7/16 at 3:28 pm to Theboot32
Half of the original amount for subsequent sacks typically works well.
Posted on 4/7/16 at 3:32 pm to Nodust
quote:almost every restaurant does it this way.
Anyone ever try with two pots. One with just clean water to cook them. Second pot is seasoned and doesn't even need to boil. Cook them in clean water then transfer to seasoning pot. Dump the clean water for second batch. The seasoned pot just add seasoning and water as needed it shouldn't get dirty or diluted if you keep the correct ratio. I've heard of people doing it but never watched.
This post was edited on 4/7/16 at 3:33 pm
Posted on 4/7/16 at 3:59 pm to snapper26
Maybe every slow restaurant, that process is too slow for a fast paced restaurant and requires double the equipment and double the space at virtually no benefit.
Posted on 4/7/16 at 4:12 pm to Propagandalf
Why would it be slower?
Your boil water never cools, it can be kept at a roll almost the whole time.
Your boil water never cools, it can be kept at a roll almost the whole time.
Posted on 4/7/16 at 4:34 pm to Theboot32
If you wash your crawfish until the water cleaning them runs clear, you can do up to five batches.
I clean my crawish first by flooding them in an ice chest, dumping into mesh and spraying, back into an ice chest, and let water run into the chest over flowing until you're ready for them.
They should be as clean as you can get them without a bubble system.
I clean my crawish first by flooding them in an ice chest, dumping into mesh and spraying, back into an ice chest, and let water run into the chest over flowing until you're ready for them.
They should be as clean as you can get them without a bubble system.
Posted on 4/7/16 at 4:48 pm to TheDrunkenTigah
There's no advantage to this since your crawfish have to soak for 30ish min. You wouldn't be able to drop another pot in the clean water pot until the seasoned pot was done. Not to mention you are now doing 2 water changes instead of one. And again a lot of stress on it would required twice the amount of space, twice the amount of equipment and more gas. For your backyard 3 sacker or a restaurant only running 15-20 sacks a night this sounds fine if thats the road you want to take. In a fast paced high volume restaurant, that's just too much going on and wasting time.
Posted on 4/7/16 at 5:00 pm to Theboot32
IF you use zatarains, absolutely do not add more powder seasoning mix to your second batch. It will be salty as hell......I personally prefer cajunland. Normally get it at Winn Dixie (it's not everywhere). If you have the time and help, I would dump and start over, but I'm sure you will be fine if you reuse your water.
Posted on 4/7/16 at 5:05 pm to Theboot32
I'm sure you'll have a backseat driver there counting out the exact weight of everything
Posted on 4/7/16 at 5:22 pm to Hammertime
My go to method of boiling crawfish is broken down below. Top secret and passed down through generations of coonasses
1) Invite people over for crawfish boil
2) Begin preparations for boiling as guests are arriving
3) Wait for someone to suggest that you do something different than what you're doing because that's how they do it
4) Ask them to show you how to do it
5) Let their dumb arse boil the crawfish and brag about how they're doing it the right way
6) Spend time eating, drinking, and socializing rather than spending it boiling crawfish.
1) Invite people over for crawfish boil
2) Begin preparations for boiling as guests are arriving
3) Wait for someone to suggest that you do something different than what you're doing because that's how they do it
4) Ask them to show you how to do it
5) Let their dumb arse boil the crawfish and brag about how they're doing it the right way
6) Spend time eating, drinking, and socializing rather than spending it boiling crawfish.
Posted on 4/7/16 at 6:22 pm to DownshiftAndFloorIt
I'm good at watching and eating. So good that I haven't ever done an entire boil by myself
Posted on 4/7/16 at 7:00 pm to northern
quote:
How do you "shock" the crawfish for the soak? Ice directly in the pot, frozen corn, water jugs?
Frozen gallon jugs usually 2 does the trick for 2 sacks in a 120qt pot.
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