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Started By
Message
re: Your Crawfish boiling routine / Recent crap article
Posted on 3/31/14 at 11:03 am to DucksnBucks37
Posted on 3/31/14 at 11:03 am to DucksnBucks37
Rinse with water. Salt is a waste of time.
Louisiana crawfish seasoning
Add cayenne pepper
Come to a boil and Boil for 4 minutes
Hose pot and let soak 30-45 minutes
Pour onto table and eat
Beer all in between and during
This is for crawfish. All additional item tossed into pot depends what's on hand. Shrooms, sausage, onions, garlic, hot dogs, turkey breast, corn, potatoes, oranges, all go in with the crawfish
Not much to it. Not rocket science
Louisiana crawfish seasoning
Add cayenne pepper
Come to a boil and Boil for 4 minutes
Hose pot and let soak 30-45 minutes
Pour onto table and eat
Beer all in between and during
This is for crawfish. All additional item tossed into pot depends what's on hand. Shrooms, sausage, onions, garlic, hot dogs, turkey breast, corn, potatoes, oranges, all go in with the crawfish
Not much to it. Not rocket science
0
Posted on 3/31/14 at 11:04 am to TexasTiger01
quote:
How do you cool your water
I purposefully do not eat crawfish when the temp is above 212 outside.
Posted on 3/31/14 at 11:05 am to Gaston
quote:
You don't like hot crawfish? Seems like everyone would be fairly let down when you dump them on the table.
Another good counter point to the ice crowd. Even batches I've seen "iced" hit the table steaming and too hot to touch for a minute or two.
I think it's typical LA voodoo...
Posted on 3/31/14 at 11:06 am to Clyde Tipton
They don't get all that cool.
Posted on 3/31/14 at 11:07 am to Clyde Tipton
We don't cool our water outside of the frozen stuff put in there. We also don't return to boil, first puff of steam or there abouts the fire is cut.
I'm a fan of Cayenne, salt, and liquid boil as the only seasonings. I think it's much better than the premixes. Also allows for better fine tuning.
I may cool the pot for crabs depending on the setup.
I'm a fan of Cayenne, salt, and liquid boil as the only seasonings. I think it's much better than the premixes. Also allows for better fine tuning.
I may cool the pot for crabs depending on the setup.
This post was edited on 3/31/14 at 11:08 am
Posted on 3/31/14 at 11:07 am to Gaston
I like hot crawfish, the goal with the ice/cold water/hosing down the pot trick is to stop cooking so they don't overcook. You want to lower the temp enough that they stop cooking, but not enough to get cold.
I only peel to eat, I don't peel for leftovers.
I only peel to eat, I don't peel for leftovers.
Posted on 3/31/14 at 11:08 am to Clyde Tipton
Like I said, I definitely wouldn't dump a bag of ice in my crawfish. But the guy at that catering thing last year told me something about how crawfish absorb seasoning better between a certain temperature range.
I always cooled my pot before he told me that...I just never really knew why haha.
I always cooled my pot before he told me that...I just never really knew why haha.
Posted on 3/31/14 at 11:08 am to eng08
But WHY?
Dont get me wrong, I think your solution is techy, cool, and quite possibly one of the most interesting things I have seen posted to the outdoor board...BUT
It's a solution to a problem that doesnt exist if you merely bring your pot back to a boil with a 20psi reg going full blast...and then cut the fire. Internal temps of the bodys will be over 165...but under 180...ditto on the tails.
They will not be over cooked if your pot isnt in the Sun and 110 degree heat.
You want to hit 165 in the bodies btw...if not...you will be one sick little coonass.
Dont get me wrong, I think your solution is techy, cool, and quite possibly one of the most interesting things I have seen posted to the outdoor board...BUT
It's a solution to a problem that doesnt exist if you merely bring your pot back to a boil with a 20psi reg going full blast...and then cut the fire. Internal temps of the bodys will be over 165...but under 180...ditto on the tails.
They will not be over cooked if your pot isnt in the Sun and 110 degree heat.
You want to hit 165 in the bodies btw...if not...you will be one sick little coonass.
Posted on 3/31/14 at 11:09 am to SuzukiGoat
That is exactly my method, I don't use the worm since copper pipe is expensive. Several friends use it (they are all doctors).
Posted on 3/31/14 at 11:09 am to Clyde Tipton
quote:
I think it's typical LA voodoo...
me too, but if you do it at a boil I am at, I will eat the crawfish and not say a word.
If you look at the volume of water and the heat, and the surface area for heat exchange, you just cant overcome it with a little water to the outside or some bottles of ice.
Posted on 3/31/14 at 11:10 am to tigerfoot
The whole point is to drop the temp enough to stop the cooking process. They're still gonna be hot, and they should be to soak up seasoning. Same for any seafood, or anything really, overcooking makes it shitty.
This post was edited on 3/31/14 at 11:12 am
Posted on 3/31/14 at 11:10 am to SuzukiGoat
quote:Man, that's going to take a lot of time with that meat thermometer.
You want to hit 165 in the bodies btw...if not...you will be one sick little coonass.
Posted on 3/31/14 at 11:11 am to eng08
quote:
I don't peel for leftovers
I do it every single time I'm at someone else's house. I want to get it all cleaned up so they don't have to. I let them handle 100% of the boil outside of helping cut veggies, when things are winding down I kick in. If people are still around the table I'll start with cleaning their pot and ice chests. After that I peel every crawfish (usually a few people chip in) and clean up that table. Makes their day much better to know that it's all cleaned up and drying on the side of the house. No one's complained so far.
This post was edited on 3/31/14 at 11:12 am
Posted on 3/31/14 at 11:12 am to Gaston
quote:
We don't cool our water outside of the frozen stuff put in there.
I am a fan of this method, but I see it as a way to have properly cooked corn than a way to cool any water.
Posted on 3/31/14 at 11:13 am to TexasTiger01
quote:
How do you cool your water?
It's a proprietary process
quote:
This is what I need work on. My burners have trouble getting the boil back up, and I think I end up leaving them in too long.
You don't want to bring back up to a boil.
quote:
Paprika and tyme, or what? How about some details, John Folse.
crab boil and salt. 12 cups and 3 cups. 16 cups and 4 cups if you want your lips to burn.
Posted on 3/31/14 at 11:13 am to Gaston
quote:
We don't cool our water outside of the frozen stuff put in there. We also don't return to boil, first puff of steam or there abouts the fire is cut.
This is how I do it. Although, after the puff of steam, when you cut the fire an open the lid some light bubbling is going on in the pot. I think people misconstrue the whole bring back to a boil thing.
It's a raging boil when you drop them to account for the massive temperature change, but like crabs and lobsters, the idea is to really steam them with very hot water. That brings you back to the leave the lid on and kill it when you see it steam theory.
Posted on 3/31/14 at 11:13 am to Gaston
quote:
I do it every single time I'm at someone else's house. I want to get it all cleaned up so they don't have to. I let them handle 100% of the boil outside of helping cut veggies, when things are winding down I kick in. If people are still around the table I'll start with cleaning their pot and ice chests. After that I peel every crawfish (usually a few people chip in) and clean up that table. Makes their day much better to know that it's all cleaned up and drying on the side of the house. No one's complained so far.
The only way a man should operate
Posted on 3/31/14 at 11:14 am to AlxTgr
quote:
Man, that's going to take a lot of time with that meat thermometer.
Just spit beer all over my shirt...
Everyone usually cracks 200 because they boil too long anyways.
Posted on 3/31/14 at 11:17 am to DucksnBucks37
quote:
I disagree with both.
I'm assuming you have a Phd in Wildlife and Fisheries Sciences like the guy that did that study?
Posted on 3/31/14 at 11:20 am to yellowfin
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