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MexiCajun
| Favorite team: | Texas Tech  |
| Location: | |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 7 |
| Registered on: | 4/6/2015 |
| Online Status: | Not Online |
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re: Tony Chachere's in Boil
Posted by MexiCajun on 5/7/15 at 9:53 am to kennypowers816
quote:
Are you soaking them in the pot for 2 beers worth of time? Or are they sitting in an icechest with powder on top?
Soaking in the pot. I have never used the powder afterward.
0
quote:
You are way over thinking the process sir...
Like I said, I enjoy drinking 2 beers while the crawfish take on spice. I don't want to screw up that equation.
quote:
What other seasonings are you putting in there with the Tony's?
Liquid and powered Zat's. Cayenne. Lemons I stand open for suggestions.
I'll leave my other seasonings be, I'm just cognizant of the sodium content. I like to drink a couple beers while my crawfish sit, I don't want to pull them quick and alter my beer drinking because they are getting too salty.
I should say granulated rather than solid.
I should say granulated rather than solid.
re: Dallas area recommendations needed (several categories)
Posted by MexiCajun on 5/7/15 at 9:01 am to Will Cover
I wouldn't walk across the street to eat Abuelo's if they were giving away food, but I offer no solutions either. I am part of the problem!
I like the salt replacement idea. Though I know crawfish boils are an art, I try to maintain some consistency. I typically shoot for 550-600 grams of sodium per 30 pound batch. This is equivalent to about two salt rounds. I figured I'd just back out my table salt and replace with an equivalent amount of sodium provided by the Tony's. I'll still throw in my liquid and solid crab boil.
Tony Chachere's in Boil
Posted by MexiCajun on 5/7/15 at 8:39 am
Anyone use it in the boil as opposed to using it afterward? I do it with shrimp but have not ever done it with crawfish. I thought I might through it in there in place of some of the salt. Thoughts?
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