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bultm35432
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| Number of Posts: | 6 |
| Registered on: | 4/18/2021 |
| Online Status: | Not Online |
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re: Crawfish not SPICY enough need help!!
Posted by bultm35432 on 4/18/21 at 9:48 pm to go_tigres
quote:
I usually use a 120 qt but used my BIL’s 100 qt a couple weeks ago. I filled up the pot about 60% with water. 2 gallons liquid boil, 2 big tubs powder, a dozen onions, 2 dozen garlic, a dozen lemon, and 6 oranges. Boiled 40 lbs for 5 minutes then let them soak for 25. They were plenty hot.
Mistype? I assume or are you being funny?
1
re: Crawfish not SPICY enough need help!!
Posted by bultm35432 on 4/18/21 at 9:46 pm to Got Blaze
quote:
How are you and your guests gonna eat 30 lbs of crawfish if you want your lips burning after eating the first 10 crawfish? I’m familiar with the frog bone method and your concentrated soak is very HOT for the normal crawfish eater. If you want hotter, add 32 ozs of liquid boil and 3 cups of cayenne pepper. Personally, I think the crawfish will be inedible by adding more heat.
This is for us not for guests. 30lbs is gone in a day there are 6 of us.
re: Crawfish not SPICY enough need help!!
Posted by bultm35432 on 4/18/21 at 5:31 pm 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.
That could be true. I've read stories where old-school methods came out just as good as new school boils with 15 ingredients. So, your post probably has some truth.
The crawfish came out very good each time, but our go-to food (we cook at home) is Indian and Thai i.e. vindaloos and curries.
What most people call spicy/hot we do not. Even when we buy crawfish it is never spicy enough (Slidell/Metairie/Nola) hence us boiling our own.
re: Crawfish not SPICY enough need help!!
Posted by bultm35432 on 4/18/21 at 4:26 pm to bigbuckdj
quote:
Crawfish not SPICY enough need help!!
Man that’s a lot of stuff in there. Is 7” enough to cover the craws?
Yes just barely. I tried 9", then 8", now 7", I watched a Frog Bones (spelling) vid and he did 6" of water in a 100qt but didn't put in alot of miscellaneous items in.
re: Crawfish not SPICY enough need help!!
Posted by bultm35432 on 4/18/21 at 4:21 pm to hall59tiger
I suppose I read recipes and people are using much less spice. I just read an old school simple recipe:
*4oz liquid crab boil
*1 lb Cayenne (5.35 cups)
*13 oz salt
*1 stick butter
*12 lemons
Thats it (aside from veggies and 40lbs crawfish) says its hot hot, so maybe I need to take the risk of screwing up a batch and just add tons of Cayenne.
*4oz liquid crab boil
*1 lb Cayenne (5.35 cups)
*13 oz salt
*1 stick butter
*12 lemons
Thats it (aside from veggies and 40lbs crawfish) says its hot hot, so maybe I need to take the risk of screwing up a batch and just add tons of Cayenne.
Crawfish not SPICY enough need help!!
Posted by bultm35432 on 4/18/21 at 4:11 pm
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?
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?
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