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Started By
Message
1
Posted on 5/28/19 at 1:44 pm to TH03
Pretty close to what I do. I just don't boil for a few minutes, and I turn off the heat at the time that the water returns to a boil. Soak with the lid off to let it cool, I don't add ice. So, it probably evens out to a point.
Everyone obviously has their own methods, but TH03's is pretty spot on.
The worst thing you can do is overcook the crawfish. Texture of the crawfish is number 1, seasoning comes second, IMO.
Everyone obviously has their own methods, but TH03's is pretty spot on.
The worst thing you can do is overcook the crawfish. Texture of the crawfish is number 1, seasoning comes second, IMO.
Posted on 5/28/19 at 2:10 pm to TH03
I'm downvote #5 for the hell of it.
Your method is perfect and simple that anyone should be able to do a sack of crawfish. It's pretty much my go to
You mean put the potatoes and stuff in when you start the fire? And it starts to boil in 20 minutes?
I put them in to start and just wait for white smoke to determine the boil. I'll usually open the lid once or twice before the white smoke to mix the pot
Your method is perfect and simple that anyone should be able to do a sack of crawfish. It's pretty much my go to
quote:
Boil until the potatoes are soft, 15-20 minutes
You mean put the potatoes and stuff in when you start the fire? And it starts to boil in 20 minutes?
I put them in to start and just wait for white smoke to determine the boil. I'll usually open the lid once or twice before the white smoke to mix the pot
Posted on 5/28/19 at 2:24 pm to Deactived
quote:
You mean put the potatoes and stuff in when you start the fire? And it starts to boil in 20 minutes?
No, I mean once they're boiling, in 15-20 minutes the potatoes should be done. I just pull one out and give it a squeeze to check.
quote:
I put them in to start and just wait for white smoke to determine the boil. I'll usually open the lid once or twice before the white smoke to mix the pot
I do pretty much the exact same.
Posted on 5/28/19 at 2:33 pm to Deactived
quote:
white smoke
steam
Posted on 5/28/19 at 2:33 pm to TH03
I gotcha. I'm assuming you're using big red potatoes?
My method is with the small red potatoes. They go in when I start the fire. When it starts to boil I put in all the crawfish and the rest of the stuff and keep the potatoes in
Its smoke to me smart guy
My method is with the small red potatoes. They go in when I start the fire. When it starts to boil I put in all the crawfish and the rest of the stuff and keep the potatoes in
quote:
steam
Its smoke to me smart guy
This post was edited on 5/28/19 at 2:35 pm
Posted on 5/28/19 at 2:35 pm to Epic Cajun
quote:
Pretty close to what I do. I just don't boil for a few minutes, and I turn off the heat at the time that the water returns to a boil
By boil I mean a decent amount of bubbles coming up, not the rolling boil you get before. I mainly just watch for them to float. It's maybe 5-8 minutes after adding the crawfish.
quote:
The worst thing you can do is overcook the crawfish. Texture of the crawfish is number 1, seasoning comes second, IMO.
Agreed. That's why it's important to pay attention to cues, not just timing. Start tasting early in the soak to prevent overcooking.
Posted on 5/28/19 at 2:36 pm to Deactived
quote:
I'm assuming you're using big red potatoes?
My method is with the small red potatoes. They go in when I start the fire. When it starts to boil I put in all the crawfish and the rest of the stuff and keep the potatoes in
Yeah I use the big ones most of the time. The last time, we used smaller ones so they were ready much faster and I did pretty much what you said here.
Posted on 5/28/19 at 2:47 pm to KosmoCramer
That's the exact burner I have and I use a 100qt pot.
Also that burner has given me no problems and 30 psi will have it boiling in 15 minutes or less.
Also that burner has given me no problems and 30 psi will have it boiling in 15 minutes or less.
This post was edited on 5/28/19 at 2:50 pm
Posted on 5/28/19 at 2:56 pm to Pandy Fackler
Great, thanks.
It's on it's way
It's on it's way
Posted on 5/28/19 at 3:38 pm to KosmoCramer
kosmo ... just curious, where do you live ?
How many pounds of live crawfish did you order, and did you order the seasoning yet ?
How many pounds of live crawfish did you order, and did you order the seasoning yet ?
Posted on 5/28/19 at 3:52 pm to Got Blaze
Columbus, Ohio
Nothing ordered yet, the boil will be in mid June.
Nothing ordered yet, the boil will be in mid June.
Posted on 5/28/19 at 3:52 pm to Got Blaze
Ok I have the burner in the first photo and a 100 quart pot and did 90 pounds and ten pounds of shrimp in two boils two weekends ago.
I used La Crawfish as well but had them shipped Southwest freight and picked up from the airport on Saturday.
I had done this for two years prior and picked up the crawfish at 8 am.
This year when I got the email with the airbills after they dropped them off at the airport, it said the flight was coming in Saturday at noon.
Called Southwest and they informed me that their Saturday flights changed and all shippers were notified. Of course La Crawfish denied knowing about it.
So hopefully you are having them fed exed directly to your house I stead of freight like I did, because it really screwed up my day, well I just drank more.
I used La Crawfish as well but had them shipped Southwest freight and picked up from the airport on Saturday.
I had done this for two years prior and picked up the crawfish at 8 am.
This year when I got the email with the airbills after they dropped them off at the airport, it said the flight was coming in Saturday at noon.
Called Southwest and they informed me that their Saturday flights changed and all shippers were notified. Of course La Crawfish denied knowing about it.
So hopefully you are having them fed exed directly to your house I stead of freight like I did, because it really screwed up my day, well I just drank more.
Posted on 5/28/19 at 3:53 pm to hobotiger
Was planning on doing FedEx
Posted on 5/28/19 at 3:59 pm to KosmoCramer
And for what it's worth here's my seasoning recipe for one sack.
Fill the pot halfway with water.
One large container of zatarains proboil powder.
One 14oz package of zatarains regular powder.
One 8oz bottle of zatarains regular liquid concentrate.
Five zatarains spice bags.
1.5 cups celery seed.
One sack of lemons juiced. Add the juiced lemons as well.
A sleeve of garlic cut in half width wise.
This is gonna get downvoted but it's pretty great. Folks have a hard on around these parts for zatarains but the proboil is good shite.
Fill the pot halfway with water.
One large container of zatarains proboil powder.
One 14oz package of zatarains regular powder.
One 8oz bottle of zatarains regular liquid concentrate.
Five zatarains spice bags.
1.5 cups celery seed.
One sack of lemons juiced. Add the juiced lemons as well.
A sleeve of garlic cut in half width wise.
This is gonna get downvoted but it's pretty great. Folks have a hard on around these parts for zatarains but the proboil is good shite.
This post was edited on 5/28/19 at 4:24 pm
Posted on 5/28/19 at 4:21 pm to KosmoCramer
So you're in Ohio?
Man have per chance looked into sourcing them from Minnesota?
I've read blurbs about them trying to develop a market for crawfish.
I haven't done tons of research or whatever but what I've read is Minnesota produces some beautiful, clean bugs and lots of them.
It may be worth looking in to.
Man have per chance looked into sourcing them from Minnesota?
I've read blurbs about them trying to develop a market for crawfish.
I haven't done tons of research or whatever but what I've read is Minnesota produces some beautiful, clean bugs and lots of them.
It may be worth looking in to.
This post was edited on 5/28/19 at 4:23 pm
Posted on 5/28/19 at 4:36 pm to Pandy Fackler
Doesnt look like their shipping and logistics is on the level of LA Crawfish from a quick Google search.
Posted on 5/28/19 at 4:39 pm to KosmoCramer
Yeah I would buy from the people who do this all the time and have for years.
Posted on 5/28/19 at 4:43 pm to TH03
If I dont need to cook a full sack(only 20 pounds or so) would there be a problem using a bigger pot (80-10qt)?
This is for a smaller gathering of 6 or so people, a few light eaters.
But if all goes well I want to do full sacks in the future for more people.
This is for a smaller gathering of 6 or so people, a few light eaters.
But if all goes well I want to do full sacks in the future for more people.
Posted on 5/28/19 at 4:45 pm to KosmoCramer
I would just boil a full sack then peel and freeze the leftovers.
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