I usually use ice but i don't like that it dilutes the water and i was thinking about trying the 2 liters of frozen water but here's a thought for yall. Ive read where restaurants use dry ice pellets for cooling down soup quickly as it melts to a gas and doesnt dilute or flavor the soup. Said it can make the soup a tad carbonated but only for a few minutes which wouldn't be a problem with crawfish. Anybody ever tried it??
Ruthless53
leave em in the ice chest, OPEN. That is the easiest, simplest way to cool them down. It also lets the juices soak in the meat. Also, never understood why people close the lid...only cooks them more.
Ive cooked crawfish for years...usually about 2k lbs a year so ive got my technique i like. What i do is boil for 4-5 min then usually i dump about 10 lbs of ice in the water to quickly drop the temp from boiling to about 140-150 then soak for 15 min. The crawfish does not become tough from over cooking and it shocks them and they suck up a whole lot more of the juice and spice. Then dump into a cooler with 3-4 lbs of butter so the crawfish get some good butter flavor. They are rediculous!!!
So im trying to figure out a way that i can drop the temp quickly without diluting my water and causing the spice expense to jump. Im doing a 500lb boil for a friend in a couple weeks and i need to cut some spice expense for him. By the way i do this for free and don't charge so im not trying to make more money or anything. I just tell my buddies you buy the stuff and ill bring the cooker and cook!
So im trying to figure out a way that i can drop the temp quickly without diluting my water and causing the spice expense to jump. Im doing a 500lb boil for a friend in a couple weeks and i need to cut some spice expense for him. By the way i do this for free and don't charge so im not trying to make more money or anything. I just tell my buddies you buy the stuff and ill bring the cooker and cook!
Dry ice and a big pot of boiling water? I think I would pass on that idea!
How big is the pot you are using? You said you are boiling 500lb so that's about 15 sacks of crawfish. How many sacks can you cook in one batch is my first question? I can possibly give you a few tips, if I know what you are working with.
How big is the pot you are using? You said you are boiling 500lb so that's about 15 sacks of crawfish. How many sacks can you cook in one batch is my first question? I can possibly give you a few tips, if I know what you are working with.
Ive got 2 cookers..one is a blue bug boiler http://www.bluebugboilers.com/products.html and will cook about 45 lbs at a time and the other is a custom that will cook about 100lbs at a time. The custom is just like the blue bug but its just alot bigger!
Both are great!! They will bring the water from room temp to boiling in about 5-7 min and once i dump the water from the first batch (water is around 140 at that time) it brings it back in 3-4 min!
Blue bugs are a really good deal for the money if anybody is looking for an all around great cooker! Ive heard of people using them as a fryer too but i never have!
Like i said the regular ice does great but after every 2nd batch ive got to put about half the amount of original spice that i started with back in the cooker and about every 4th batch i have to drain some water out!
I like the idea of 2ltr soda bottles frozen but im just looking for an alternative! Thanks for the input!
Both are great!! They will bring the water from room temp to boiling in about 5-7 min and once i dump the water from the first batch (water is around 140 at that time) it brings it back in 3-4 min!
Blue bugs are a really good deal for the money if anybody is looking for an all around great cooker! Ive heard of people using them as a fryer too but i never have!
Like i said the regular ice does great but after every 2nd batch ive got to put about half the amount of original spice that i started with back in the cooker and about every 4th batch i have to drain some water out!
I like the idea of 2ltr soda bottles frozen but im just looking for an alternative! Thanks for the input!
They are still very hot! Im not making the crawfish cold, i am bringing the temp of the water down quickly from boiling to 150ish so that the crawfish stop cooking while they soak for 15 min. 150 degree water is still hot and the crawfish are very hot when they enter the cooler! If you leave the water at 220 they will continue to cook and be tougher than if you stop them from cooking. Think of how an overcooked shrimp feels vs a perfectly cooked shrimp! The quick temp reduction and long soak makes the crawfish suck up the juice so they are still spicy without having to "sprinkle" them in the cooler. This makes the heat stay in your mouth and not just burn the hell out of your lips!!
I'm familiar with the Blue bug boilers, they are awesome! I have a contact that has 3 pot's designed after the blue bugs that hold about 150lbs each. They sure make boiling a few hundred lbs of craw fish easy work!
First thing, be careful with the the frozen 2 liter bottles. They can and will leach a plastic flavor when you put them in hot water. So, you may want to rethink that idea.
If your main goal here is to reduce the amount of seasoning used and save a few bucks for your friend, I would suggest the following.
I don't know what type of seasoning you are using. The best bang for your buck is to use liquid seasoning like Zatarans Liquid Crab boil. Obviously the liquid will penetrate the crawfish faster than a dry seasoning mix will. So, you don't have to use as much per batch. If you are using a dry seasoning then just reduce the amount of dry mix you would normally use and add some of the liquid seasoning to compinsate.
Also, you don't have to add ice to the pot to cool the crawfish down to soak. I know it dose work great and makes an exelent final product. But some times you have to change your process to accomidate what you have to work with. The way I have done it in the past when dealing with a large amount of dad's is this. Bring your water to a boil and add your crawfish, crank the heat all the way up! As soon as the water comes to a rolling boil, kill the fire and let them sit in the water for about 7-8 minutes. Then you can dump them into an ice chest and butter them like you normally do. Of course you have to taste them to check the seasoning. If they need more spice you can add a little of your dry seasoning to the ice chest and shake them up. You don't have too add much of the dry seasoning once they are cooked. just a little will go a long way. After the first batch you can adjust the saesoning in your pot accordingly.
These are just some ideas that might help you out. If you are like me, you will hate the idea of changing your recipe and method for boiling dad's. But belive me, when I cook 50lbs at home for the family I do it my way. When I have to cook 2000lbs for an event, I do it the best way I can with the equipment I have to work with. I hope this helps!
First thing, be careful with the the frozen 2 liter bottles. They can and will leach a plastic flavor when you put them in hot water. So, you may want to rethink that idea.
If your main goal here is to reduce the amount of seasoning used and save a few bucks for your friend, I would suggest the following.
I don't know what type of seasoning you are using. The best bang for your buck is to use liquid seasoning like Zatarans Liquid Crab boil. Obviously the liquid will penetrate the crawfish faster than a dry seasoning mix will. So, you don't have to use as much per batch. If you are using a dry seasoning then just reduce the amount of dry mix you would normally use and add some of the liquid seasoning to compinsate.
Also, you don't have to add ice to the pot to cool the crawfish down to soak. I know it dose work great and makes an exelent final product. But some times you have to change your process to accomidate what you have to work with. The way I have done it in the past when dealing with a large amount of dad's is this. Bring your water to a boil and add your crawfish, crank the heat all the way up! As soon as the water comes to a rolling boil, kill the fire and let them sit in the water for about 7-8 minutes. Then you can dump them into an ice chest and butter them like you normally do. Of course you have to taste them to check the seasoning. If they need more spice you can add a little of your dry seasoning to the ice chest and shake them up. You don't have too add much of the dry seasoning once they are cooked. just a little will go a long way. After the first batch you can adjust the saesoning in your pot accordingly.
These are just some ideas that might help you out. If you are like me, you will hate the idea of changing your recipe and method for boiling dad's. But belive me, when I cook 50lbs at home for the family I do it my way. When I have to cook 2000lbs for an event, I do it the best way I can with the equipment I have to work with. I hope this helps!
I will promise you the crawfish never get cold!!!! Im using 10 lbs of ice in a cooker that cooks 100lbs of crawfish! I put 3-4 1lb blocks of butter in my cooler and they are hot enought to melt all the butter in about 5 min so i promise you they are not cold of even slightly cool. Its a simple techinque to lower the temp by about 60-70 degrees. Any of you ever stuck your finger in 150 degree water and though that was cold??
NO COOL DOWN,LOL, put in ice chest pour more boil powder on top ,let sweat and spice up, get plenty cold beers and enjoy, that is all
no seasoning once they are out of the pot, at least that's not the coonarse way we do it. And those of you saying no cool down, I seriously doubt you eat the crawfish straight out of the pot- they are scolding hot even after I let them soak for min 20+mins
First time I heard about people cooling down crawfish was when I moved to Texas. Been to a few boils where they swear by it. But considering crawfish aren't watertight one way valves, they aren't going to just "suck up" extra flavor because you cooled them down a little. The flavor comes from the amount of seasoning in the water.
Just boil them for 5 minutes, kill the fire and soak for 15-20 minutes. Drop them in an ice chest if you aren't ready to eat the right away, otherwise just throw them on the table.
Just boil them for 5 minutes, kill the fire and soak for 15-20 minutes. Drop them in an ice chest if you aren't ready to eat the right away, otherwise just throw them on the table.
The ice is NOT used to make the crawfish cool enough to eat. It's used to make all of the crawfish in the pot soak up the juice in the pot and sink to the bottom. This helps them soak up more seasoning when soaking. It sure makes them spicy when sucking the heads too.
I started using this method a few years ago and it really does make a difference. Give it a try.
I usually only cook a couple of sacks at a time, so I don't normally have the problem you are facing with the ice watering down the seasoning.
I started using this method a few years ago and it really does make a difference. Give it a try.
I usually only cook a couple of sacks at a time, so I don't normally have the problem you are facing with the ice watering down the seasoning.
Fishy and Jeff, I will have to try the idea of bringing to a boil and shutting off immeadiately.
Fishy i use a combo of both liquid and Swamp Dust. There is a meat market here in Conroe http://www.majkszaksmeatmarket.com/ that has there own brand of Liquid boil that is by far the best ive found. For the 100 lb I use about 1/2 gallon of liquid and maybe 10 lbs of dust to the first batch along with all the garlic, onions, lemons ect. Im just ANTI addiding spices after they are out of the water. I feel it puts the heat to the front of the mouth instead of the back where it needs to be.
I learned my way of cooking about 12 years ago from a friend in Baton Rouge and changed it a little here and there seeing how other people cook em' and asking questions. Thats why i asked this. It sounds like you are a cater'er and i have no problems when doing up to 200 lbs or so because i only spend about 50 on seasoning but when doing big boils is where it becomes rediculous so im glad you replied!
There are some things like you say that im not open for change on but there are always some tweaks that can be done to make it easier, cheaper and most of all better! Thanks for all the replies!
Fishy i use a combo of both liquid and Swamp Dust. There is a meat market here in Conroe http://www.majkszaksmeatmarket.com/ that has there own brand of Liquid boil that is by far the best ive found. For the 100 lb I use about 1/2 gallon of liquid and maybe 10 lbs of dust to the first batch along with all the garlic, onions, lemons ect. Im just ANTI addiding spices after they are out of the water. I feel it puts the heat to the front of the mouth instead of the back where it needs to be.
I learned my way of cooking about 12 years ago from a friend in Baton Rouge and changed it a little here and there seeing how other people cook em' and asking questions. Thats why i asked this. It sounds like you are a cater'er and i have no problems when doing up to 200 lbs or so because i only spend about 50 on seasoning but when doing big boils is where it becomes rediculous so im glad you replied!
There are some things like you say that im not open for change on but there are always some tweaks that can be done to make it easier, cheaper and most of all better! Thanks for all the replies!
Just add a couple handfulls of chili pepper and a few jalapeno's, it will be so spicy they wont know the difference, LOL..... but seriously, I have had some outstanding bugs but the best, and ohh how i remember, was when my sister moved back here from Mississippi ... she had learned this inexpensive method: go to the farmers market and buy and put in a blender your own spices.... half the price when we cooked like 200 lbs, i will ask her for the recipe and see if she lets it out..... also, she would boil them for 2-3 minutes, put them on the side to soak for about 12-15 minutes, and then dump them in the ice chest with the drain open, she made alot of seasoning so she had some that was water down and she would pour over the top some room temperature, a little more watered down seasoning
Sure fire way for great crawfish. Water to boil throw seasoning in and then crawfish. Bring back to boil ( takes about 2 minutes on my boiler). Turn off heat and let sit for 10 minutes. If you want it real spicy, put half a bottle of liquid boil in otherwise, just 1/4 bottle. Take out and enjoy. 1/4 of the crawfish is already finished while they are still soaking on the pot. If you want to add some more seasoning, mix half cayenne pepper with Tony's and sprinkle on top.
My in law's family is in the crawfish boiling business and none of them use any form of cooling concotions for there restaurants.
My in law's family is in the crawfish boiling business and none of them use any form of cooling concotions for there restaurants.
Think about this.....10lbs of ice is just more than an 8lb gallon of water. How much extra seasoning does it take to season a gallon of water to desired standard....maybe 1/2 cup dry, teaspoon of cayenne, and a teaspoon of liquid....less than $1.00 per sack?
Sorry I have to post some last year pics....I am starved for some mudbugs! :smile:
Sorry I have to post some last year pics....I am starved for some mudbugs! :smile:
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sausage - again, for the sake of the moochers, throw in a few dozen little links of Opa's jalapeno cheese sausage and be done with it. i threw in a few links of my deer sausage one time and regret it still to this day! haha, man that was horrible. i had a boil once where they used some home made whole hog sausage and it was really good, the flavor of the pork with the seasoning was top notch. and like my deer sausage, that cheap arse oakshire farms junk is a big no-no. if i see that stuff at a boil, i start questioning the people hosting it.
For sausage I like Richards spicy pork sausage. But, I do have a tough time finding it here in Texas. I use Beasley's pork sausage when I can't find the other. Beasley's is not bad, but not as good as Richards. I have not found a really great smoked sausage since I moved back to Texas. Every body in this area eats Zommo sausage. In my opinion Zummos is about good as a smoked hot dog weenie!
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