| T O P I C R E V I E W |
| Fishhawk |
Posted - 03/17/2009 : 7:20:33 PM
Alright boys...I'm sure I'll get 20 different answers, but what is the right size pot?
Probably going to be doing 40lb bags.
Is 100qt right? Should I go bigger?
Thanks.
-Pete |
| 25 L A T E S T R E P L I E S (Newest First) |
| bobboozm |
Posted - 04/05/2012 : 08:59:57 AM
Thanks, coffee pot for reviving this topic. It was in hibernation since last year. We decided to visit our daughter and grand kids for Easter this year so I'm sitting in Atlanta writing this. After scrolling through all three pages starting with Fishhawk's original post in 2009, my mouth is watering realizing that I'm going to miss my traditional Good Friday Crawfish boil. This topic is a great "How To" for the beginner, but also has some new suggestions and good ideas for us "old timers". Thanks,
AKA Myrtle Grove Bob
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| JOHN C |
Posted - 04/05/2012 : 12:07:32 AM
Sure would hate to be a crawfish this coming weekend... John Castelluccio, Jr.
OLDER SUV and house, STILL HAVE new boat-'06 Avenger, Semi-retired-'08, soon to get "new-wife" BUT MAY CHANGE MY MIND and THEN 'MIGHT NOT BE' in debt for the rest of my life! Now & 4-ever!!! Been a memeber on R&R since 09-21-1999 |
| ed mcintyre |
Posted - 04/04/2012 : 3:19:20 PM
Next week they should be cheaper than that
when i die bury me deep, put a bucket of bait at my feet, put a rod and reel in my hand and i will fish my way to the promised land !!!! remember we did not inherit these resources from our parents, we are merely borrowing them from our children |
| Broc |
Posted - 04/04/2012 : 07:54:27 AM
John, my recipe has pretty much stayed the same. It use to be good, I just think our digestive systems don't appreciate it that way any longer.LOL
With the 120 Qt pots out now, it works a lot better. We normally do around 160 to 170#..
If I do need to do a second boil, I usually add from a 1/3 to 1/2 of the seasoning I put in the first boil.
I switched over to Zatarins Pro Boil last year. I find it has less salt and is not quite as hot as some of the others.
I didn't know about the celery though. Will keep that in mind.
I was just curious about the old recipe. I have one friend that still cooks his crawfish the old way. He won't use any of the made up seasoning mixes.
By the way, I just got a price of 1.85 live.
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| JOHN C |
Posted - 04/03/2012 : 2:16:59 PM
Initially, you may be adding too much of the 'hot seasonings'...cayenne, chinese pepper, tabasco, etc...;
You may be soaking too long after the boil...;
You may have to add more celery which soaks up more of the hot seasonings than any of the other addatives!!! John Castelluccio, Jr.
ps...What are your seasonings, how may pots are you using or are you only using ONE large boiling container??? I know for a fact that 'Lemon OIL" DOES ENHANCE THE PEPPER TASTE!
OLDER SUV and house, STILL HAVE new boat-'06 Avenger, Semi-retired-'08, soon to get "new-wife" BUT MAY CHANGE MY MIND and THEN 'MIGHT NOT BE' in debt for the rest of my life! Now & 4-ever!!! Been a memeber on R&R since 09-21-1999 |
| Broc |
Posted - 04/03/2012 : 12:20:40 PM
Trying to find any recent comments or articles on here is not too sucessful lately.
I will be cooking 5 sacks on Friday. I have been having relatives come to my house on Good Friday for a while now. It seems the request every year is to make them a little less hot. I guess we're getting older and want more taste than btu's.
I wish someone would post an old receipe before the complete seafood bag or package was available.I remember my dad measureing everything out and the receipe was good.
Cayenne, Liquid cab boil, the zatarain bags, salt, celery, etc etc...
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| JOHN C |
Posted - 04/02/2012 : 9:10:13 PM
Waiting for the price of live crawfish to go down!!! John Castelluccio, Jr.
OLDER SUV and house, STILL HAVE new boat-'06 Avenger, Semi-retired-'08, soon to get "new-wife" BUT MAY CHANGE MY MIND and THEN 'MIGHT NOT BE' in debt for the rest of my life! Now & 4-ever!!! Been a memeber on R&R since 09-21-2000 |
| Coffeepot Bill |
Posted - 04/02/2012 : 8:27:58 PM
quote:
Originally posted by Coffeepot Bill
quote:
Originally posted by OldFrog
All this crawfish talk is making me hungry !
www.LouisianaFood.info
www.indexedannuityexpert.info
Hey Frog what hapened to these old folks no one want to cook any more ? What happened to the hunger ? Maybe they reachdthe age now they switched to CREAM OF WHEAT ...
 
COFFEEPOT BILL
Gosh almighty no one been here in the last six months ...where have all the hungry people gone to ? Is everyone on a diet ?
COFFEEPOT BILL |
| Coffeepot Bill |
Posted - 10/28/2011 : 11:00:52 AM
quote:
Originally posted by OldFrog
All this crawfish talk is making me hungry !
www.LouisianaFood.info
www.indexedannuityexpert.info
Hey Frog what hapened to these old folks no one want to cook any more ? What happened to the hunger ? Maybe they reachdthe age now they switched to CREAM OF WHEAT ...
COFFEEPOT BILL |
| OldFrog |
Posted - 04/30/2011 : 03:46:51 AM
All this crawfish talk is making me hungry !
www.LouisianaFood.info
www.indexedannuityexpert.info |
| Murf |
Posted - 03/02/2010 : 09:51:13 AM
The flooring company next to my office just had a company crawfish boil last Friday. I walked over to take a look (smell) and the guy doing the boil said he got the crawfish from Sid's on Lake Ave in Bucktown. They looked very nice and he said he paid around $3.00 per pound but got a discount for buying a bunch of sacks... We've been putting off our first boil this year until the prices come down a tad. Sometimes I think crawfish must have some sort of natural narcotic in them... (twitch, twitch..).
Murf |
| JOHN C |
Posted - 03/01/2010 : 3:14:08 PM
Just checked a seafood outlet in Chalmette...as of today the price for live crawfish is $3.19, but was told that by Wednesday the price should go down between ten cents-twenty cents per pound! John Castelluccio, Jr.
New SUV-'06 Yukon, new 56 yoa house, new boat-'06 Avenger, Semi-retired-'07, soon to get "new-wife"-'10 and THEN in debt for the rest of my life-Now&4-ever!!! |
| JOHN C |
Posted - 03/01/2010 : 12:48:08 AM
Bob, this past Friday, while in Rouses' smelled boiled seafood. Checked out the crawfish...very, very nice sized BUT were $4.89/lb boiled. Did not see any signs for live crawfish, no one behind the seafood counter at the time...so I left.
Think that due to the extended cold temps and lots of rain, crawfish MAY be scarce. I usually don't buy any live until after Easter. Keep in touch...John Castelluccio, Jr.
ps...have been using lemon oil for over 20 years!
New SUV-'06 Yukon, new 56 yoa house, new boat-'06 Avenger, Semi-retired-'07, soon to get "new-wife"-'10 and THEN in debt for the rest of my life-Now&4-ever!!! |
| bobboozm |
Posted - 02/27/2010 : 3:14:47 PM
John C, - Took your advice and jumped over here from the "liquid crab boil" topic. After reading all the posts (both pages), man I'm ready too. A whole lot of great suggestions.
My cousin, Terry Gagliano owned the GEM Super Market on Franklin Ave (across from the Milne Home). For many years it was one of the top outlets for boiled crawfish in the New Orleans area. One of Terry's secret ingredients was lemon oil.
Right now crawfish are about $4.00 a lb. by the sack and still small. Let us know when you find some nice ones, reasonably priced.
AKA Myrtle Grove Bob |
| JOHN C |
Posted - 02/26/2010 : 2:53:02 PM
GETTING CLOSE TO THAT TIME OF THE YEAR....John Castelluccio, Jr.
New SUV-'06 Yukon, new 56 yoa house, new boat-'06 Avenger, Semi-retired-'07, soon to get "new-wife"-'10 and THEN in debt for the rest of my life-Now&4-ever!!! |
| JOHN C |
Posted - 06/22/2009 : 10:34:55 PM
KEEP the first batch of seasoned-water, add water to replace what you think may have been absorbed/boiled during the first boil. IF USING pre-packaged seasonings ('best'-Cajunland or 'ok'-Zatarains in plastic jar/container) add NO MORE THAN HALF of what is recommended initially. Most of the seafood outlets which sell their own seasonings/ready-mix...usually sells a bag of seasonings called "Kicker Seasonings" for a second boil. Just ask them and they should explain what to do. John Castelluccio, Jr.
New SUV-'06 Yukon, new 56 yoa house, new boat-'06 Avenger, Semi-retired-'07, soon to get "new-wife"-'09 and in debt for the rest of my life-Now&4-ever!!! |
| LA Sportsman |
Posted - 06/22/2009 : 10:52:13 AM
How do yall do the second batch? Pour out and start from scratch, or add a little water and add more seasoning? |
| JOHN C |
Posted - 06/21/2009 : 9:53:20 PM
quote:
Originally posted by darustynut
My last attempt to post is off in ethernet space somewhere, so here goes.
In addition to all the other veggies, try some cauliflower. It's great. Wrap it in cheesecloth or the bag and only let it soak about 5 minutes or so.(experiment with the time)
It sucks up seasoning quickly and cooks very fast and will turn to mush if you leave it in too long.
Ya'll enjoy. Thanks for the other tips.
Bill Kuhn
da rusty nut stays tight
I usually use the washed out sacks that the crawfish come in...thanks for the suggestion of cauliflower...PS-try fresh asparagus!!! John Castelluccio, Jr.
New SUV-'06 Yukon, new 56 yoa house, new boat-'06 Avenger, Semi-retired-'07, soon to get "new-wife"-'09 and in debt for the rest of my life-Now&4-ever!!! |
| darustynut |
Posted - 06/21/2009 : 6:04:46 PM
My last attempt to post is off in ethernet space somewhere, so here goes.
In addition to all the other veggies, try some cauliflower. It's great. Wrap it in cheesecloth or the bag and only let it soak about 5 minutes or so.(experiment with the time)
It sucks up seasoning quickly and cooks very fast and will turn to mush if you leave it in too long.
Ya'll enjoy. Thanks for the other tips.
Bill Kuhn
da rusty nut stays tight |
| hbk2859 |
Posted - 05/11/2009 : 11:56:02 AM
My wife bought a bag of tabasco "pepper pulp" while visiting the tobasco factory. I added a couple cups to my water and it sure added a lot to the flavor of the crawfish. This stuff probaly has a lot of other uses. |
| JOHN C |
Posted - 05/10/2009 : 3:01:19 PM
Well, yesterday (Saturday) had my big 'Client Appreciation' crawfish boii. Only cooked 175# (past boils were 225-250#)along with 4# of red beans/rice, my girlfiend's very own cut fresh fruit bowl and lots of 'drinks'. Knew several clients were not coming due to Mother's Day pre-plans. Did get worried that I would not have enough...started serving around 3:30PM and last servings were 8:00PM...GREAT DAY but hot!
Want to thank Justin Gause of Metairie Seafood for the great sized/quality crawfish and his own pre-mixed seasonings---THANK YOU JUSTIN!!!
NOW TIME TO CONSENTRATE ON FISHING BLACK BAY/BRETON SOUND---WHEN the winds subside! John Castelluccio, Jr.
New SUV-'06 Yukon, new 56 yoa house, new boat-'06 Avenger, Semi-retired-'07, soon to get "new-wife"-'09 and in debt for the rest of my life-Now&4-ever!!! |
| Focus |
Posted - 05/09/2009 : 11:23:36 AM
Throw in a few bags of the small carrots you find in the supermarket...trust me, you will love em!
Edit* You can also use the little small sausages, i forget what they call them, but the small toothpick picking party size, they come out great as well. |
| Joseph |
Posted - 05/09/2009 : 08:23:14 AM
Do you guys use the amount of seasoning shown on the package or do you add more than it says? |
| BayouTiger |
Posted - 05/04/2009 : 11:48:20 PM
Don't forget the sweet potatoes. |
| JOHN C |
Posted - 05/04/2009 : 9:15:57 PM
I put in the sausage at the start of the soak and for the entire soak time (30-45 mins.)!!! John Castelluccio, Jr.
New SUV-'06 Yukon, new 56 yoa house, new boat-'06 Avenger, Semi-retired-'07, soon to get "new-wife"-'09 and in debt for the rest of my life-Now&4-ever!!! |
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