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JOHN C
Advanced Member
USA
2665 Posts |
 Posted - 04/19/2009 : 12:41:20 PM
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Unbelievable with the ribs and especially the brisket.
We decided on not going to the French Quarter Fest.
So instead, I actually just came back from buying more brisket and will do another 12# for the rellies and my five hungry neighbors!!! Brisket grilled very well and less time than we thought...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!!! |
Edited by - JOHN C on 04/19/2009 12:41:56 PM |
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Fishhawk
Starting Member
USA
20 Posts |
Posted - 04/19/2009 : 2:15:38 PM
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So you boiled the brisket and then finished it on the grill?
How long did you boil for?
Sounds awesome. |
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JOHN C
Advanced Member
USA
2665 Posts |
Posted - 04/20/2009 : 1:45:31 PM
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Went to French Quarter Fest after all.
Last time, we lightly boiled/high simmer (NOT ROLLING BOIL) for almost one hour and grilled until tender with fork for nearly 3 hours on medium grill heat (250-275 degrees)!!! Served with garlic flavored boiled-then mashed 'new' potatoes, salad, garlic bread and longnecks...John Castelluccio, Jr.
Some grills maintain heat better than other, so just periodically check for desired tenderness-ENJOY!!! If need, call me direct 504-481-1344 or leave message-will get back with you.
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!!! |
Edited by - JOHN C on 04/20/2009 1:47:06 PM |
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Joseph
Starting Member
48 Posts |
Posted - 05/03/2009 : 7:16:55 PM
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| I am going to do my first crawfish boil for Mother's Day. I know I want to include mushrooms, corn, potatos, and sausage. Can anyone tell me when these extras should be added & how long they should be left in. Thanks |
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Outsideallthetime
Administrator
1855 Posts |
Posted - 05/03/2009 : 7:56:02 PM
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We always cook the veggies in a couple of ways....either in a a different pot OR in a different session...
According to the type/size of potato it should take no longer than 25 minutes to cook one through....smaller new potatoes may take 5-10 minutes....
Put the other veggies in LATE IN THE GAME....they actually do not require cooking in longer than about 10-15 minutes. |
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Reelwoman2
Average Member
282 Posts |
Posted - 05/03/2009 : 9:15:32 PM
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| Just a heads up, mushrooms REALLY suck up the seasoning. Do a tasting after 10 minutes. Put them in a "lingerie" bag to make it easy. The bags can be purchased at just about any "Dollar" store. We also put whole unpeeled onions in our boils. That's my favorite. |
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Joseph
Starting Member
48 Posts |
Posted - 05/04/2009 : 7:42:39 PM
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| Thanks - how long for sausage? |
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JOHN C
Advanced Member
USA
2665 Posts |
Posted - 05/04/2009 : 9:15:57 PM
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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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BayouTiger
Advanced Member
USA
1152 Posts |
Posted - 05/04/2009 : 11:48:20 PM
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| Don't forget the sweet potatoes. |
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Joseph
Starting Member
48 Posts |
Posted - 05/09/2009 : 08:23:14 AM
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| Do you guys use the amount of seasoning shown on the package or do you add more than it says? |
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Focus
Junior Member
66 Posts |
Posted - 05/09/2009 : 11:23:36 AM
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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. |
Edited by - Focus on 05/09/2009 11:35:14 AM |
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JOHN C
Advanced Member
USA
2665 Posts |
Posted - 05/10/2009 : 3:01:19 PM
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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!!! |
Edited by - JOHN C on 05/11/2009 10:42:51 AM |
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hbk2859
Junior Member
114 Posts |
Posted - 05/11/2009 : 11:56:02 AM
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| 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. |
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darustynut
New Member
USA
7 Posts |
Posted - 06/21/2009 : 6:04:46 PM
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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 |
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JOHN C
Advanced Member
USA
2665 Posts |
Posted - 06/21/2009 : 9:53:20 PM
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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!!! |
Edited by - JOHN C on 06/21/2009 9:53:42 PM |
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LA Sportsman
Senior Member
USA
556 Posts |
Posted - 06/22/2009 : 10:52:13 AM
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| How do yall do the second batch? Pour out and start from scratch, or add a little water and add more seasoning? |
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JOHN C
Advanced Member
USA
2665 Posts |
Posted - 06/22/2009 : 10:34:55 PM
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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!!! |
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JOHN C
Advanced Member
USA
2665 Posts |
Posted - 02/26/2010 : 2:53:02 PM
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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!!! |
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bobboozm
Average Member
224 Posts |
Posted - 02/27/2010 : 3:14:47 PM
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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 |
Edited by - bobboozm on 02/27/2010 3:19:56 PM |
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JOHN C
Advanced Member
USA
2665 Posts |
Posted - 03/01/2010 : 12:48:08 AM
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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!!! |
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JOHN C
Advanced Member
USA
2665 Posts |
Posted - 03/01/2010 : 3:14:08 PM
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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!!! |
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Murf
Average Member
USA
298 Posts |
Posted - 03/02/2010 : 09:51:13 AM
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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 |
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OldFrog
New Member
USA
17 Posts |
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Coffeepot Bill
Advanced Member
USA
3932 Posts |
Posted - 10/28/2011 : 11:00:52 AM
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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 |
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Coffeepot Bill
Advanced Member
USA
3932 Posts |
Posted - 04/02/2012 : 8:27:58 PM
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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 |
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Let's talk Crawfish
