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JOHN C
Advanced Member
USA
2665 Posts |
 Posted - 04/02/2012 : 9:10:13 PM
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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 |
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Broc
Average Member
USA
282 Posts |
Posted - 04/03/2012 : 12:20:40 PM
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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
Advanced Member
USA
2665 Posts |
Posted - 04/03/2012 : 2:16:59 PM
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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 |
Edited by - JOHN C on 04/03/2012 10:48:15 PM |
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Broc
Average Member
USA
282 Posts |
Posted - 04/04/2012 : 07:54:27 AM
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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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ed mcintyre
Administrator
USA
6855 Posts |
Posted - 04/04/2012 : 3:19:20 PM
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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 |
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JOHN C
Advanced Member
USA
2665 Posts |
Posted - 04/05/2012 : 12:07:32 AM
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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 |
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bobboozm
Average Member
224 Posts |
Posted - 04/05/2012 : 08:59:57 AM
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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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Let's talk Crawfish
