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Started By
Message
1
Posted on 1/27/16 at 3:30 pm to MightyYat
quote:
The only real benefit is time.
That's how I see it. You might also be able to get away with using less seasoning per pound, but it's been so long since I've done it that I don't even remember how much I added to each batch.
Posted on 1/27/16 at 3:34 pm to unclebuck504
quote:
OTIS2, you referring to J.O. Seafood & Crab seasoning?
Don't know...they just call it No. 2.
Posted on 1/27/16 at 3:40 pm to MightyYat
quote:
If you're going to soak them in a liquid why not just leave them in the pot?
because it takes way less seasoning to season the actual crawfish after they come out of the pot than to season 15 gallons of water
Posted on 1/27/16 at 3:45 pm to yellowfin
boom
Posted on 1/27/16 at 4:02 pm to Tigerdew
quote:
So what's worse? The ice chest seasoning brigade or the guys that think adding an entire box of salt to a bucket of live crawifish sitting in fresh water is going to "purge" them?
purgers
Posted on 1/27/16 at 4:10 pm to ColoradoAg03
Purgers do 0% harm to the end product
So sprinklers get my vote
So sprinklers get my vote
Posted on 1/27/16 at 4:10 pm to yellowfin
quote:
because it takes way less seasoning to season the actual crawfish after they come out of the pot than to season 15 gallons of water
I guess but that's not really an issue as I don't use Proboil type mixes anyway. I control everything in my pot.
Posted on 1/27/16 at 4:11 pm to yellowfin
quote:
because it takes way less seasoning to season the actual crawfish after they come out of the pot than to season 15 gallons of water
Hey, I have an idea...and I know it's ridiculous, but I wonder what would happen if you use something like a pump and a brewers sparge arm to recirculate highly concentrated seasoned water over the crawfish in an ice chest. You know, pump it out from the bottom and spray it over the top.
I know, too complicated...but one can wonder what the results would be.
A sparge arm like this
This post was edited on 1/27/16 at 4:13 pm
Posted on 1/27/16 at 4:14 pm to SUB
Sous vide the crawfish instead
Posted on 1/27/16 at 4:15 pm to Thib-a-doe Tiger
Good thread!
Posted on 1/27/16 at 4:16 pm to Dire Wolf
quote:
Sous vide the crawfish instead
I'd rather reverse sear.
Posted on 1/27/16 at 4:22 pm to MightyYat
quote:
I'd rather reverse sear.
1.purge in the cooler with tony's and old bay mixture
2. add them to warm seasoned water**
3. bring pot of heavily buttered water to a raging boil
4. pull crawfish after 2:00 minutes
5. serve
**seasoned water includes : old bay
This post was edited on 1/27/16 at 4:23 pm
Posted on 1/27/16 at 4:22 pm to Dire Wolf
quote:
Purgers do 0% harm to the end product
Just dead crawfish.
Also looking like an idiot.
Posted on 1/27/16 at 4:28 pm to Honky Lips
I think Dire Wolf's real name is Ned.
Posted on 1/27/16 at 4:46 pm to AlxTgr
the crawfish were likely dead before they dump the salt on them. I haven't purged since the LSU article a few years ago but still it is pretty harmless.
I'll take that over ruining an entire sack by dumping spice on them.
I'll take that over ruining an entire sack by dumping spice on them.
Posted on 1/27/16 at 4:53 pm to OTIS2
I think this might be it ...
J.O. Seafood and Crab Seasoning
From their site: J.O. No. 2 "Crab House Spice" - A ready mix that is a custom blend of spices and salt which adheres to the crab. This blend allows for uniform portions to be applied to crabs. It saves time and you get it right every time. A true Chesapeake Bay flavor. Add after you boil or before you steam. For use on Blue, Dungeness, King and Opilo Crabs.
The company is in Maryland. If this is the stuff they're using, i hope it doesn't taste like Old Bay.
J.O. Seafood and Crab Seasoning
From their site: J.O. No. 2 "Crab House Spice" - A ready mix that is a custom blend of spices and salt which adheres to the crab. This blend allows for uniform portions to be applied to crabs. It saves time and you get it right every time. A true Chesapeake Bay flavor. Add after you boil or before you steam. For use on Blue, Dungeness, King and Opilo Crabs.
The company is in Maryland. If this is the stuff they're using, i hope it doesn't taste like Old Bay.
Posted on 1/27/16 at 5:56 pm to Thib-a-doe Tiger
Has anyone used a crawfish ap?
Saw one called crawfish time.
Saw one called crawfish time.
Posted on 1/27/16 at 7:25 pm to Dire Wolf
quote:
Purgers do 0% harm to the end product So sprinklers get my vote
Yep, plus a lot of purgers are just old farts too stubborn to move on from it like my dad. A lot of them can cook damn good crawfish too, sprinklers still just have sprinkle crawfish.
This post was edited on 1/27/16 at 7:28 pm
Posted on 1/27/16 at 8:56 pm to Dam Guide
My dad also believed in it. He passed away in 96, but when my mom comes over when I boil, she always asks if I remembered to purge them. I have to tell her yes or she would refuse to eat them.
This post was edited on 1/27/16 at 8:57 pm
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