- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
StrikerZ
| Favorite team: | |
| Location: | |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 39 |
| Registered on: | 3/24/2022 |
| Online Status: | Not Online |
Recent Posts
Message
re: Can y’all post your crawfish boil recipes???
Posted by StrikerZ on 4/10/24 at 4:46 pm
[quote]2 pot method is the way...[/quote]
You boil or steam?...
0
re: Can y’all post your crawfish boil recipes???
Posted by StrikerZ on 4/10/24 at 4:40 pm
[quote]Has any one tried the 2 pot steaming method? steam in one pot and soak in another with spices, if so how were they? May give that a try next time.[/quote]
I tried both steam 2 pot and boil 2 pot methods. I also did it side by side with the same sack. From my one test side by side, the 4 ...
re: Can y’all post your crawfish boil recipes???
Posted by StrikerZ on 4/10/24 at 4:25 pm
[quote]1 bag chackbay
3/4 bag Louisiana
1.5 16 oz. bottles of Louisiana liquid
Some salt
Sausage
Onions
Potatoes
Mushrooms
Garlic
Frozen Corn
8-10 Lemons, halved
8-10 oranges, halved
My process:
1. Add seasoning, bring to boil.
2. Add potatoes, garlic, onions, sausage bring back to b...
re: Got two trays of crawfish in fridge from Sunday…still good?
Posted by StrikerZ on 5/11/23 at 1:21 pm
[quote]I think they are greet cold especially when sucking the heads. I can taste more of the spices when it’s not piping hot out the boil.
[/quote]
If you cook the crawfish right and leave the leftover in the fridge, it's still good and comparable to cocktail shrimp. It also seems the flavor i...
re: Crawfish - Juicy Head
Posted by StrikerZ on 3/24/23 at 1:17 pm
It's crawfish season and my favorite thing to cook. Sorry, this is my last crawfish post as I have finalized my method and ingredients....
re: Crawfish - Extra Ingredient and Replacement
Posted by StrikerZ on 3/24/23 at 12:02 pm
I just want to say thank to everyone on this post. I'm taking all I learn from you guys and will apply it to my crawfish boil tomorrow....
Crawfish - Juicy Head
Posted by StrikerZ on 3/24/23 at 11:58 am
Just say you cook the crawfish temperature perfectly and then you soak at 150 degrees. The longer you soak, the more flavor your crawfish absorbs. The longer you soak, the juicier it is. I usually soak mine 20-30 minutes.
I tried Han’s Crawfish Services on Tomball, TX one time and their crawfish’...
re: Crawfish - Extra Ingredient and Replacement
Posted by StrikerZ on 3/23/23 at 3:00 pm
[quote]1.5 lbs of jalapenos
1/2 lb of habaneros
1/2 lb of serranos
[/quote]
Do you also add powder and/or liquid boil too? Thanks. ...
re: Crawfish - Extra Ingredient and Replacement
Posted by StrikerZ on 3/23/23 at 2:58 pm
[quote]2 bottles of worcestershire sauce
4 oz bottle of liquid zats with lemon\onion flavor[/quote]
Interesting. First time I see these two as ingredients. May I asked why you use Worcestershire sauce, like what does it add to the boil?...
re: Crawfish - Extra Ingredient and Replacement
Posted by StrikerZ on 3/22/23 at 9:44 pm
[quote]I think changes in process make a much bigger difference than new ingredients.
My latest changes:
Boil flavor stuff less longer.
Add citrus stuff later, with crawfish.
Don’t open fire all the way up when bringing to a boil after adding crawfish. Halfway is good. (Double jet burner).[/qu...
re: Crawfish - Extra Ingredient and Replacement
Posted by StrikerZ on 3/22/23 at 3:14 pm
[quote]just makes a mess, eliminate them and there will be no change in taste[/quote]
So you just do the very basic:
Garlic
Dry Seasoning
Liquid Seasoning
Pepper Powder...
re: Crawfish - Extra Ingredient and Replacement
Posted by StrikerZ on 3/22/23 at 2:52 pm
[quote]take it from someone who spent a whole season overcomplicating things:
stick to the basics[/quote]
I guess I'm at where you were. I'm interested in your experiment and what came out of it. Do you mind listing your current ingredients. No need to list your secret ingredients if you have...
Crawfish - Extra Ingredient and Replacement
Posted by StrikerZ on 3/22/23 at 2:26 pm
My 1 sack soak pot ingredients are listed below. I guess this is consider the basic ingredients that most people include in their boil.
Water – 7 gallons
Onions – 3lb
Lemons – 6
Orange – 6
Celery – 1 head/stalk
Garlic – 6
Louisiana Dry Seasoning – 1 bag
Zatarain Liquid – 8 oz
Cayenne Pe...
re: Live "Select" Crawfish in Baton Rouge?
Posted by StrikerZ on 3/6/23 at 3:11 pm
I got pretty good size this past Saturday....
re: Crawfish - Over-Soaking
Posted by StrikerZ on 2/22/23 at 11:08 am
[quote]It looks like you actually posted in that thread . See post below yours on page 2. LINK[/quote]
Yea, I started that thread. Every season I want to improve by boil and learn from other knowledge and experience. Since that thread, I use half my lemons, orange, liquid seasoning during the b...
re: Crawfish - Over-Soaking
Posted by StrikerZ on 2/22/23 at 9:55 am
[quote]then add liquid seasoning and let soak 20-25 min.[/quote]
Any reason why you add the liquid seasoning after and not while boiling? Thanks. ...
re: Crawfish - Over-Soaking
Posted by StrikerZ on 2/22/23 at 9:40 am
I'm not going to take a chance and putting the lid on no matter what now. Maybe that wasn't the cause, but it's too expensive to try to find out.
And maybe only start boiling in March when the crawfish is good, but I always have an itch to boil once early in the season.
Can't wait to do my ...
re: Crawfish - Over-Soaking
Posted by StrikerZ on 2/22/23 at 9:09 am
The reason I asked these questions is because I boiled crawfish a 3 weeks ago and I closed the pot because it was cold. The texture was good before I closed it after getting the water down to 150 degree. After 30 minutes, the texture wasn't as good. I never boil that early in the season and I never ...
re: Crawfish - Citrus and Garlic Boil Booster
Posted by StrikerZ on 2/20/23 at 4:35 pm
Are you referring to that guy who use a s*** load of Sunny D and ingredients? That guys is wasting money, while I'm trying to save money where I can....
Crawfish - Citrus and Garlic Boil Booster
Posted by StrikerZ on 2/20/23 at 3:36 pm
Anyone use the Citrus or Garlic Boil and booster? I'm thinking about replacing orange and lemon with the Citrus boil booster. Convenient and cheaper, but not sure if they are good enough to completely replace orange and lemon. Thanks. ...
Popular
21
