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Old 05-04-2014, 09:56 PM   #51
RingSteel
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Sorry if this is a silly question, but does Good Ole Boys sell the seasoning?
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Old 05-05-2014, 01:57 AM   #52
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Originally Posted by Outdoor Legacy View Post
Ok I'm interested.....where they too salty? I've had some crawfish that were soaked in heavily seasoned liquid (not exactly like that) and they sucked in way too much salt. I'm talking about way too much salt and this is coming from a guy who puts Tony's or Zatarain's on everything I eat.lol

I'm interested in trying that, it sounds really good.
You oughta try "Slap Yer Mamma" sometime
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Old 05-05-2014, 07:35 AM   #53
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My 2 cents-

If you're doing several boils, this is a good way to do volumes of crawfish - but for the weekend warrior that is just boiling one pot, you should just kill the boil as soon as the crawfish are cooked by shutting off the fire and adding ice to the pot. (This does 2 things - prevents overcooking and helps the meat absorb the flavors.) Frozen 2 liter Coke bottles are nice because they don't dilute the boil water. If not - make sure you compensate for the dilution by just adding ice directly to the pot. You can also hose down the pot to bring down the temp fast.

Either way -When you add the seasoning to the pot isn't important at all as long as it's there when you kill boil and start the soaking. Goes for shrimp too.
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Old 05-05-2014, 08:01 AM   #54
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Originally Posted by coonazz View Post
My 2 cents-

If you're doing several boils, this is a good way to do volumes of crawfish - but for the weekend warrior that is just boiling one pot, you should just kill the boil as soon as the crawfish are cooked by shutting off the fire and adding ice to the pot. (This does 2 things - prevents overcooking and helps the meat absorb the flavors.) Frozen 2 liter Coke bottles are nice because they don't dilute the boil water. If not - make sure you compensate for the dilution by just adding ice directly to the pot. You can also hose down the pot to bring down the temp fast.

Either way -When you add the seasoning to the pot isn't important at all as long as it's there when you kill boil and start the soaking. Goes for shrimp too.
sounds like a good tip, and judging by your name.... Good ole boys cross street is FM 1463 at I-10
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Old 05-07-2014, 11:36 PM   #55
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May have to give Good Ole Boys another shot, we went there last week and the mudbugs were small and 10% of the ones on the plate looked like they had been smashed along with wads of grass. I am usually not too picky but these were the worst I have ever had, maybe it was an off night so will give it another shot.

Went to Hanks on Hwy 6 and north of I10 and they were good.
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Old 05-08-2014, 12:29 AM   #56
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Was that a Yeti sighting?
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Old 05-08-2014, 10:35 AM   #57
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I boil about a 1/4 big pot with seasoning, oranges, lemons. once the spice breaks up i fill it with ice and cool the water down.

After I boil my bugs in seasoned water I then move them into the cold pot. Leave em in there for a couple of minutes then move them into the cooler. I don't know about best ever but most folks love mine and i've noticed a difference in the spicing since i started that a few years ago.
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Old 05-08-2014, 10:51 AM   #58
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So no seasoning of the bugs before boiling? Just dump the bugs in plain water, boil, then dump them in the seasoned water?

Sounds interesting. I might try this while camping Memorial weekend.
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Old 05-08-2014, 11:27 AM   #59
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Doing a bunch Sunday. Will try this
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Old 05-08-2014, 11:38 AM   #60
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Default boil in clean water

I just learned this trick this year too ive always boiled in a pot full of up to $60 worth of seasonings and spices. then have to dump that pot out somewhere stinks and kills grass.

I just learned a way to boil in straight water then put in ice chest with seasoning and stir perfection. we don't fill with water before the crawfish excrete water from being cooked that makes enough water to move seasonings around.

also salt to purge 5 min before boiling is a myth. have to run in clean water for 12 hrs for real purge. salt kills them
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Old 05-11-2014, 05:35 PM   #61
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Quote:
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Doing a bunch Sunday. Will try this
Did 16 pounds and they were great. Had 3 gallons of seasoned cool water and dumped them in. Let rest 20min and they were spicy wonderful and still warm/hot.
Went with X Large this time and we could eat the claw meat and drink a few drops of spicy water out of the claw.

My new go to method................
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Old 05-11-2014, 05:36 PM   #62
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Picture.

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Old 03-24-2015, 01:17 PM   #63
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Bump so I can find it in a few weeks

Jeff
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Old 03-24-2015, 01:19 PM   #64
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Looks good
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Old 03-24-2015, 01:33 PM   #65
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I am ready to give it a try soon. Looks great.
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Old 03-24-2015, 01:35 PM   #66
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I do it different, but same effect.

Boil in seasoned water and then take the whole pot and put it in an ice water bath in a big washtub. Stir them with a paddle until they quit floating. Pull one out to test for juicyness. Keep stirring until they are juicy enough.

They suck up juice and seasoning this way. Also, they are fairly clean on the outside so you don't end up with huge amounts of junk on your hands.

The dude that taught me that called it the Cajun Whirlpool or the Soak and Poke.

Last edited by El General; 03-24-2015 at 01:37 PM.
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Old 03-24-2015, 01:45 PM   #67
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Well I guess next weekend I am try this
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Old 03-24-2015, 01:54 PM   #68
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Quote:
Originally Posted by RingSteel View Post
Sorry if this is a silly question, but does Good Ole Boys sell the seasoning?
Yes they do, had their crawfish 2 weeks ago, probably the best i've had. Expensive, but good.
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Old 03-24-2015, 01:59 PM   #69
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Gotta try this
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Old 03-24-2015, 02:01 PM   #70
BrandonA
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Do you cook the veggies etc...with the bugs or toss them into the cooler with the hot water?
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Old 03-24-2015, 02:09 PM   #71
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Mustard on crawfish? sorry but sounds disgusting. seems everyone wants to put their own twist and make boiling crawfish really fancy when its really a very simple process once you get the technique down of boil time and seasoning ratio.
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Old 03-24-2015, 02:11 PM   #72
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Guess I'm trying this too. Anyone that lives close think they came get me a big bag and ship it to me if I pay shipping? I don't get to Katy too often
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Old 03-24-2015, 02:14 PM   #73
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Originally Posted by Bonesplitter View Post
The hot bugs going into a cooler full of not so hot seasoned water will make them draw in the seasoning. I season boil mine and then soak in another tub of seasoned water before putting in the cooler. Way better and juicy!
That's the way to do it! A lot of asian places that serve mud bugs also boil in clean water and then season after cooking.
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Old 03-24-2015, 02:17 PM   #74
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So how do you serve them? Fish em out with a net, our pour them through a strainer? Very interested in trying this.
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Old 03-24-2015, 02:23 PM   #75
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Quote:
How long do you suggest a boil?
Dump the bugs into boiling water (this is my way with seasoning in the water), the minute the water comes back to a boill, shut the fire off. Dump a five pound sack of ice into the pot then put the lid on and let them soak for 30 minutes.
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Old 03-24-2015, 02:52 PM   #76
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Fat side up, or fat side down?! LOL

I'm doing a sack this weekend, may have to give this a try!
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Old 03-24-2015, 03:54 PM   #77
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Quote:
Originally Posted by RaginCagin View Post
Mustard on crawfish? sorry but sounds disgusting. seems everyone wants to put their own twist and make boiling crawfish really fancy when its really a very simple process once you get the technique down of boil time and seasoning ratio.
Im with this feller!
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Old 03-24-2015, 04:07 PM   #78
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Fat side up, or fat side down?! LOL



I'm doing a sack this weekend, may have to give this a try!

Let us know how they turn out.
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Old 03-24-2015, 04:10 PM   #79
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I'm going to ask another dumb question, but does leaving them in the seasoned water after cooking them cause them to get soggy? Maybe I've just gotten some chitty crawfish in the past, but I swore that if they sat in the water for too long after boiling they started falling apart.
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Old 03-24-2015, 04:24 PM   #80
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Originally Posted by coonazz View Post
My 2 cents-

If you're doing several boils, this is a good way to do volumes of crawfish - but for the weekend warrior that is just boiling one pot, you should just kill the boil as soon as the crawfish are cooked by shutting off the fire and adding ice to the pot. (This does 2 things - prevents overcooking and helps the meat absorb the flavors.) Frozen 2 liter Coke bottles are nice because they don't dilute the boil water. If not - make sure you compensate for the dilution by just adding ice directly to the pot. You can also hose down the pot to bring down the temp fast.

Either way -When you add the seasoning to the pot isn't important at all as long as it's there when you kill boil and start the soaking. Goes for shrimp too.
I do very similar, I don't let them get back up to boiling, kind of let them start foaming then turn off the gas, spray the pot with water hose and then add frozen corn to get the temperature down, soak for about 30 minutes.

Last edited by Coullion; 03-24-2015 at 04:27 PM.
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Old 03-24-2015, 04:30 PM   #81
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Mouth is watering! Looks great
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Old 03-24-2015, 04:48 PM   #82
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I am game for anything new. My question is when you have a big boil say 10 bags do you have to replensh your seasoned cooler and if so how often?
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Old 03-24-2015, 07:31 PM   #83
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Good seasoning and spice. Varying taste of course.
Being able to pinch, pull and eat. No peeling required and the vein stays with the shell.
That's the definition of properly cooked crawfish.
How you get there doesn't matter and there are several methods that work (and some that don't, lol) as long as they taste and eat good.
If I have to peel them, the cook made a mistake somewhere during the process
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Old 03-24-2015, 08:03 PM   #84
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You ever read a thread almost a year old and get ready to post then run across your old post? Well I did that on this thread and my thought was the same back then so it saved me the typing. I also must have been drunk cause I don't remember it.
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Old 03-24-2015, 08:04 PM   #85
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Originally Posted by huntinfool View Post
The mustard trick must be from good ol boys here in Katy. They are very good.
Exactly what I was thinking! Had some Friday.

They are located at 1463 and I-10. Opposite side of I-10 from the TSC and Katy High School.

Last edited by captainsling; 03-24-2015 at 08:08 PM.
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Old 03-24-2015, 08:11 PM   #86
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Sounds good. Interesting!
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Old 03-24-2015, 08:17 PM   #87
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So 5lbs of ice will cool it down enough ? I just don't understand that part. Your going from 212+!
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Old 03-24-2015, 08:55 PM   #88
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Sounds and look delicious! Gotta try it that way.
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Old 03-25-2015, 09:38 AM   #89
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So 5lbs of ice will cool it down enough ? I just don't understand that part. Your going from 212+!
No, it wont.
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Old 03-30-2015, 02:12 AM   #90
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Originally Posted by Raleigh View Post
I am game for anything new. My question is when you have a big boil say 10 bags do you have to replensh your seasoned cooler and if so how often?
X2
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Old 03-30-2015, 04:36 AM   #91
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tagged
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Old 03-30-2015, 02:44 PM   #92
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It all sounds good I'm just having a tough time with the gallon of mustard. I hate mustard but I have used it when prepping fish and chicken. Could you taste it?
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Old 03-30-2015, 02:52 PM   #93
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It all sounds good I'm just having a tough time with the gallon of mustard. I hate mustard but I have used it when prepping fish and chicken. Could you taste it?
you don't taste it. the best fried chicken is marinated in mustard over night then seasoned and battered. Mustard is used on a lot of things. Heck team rib rubs it all over there ribs first. they rock !!
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Old 03-30-2015, 02:59 PM   #94
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you don't taste it. the best fried chicken is marinated in mustard over night then seasoned and battered. Mustard is used on a lot of things. Heck team rib rubs it all over there ribs first. they rock !!
What exactly does the mustard do if you cant taste it?
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Old 03-30-2015, 03:02 PM   #95
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What exactly does the mustard do if you cant taste it?

Adds color!! Lmao!!

Ray
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Old 03-30-2015, 03:05 PM   #96
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What exactly does the mustard do if you cant taste it?
It hides the mudbug chit on your t-shirt!
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Old 03-30-2015, 03:09 PM   #97
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Binding agent I assume
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Old 03-30-2015, 03:10 PM   #98
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Old 03-30-2015, 03:11 PM   #99
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Google is your friend.
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Old 03-30-2015, 03:21 PM   #100
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Did some this weekend like this. Very juicy.

I think next time, I will boil in seasoned water, then put them in the cooler with the mustard seasoned water. Can't get too much spice when it comes to crawfish or shrimp.
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