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Old 03-30-2015, 03:22 PM   #101
Chad C
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Sounds good!
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Old 03-30-2015, 03:30 PM   #102
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Quote:
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.
This guy knows what he is talking about!
I would also add - it is not all about how hot you can make them. It is about flavor - lemon, garlic, onion, etc.....
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Old 03-30-2015, 03:36 PM   #103
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Originally Posted by Aggies12 View Post
This guy knows what he is talking about!

I would also add - it is not all about how hot you can make them. It is about flavor - lemon, garlic, onion, etc.....

I agree. I don't enjoy super hot bugs.
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Old 03-30-2015, 07:32 PM   #104
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I'm no expert but, roll them the way you like them. I found a recipe my friends and family like and they have never complained. If they are happy, I'm good.

For the record, the "ice quench" isn't to bring the temp to room temp, just help the meat suck up the seasoning. The slight temp difference is all you need. Cooler is better, but not required of your mix is on point. Just like letting a steak rest for 5-10 minutes after taking it off the grill.

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Old 04-04-2015, 10:43 AM   #105
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Stickman had a party last night & he poco & myself did two sacks. One like this and one the traditional way. Both were good but this way was the bomb. Good times boys !



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Old 04-04-2015, 10:48 AM   #106
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Originally Posted by Breezy View Post
The 250 qt yeti was full of live bugs

Plus there was not a Brute to be seen.
That's cause the brute was holding the most important part of all... The cold beer!
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Old 04-04-2015, 11:01 AM   #107
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Originally Posted by Bowhica View Post
For the record, the "ice quench" isn't to bring the temp to room temp, just help the meat suck up the seasoning. The slight temp difference is all you need. Cooler is better, but not required of your mix is on point. Just like letting a steak rest for 5-10 minutes after taking it off the grill.......
Actually, letting a steak "rest" and quenching mud bugs is two completely different physiological processes Letting a steak rest distributes the natural juices throughout the meat that have "risen" to the surface during the cooking process, thus creating a more "juicy" steak throughout. Quenching bugs simply stops the cooking process immediately and in doing so the physics of "cooler water/seasoning" fills in the heated, expanded molecules of the bugs.
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Old 04-04-2015, 11:29 AM   #108
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It's no different than boat trailer bearings! Pulling the trailer down the road heats the bearings up and then you back down the ramp into cooler water...voila, you created a vacuum drawing the water into the bearings. That's why bearing buddies etc. were invented, to create a positive pressure to stop the vacuum.
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Old 04-04-2015, 11:41 AM   #109
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Trailer bearings in a bug-boil thread
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Old 04-04-2015, 11:41 AM   #110
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I had some crawfish this fella cooks at a boat show every year and they were amazing. He steams the crawfish and then soaks them in seasoned water for 20 minutes. Best, easiest to peel, most flavorful crawfish I've ever had. Watch this link, he shows you exactly how he cooks it. When he is done with the steamed crawfish water he pours it out and it looks like MUD!

https://m.youtube.com/watch?v=zZHy_J86HeE
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Old 04-04-2015, 12:06 PM   #111
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Trailer bearings in a bug-boil thread
It's relative....
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Old 04-04-2015, 01:11 PM   #112
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It's relative....
And a good analogy.
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Old 04-04-2015, 01:12 PM   #113
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And a good analogy.
I thought so too!
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Old 04-04-2015, 01:30 PM   #114
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Did 100 pounds the old fashioned way yesterday evening and they were great. Would love to try this method for kicks.
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Old 04-04-2015, 01:37 PM   #115
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Did 100 pounds the old fashioned way yesterday evening and they were great. Would love to try this method for kicks.
I was reluctant to try it but I am glad we did. These were by far the most tender and flavorful bugs I have ever had.
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Old 04-04-2015, 03:06 PM   #116
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Default mud bugs boiled in clean unseasoned water = the best

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I was reluctant to try it but I am glad we did. These were by far the most tender and flavorful bugs I have ever had.

Saying this will only make breezy's noggin even bigger but this cooler soaking method was awesome!! This was also my first time trying it using this method and I will probably do mine this way from now on.

Ray

Last edited by Poco; 04-04-2015 at 03:10 PM.
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Old 04-04-2015, 04:13 PM   #117
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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!
Thanks, i didnt want to essplain it .
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Old 04-12-2015, 09:28 AM   #118
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I know everyone one has their own method, with saying that here is the one I tried yesterday, they turned out really good too. I used a combination of methods. Part of this is taken from the Frog Bone guys in the you tube video.

In a 120 quart pot I put in about 7 inches of water, 4 pounds of boil mix, 5 lbs of sausage, 5 onions that I pureed and about 1/2 a bunch of celery pureed as well. I had already bought lemons so I halved them and put them in as well (Will use lemon juice next time instead of lemons). Got it to a rolling boil killed the heat and placed the slurry in a big styrofoam cooler. At that time I added the gallon of mustard, a stick of butter, mushrooms and fresh corn (not frozen) into the cooler. Also, a head of cauliflower.

Then put 2 inches of water into the 120 quart pot and got it rolling to steam the crawfish. , dumped a sack of crawfish in the strainer and then placed it in the pot. Stirred occasionally. Once the white foam stated rising above the mudbugs set the timer for 4 1/2 minutes.

When the time is up I put the crawfish in the slurry. Frog Bone guys said you need a temp of 140-150 degrees, in the soaking slurry. Mine was much higher, so I dumped in a block of ice and another stick of butter. Let them soak for 20 minutes. After 20 minutes my temp was still around 175 degrees, I wasnt worried at that point and time, the very hot soaking slurry had cooked the corn and the mushrooms and the head of cauliflower.

Crawfish were super easy to peel and very juicy, everything was very well seasoned. This slurry is supposed to be able to season more than one sack, I only did one sack, but I will try more sacks around Mothers Day.

Again, I know that everyone has their own perfect way of doing crawfish, I have done many boils over the years and usually have tweaked a little bit on each boil. I can say that the soaking method is way more juicer than the boil and sprinkle more seasonings over them. IMO

Jeff
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Old 04-12-2015, 09:41 AM   #119
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A buddy of mine introduced me to this method...... Will be the only way I cook them from now on we did use good ol boys recipe, but pretty sure it will work with what ever your favorite seasoning is.
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Old 04-12-2015, 04:47 PM   #120
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what kind of mustard? Regular old yellow? Gonna try this with my neighbor at the end of the month.
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Old 04-12-2015, 06:27 PM   #121
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what kind of mustard? Regular old yellow? Gonna try this with my neighbor at the end of the month.

Regular mustard. 1 can of salt. 16oz chicken paste. Lots Lemons & onions . 5 garlic cloves. 16 oz lawrys season salt. Tube of butter or 8 sticks.

We did 5 lbs of hot good ole boys seasoning. Next sack we will try 3 lbs. it was loaded. Hot but awesome.
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Old 04-12-2015, 07:20 PM   #122
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What does the chicken paste do, just flavor?
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Old 04-12-2015, 07:33 PM   #123
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What does the chicken paste do, just flavor?

No idea. What the recipe calls for
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Old 04-12-2015, 07:59 PM   #124
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Went to a boil yesterday and my buddy just poured mustard over them when he stuck em in the ice chest and stirred them up. For someone who HATES mustard they were dang good. I will be trying your method next time I cook some.
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Old 04-13-2015, 07:53 AM   #125
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Default mud bugs boiled in clean unseasoned water = the best

We tried this yday for the masters and tweaked it just a little bit but i will cook them this way everytime from now on. In my slurry I put 5 lbs of slap yo mama boil (all I could get my hands on yday) some lemons, a stick of butter, a bunch of minced garlic, 3/4 gallon of mustard, 1.5 big bottles of liquid crab boil. Put lemons and a couple sticks of butter in the "clean water", cooked them in that till the first couple started floating and dumped them in the slurry, soak for 20 and dug in....they got better as the 4 of us battled through 32 lbs. Won't do them the old way anymore!!

Last edited by Mossback; 04-13-2015 at 07:55 AM.
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Old 04-13-2015, 09:01 AM   #126
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We tried this yday for the masters and tweaked it just a little bit but i will cook them this way everytime from now on. In my slurry I put 5 lbs of slap yo mama boil (all I could get my hands on yday) some lemons, a stick of butter, a bunch of minced garlic, 3/4 gallon of mustard, 1.5 big bottles of liquid crab boil. Put lemons and a couple sticks of butter in the "clean water", cooked them in that till the first couple started floating and dumped them in the slurry, soak for 20 and dug in....they got better as the 4 of us battled through 32 lbs. Won't do them the old way anymore!!
big bottles as in "gallon size"

that stuff will peel paint it's so potent
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Old 04-13-2015, 09:02 AM   #127
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We tried this yday for the masters and tweaked it just a little bit but i will cook them this way everytime from now on. In my slurry I put 5 lbs of slap yo mama boil (all I could get my hands on yday) some lemons, a stick of butter, a bunch of minced garlic, 3/4 gallon of mustard, 1.5 big bottles of liquid crab boil. Put lemons and a couple sticks of butter in the "clean water", cooked them in that till the first couple started floating and dumped them in the slurry, soak for 20 and dug in....they got better as the 4 of us battled through 32 lbs. Won't do them the old way anymore!!
How much liquid did you have in the slurry?
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Old 04-13-2015, 09:05 AM   #128
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big bottles as in "gallon size"



that stuff will peel paint it's so potent

No, not the tiny bottles but the next one....I think a gallon of that stuff might eat you from the inside out
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Old 04-13-2015, 09:06 AM   #129
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We did some for Easter and they were great. Really was surprised of the Mustard. Gave them a nice kick.
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Old 04-13-2015, 09:06 AM   #130
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How much liquid did you have in the slurry?

Water? Dunno close to 5 gallons, didn't measure just kinda put close to 5 gallons in there and heated it up.
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Old 04-13-2015, 09:16 AM   #131
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Man I hate to make Breezers head any bigger.... but, tagged for later.
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Old 04-13-2015, 09:19 AM   #132
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Water? Dunno close to 5 gallons, didn't measure just kinda put close to 5 gallons in there and heated it up.
Thanks... close enough for me.
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Old 04-13-2015, 09:30 AM   #133
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Do you cook the veggies etc...with the bugs or toss them into the cooler with the hot water?
X2
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Old 04-13-2015, 09:31 AM   #134
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Highly suggest adding mushrooms and brusselspouts to the mix too...they were $$$
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Old 04-13-2015, 09:34 AM   #135
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tag
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Old 04-13-2015, 10:15 AM   #136
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Follow up question.. does good ole boys ship their seasoning? Might try Ragin, instead, but wondering.

Matt
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Old 04-13-2015, 10:24 AM   #137
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X2
This was my question as well. I'd guess you just thrown them in the seasoning once you take off the boil
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Old 04-13-2015, 10:27 AM   #138
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This was my question as well. I'd guess you just thrown them in the seasoning once you take off the boil

We boiled them for a little bit and then tossed em in the mix....turned out well, I think you could do either and it will be fine
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Old 04-13-2015, 10:27 AM   #139
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Follow up question.. does good ole boys ship their seasoning? Might try Ragin, instead, but wondering.

Matt
yes. ordered on a monday had the box on tuesday
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Old 04-13-2015, 10:28 AM   #140
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Highly suggest adding mushrooms and brusselspouts to the mix too...they were $$$
mushrooms are a must
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Old 04-13-2015, 10:28 AM   #141
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Follow up question.. does good ole boys ship their seasoning? Might try Ragin, instead, but wondering.

Matt
I know that Ragin Blaze dude includes FREE fajita seasoning with every order purchased

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Old 04-13-2015, 10:30 AM   #142
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I know that Ragin Blaze dude includes FREE fajita seasoning with every order purchased




And your mix is very good...I need to stock up again!
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Old 04-13-2015, 10:32 AM   #143
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Old 04-13-2015, 10:35 AM   #144
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Anyone can cook chicken wings and pork butts!
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Old 04-13-2015, 10:37 AM   #145
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Anyone can cook chicken wings and pork butts!
As well as bass bait...
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Old 04-13-2015, 10:38 AM   #146
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As well as bass bait...

The key is making bass bait taste good though
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Old 04-13-2015, 10:48 AM   #147
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The key is making bass bait taste good though
bam !

all She does is post pretty pics of meat. pretty pics = not good in taste.
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Old 04-13-2015, 10:52 AM   #148
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bam !

all She does is post pretty pics of meat. pretty pics = not good in taste.
Maybe at your house...
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Old 04-13-2015, 09:52 PM   #149
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I know that Ragin Blaze dude includes FREE fajita seasoning with every order purchased

ordering some tonight. Looking forward to trying it all. Going to do a small tester batch for my birthday, then a blow out during memorial day weekend.

Matt
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Old 04-19-2015, 05:07 PM   #150
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I just cooked 120+#s this way and every agreed it was the best crawfish they've ever had. I was skeptical, but definitely a believer now.
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