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Old 04-19-2015, 06:25 PM   #151
captdavedupnik
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I'll boil a 30 lb sack. I dump 3 lbs of seasoning. Cut up 4 pounds of habanero peppers. Boil mud bugs for 3 min. Turn off heat dump a 20lb sack of ice inn with the them . Let them puppy's soak for 30 minutes.
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Old 04-19-2015, 10:11 PM   #152
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I'll boil a 30 lb sack. I dump 3 lbs of seasoning. Cut up 4 pounds of habanero peppers. Boil mud bugs for 3 min. Turn off heat dump a 20lb sack of ice inn with the them . Let them puppy's soak for 30 minutes.

Dang bro!! It doesn't surprise me though. I know you like that hot stuff. That hot arse jerky you make is dang good but hot hot!!

Ray
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Old 04-26-2015, 08:39 PM   #153
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I did both ways yesterday and I didn't really taste a difference. I did like they way I kept the nasty water out of the boil though.

I did the 2 pot method like in that video. Steam for 4 min and soak for 30.
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Old 04-27-2015, 01:23 PM   #154
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I'm going to try this method for mother's day, hopefully it's a success.
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Old 04-27-2015, 01:26 PM   #155
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So can you buy the seasoning at the Katy location b/c I don't see it online?
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Old 04-27-2015, 01:59 PM   #156
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So can you buy the seasoning at the Katy location b/c I don't see it online?
Yes
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Old 04-27-2015, 03:42 PM   #157
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We did some for Easter and they were great. Really was surprised of the Mustard. Gave them a nice kick.
Coming from a real Coonazz that eats absolutely anything - and I do mean anything. Ain't no way I'm putting yellow friggin' mustard on crawfish. That's just nasty.
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Old 04-27-2015, 04:20 PM   #158
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Coming from a real Coonazz that eats absolutely anything - and I do mean anything. Ain't no way I'm putting yellow friggin' mustard on crawfish. That's just nasty.

They don't taste like mustard.
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Old 04-27-2015, 04:23 PM   #159
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They don't taste like mustard.
Then why put it in there?

Maybe I'm a purist, but I don't think boiled crawfish needs to be improved upon.

To each his own.
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Old 04-27-2015, 04:25 PM   #160
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Coming from a real Coonazz that eats absolutely anything - and I do mean anything. Ain't no way I'm putting yellow friggin' mustard on crawfish. That's just nasty.

I'm very picky about my crawfish, was a skeptic about the mustard.....they good man, bet you'd like em
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Old 04-27-2015, 04:49 PM   #161
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i'M a newbie but very interested... sombody post the WHOLE process... I got nobody 2 teach me...
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Old 04-27-2015, 04:50 PM   #162
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Then why put it in there?

Maybe I'm a purist, but I don't think boiled crawfish needs to be improved upon.

To each his own.

I got your back brother

I'm sure the "new and improved" method is very good , and have no doubt I could further tweak the recipe according to my taste buds

However, if it ain't broken don't fix it , I'm old school and will continue to boil the old fashioned way that has been proven by countless generations of Cajuns and Coonazzes
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Old 04-27-2015, 04:53 PM   #163
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I got your back brother



I'm sure the "new and improved" method is very good , and have no doubt I could further tweak the recipe according to my taste buds



However, if it ain't broken don't fix it , I'm old school and will continue to boil the old fashioned way that has been proven by countless generations of Cajuns and Coonazzes

just ordered 10 bags of seasoning from you for this weekend, thanks man.
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Old 04-27-2015, 04:56 PM   #164
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just ordered 10 bags of seasoning from you for this weekend, thanks man.

mailing it tomorrow a.m. with some FREE fajita
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Old 04-27-2015, 04:57 PM   #165
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mailing it tomorrow a.m. with some FREE fajita

Sweet, doing fajitas tonight. Gracias amigo
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Old 07-04-2015, 10:21 AM   #166
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I tried this method last night with 60 lbs of bugs. AWESOME! Everyone liked them. This will be the way I boil bugs from now on.
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Old 07-04-2015, 10:37 AM   #167
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Can shrimp be done the same way???
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Old 07-04-2015, 10:43 AM   #168
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Can shrimp be done the same way???
We always put shrimp in with our bugs for a minute or so. Come out great but don't overlook them.
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Old 07-04-2015, 10:51 AM   #169
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Can shrimp be done the same way???
I cooked shrimp with my crawfish yesterday and they were great. This is the only way I'll cook crawfish now.
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Old 07-04-2015, 10:58 AM   #170
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Can shrimp be done the same way???
I did just shrimp this way. Just water and a couple lemons.

Excellent.

I am a Ragin fan now. Fajitas or seafood.
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Old 07-04-2015, 11:29 AM   #171
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Can shrimp be done the same way???
I threw in 3 lbs of shrimp after everything else was done. They turned out pretty good.
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Old 07-04-2015, 11:53 AM   #172
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Mmmm..... There's nothing like I big pile of bugs and ice cold beer to wash them down.
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Old 07-04-2015, 12:06 PM   #173
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I cooked shrimp with my crawfish yesterday and they were great. This is the only way I'll cook crawfish now.

Yep, only way I'll cook them from now on.
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Old 01-17-2016, 04:19 PM   #174
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Tagged for later
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Old 02-18-2016, 04:37 PM   #175
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Gettin' that time.....I'll be having a big boil next month and will resort back to this method!
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Old 02-18-2016, 05:16 PM   #176
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Dumb question, but is the potatoes, corn, mushrooms, etc. boiled before they go into the seasoning cooler? Or when you dump the crawfish in for the soak does it cook the potatoes and stuff?
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Old 02-18-2016, 05:27 PM   #177
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Dumb question, but is the potatoes, corn, mushrooms, etc. boiled before they go into the seasoning cooler? Or when you dump the crawfish in for the soak does it cook the potatoes and stuff?
Boil before dropping into seasoned water.
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Old 02-18-2016, 08:27 PM   #178
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In
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Old 02-18-2016, 11:58 PM   #179
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..
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Old 02-19-2016, 12:04 AM   #180
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That looks pretty awesome gonna have to try hat next time. I always wondered how good ole boys got them so juicy
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Old 02-19-2016, 01:26 AM   #181
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So who needs a taste tester? I'll send yall some dates that I'm available.
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Old 03-22-2016, 04:40 PM   #182
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TTT, saved a boil 2 weekends ago with the ol mustard trick Everybody thought I was crazy but after the first batch came out so so(plenty of spice but just wasn't great), I headed to the store and bought all the mustard they had. The next 3 batch's turned out amazing!!!!
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Old 03-22-2016, 08:14 PM   #183
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TTT, saved a boil 2 weekends ago with the ol mustard trick Everybody thought I was crazy but after the first batch came out so so(plenty of spice but just wasn't great), I headed to the store and bought all the mustard they had. The next 3 batch's turned out amazing!!!!

I used it this past weekend, and it was great.
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Old 03-22-2016, 09:10 PM   #184
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TTT, saved a boil 2 weekends ago with the ol mustard trick Everybody thought I was crazy but after the first batch came out so so(plenty of spice but just wasn't great), I headed to the store and bought all the mustard they had. The next 3 batch's turned out amazing!!!!

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Old 03-29-2016, 12:22 PM   #185
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Gonna have to try this.
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Old 03-29-2016, 12:28 PM   #186
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Originally Posted by captdavedupnik View Post
I'll boil a 30 lb sack. I dump 3 lbs of seasoning. Cut up 4 pounds of habanero peppers. Boil mud bugs for 3 min. Turn off heat dump a 20lb sack of ice inn with the them . Let them puppy's soak for 30 minutes.
This is how to do it.
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Old 03-29-2016, 01:23 PM   #187
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I have tried this recipe 3 different times with 3 different amounts 1 sack, 3, sacks, and 4 sacks. I think this is a good approach for a small gather and you are only cooking 1 or 2 sacks. When you get to a bigger party the approach doesn't work for me.
1) too hard to maintain your spice level
2) you cannot vary the spice for different tastes which you will have at a bigger party
3) almost impossible to maintain the 30 minute rule when you have 25 folks eating

The mustard did almost nothing for me or my guests.

Small gatherings where everyone like the spice at the same level this is a fine approach if you have one pot. For me I will go back to my original cooking style.
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Old 03-29-2016, 03:33 PM   #188
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Mustard on crawfish? sorry but sounds disgusting.......

I'd bet the first people to boil crawfish to eat said the same thing

BTW, I'm a believer in the if it ain't broke, don't fix it ideals. But I also like to experiment too. There's a great article on mud bugs in this month's Texas Highways magazine. Apparently, there's a large Asian population in Houston that has added their own Flair to crawfish boils that sounds amazing.
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Old 03-29-2016, 04:21 PM   #189
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Double the mix and liquid in the boil. Don't waste space on veggies and crap. Use no basket so you can get more in a pot. Only boil for 5 minutes and then pour it liquid and all into a cooler. Add enough ice to just stop the cooking process. Close the lid and drink beer. Come back in 2 hours for the hottest tastiest crawfish you will ever eat. Have lots of beer and get ready to sweat. I don't dump them either. Sit by that cooler with a tray. Use a skimmer to get your self 1 steaming hot pound at a time. Repeat 14 times. LOL.
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Old 04-05-2016, 09:17 PM   #190
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Tagged.

We gonna try dis methid dis weekin at da ann-yul mud bug boil!!!
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Old 04-06-2016, 12:02 PM   #191
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Default mud bugs boiled in clean unseasoned water = the best

We had a crawfish boil b-day party for my 8 year old. It was her idea. I cooked up 126lbs of crawfish plus all the sausage, corn and potatoes. I decided to go with half this method to see what people thought about them and half the old school method. Im glad I did. On the new method I went spicy. On the old method I went mild. They both got hit hard but overall the feedback was better for the new method. I even caught people putting the old school crawfish in the new method cooler to soak up some of that juice. At the end of the night not one crawfish, corn, sausage or potato was left. I cant wait for the next time.



Ray
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Old 04-06-2016, 12:20 PM   #192
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We had a crawfish boil b-day party for my 8 year old. It was her idea. I cooked up 126lbs of crawfish plus all the sausage, corn and potatoes. I decided to go with half this method to see what people thought about them and half the old school method. Im glad I did. On the new method I went spicy. On the old method I went mild. They both got hit hard but overall the feedback was better for the new method. I even caught people putting the old school crawfish in the new method cooler to soak up some of that juice. At the end of the night not one crawfish, corn, sausage or potato was left. I cant wait for the next time.



Ray
Of course the new method won, Mild always looses to Spicy
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Old 04-06-2016, 12:24 PM   #193
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i have ever had ! our bud did two sacks last night at a annual chili fest cook off down here near corpus. 5 gallons hot water, 5 lbs. of seasoning that he gets from a place in Katy and 1 gallon of mustard. mix it all up and put in a big cooler. he boiled bugs in clean clear plain water and dumped in the mixture when done. let them soak for 20-30 mins then eat. holy cow was it good. never have heard of it being done like this but its the only way i want it done from now on. that good ! boiled potatoes, mushroom and corn as well.
This is the method used at a boil I was at way up here in north Texas this past Friday night. Not sure about the mustard, but the rest is spot on. A girl I used to coach is married to a guy from southwest Louisiana. They brought a huge load up here and her husband cooked for large crowd. By far the best I have had. He said he purged them 5 times before cooking. Even my wife liked these, and she usually hated crawfish
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Old 04-06-2016, 07:29 PM   #194
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Of course the new method won, Mild always looses to Spicy


Lol!! If you say so.

Ray
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Old 04-10-2016, 12:07 PM   #195
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Well we tried this new method for the first time at our annual boil yesterday and it was a huge success. Definitely the juiciest bugs we've ever had. Everybody raved about them. Will never do the individual seasoned pot method again. From now on...it's the slurry in the cooler method for us.




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Old 04-10-2016, 12:50 PM   #196
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How are yall doing your corn and sausage and everything with this method. Im thinking if u just left it in the season water the whole time they would b un edible they would b so hot


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Old 04-10-2016, 12:54 PM   #197
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Tuned in


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Old 04-10-2016, 01:10 PM   #198
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How are yall doing your corn and sausage and everything with this method. Im thinking if u just left it in the season water the whole time they would b un edible they would b so hot


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We actually put the taters and sausage in the original seasoning boil for about the last 10 minutes then made 2 separate slurry coolers. (1 just for bugs, the other for everything else). Added the corn with the taters and sausage into one of the slurry coolers for about 30 minutes, then transferred them to a styrofoam cooler. This keeps them from sitting in the seasoned slurry and getting "soggy" plus the styrofoam cooler does an excellent job of holding the heat and essentially "steaming" everything.

We then added our veggies (mushrooms, broccoli and edamame) into the same slurry cooler and let them soak in the slurry for awhile. Used the 2nd slurry cooler for bugs "only". This also allows you to keep all the stuff separated and easier to manage. Worked perfect.
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Old 04-10-2016, 01:18 PM   #199
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We actually put the taters and sausage in the original seasoning boil for about the last 10 minutes then made 2 separate slurry coolers. (1 just for bugs, the other for everything else). Added the corn with the taters and sausage into one of the slurry coolers for about 30 minutes, then transferred them to a styrofoam cooler. This keeps them from sitting in the seasoned slurry and getting "soggy" plus the styrofoam cooler does an excellent job of holding the heat and essentially "steaming" everything.

We then added our veggies (mushrooms, broccoli and edamame) into the same slurry cooler and let them soak in the slurry for awhile. Used the 2nd slurry cooler for bugs "only". This also allows you to keep all the stuff separated and easier to manage. Worked perfect.


Did u add more seasoning in the bugs cooler? Or was it all the same?
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Old 04-10-2016, 01:43 PM   #200
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Did u add more seasoning in the bugs cooler? Or was it all the same?
Same original boil seasoning. We ended up doing 4 sacks (about 140lbs total bugs!). Used the original slurry cooler for each one. The only thing we did was add 1 stick of butter with each "batch" of steamed bugs that we added to slurry cooler. I think we ended up with like 6 batches. There were more than 30 people at the venue (not all ate of course) but we had plenty of leftover bugs.
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