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Old 04-10-2016, 12:47 PM   #201
ryanwood08
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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.


Ok gotcha. Cant wait to try this
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Old 04-10-2016, 12:59 PM   #202
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LOL at all the "No way I'm eating crawfish with mustard" people. Once you try it, you won't go back. Good Ole Boys in Katy has some great bugs! Glad it's walking distance from the house
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Old 04-10-2016, 01:13 PM   #203
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LOL at all the "No way I'm eating crawfish with mustard" people. Once you try it, you won't go back. Good Ole Boys in Katy has some great bugs! Glad it's walking distance from the house
I wish I could attest to what exactly the mustard contributes in all honesty. We added it (a whole gallon) yesterday and I agree you can't taste it all. But if you can't taste it is it really a factor?

I understand why mustard is a key ingredient when cooking meats. It acts as a "binder" of sorts so all the seasoning or rub sticks to the meat. Just can't figure out what it accomplishes in the seasoning water. Unless it's just more salt?
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Old 04-10-2016, 01:25 PM   #204
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I wish I could attest to what exactly the mustard contributes in all honesty. We added it (a whole gallon) yesterday and I agree you can't taste it all. But if you can't taste it is it really a factor?



I understand why mustard is a key ingredient when cooking meats. It acts as a "binder" of sorts so all the seasoning or rub sticks to the meat. Just can't figure out what it accomplishes in the seasoning water. Unless it's just more salt?


It makes them come out of the shell easier. At least thats what i was taught and y i use it. I cant taste it either.
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Old 04-10-2016, 02:29 PM   #205
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It makes them come out of the shell easier. At least thats what i was taught and y i use it. I cant taste it either.
This is my understanding as well, but I'm far from an expert.
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Old 04-10-2016, 02:55 PM   #206
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It makes them come out of the shell easier. At least thats what i was taught and y i use it. I cant taste it either.
Cooking them the correct time length is what helps them be easier to peel. Just don't overcook them and they'll peel easy. As far as the mustard, I'm not quite sure what exactly it does, but it's been working for me, so I'll continue using it. Got some bugs boiling right now.
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Old 04-10-2016, 03:18 PM   #207
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LOL at all the "No way I'm eating crawfish with mustard" people. Once you try it, you won't go back. Good Ole Boys in Katy has some great bugs! Glad it's walking distance from the house


I ate there Friday. That was the last place I had crawfish last year and I thought being late in the season contributed to less than stellar bugs. On Friday there was no excuse, my crawfish were flat out over cooked, had multiple straight tails and the mustard taste was overwhelming.
To each his own I guess but the place is also filthy if you take a look in the kitchen.
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Old 04-10-2016, 03:23 PM   #208
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I ate there Friday. That was the last place I had crawfish last year and I thought being late in the season contributed to less than stellar bugs. On Friday there was no excuse, my crawfish were flat out over cooked, had multiple straight tails and the mustard taste was overwhelming.
To each his own I guess but the place is also filthy if you take a look in the kitchen.
I've never eaten there so I can't relate to your experience but if you're tasting "mustard" then they are doing something different than we do. Yes we added a whole gallon to our seasoning but no hint of it in the flavor profile at all.
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Old 04-29-2016, 04:05 PM   #209
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we are doing 5 sacks tomorrow. If you do them this way do you just keep adding batches of crawfish to the same slurry or do you have to make more of it?
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Old 04-29-2016, 08:03 PM   #210
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we are doing 5 sacks tomorrow. If you do them this way do you just keep adding batches of crawfish to the same slurry or do you have to make more of it?
We had 4 sacks (about 140lbs) on our last boil and made 2 different slurry "batches" or coolers. We would put the hot bugs into 1 cooler and start them on a 30 minute soak. We would then clean and boil another pot and then add them to the 2nd cooler. Before long the first batch is ready to serve....then repeat into same coolers.

5 sacks (depending on size) is a bunch of bugs but I think 2 coolers is the way to go.

Good luck!! You will never go back to the normal method.
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Old 04-29-2016, 09:21 PM   #211
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Until you guys straighten up, no more crawfish will come across the border. Purge, boil, rest, and serve....
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Old 04-29-2016, 10:39 PM   #212
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Old 04-29-2016, 11:12 PM   #213
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We're doing a boil Saturday and Sunday in Lubbock, bringing in sacks, and want to know if we need to purge them in regular water, or salt water.
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Old 04-29-2016, 11:27 PM   #214
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I am gonna do my first clean water boil tomorrow. I promised my boys high school baseball team I would boil bugs if they won district. Sounds like 20-30 minute soak time after boil.
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Old 04-30-2016, 12:40 AM   #215
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We're doing a boil Saturday and Sunday in Lubbock, bringing in sacks, and want to know if we need to purge them in regular water, or salt water.
You don't need to purge them at all...just rinse good.
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Old 04-30-2016, 09:51 AM   #216
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Until you guys straighten up, no more crawfish will come across the border. Purge, boil, rest, and serve....
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Old 04-30-2016, 02:20 PM   #217
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I went to Good Ole Boys website to buy some seasoning, they want $18 to ship $20 worth of seasoning. I think I will pass on that and keep using the local seasonings.
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Old 04-30-2016, 05:34 PM   #218
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I went to Good Ole Boys website to buy some seasoning, they want $18 to ship $20 worth of seasoning. I think I will pass on that and keep using the local seasonings.


Get some ragin blaze!!!!
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Old 04-30-2016, 06:17 PM   #219
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Get some ragin blaze!!!!


X2
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Old 04-30-2016, 10:59 PM   #220
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We just finished up our crawfish boil for today, and used the one pot method with ice, and the slurry cooler. Everyone agreed the slurry turned out better than the one pot.

We cooked our potatoes first, then added corn and mushrooms when they were almost ready (because they cook much more quickly than potoatos) and set off to the side when they were done to rest.

After pulling the veggies, we did the mud bugs, boiling for 5 minutes, and then put in the slurry cooler for 20-30 mins, and added the veggies in the slurry for the last 5 minutes. Everything came out perfect, and we have enough for another run tomorrow, so we're looking forward to round 2!!!
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Old 05-01-2016, 07:07 AM   #221
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Wouldn't it be easier to put the slurry in another pot so you can just drop the whole basket in it? That way after soaking, you just lift out the basket with all the crawfish in it. Looks like it would be a pain in the arse to be dipping them out of the slurry cooler just to put back in another cooler.

Please give me some input on this step.
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Old 01-17-2017, 03:05 PM   #222
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It's getting to be that time of year again....let's bring this back to the top.
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Old 01-17-2017, 03:12 PM   #223
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It's getting to be that time of year again....let's bring this back to the top.
Breezy, Poco, and I did this last weekend. Been able to order mudbugs here(Corpus Christi) for a few weeks now. It's early but they are decent size. As I've stated before I'll never boil them any other way than this method.
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Old 01-17-2017, 04:02 PM   #224
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Looking at trying this method out this weekend. If it is good, I will use this method come April when I have our big boil. I will be using Ragin Blaze since I have some left over from last year.
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Old 01-17-2017, 04:08 PM   #225
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Looking at trying this method out this weekend. If it is good, I will use this method come April when I have our big boil. I will be using Ragin Blaze since I have some left over from last year.


You will not be disappointed
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Old 01-18-2017, 10:01 AM   #226
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Breezy, Poco, and I did this last weekend. Been able to order mudbugs here(Corpus Christi) for a few weeks now. It's early but they are decent size. As I've stated before I'll never boil them any other way than this method.
I'm doing a boil for the associates at work Saturday and will be using this method.
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Old 01-18-2017, 12:13 PM   #227
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I'm doing a boil for the associates at work Saturday and will be using this method.


Forget the mustard imo
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Old 01-18-2017, 12:54 PM   #228
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I think I'll boil some this weekend and try this method.
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Old 01-18-2017, 01:00 PM   #229
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Wouldn't it be easier to put the slurry in another pot so you can just drop the whole basket in it? That way after soaking, you just lift out the basket with all the crawfish in it. Looks like it would be a pain in the arse to be dipping them out of the slurry cooler just to put back in another cooler.

Please give me some input on this step.
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Old 01-18-2017, 04:18 PM   #230
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Forget the mustard imo
I've boiled with this method a few times now and used the mustard each time. No idea what it does but it's good.
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Old 01-18-2017, 04:24 PM   #231
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I've boiled with this method a few times now and used the mustard each time. No idea what it does but it's good.


I've done the mustard twice. Once was great, and the second not so great.

I do like the idea boiling in unseasoned water.
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Old 01-21-2017, 04:58 PM   #232
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Boiled 200 pounds today......good stuff!

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Old 01-21-2017, 05:08 PM   #233
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First clean boil and mustard slurry about to go down.




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Old 01-21-2017, 05:16 PM   #234
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Wow. Looks great.
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Old 01-21-2017, 06:02 PM   #235
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Default mud bugs boiled in clean unseasoned water = the best

Slurrying.


And I have lots of good help.



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Last edited by salth2o; 01-21-2017 at 06:06 PM.
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Old 01-21-2017, 07:20 PM   #236
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And the verdict from my crew is that they were fantastic. Seemed to peel easier than ever before and tasted great.


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Old 02-11-2017, 10:37 PM   #237
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And the verdict from my crew is that they were fantastic. Seemed to peel easier than ever before and tasted great.


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Boiled up my second batch of these tonight. Everyone really liked em. Made 15lbs. Used 3 gal of water. 2lbs seasoning, onion, mustard, and about 6 lemons. Taters,sausage, shrimp, and corn. They werent that hot but, they were really good! Love this method!
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Old 02-11-2017, 10:46 PM   #238
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I get it. This post is boosted every Feb/March. Recipe works for us too but with half the mustard and add 2 sticks of real butter.
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Old 02-11-2017, 11:55 PM   #239
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I'm pretty sure I tagged this a long time ago but I'll do it again. I'm gonna try it one day
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Old 02-12-2017, 07:11 AM   #240
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I'll have to try this method, love me some mudbugs!
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Old 03-03-2017, 03:20 PM   #241
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This is happening tomorrow
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Old 03-05-2017, 12:56 PM   #242
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Wouldn't it be easier to put the slurry in another pot so you can just drop the whole basket in it? That way after soaking, you just lift out the basket with all the crawfish in it. Looks like it would be a pain in the arse to be dipping them out of the slurry cooler just to put back in another cooler.

Please give me some input on this step.
2nd on this info!
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Old 03-05-2017, 01:42 PM   #243
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So when do you add the corn, potatoes and mushrooms? Or did I miss something


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Old 03-05-2017, 02:16 PM   #244
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So when do you add the corn, potatoes and mushrooms? Or did I miss something


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I add the corn and mushrooms to the slurry when I put the crawfish in to let soak. Potatoes are cooked prior to that and placed in the slurry as well.
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Old 03-05-2017, 03:29 PM   #245
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Yes
For 3 days?

Lots of salt, right?[/QUOTE]

Salt = Purge = DEAD Crawfish...... No need to purge, crawfish DO NOT throw up!! Clean them is a better term to use. Last year, I cooked over 90,000LBS of crawfish. U can do them anyway you like, as long as you like them.. We all have different ways of getting to a good finished product.
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Old 03-05-2017, 08:17 PM   #246
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Tagged.
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Old 03-11-2017, 01:23 PM   #247
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ready to try this!
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Old 04-05-2017, 09:17 AM   #248
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60 lbs of mud bugs getting done this weekend! Looks like I have a new method to try! Just curious, how much seasoning should one use for 60 lbs in the "soak" method and do they get hotter the longer they are in the "bath"


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Old 04-05-2017, 10:45 AM   #249
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interesting. I don't get many opportunities to boil.
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Old 04-05-2017, 11:13 AM   #250
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I'm sorry, but for the very best, you need to put the seasoning in the water. The ten best batches of crawfish that I've ever eaten were done that way, and that's how I do it. I really don't see a down side to it. People in Louisiana laugh at the sprinkling seasoning over the top of already cooked crawfish. All you're doing is getting the seasoning on your hands and that is getting on the tails as you peel them.
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