Dak Father's Day crawfish boil episode just dropped on Meat Church
- Thread starter HRMSU
- Start date
Matt does a pretty good job at whatever he cooks. Iāve never done the ātwo potā method, but Iāve read plenty about it. Looks good to me. We usually always throw a head of cauliflower, cabbage, or both in our boil right at the end. They soak up great flavor. Boiled a couple of sacks at my uncles house in Baton Rouge last weekend.
Pittman is connected at least regionally. Hangs with all the TX Country singers, college and pro sports organizations and of course the legendary BBQ joint owners. He's just a cool dude.
Played/coached a few travel ball tourneys in Waxahachie. Seems like a nice place.
Haven't tried it and it's just caught on the last few years. Supposed to allow you to soak them longer at a lower temperature (2nd pot) so you don't have to dump ice and dilute your seasoning. They peel better and have better flavor. I don't get many complaints when I cook and I soak in the first pot for 30 minutes without any cool down method but I'm always open to something that may be better.
You can still delete this.
Itās good but I prefer shrimp. Half of the appeal is the atmosphere around crayfish not necessarily the food itself.
Are people saying "crayfish" now?
It is for the season. Matt is a huge State fan so if you want to support a State business that serves crawfish - hit them up. And they are the best in the Jackson metro to me.
Iād rank that with listing your pronouns in an email signature.
Because everyone knows it, but is too cool to admit it. Put shrimp, crawdads, crab, and sausage on the table. Crawdads will be the last thing left. A good crawfish boil is fun, but the crawfish themselves are the most forgettable part of it.
Iām 90% sure they adjusted their monocles and top hats before typing that out.
I have a pretty bad shellfish allergy. If I am ever given 6 months to live I will go out eating whatever shellfish I can.
concur, i love the party atmosphere of a boil, but eat more sausage, corn and 'taters than mudbugs.
What you really need to do is sous vide the crawfish in small batches at a temp of 145 degrees for exactly 1 hour and 8 minutes. Not longer and not less. 108 minutes at 145 Degrees. You'll likely need around 15 sous vide stations but it's worth it. Trust me.
Wait. That sounds retarded. One pot is fine. People have their own way to boil and their own seasoning preferences which is fine. My neighbor uses mustard and it's good and doesn't taste mustardy. Can't ever remember leaving a crawfish boil where someone who knew what they were doing used one pot and thought "well that was a totally wasted afternoon with friends and family." I'm sure the two pot thing is fine. There's one more pot to clean and store so I'm not likely to ever use it.
Wait. That sounds retarded. One pot is fine. People have their own way to boil and their own seasoning preferences which is fine. My neighbor uses mustard and it's good and doesn't taste mustardy. Can't ever remember leaving a crawfish boil where someone who knew what they were doing used one pot and thought "well that was a totally wasted afternoon with friends and family." I'm sure the two pot thing is fine. There's one more pot to clean and store so I'm not likely to ever use it.
Iāll bet you do, not that thereās anything wrong with that.
Over the years I've found it's a lot like chili everyone does it different and it's usually good no matter what.
I didn't think there was any other way to cook them other than letting them soak for a while. I haven't seen the two-pot method, but every good cook I've seen has found some way to soak them before eating them. It does help them peel easier.
Iāve not personally done the 2 pot method but I went to a friends house a few weekends ago that did 2 pots. Iām gonna give it a try next year. I could see the 2 pot method being helpful if youāre doing more than 1 sack
Cajun buddy taught me 40 years ago to break off tail and force ātail meatā into your mouth with your thumb
Same. At Southern Miss, everybody had a crawfish method. I found the best method was:
1. Break in half.
2. Shake off the guts a little.
3. Pinch the end of the tail just in front of the back fin so the tail meat becomes detached and dislodged.
4. Bite the front part of the tail meat and pull.
5. Eat the tail meat.
6. Suck the head.
7. Toss the shell.
8. Repeat.
Iāll usually take about 4-6 20oz Gatorade bottles, fill them with water, and freeze them. When I shut my fire off, I toss them in the pot and push them under. May or may not do a dang thing to actually help, but it makes me feel better. Used to dump ice, but I donāt do that anymore for the reason you stated.
Sounds like my beach and lake cooler hack. Requires less ice and doubles for hydration when it melts and you need a "little" water. Seriously, good idea and I may try that too. Thanks!
I use 2 liter ones in the coolers (larger coolers) for drinks. It also helps to keep them in the outside beer fridge. Fill as many as you have room for and the cold water helps keep the fridge from having to work as hard. I would just keep it full of cold beer instead of water but that gets expensive.
We have a couple plastic ice cream tubs that we dip out some of the boil water in and freeze them. The next time we boil, we use those to cool for a soak. It doesn't dilute this way, since the ice blocks are already seasoned. You can then fill those back up to freeze again after it cools down and it will be good for the next one.
Everyone is concerned about the possibility of the crayfish being offended by the term crawfish. If I was a crawfish and about to be dumped into a pot of boiling water my greatest concern would be whether my feelings were being hurt by an offensive term.*********
I literally didnāt know there was another way to treat the tail than this until now, but what you described is what Iāve always done. I get scared of sucking the head because Iām weak
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