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Rebel, hit me with your crawfish boil again

Zatarans or Slap Ya' Mama dry crab/craw boil, zatarans liquid crab/craw boil, head of garlic(turned on it's side and cut in half), a few onions halfed, stick of butter, jar or jars of pickled jalapenos. Sometimes, I'll throw in bay leaves and celery if I have it to put in and other peppers if I want it real spicy. I always throw in some mushrooms, corn, sausage, red potatoes, and pretty much anything you want to boil with it that'd sound good like cauliflower, broccoli, asparagus they make good side finger foods while eating crawdads.

I've never had crawfish, but that sounds awesome.

I like crawfish

Reb u are more coonass than japanigga!!


Sent from a fancy ass phone

Tomkat wrote:I like crawfish

Reb u are more coonass than japanigga!!


Sent from a fancy ass phone

I'm actually not a coonass, that is reserved for south Louisiana. I'm north, they'd get mad about it.

rebelp74 wrote:

Tomkat wrote:I like crawfish

Reb u are more coonass than japanigga!!


Sent from a fancy ass phone

I'm actually not a coonass, that is reserved for south Louisiana. I'm north, they'd get mad about it.

Huh....well I am a bit north of you, and to me, you a coon ass!!!!

Are you in Monroe?

Hey rebel, wanna ship me some?

Tomkat wrote:

rebelp74 wrote:

Tomkat wrote:I like crawfish

Reb u are more coonass than japanigga!!


Sent from a fancy ass phone

I'm actually not a coonass, that is reserved for south Louisiana. I'm north, they'd get mad about it.

Huh....well I am a bit north of you, and to me, you a coon ass!!!!

Are you in Monroe?

I think this is where something clever about tapatalk should go.

How many pounds cook at a time and how much liquid and powder per pot?

Flightstopper wrote:How many pounds cook at a time and how much liquid and powder per pot?

Depends on how big your pot is. Season the water with the liquid and powder, putting in small amounts at first. Then taste, when you get it where you want the taste to be add in the garlic, onions, butter. Bring to boil, add in craws, jalapenos, and mushrooms. It all depends on how big the pot is, as to how much you can cook at once.

Tomkat wrote:

rebelp74 wrote:

Tomkat wrote:I like crawfish

Reb u are more coonass than japanigga!!


Sent from a fancy ass phone

I'm actually not a coonass, that is reserved for south Louisiana. I'm north, they'd get mad about it.

Huh....well I am a bit north of you, and to me, you a coon ass!!!!

Are you in Monroe?

Negative, Elm grove. Which is south Bossier. Bossier and Shreveport are twin cities seperated by the Red River. I live like 7 minutes away from the boat launch that they have the bass masters tournaments here.

duckcommander727 wrote:Hey rebel, wanna ship me some?

I could but they wouldn't be any good when they got there. They don't last very long.

Looks good. How are they?

Stuffed to the max. First batch didn't have much spice but was working with a crappy burner. New burner showed up and it was on!

It took me some trial and error to get the spice right but when you get it, you got it.

When I make bugs I throw em in bring let it sit on the burner till its close to boiling again and shut but down and let em sit to soak in spice without overcooking

jehler wrote:When I make bugs I throw em in bring let it sit on the burner till its close to boiling again and shut but down and let em sit to soak in spice without overcooking

Same here, makes em juicy too.

rebelp74 wrote:

jehler wrote:When I make bugs I throw em in bring let it sit on the burner till its close to boiling again and shut but down and let em sit to soak in spice without overcooking

Same here, makes em juicy too.

i don't know how long they are sopppsed to cook but I always figured if they say at 170-180 for 20 minutes they had to be done, do the same with shrimp

jehler wrote:

rebelp74 wrote:

jehler wrote:When I make bugs I throw em in bring let it sit on the burner till its close to boiling again and shut but down and let em sit to soak in spice without overcooking

Same here, makes em juicy too.

i don't know how long they are sopppsed to cook but I always figured if they say at 170-180 for 20 minutes they had to be done, do the same with shrimp

I cook around 25-30lbs at a time. I let em sit for 7 minutes after I cut the heat off and the always come out pretty good.. I don't have a thermometer on it so I couldn't tell you temps or anything.

jehler wrote:

rebelp74 wrote:

jehler wrote:When I make bugs I throw em in bring let it sit on the burner till its close to boiling again and shut but down and let em sit to soak in spice without overcooking

Same here, makes em juicy too.

i don't know how long they are sopppsed to cook but I always figured if they say at 170-180 for 20 minutes they had to be done, do the same with shrimp

You boil shrimp? What's wrong with you people- seafood should be steamed, not boiled.

assateague wrote:

jehler wrote:

rebelp74 wrote:

jehler wrote:When I make bugs I throw em in bring let it sit on the burner till its close to boiling again and shut but down and let em sit to soak in spice without overcooking

Same here, makes em juicy too.

i don't know how long they are sopppsed to cook but I always figured if they say at 170-180 for 20 minutes they had to be done, do the same with shrimp

You boil shrimp? What's wrong with you people- seafood should be steamed, not boiled.

50/50 in yo face