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Usually consider June "out of season" but the local HEB has graded sacks for $2.50/pnd and mixed for $1.99. Think I'll pick up a sack or two and break out the pots and burners.
On that note, what do you like to add outside of the usual corn and potatoes? What are your tips and preferences? Its an endless debate on technique but its a debate I never tire of. School me!!!
thats what i just had lol !!!
ours are graded as select being the biggest and yeah they were big!!! 1.49 lb. a sack ;)
lemon
onion
mushrooms
peppers
sausage
oranges
I hope Stevie doesn't read this! LOL
:( I love those things.. but can't touch them anymore.. alergic to shell fish..:argg:
But yeah simple is what I've always like.
See previous post. Unions and that whole combo.
We don't really get them up this way anyhow..
Where did you pull those? East of houston farms or LA?Quote:
Originally Posted by skeet
Its all coming back to me know. Gonna add some mushrooms and sausage to the shopping list. Some other offshot adds that I really like include artichokes and tamales. Oranges? Just throw then in and see what happens? Seems like an overly citrus/salty/spicey/sweet thing going on. I'll try anything once though.
Wow that actually sounds kind of interesting in a good way. I'd def try it.Quote:
Originally Posted by Sizzle Chest
Quote:
Originally Posted by Sizzle Chest
oranges we or used for more flavor, i was surprised how good they were, i tried some from a friends before who actually boiled them in orange juice, minute maide to be exact, couldnt believe how good they turned out, then again boiling in orange juice only,( is expensive ) good ole water works for me, so i tried with just oranges, wasnt bad at all, even tasted better.
i live in port arthur, got them from judices french market. then again my sister runs the show there ;) but theyre not near expensive as they are around the H town area
Im so hungry now! gosh oranges sound delicious and ive always loved sausage in there to
You should call L&L Seafood. They normally have good prices on selects.Quote:
Originally Posted by Sizzle Chest
517 W Mount Houston Rd
Houston, TX 77037
(281) 445-0044
(281) 445-0063
We will add a crab boil season bag. and anything spicey.. :)
:drool:Quote:
Originally Posted by Turbo6.0L
Quote:
Originally Posted by Turbo6.0L
just one lol!!!!
and some pro boil hell yea!!!!!
at lease 2 or 3 to a boil..
mmmmm,.. can you smell it ??
this is what we add
http://i133.photobucket.com/albums/q...t/100_0490.jpg
Mmmmmmmmmmmmmmmmmmmmmmmmmmmm crawdads!!!!!!!!!!l:tacos:
Never had them, apparently I'm missin out
We usually have a open house every year and cook a few bugs...Here are some pics from 07..
http://i282.photobucket.com/albums/k...s/DSC02042.jpg
http://i282.photobucket.com/albums/k...s/DSC02043.jpg
http://i282.photobucket.com/albums/k...s/DSC02045.jpg
http://i282.photobucket.com/albums/k...s/DSC02082.jpg
mmmmm, mudbugs!
Set it up again Jon!
I need to try some of those. They look good.
Looks yummy. :tacos:
:drool: wow where's my benadryl..
This thread makes me want some of those like a mad man.. just gotta find out where I can get some from around this area. :confused:
I'm looking at about $8 per lb, and thats getting it shipped out this way.. little pricey...
Those sure look better than the crappy ones I had this weekend. A dozen bugs, short ear of corn and one potato for $4.25. Bugs were not right, the meat wouldn't come out of the tail without ripping the tail apart. The cook didn't know how to cook them apparently so I didn't ask for more.
yea they boiled them to long ...that allways sucks!!! I only boil them for two minutes (rolling boil)and i let them sit to taste then if i want them reall jucy i put a bag of ice in them and they will be really jucyQuote:
Originally Posted by RedHeartbeat
last week they were 1.19 live a lb
Them mud bugs is good!
Garlic
bay leaves
filet powder
onions
butter
salt
thyme
red pepper
black pepper
Worcestershire sauce
Hot sauce
limes or lemons
celery
corn on the cob
potatoes
sausage
and mud bugs
Boil them in a big pot of water
I don't know the exact amounts, I just throw it all in until it smells good!
This is how I cook em. My dad is from Louisiana, his mother is Cajun all the way through! She cooks really well especially cajun food!
I wont even order it in restaurants any more, even in Houston. Its always a let down. Its like they boil it in plain water and then dump the seasoning on it after taking them out. After eating 3-5 that seasoning is running down to your elbow.Quote:
Originally Posted by RedHeartbeat
Sounds like FullsizeRST has it down. The old ice trick separates the men from the boys.
its one of those things that gets passed down from generation to generation i guess ...im still using my grampa's pot and boiler...its old and still does it right
you deff. dont learn how to do it over night and it will take a couple times to get them right ...especialy the salt some people over salt them, but its all in how you were taught to do it guess
I am certain that I can't get those here in jawju. You guys are making this fat guy hungry.Quote:
Originally Posted by FullsizeRST
Whats the green in your pot Fullsize? Are those cajun brussels sprouts or something? Thought I had seen it all but thats a new one on me.
Yah I have no idea how to cook them, but I know a couple coonbutts that know how..and they usually make them good to the point of not burning your mouth off. I think swampfire rings a bell.
I see lanny he is fat. kathryn will fit in with all those tattoos haha.. looks like fun.
sizzle chest ----yes those are brussle sprouts
d-brods------some people like the liquid boil and it will do that along with make your fingers swell up a litttle and have some bad umm..#2
if they burn your mouth its not even worth eating because you get to drunk drinking beer cooling down your mouth ...
Some important notes to remember when boiling crawfish:
- DON"T SALT THE WATER!!!! This will cause them to be hard to peel. Add your seasonings, crab boil and veggies only.
- If you are boilng a lot for a big group, don't boil too much and put them in a cooler to "stay warm". This will cause them to keep cooking and be hard to peel.
- You should be able to peel the first ring off of the tail, pinch at the bottom and pull the meat out. If you can't, it's not cooked right.
- Eat with beer, lots and lots of beer!! :beer2::beerchug::toast: