Crawfish

[Chad]

The price will drop, but there won't be near as much as there was last year at that time...The river ain't right, the basin ain't right...the ponds have all been off too...but..............for whatever reason, the slowdown in the economy didn't hit the seafood business last year hardly at all....but this year, it is hitting big time...sales have been way down, so regardless, the price is gonna go down...but it is still higher at this point this year than it was last year...I was only paying $1.15 last year during easter week...and thats cause I was giving extra to my fishermen to be nice...the normal dock price was $1.00....the dock price was $1.75 this year for good stuff.....

[JOHN202]

Yea you right bout that Chad. Like i said before, These days its pretty hard to mess up,because if you do as the box says you can do it just as long as you dont over cook them. I have done it the same way for over 20 yrs and can make them anyway the crowd wants them.Extra spicy,salty, or mild.Myself i like them med spice and just a little bit salty..

[Chad]

My problem John, is that when I cook, I am cooking for me, the wife, and three small kids...I have had to tone it down quite a bit...the first few have very mild spice, but after a good handful, they start to kick in....but maybe a little more salty than you like yours it sounds...

[timmaahh12]

I can honestly say that I have never actually Cooked Crawfish...I've eaten more than my fair share of em and have drank MANY a beer watching others cook em(that's what I call "helping cook crawfish" ), but i've never actually 'headed' up a crawfish boil before...I just usually bring an appetite and alot of

[bayoubullet]

<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD>Quote, originally posted by timmaahh12 &raquo;</TD></TR><TR><TD CLASS="quote">I can honestly say that I have never actually Cooked Crawfish...I've eaten more than my fair share of em and have drank MANY a beer watching others cook em(that's what I call "helping cook crawfish" ), but i've never actually 'headed' up a crawfish boil before...I just usually bring an appetite and alot of </TD></TR></TABLE> same here!!

[SUSHII]

<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD>Quote, originally posted by bayou bullet XXX &raquo;</TD></TR><TR><TD CLASS="quote"> same here!! </TD></TR></TABLE>

you just worry about that backstrap and i'll handle the crawfish

[Bankermike]

What gets me is when someone takes piping hot bugs cooked to perfection and them dumps them in an ice chest and closes the lid...The ice chest turns into an oven and the bugs keep cooking until overdone.
Like Bill Dance says, "Don't do that!"

[Bada$$Bullet]

<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD>Quote, originally posted by SUSHII &raquo;</TD></TR><TR><TD CLASS="quote">

you just worry about that backstrap and i'll handle the crawfish </TD></TR></TABLE>


So buddy will bring the backstrap? Then I'll leave mine at the house.

[timmaahh12]

I've got some Mallard and Teal breasts I'll bring to throw on the grill too.

[iron banks]

<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD>Quote, originally posted by Bankermike &raquo;</TD></TR><TR><TD CLASS="quote">What gets me is when someone takes piping hot bugs cooked to perfection and them dumps them in an ice chest and closes the lid...The ice chest turns into an oven and the bugs keep cooking until overdone.
Like Bill Dance says, "Don't do that!" </TD></TR></TABLE>

Quick way to ruin an ice chest, ask me how I know

[RogerR]

I hear all y'all talking good about zatarains, but the last few years mine don't have much flavor using that. Even use the spicy bottle add liquid and throw in a few bags to help. But we do eat everything very spicy, like the hot Verons smoke sausage.

[Bada$$Bullet]

<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD>Quote, originally posted by iron banks &raquo;</TD></TR><TR><TD CLASS="quote">

Quick way to ruin an ice chest, ask me how I know </TD></TR></TABLE>


Yup! Hot crawfish will turn a 48 qt. into a 36 qt. after the sides warp.

[JOHN202]

<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD>Quote, originally posted by RogerR &raquo;</TD></TR><TR><TD CLASS="quote">I hear all y'all talking good about zatarains, but the last few years mine don't have much flavor using that. Even use the spicy bottle add liquid and throw in a few bags to help. But we do eat everything very spicy, like the hot Verons smoke sausage.</TD></TR></TABLE>

Roger i can make any way you like them using Zats.For me i dont like them so hot they burn you up

[bayoubullet]

<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD>Quote, originally posted by timmaahh12 &raquo;</TD></TR><TR><TD CLASS="quote">I've got some Mallard and Teal breasts I'll bring to throw on the grill too. </TD></TR></TABLE>i have some duck sausage... any takers???

[Bada$$Bullet]

<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD>Quote, originally posted by bayou bullet XXX &raquo;</TD></TR><TR><TD CLASS="quote">i have some duck sausage... any takers??? </TD></TR></TABLE>


You ain't gettin me with that joke!

[SUSHII]

<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD>Quote, originally posted by JOHN202 &raquo;</TD></TR><TR><TD CLASS="quote">

Roger i can make any way you like them using Zats.For me i dont like them so hot they burn you up </TD></TR></TABLE>

I don't know about yall but I can't wait to taste John's crawfish.

[Bass Master]

Ok guys, one more question. If I buy the crawfish boiled on Friday, what is the best way to heat them up for everyone Saturday? Or would you recommend us picking them up the day we are gonna eat them. Just wondering because my buddy found some in McComb cooked for a good price and he works there, but he won't be at work Saturday. We were trying to keep from driving back down there Saturday...

[SUSHII]

put them in the fridge and eat em cold. I like em better after a day or so in the fridge


Modified by SUSHII at 11:28 AM 4/8/2010

[SpeckKilla]

Whatever mix you use 1 thing to always remember. You can always add seasonings, but you cant takem away. Also, Dont use ice to cool down your water, ice is for beer, use a water hose and cool the outside of pot till they sink..