Best Crawfish Ever | Two Pot Crawfish Method
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- เผยแพร่เมื่อ 26 มิ.ย. 2024
- Best Crawfish Ever | Two Pot Crawfish Method
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Yes!! So pleased to see The Crawfish masters Rus, Derek & Keith back together for a Boil. Inspiring stuff guys, thank you from 🇬🇧. Ross
Your welcome, thanks for watching!
Gentlemen, what with all the ignorant comments below, which I have TRIED to address, it literally just SHOCKS me
(well, sadly, in 2023, i am NOT SHOCKED anymore... )
at all the negativity thrown at y'all.
I've watched you folks before, and listened to, and TRIED, your suggestions,
and you have ELEVATED my crawfish boils to the level of expert.
Elevated me up to YOUR level.
Do not listen to the idiots posting here.
I've been doing these boils in NJ for 20+ years, getting better bit by bit.
This year,
double boiling,
BLENDING the onion, celery, garlic
SOAKING as suggested,
and I put the citrus in the soak, squeezing it in! Followed, of course, by the rinds....
We had less people, 80 pounds, and damnit, no leftovers ( which was a lot better than 8 people cleaning 25 pounds like last year!!!! to freeze tails)
I can confidently say that I made the best boil I have EVER made in my crawfish-boilin career,
THANKS TO YOU.
PLEASE, take it from my NJ, but LA beatin' heart, y'all gave me the skills to make the BEST bugs, ever,
certainly in NJ,
maybe ever?
in 2023, for 40+ people.
DO NOT let the trolls get you down!!!!
You have 40+ NJ people who love your cajun asses!!!!
(Sorry for the book, but I REALLY used ALL you showed here, and it WORKED.
THAT deserves thanks from me, to you... )
You ever come to NJ, in bug season, get in touch!
Thanks for the comment! Unfortunately it comes with the territory of running a youtube channel. I learned early on that you have to have thick skin if you want to survive and be successful on this and other platforms. I don't pay any attention to them. I've always considered it a sign of success when the haters show up LOL. Thanks for the feedback and I'm glad to hear the videos have elevated your crawfish game. Thanks!
@@SmokyRibsBBQ whats the bald guys youtube i htink he makes theb est crafish cant find him
He doesn’t have a TH-cam channel. Only Facebook pages
😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊
@@SmokyRibsBBQ He sold Frog Bone right? His old channels videos are still up. Nothing but love for y'all!
I have been cooking crawfish this way since 2004. Learned it when I was a crawfish cook for a summer job. This method is 1000% cleaner and nearly everyone I know that has tried my crawfish will agree. So cool to actually see someone else doing it because when I tell people this is the way I cook it they always look at me funny. I don't have two pots, so I just cook my spice water and then put it in a designated cooler. While you're boiling the plain water the spice water is cooling off and by the time your crawfish are cooked, they are ready to go in the spicewater for soaking.
Awesome! Thanks for the feedback
@@SmokyRibsBBQ In the video how much water did y'all put in for the steaming method?
@steventruong85 about 3 to 4 inches. You just don’t want it to run dry while steaming
@@SmokyRibsBBQ Awesome! Gonna try this method over the weekend!
I tried this method last summer on Russ’ recommendation and it was amazing. After purchasing purged crawfish then cleaning them myself twice there was SO MUCH GUNK in the crawfish boil pot. The seasoning boil worked excellent and you could definitely tell the difference.
Always enjoy the videos with you and Keith!
Steaming seems so much better than a boil. Great video. Very educational
Hey Rus you and Keith really explained the process so well. Mission accomplished and those crawlfish looked awesome on the table! Cheers Bud and y'all have a great weekend!
Thanks Rob! Glad you enjoyed the video
Thank you Rus for all your tips. It's our annual boil time here in Minnesota already and I really enjoy learning a lot from you and your friends.
Very welcome
Thanks for turning me onto a new and better way to boil my crawfish this season! I was just getting geared up. I would give you inspirational words to help you keep up the good work, but you get rewarded every single time anyways with good food, haha!
Glad we could help!
Wow!! What a legacy. I wish that was part of my life's experience. Appreciate your service and expertise!
Thanks, we appreciate the feedback
I'm definitely going to try this!
Watching this video made my day 😊. Thanks Rus
Your welcome!
My mouth is watering just thinking about it!
Oh man I know what you mean. We always anticipate crawfish season. If they were in season year round I would go broke LOL.
Great video, I love these crawfish videos, I have still never tried them.
Great video and great information
I love frogbone haven’t been able to find the spice blend for a while now. Excited to try knee deep!
Beautiful! I love it!
Thanks Luis
Hello Rus, Derek, and Keith! Awesome and informative video!! I'll have to try this sometime. Being originally from Baltimore, I love eating and steaming blue crabs with JO. 🦀 I'll definitely check out Keith's new seasonings when available. Have a great summer gentleman!!!
Thanks, we truly appreciate that!
Good video Rus love that pot AND the crawfish boils THANK YOU FRANK FROM MONTANA...
Thanks Frank, I appreciate you checking the video out!
Rus that looked super tasty. Today was the first real crawfish boil I have had. The spice and flavour were so enjoyable. A bit salty, but it worked. Llano TX has their crawfish festival going on this weekend and it was a highlight of our trip here. Thank you for doing your crawfish boils. They are a favorite of your channel. Thank you Keith Jenkins!!!!!!
You’re welcome and thanks for watching
They look good, and they sure look pretty, thanks for the info. Need some of that knee deep base, to do my sea food
Excellent, detailed information👍😊
Thanks for watching Bobbi!
I’ve said it before and I’ll say it again I’m not much of a seafood person, but these boils look like a ton of fun. Maybe someday I’ll join you and do a Chicago hot dog boil alongside you lol.
Crawfish are fresh water, but I know what you mean Mike. They are so much fun and more of a social event for everyone involved.
I gotta say I'm from Louisiana, been to Chicago also. Louisiana has no idea about good hotdogs or good pizza. But I'd take them crawfish anyday
Maybe I can make it to Lake county this summer. I work union IBEW.
Ill take my boils and seafood and everything in between. You keep everything in Chicago in Chicago! Especially hotdogs and a pizza 😂😂😂tf
C'est une grande bon temps avec famile en amis tujour .
The best duo out there
Looked like a great time Rus, enjoyed the video . Cheers 🍻
I appreciate you checking the video out! Cheers 🍻
Dang fellas that was very educational on how to do a boil!! Now I am super hungry for some crawfish!!! I certainly have to give Keith's seasoning a try on some shrimp up here some day!!
Hey Jeff! I wish in hindsight that we would have done this two pot method last year, but the next trip you make we will and you will instantly taste the difference
Hey Rus! I appreciate this video so much. You and Keith did a really nice job explaining this two pot method. I've watched it about a dozen times since you posted it. I have an 82 quart Bayou Classic Stainless Steel pot with a stainless strainer that has built in 3" pedestal legs to hold the basket up off the bottom. After doing my 1st two pot crawfish boil last Spring, we found it easier to steam about half a sack at a time. It allowed us to have more room to turn/stir the crawfish every minute of that 4-5 minute steaming process. Adding a full sack at one time crowds them too much in my opinion and makes stirring difficult. After steaming, we transfer to a LOCO 90 quart boil cart that we use as our 150 degree soak pot. It is amazing that even after starting the process with good cleaned crawfish, how dirty and grimy that 3" of steam water gets. I'm so glad we are no longer incorporating that sediment and muck into our soak pot and finished product. I have thought about upgrading to a 120 quart steam pot, but they are huge, heavy and hard to handle when trying to do a full sack. I think we are happy with steaming 1/2 sacks at a time. Do you steam the entire sack in your 80 quart pot at one time?
Thanks for the comments, much appreciated. That steaming pot I used in this video would have done it better and faster if we would have done a half sack at a time, but I just got a new 120 quart pot from High Performance Cookers that will do a much better job on full sacks without any stirring involved. The equipment really does dictate time and amounts. I hope to have another steaming method video out this coming crawfish season to show what this pot can do compared to using my stainless steaming pot. Either will get the job done, but the new pot will do a lot more faster with less effort. Yes, just seeing the amount of gunk that comes off of the crawfish is enough to convince me that steaming is a better method compared to boiling the old traditional way. We cleaned this crawfish in a crawfish washer and they still had a lot of mud on them that the steam removed. Steamed crawfish have such a better and cleaner taste to them.
@SmokyRibsBBQ Absolutely! This is, hands down, the way to do crawfish. I am looking forward to your next video. I'm always striving to get better. I totally agree that having good quality equipment makes a huge difference in making the process easy and more enjoyable.
Some Friends and I are planning on a boil over the summer.... I'm in PA and the boil will be in Ohio! Completely enjoying the education and content that you are providing! Thank you!!!!
Your welcome and enjoy those crawfish 🦞
Awesome. Really nothing else to say. Just WOW!!!!!!
Thanks Mike! Wish you could have been there! You need a job closer to home haha. Cheers brother!
Good stuff Rus. Never had crawfish but would like to try it one day. I'll call it a bucket list thing. Nice video guys, thanks!
Thanks Troy! You got to give em a go brother!
Keith is one heckuva character and I love this video. Some day I wanna try them bugs. Thanks Russ & Derek & Keith for a very educational video about a culture that I am not familiar with.
I hope you get to try them one day, Your welcome and thank you!
Loved it great video Rus
Thanks Lance!
You guys are welcome here in Montana any time.
Experience is what it all boils down to , That's an apt saying for this video ....... Great job Russ & Keith .....As you know I love the 2 pot method and when I am able to do it , if not , then it's the ole fashioned way in 1 pot....
Hey Boo, thanks for stopping by!
Great video Russ you’re son knows his stuff thanks
Thanks! I assume you are talking about Keith? He is not my son lol. Derek my son was behind the cameras shooting the footage
I personally haven't seen the hate in the comments. But I ain't gonna go lookin' for it either! ahahah. I love the techniques in this video! Never thought of puree-ing my onion and celery. I definitely have to try in my next crawfish boil! Good job!
Great video yall. I gotta try that boil
Thanks Joe! It’s really good stuff!
Looks fantastic I love mud bugs
Thanks Sheena! Me too!
That's crazy the amount of mud came out of those crawfish. Great video Rus. I sure wish we could have made it..
It's amazing Randy! Such great flavor! Maybe next time brother!
Y’all! I have eaten crawfish all of my life and this is the best way ever! They are so clean and firm! And the taste! Makes ya wanna slap yourself it’s so good! Not to hot or to wussy! I gave some to my best friend and her husband and she said those were the best they’d eaten!
Awesome video as always Rus, Crawfish looked great, Fun times! 😎👍
Thanks Jack! I always look forward to crawfish season
Good one guys
awesome
I love most seafoods and fish but have never really liked crawfish because it just tastes gritty and muddy/dirty water taste. After watching your videos, I may have to give these little morsels another chance if they are cooked with the 2 pot method. Thanks for sharing and expanding my knowledge. As far as your spice level, BRING IT ON!
Looks really good crawfish! Like it 🦇
This. Is. The. Way! 👊🏻💯
Absolutely! Thanks for watching!
Seen Keith do this method way back for a competition.
This video just answered my question from the other video haha
One of these days I'll get down to Louisiana in the springtime for some crawfish. Man, that's the real way to do it.
Yes sir, it’s good eats and no doubt this is the best way to cook them.
❤ cant wait😊
one thing about the mud water, it is mud water yes but some of it is also just coloration/ bursted guts, if you ever cooked shrimp in boiling water no seasoning does the same thing but an orange coloration. i split a live craw in half and yeah all that dirt and grit is located in their furry gills
Great stuff there👍
Where is Keith restaurant now?
It sure looks good. Cheers, Rus! 👍👍✌️
Thanks Dwayne!
Madisonville Woot! Skippers!
Looks like the best place for some good crawfish is right there at your place, Rus! I'm on my way!😁 Those do look delicious!😋👍
You got that right Kevin haha! Thanks!
GREAT VIDEO RUS
Thanks!
Great video
I really don't remember, but it will easily wash a 35 pound sack of crawfish
Fantastic job....hollarin from Hammond Louisiana!!! Im A true cajun me...
Thanks! We appreciate you watching
Bonjour voisine .
I see that Miller Lite.
Bud Light not welcome!
Great video guys
Rus has the perfect crawfish boil
Need some of that seafood knee-deep ship here to NJ, Or Walmart, or BJ's whole sale foods!! It won't last on the store shelves,especially when summer's coming! Be waiting to see if it gets down here.
that lousiana crawfish boil in the bag to me seems really salty so I use Zataraians extra spicy boil seasoning has the perfect amount of spice but I'm gonna try keiths new seasoning this coming crawfish season and the two pot method only way ill do it its easy I screwed up on 1 boil this past season which we all done but last 9 boils I did was spot on perfect! Hoping we can get together this year for another video just been busy working and never enough off time it seems like.
first sack of crawfish that i literally i to do the two pot method for this year was last weekend and i already did about 7-8 boils this year! they were sooo muddy after washing em after 20 mins they were still muddy so i washed for a whole hour and still were muddy so i boiled em in plain water and that dirt went from clear to black! they tasted better after i did that.
Yup, the two pot method is the way to go Grant. Such a difference in flavor!
No mistaking Baron Samedi on that Knee deep logo ! C'est Louisiane ! Thanks for the videos ! Bonjour amis partout !
I heard lake fork. Thats my back yard. Were the party? I like crawfish lol
This is the only way I cook crawfish now. Clean, seasoned well and no overcooked crawfish.
Absolutely 👍
Come out to Las Vegas!!!
I have been boiling since 1967. I grew up in Eunice la. Come see us
Watched alot of videos and this was the best 1 especially with the 2 pot! Good luck on the new company!😊
We appreciate that! Thank you!
I sure do miss being down south. I mention crawfish here and people turn their nose. They don't know what they are missing. So I guess I will have to stick with the shrimp.
Great video Rus and Derek.
Gary this is one of the reasons I stay planted down here on the Gulf Coast. For people that has never had the opportunity to attend a crawfish boil, they really don't know what they are missing. Nothing else like it.
been doing the 2 pot method for 20 years it also keeps them from over cooking .... they will peel very easily .. do not use a salty season!... trust me on that... this method also works extremely well with shrimp..
I totally agree on everything you said. Blue Crabs is another thing this can be applied too.
@@SmokyRibsBBQ well yes it does work well with blue crab and if your moving a high volume its a must... its more efficient... but at home i prefer to put crabs in a room temperature seasoned/spiced pot...this way the crabs are drinking the seasoned water ..
Bucket List item - Experience a crawfish boil with all the great people of Alabama or where ever this wonderful days are enjoyed.
Ain’t no such thing as too much seasoning. We from the South baby !
#knedeep Got to love the 2 pot method. I haven't been to a Crawfish Boil since last July. I purge with salt and don't eat straight tail. He did a good job! He was a lot faster on eating than you Rus! lol
It's my favorite way Papa TX. I hate to say it, but you really are wasting salt. It does nothing but kill them.
The only true way to purge crawfish is to starve them. Salt and straight tales are both just myths, but I believed those myths myself for years. I had straight tales in this cook, and they were perfectly fine. Like I said in the video, if you have a rotten crawfish that has been dead a few days, then you are going to know it the second it hits your tongue. Thanks for checking the video out. He is Cajun, that's why he eats crawfish faster haha 😂
Do not purge with salt. I quit doing that in the 90's. It is a complete myth. Try a sack purged, and try a sack using just water
dang I want some crawfish now...
Hi there I’ve had 4 heart attacks and 3 strokes and I’m still watching your videos
Wow, you have been through a lot! I hope you're on the mend!
YYYEEESSS FOODIES!!!...👏🏿👏🏿👏🏿🫶🏿🫶🏿🫶🏿💜🩷🤍🩶🖤🤎💙🩵💚🧡❤️💛🫶🏿🫶🏿🫶🏿👏🏿👏🏿👏🏿
Great video! I've never steamed them, only boiled them. Did you say only about 3 inches of water? And just use plain water while steaming?
Yeah just make sure there is enough water to not evaporate out. 3 to 4 inches. Plain water
Rus, great video, as always. How can we keep the basket out of the 3-4 inches of water at the bottom of the pot?
Thanks, if the basket is short enough like mine is, just use bolts, nuts and washers to make legs. If it’s not short enough to where the lid will sit down properly then don’t worry about it. Crawfish sitting in 3 to 4 inches of water won’t hurt anything
@@SmokyRibsBBQ thank you - appreciate the reply!
@Smoky Ribs BBQ Thank you for your response to this question. I had to surf down through the replies to see if this was addressed already. I was wondering how you kept your strainer basket off the bottom of your pot and out of the 3 inches of water. I never saw a brick in your pot when showing that muddy water and you never really adressed the subject. Bolts, washer and nuts attached to the basket is definitely a great idea. Thank you. I will make that addition to my pot this week.. I have two sacks on order from Louisiana for next Saturday and I will be doing Keith's two pot method for my boil. I have watched this video at least 1/2 dozen times now. I am confident in the process now and I can't wait to taste the results. Much appreciation to you and Keith for putting this video tutorial together for us. I'm from south central Indiana, but I was taught how to boil crawfish from a friend from Lafayette, Louisiana. I'm always looking to improve and I'm glad I found this video. I'm always looking to learn something new.
Thank you for asking this question, Ryan. I had the same question myself.
Great video! If you’re cooking multiple sacks, do you suggest adding more celery/onion purée for each batch? What about seasoning as well? Would you add more seasoning for each batch? If so, what’s a standard measurement on that?
The soaking pot will do up to 3 sacks without bumping the seasoning
Thanks for the quick response! Any product suggestions or hacks on how to elevate a basket for steaming if your pot doesn’t have that kind of feature?
You can use bolts, nuts and washers for legs to elevate the basket, just make sure you have clearance for the lid to go on. I used a 80 quart stainless steel Concord steaming pot with a 2 jet Bayou Classic burner. You need about 3 to 4 inches of water. If some water reaches the crawfish then it’s no big deal. They will cook up fine
You’re the man! I’m holding a crawfish boil in June and I can’t wait to use this method! Got a lot of buddy’s who have their own ways of boiling so I’m curious to see what they think. Thanks again
Great video , in your steam pot is the basket still sitting on the bottom of the pot in the 3 or 4" of water ? or sitting above the water . I have never done the 2 pot method , things have sure changed over the years as a kid back in the 60' s dad always purged them in salt water we don't do that now a days,
No, the basket is elevated around 3 to 4 inches to keep the crawfish out of the water, but if some water gets to them, no big deal. They will do fine. Yeah, the thought process has changed over the years and crawfish taste better today than they ever had in the early days. As my mom used to say, "Time Changes Everything"
@@SmokyRibsBBQ Thank you rus i need to find a way to keep my basket out of the water , I just ordered 80 lbs for Louisiana crawfish co. to be delivered to NC for june 3rd , i really want to try this method . as a kid growing up in NOLA dad always purged them in salt , i don't do that now a days , i have 2 - 80 qt pots
@@SmokyRibsBBQ That basket lid you installed in the basket where can i get 1 thank you
That was made by Cajun Rocket pot but I hear they are out of business. You may be able to have a welding shop make one
High Performance Cookers have a similar set up I believe
Dammit, 10 pm and now I’m hungry !
TH-cam took 2.5 hours to process the video. It uploaded in minutes! Later than I typically release a video
@Smoky Ribs BBQ those mud bugs got my attention and my mouth watering...great job !
Great video guys!!! I have a question about soaking, can you keep the crawfish in the boil mix and just pull out some for each plate? I've only done about a dozen boils and my kids and I almost like the juice from the head as much as the tail meat. When we take the crawfish from the water/boil mix they tend to drain some of that juice out that we really like. We thought about leaving them in the boil mix until we eat them but didn't know what it would do to the meat. They could sit in the boil mix at say 140* for another 30-45 min after the 20-30 min soak till we got done eating all of them. We typically have about 12-18 people over for a boil and we generally only need about 2.2-2.6# of crawfish/person.
I highly recommend transferring them into a big ice chest once they are to the flavor you are looking for. If you continue to leave them in the pot for an extended time they will get spicier but mainly they will get too salty. The ice chest keeps them hot and moist.
@@SmokyRibsBBQ Thanks Russ!
I’m sure it depends on your seasoning amounts. I do the 2 pot. But I soak for 45 minutes minimum. If there’s not enough people to warrant dumping them all on the table, we’ll scoop out a tray at a time, leaving the rest to soak. If the ones on the table get cold, I’ll return them to the soak for a few minutes. I like mine fresh from the soak, extra juicy.
For reference, I’m using 5.5 lbs of Louisiana dry boil with just enough water for 40#’s. Plus other stuff but nothing else has salt.
My soak pot starts at 170-175° and is around 150° by the time I serve in 45 minutes or an hour.
All do respect love the video and information Knee Deep. Your friend set his shells aside. Not in the fresh food. 🙏
Im in CA and do shrimp boils, would you recommend the two pot for that? Seems like it’s for crawfish that are still being purged of mud?
It is mainly to clean the crawfish extremely well, but I do something similar with shrimp at times. I'll boil them in barely simmering water until all the shrimp shells have turned red, then I immediately put them in a seasoned soaking pot that I have let cool down to barely warm and allow time for them to soak up the flavor. It will produce perfect, easy to peel, and firm shrimp. It's worth the extra effort to me. Can be done on a small scale or large.
And Keith stirs them while steaming. Is that important and does it affect the steaming process to keep lid off like that?
I've pureed my trinity on jambalaya as well with excellent results!
Nice! I'll have to give that a try. Thanks for stopping by James!
This is my new method. Wash and boil in just water in a big pot. Then I’m will move them to soak in my 90 quart crawfish boiler I got from Academy
Yep, works great
Hey Rus that basket lid you put in the basket to steam them , where can i get one for a 80 qt pot , thank you
I didn’t use that in this video, but it came from Cajun Rocket pot which is no longer in business
@@SmokyRibsBBQ Thank you for the reply back
For this 2-pot steaming method, do you guys use more seasoning, etc. compare to traditional one pot to achieve the same spice/flavor level? Thanks.
Same amount of seasoning as a traditional boil
Great Vid! How do you know when they are done Rus? He said he knew what to look for but didn’t tell us what to look for..I tried the two pot method before and it seemed like it didn’t soak up the flavor like I wanted. My soak pot was at 150 and I let them soak for 30 min. I steamed with a100qt loco pot with two inches of water mixed with a six pack of beer. I couldn’t get the foam to come to the top of the pot but once I started to see steam come from out from underneath the lid I timed it for about 5 min. So I’m not sure that was enough to get the tail meat to shrink enough to be able to give room for the seasonings to soak in..
Go by the color. You could see how dark the live crawfish was. Once the shells and head turn bright orange with no dark splotches, then they are perfectly cooked. after 3 minutes of hard steaming, stir them around for even cooking and keep steaming. Once the entire pot of crawfish is bright orange, move them to the soaking pot. Your steaming pot needs to have a powerful burner to steam hard enough to foam. I bought a stainless steaming pot that came with a single jet burner, so it took longer than normal to get to the foam, but it did. I'm going to buy a two jet burner for it for faster results. If they don't have the flavor you were looking for, then your soaking pot doesn't have enough seasoning.
Ok, I have two HP pots and decided at that time to use the Loco because of the brackets on the basket made for easy steaming. I just bought the Hp add on to raise basket for steaming and will use it next time. Just worrisome using a powerful pot with such little water. But it will definitely get the job done. Also, does a seasoning pot mixture need to be stronger with the two pot method then if you were doing just a regular one pot boil.? I’ve watched a lot of your boils and it seems like more liquid being used in the two pot method. Thanks for all your tips!
This recipe is Keith's recipe and he does bump it up a bit compared to a regular boil, but you can do it the way you always do but they may have to soak longer to get the full flavor to your liking since they didn't actually cook in the seasoned water.
Update: I bookmarked this video and tried it (sort of) today. The onions and celery in a ninja blender: check. I have to say that was very good. It will be in my permanent bag of tricks going forward. I am still having a hard time perfecting the 'cook' though. I don't really make them often enough to practice so that part needs a little help.
Thanks for the feedback!
@@SmokyRibsBBQ The taste of my crawfish is on point. The addition of the blended celery and onion is awesome. Like I said though, the cooking portion is still not there. Some of the crawfish are definitely overcooked. Any tips on a one pot method? Or should I just buy a second pot and do it that way instead?
Rus! I see that beer is different….😉 great video as always. Hope you are doing well!
Yeah I had to back away from the other brand lol! Thanks I appreciate it!
@@SmokyRibsBBQ did the same…. Used to drink Michelob now I drink lone star light. As I’m from Texas anyways.
Never thought I'd say this, but how bout that miller light. Hell yeah
😂🍺
Dam I miss this guy. Frog bone is a cool dude
I made a video myself. And I pureed onion amd Celery. Some Uneducated person called me a Couyon for doing that 😂.
Little the person know this method comes people in the south and it really works
Yeah I get a lot of those comments from uneducated folks myself. Just got to overlook them. Those that try it, instantly taste the difference.
If your adding other fixings like potatoes, corn, sausage, shrimp etc... When do you add that to the pot of seasoning? During the boil & let it cool to 150 degrees or once it cools to 150 degrees then add other fixings?
Like Keith said in the video, do them separately in their own pot and seasonings
You can boil it all in one pot, without steaming. Pull out the basket when everything is cooked through. Extremely simple
I think the whole reason for using two pots completely went over your head! Everyone knows that a typical crawfish boil is done with one pot. The whole point of the steaming method is to deep clean the crawfish which also cooks them at the same time and then put into the seasoned water without all the mud and dirt. You would simply have to taste the difference to understand
Love the content and instructions on steaming and boiling. I bought the High Performance 120 pot after watching your video and love it! I am going to attempt the steaming method this year and was wondering exactly how much liquid to put in without burning a hole in my pot, is it 2 inches no matter which pot you use? Thanks in advance.
Good deal, I got another new 120 quart as well. I would recommend at least 4" of water in that High Performance pot because it really put's out the BTU's as you know
Thank You very much for the information, really enjoy watching talks videos. Much love from South Texas.
@@DustinGilkey-te4bt I'm debating on getting that 120 pot too. Please let me know if it steams up really good. Also, can you tell me how much taller is the pot compare to the buckets when inserted? I want to put a riser on the bottom to raise the pots, instead of buying their steaming accessory that attach to the basket. Thanks.
@kevinnguyen8436. The 120 quart High Performance pot steamed up perfect with 4” of water, the pot is still taller than the basket after elevating 4 1/2”. The pot is worth it, you won’t be disappointed.
Best crawfish I have cooked so far! one little thing too is if your the only one doing everything and you have the pot on to steam, don’t leave your pot it will overflow.
that is the BEST way to cook crawfish........
Absolutely! No doubt about it
How much of the boil mixture are you using to steam them in the second pot?
The steaming pot only has water