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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.
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.
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!
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.
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 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!
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!
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.
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
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..
@@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 ..
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?
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
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!!!!!!
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
I've followed this method this summer, everything turns out great. My only question is, when I clean my High Performance Cooker I have seasoning left in the bottom of the cooker. Am I using too much seasoning for the amount of water (4 gallons)? Thank you, Randy PS Love this video
If you are referring to the soaking pot, then let it boil hard for 10 to 12 minutes to help dissolve the powders. You really shouldn't be seeing that much when cleaning.
@@SmokyRibsBBQ I'll let it boil longer until the powders are dissolved. This video was a game changer for my crawfish , the steaming process works great even in Michigan.
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.
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
I used a slick bottom stainless steel pot for steaming in this video. It takes longer to get to a good head of steam but it works fine. A high performance pot will get you there much faster. My next video will be a review on a new high performance pot I just got.
When you say 4.5 minutes after putting crawfish in, is that total or does it need to start steaming again or letting off steam from the pot before you start counting 4.5 minutes? I don’t have a high performance pot. Could you clarify this? Thank you.
On this stainless steaming pot we used, we had to go by looks to determine when the crawfish were done. They turn bright red completely over when cooked. If we were using a high performance pot then it takes 5 minutes to fully steam and cook. Keith stirred the crawfish for even cooking. That is not necessary on a high performance pot but is on one like we used on this video. It's best to leave the lid on as much as possible. Hope this helps.
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!
What do you do to the soak pot for the second sack? Do you add 1/2 the seasonings and reboil/cool? Or is there enough seasoning in the soak pot for the second sack?
Thanks Russ - I’ve been using this method you and Keith shared for the past three years and they are amazing. Also - your gumbo recipe (the creole style) is legit! Been making that for several years and the family loves it, but I haven’t found that conecuh sausage here in Houston - andouille it is for the time being…
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!
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!!!
Well I doubt I would do an actual video showing that because we all like them with a little kick, but my grand kids like them as we did here. I would suggest just cutting back on the seasoning, or go with a mild seasoning
Jeremy, I'll jump in here and take a stab at this. So, skip the spice bags. Go for a 16 oz bottle of crab boil, for a 30/35 pound bag. Follow all other directions in this vid. (One of the best I've watched in over 25 years!!! ) Do maybe 5 pounds of peeled onion, 4 heads of peeled garlic, 3 stalks ( NOT HEADS, LOL ) of celery. BLENDER it all, as shown! Do the double boil as shown here, as it works GREAT to clean the bugs. Dump the crab boil oil, blended spices, etc, in and bring to a boil. Put the boiled/cleaned bugs into the soak, and SOAK!!!! Have the kids actually TASTE the soaked bugs, as you make them. Wait 15 minutes!!!!!! They will hate it with no spice. ( My guess.... ) Then just add spice until they like it. easy peasey, and then tell 'em I'm now their uncle ( Bob )... Honestly, I think you could figure this out on your own, and do a decent job, based on what the kids want. Not sure why you're askin'?
@@roberthousedorfii1743 the only reason I really asked I cause my kids are 5 & 2 so they can’t take any real heat right now but I appreciate the information I love the heat but it is what it is for now anyway
Is there a reason why you use the stainless steel pot over the aluminum. Is it better for steaming and helps with easily producing foam. Also, do you have to wait for the pot to foam up before putting the crawfish in? Thanks a lot.
Only because it’s a actual steaming pot that allows the basket to be raised without preventing the lid from being seated properly. I’ve used aluminum on earlier videos. You have to use a high BTU burner with the crawfish in before the foam starts.
How much water was in the steaming pot.....I do the double pot method to avoid soaking your crawfish in muddy water.....I just couldn't figure out how much water was In the steaming pot In the video
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
@@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.
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?
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
Do you remove the poo string? I know some people don’t and I’m just curious! New to crawfish and it’s a little bit of a process to eat, but they sure are tasty!
Sometimes I do on the really big crawfish, but if they are smaller I usually don't worry about it. If you do remove it, it has to be removed after they are cooked and they pull off very easy.
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....
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.
I used a stainless steel Concord steaming pot but you will need a 2 jet burner. More BTUs the better. It has feet on it that holds the basket off the bottom but you will still need to put bolts and nuts through the bottom to get more clearance. Mine is about 4” off the bottom now.
I'm still a little confused about the length of time steaming without over cooking the crayfish. What exactly do you look for to know when to pull them out of steaming?
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
@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.
The burner is turned off on the soaking pot after a 12 minute hard boil to dissolve the seasoning, then allowed to cool down to 150 degrees. Once it hits 150, fire up the steaming pot and steam the crawfish until they are all bright orange with no dark splotches to insure they are fully cooked. Turn steaming pot off once they are done and transfer the crawfish into the soaking pot and allow to soak 25 mins. Ready to eat
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.
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.
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.
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.
How much water was used in the steam? You mentioned you "started with 3 inches". What was the size of the pot? I only have a 80qt so I'm wondering how much water to use for the steam.
@@SmokyRibsBBQ thanks. I got a dual jet burner last year and can't believe I've been boiling without one all this time. I want to try this method, but scared to mess up a batch. I'm a Louisiana transplant in Colorado and I just paid $9/lb for live crawfish overnighted. But I'mma try it anyway on a smaller scale 😄 . They get cheaper after Easter. Thanks again
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!!!!
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.
I never understood the straight tail myth. Eaten plenty. The rotted/bad ones I have hate had curled tails and like you said, you know the second you bite into it. Also crazy to see the salt myth is still alive (and in these comments!). Thought the LSU study was common knowledge now days. Also to anyone saying you over season, I'd HATE to go to one of their boils lmao. Only time I've seen seasoning overdone was you could taste alot of salt. (They had also added an entire bottle of salt by itself on top of the seasoning mix) So when you steamed the crawfish there was only about 3 inchs of water in that pot? Then Im guessing that foam just built up?
Yes, 3 to 4 inches. The water expands as it heats and if you are using a powerful burner then it starts foaming which helps in removing the mud. If the water rises into the bottom crawfish, they will still be just fine
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.
@@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?
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.
Rus thank you for the educational videos you have been producing, especially on seafood boils. I have a question on the soaking pot. If you are going to do multiple sacks of crawfish, do you need to add more seasonings after each soak or can I get away with what I added to the initial boil?
I think if you sauteed the celery and onion before adding it would make the flavors even better. I'd add garlic, ginger and scallion too for my far east tastes.
When we add the pureed onion and celery and boil the soaking pot for 12 minutes the onions and celery are then fully dissolved into the water and give up all their flavor. I also do a Viet Cajun crawfish that are insanely delicious. Tons of fresh garlic simmered in butter , lemon grass, ginger, fish sauce. I may do another video soon showing that method.
@@SmokyRibsBBQ I bet if you added some Asian meatballs like the beef ball, shrimp ball, fish ball they would be great too. Haven't seen it done yet. You heard it from me first.
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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!
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!
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.
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!
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.
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
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
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!
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!
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 .
Steaming seems so much better than a boil. Great video. Very educational
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
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 ..
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
I love frogbone haven’t been able to find the spice blend for a while now. Excited to try knee deep!
Wow!! What a legacy. I wish that was part of my life's experience. Appreciate your service and expertise!
Thanks, we appreciate the feedback
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
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
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
Looked like a great time Rus, enjoyed the video . Cheers 🍻
I appreciate you checking the video out! Cheers 🍻
Good video Rus love that pot AND the crawfish boils THANK YOU FRANK FROM MONTANA...
Thanks Frank, I appreciate you checking the video out!
I've followed this method this summer, everything turns out great. My only question is, when I clean my High Performance Cooker I have seasoning left in the bottom of the cooker. Am I using too much seasoning for the amount of water (4 gallons)?
Thank you, Randy
PS Love this video
If you are referring to the soaking pot, then let it boil hard for 10 to 12 minutes to help dissolve the powders. You really shouldn't be seeing that much when cleaning.
@@SmokyRibsBBQ I'll let it boil longer until the powders are dissolved. This video was a game changer for my crawfish , the steaming process works great even in Michigan.
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.
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
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.
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
And Keith stirs them while steaming. Is that important and does it affect the steaming process to keep lid off like that?
Always enjoy the videos with you and Keith!
Just a question, do you need a high performance pot to do the steaming method or will a regular slick bottom pot work? Thanks
I used a slick bottom stainless steel pot for steaming in this video. It takes longer to get to a good head of steam but it works fine. A high performance pot will get you there much faster. My next video will be a review on a new high performance pot I just got.
Thanks, going to try it, keep making those great videos@@SmokyRibsBBQ
When you say 4.5 minutes after putting crawfish in, is that total or does it need to start steaming again or letting off steam from the pot before you start counting 4.5 minutes? I don’t have a high performance pot. Could you clarify this? Thank you.
On this stainless steaming pot we used, we had to go by looks to determine when the crawfish were done. They turn bright red completely over when cooked. If we were using a high performance pot then it takes 5 minutes to fully steam and cook. Keith stirred the crawfish for even cooking. That is not necessary on a high performance pot but is on one like we used on this video. It's best to leave the lid on as much as possible. Hope this helps.
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!
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!
What do you do to the soak pot for the second sack? Do you add 1/2 the seasonings and reboil/cool? Or is there enough seasoning in the soak pot for the second sack?
Soak pot is good up to 3 sacks before needing to add more seasoning
Thanks Russ - I’ve been using this method you and Keith shared for the past three years and they are amazing. Also - your gumbo recipe (the creole style) is legit! Been making that for several years and the family loves it, but I haven’t found that conecuh sausage here in Houston - andouille it is for the time being…
I wonder if the extra steps make that much of a difference. I can clearly see they are much much cleaner doing it this way. Great informational video
You will just have to taste to see the difference and you will instantly
@@SmokyRibsBBQ just seeing the clean water turned to mud has me all in
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!
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!
So how do yall go about cooking all the veggies? Do you do them first or last? In a completely different pot?
Yes a smaller pot. Matter of fact I just did that over the weekend and cooked 4 sacks of crawfish separately
Can you show a good level for younger kids mine like them but not the level of heat I can handle
Well I doubt I would do an actual video showing that because we all like them with a little kick, but my grand kids like them as we did here. I would suggest just cutting back on the seasoning, or go with a mild seasoning
Jeremy, I'll jump in here and take a stab at this.
So, skip the spice bags.
Go for a 16 oz bottle of crab boil, for a 30/35 pound bag. Follow all other directions in this vid.
(One of the best I've watched in over 25 years!!! )
Do maybe 5 pounds of peeled onion, 4 heads of peeled garlic, 3 stalks ( NOT HEADS, LOL ) of celery.
BLENDER it all, as shown!
Do the double boil as shown here, as it works GREAT to clean the bugs.
Dump the crab boil oil, blended spices, etc, in and bring to a boil.
Put the boiled/cleaned bugs into the soak, and SOAK!!!!
Have the kids actually TASTE the soaked bugs, as you make them. Wait 15 minutes!!!!!!
They will hate it with no spice. ( My guess.... )
Then just add spice until they like it.
easy peasey, and then tell 'em I'm now their uncle ( Bob )...
Honestly, I think you could figure this out on your own, and do a decent job, based on what the kids want.
Not sure why you're askin'?
@@roberthousedorfii1743 the only reason I really asked I cause my kids are 5 & 2 so they can’t take any real heat right now but I appreciate the information I love the heat but it is what it is for now anyway
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
Is there a reason why you use the stainless steel pot over the aluminum. Is it better for steaming and helps with easily producing foam. Also, do you have to wait for the pot to foam up before putting the crawfish in? Thanks a lot.
Only because it’s a actual steaming pot that allows the basket to be raised without preventing the lid from being seated properly. I’ve used aluminum on earlier videos. You have to use a high BTU burner with the crawfish in before the foam starts.
@@SmokyRibsBBQ I have a Bayou Classic SP40 22-in Dual Jet burner. Is there a burner you recommend? Thanks.
That burner will do the job
How much water was in the steaming pot.....I do the double pot method to avoid soaking your crawfish in muddy water.....I just couldn't figure out how much water was In the steaming pot In the video
I said in the video it was around 3 inches but you’re not the only one that didn’t hear that
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.
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
Do you remove the poo string? I know some people don’t and I’m just curious! New to crawfish and it’s a little bit of a process to eat, but they sure are tasty!
Sometimes I do on the really big crawfish, but if they are smaller I usually don't worry about it. If you do remove it, it has to be removed after they are cooked and they pull off very easy.
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 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.
What kind of steaming pot you got to hold a 30# sack? I’ve got the 120 qt Cajun Rocket Pot for the soaking pot.
I used a stainless steel Concord steaming pot but you will need a 2 jet burner. More BTUs the better. It has feet on it that holds the basket off the bottom but you will still need to put bolts and nuts through the bottom to get more clearance. Mine is about 4” off the bottom now.
I bring the water all the way to the bottom of the basket
You don’t have to raise it that high. If a few inches hits the crawfish, you will be fine
I'm still a little confused about the length of time steaming without over cooking the crayfish. What exactly do you look for to know when to pull them out of steaming?
Looking to make sure the crawfish have completely turned red with no green or dark splotches similar to determining when blue crabs are fully cooked
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.
How much of the boil mixture are you using to steam them in the second pot?
The steaming pot only has water
They look good, and they sure look pretty, thanks for the info. Need some of that knee deep base, to do my sea food
Watching this video made my day 😊. Thanks Rus
Your welcome!
When you put the craw fish in the second pot at 150, do you turn off the burner?
The burner is turned off on the soaking pot after a 12 minute hard boil to dissolve the seasoning, then allowed to cool down to 150 degrees. Once it hits 150, fire up the steaming pot and steam the crawfish until they are all bright orange with no dark splotches to insure they are fully cooked. Turn steaming pot off once they are done and transfer the crawfish into the soaking pot and allow to soak 25 mins. Ready to eat
How do you get the mud out in the pot. Was it a special pot or different method of boiling 😬
Wash it out. It’s a 80 quart steaming pot that they were cooked in and a 120 quart pot for soaking
@@SmokyRibsBBQ thanks so much! Love ur videos!!
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!
how do you get the pot to foam like that?
High powered burner with lid on
You guys are welcome here in Montana any time.
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!
Steam with just water or did you add beer like before?
just water this time
When you steam the crawfish how much water is in the pot ?
Around 3 inches
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.
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!
Great video, I love these crawfish videos, I have still never tried them.
How much water was used in the steam? You mentioned you "started with 3 inches". What was the size of the pot? I only have a 80qt so I'm wondering how much water to use for the steam.
We used 3 to 4 inches. You need at least a two jet burner to get it steaming hard. That’s what makes it foam and collects the mud.
That was a 80 quart steaming pot
@@SmokyRibsBBQ thanks. I got a dual jet burner last year and can't believe I've been boiling without one all this time. I want to try this method, but scared to mess up a batch. I'm a Louisiana transplant in Colorado and I just paid $9/lb for live crawfish overnighted. But I'mma try it anyway on a smaller scale 😄 . They get cheaper after Easter. Thanks again
@@SmokyRibsBBQ All you used was water? or did you add beer to create that foam?
Water only but you have to have a powerful burner
Excellent, detailed information👍😊
Thanks for watching Bobbi!
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 🦞
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.
Seen Keith do this method way back for a competition.
How many sacks of crawfish can i soak in the soakiing pot before i have to change the water
up to 3 sacks, then just bump your seasoning up
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.
The best duo out there
Are you still adding beer to the steaming pot
Sometimes, but water alone works good too
I'm definitely going to try this!
Great video yall. I gotta try that boil
Thanks Joe! It’s really good stuff!
No mistaking Baron Samedi on that Knee deep logo ! C'est Louisiane ! Thanks for the videos ! Bonjour amis partout !
Good day. How can I get this crayfish? I'm in Nigeria and would love to get it for my family. Thanks
Not sure what species are available in your area. But they are easy to catch if they are around.
I noticed the water didn't cover the crawfish when you put them in the pot, is that normal? Thanks in advance
I read where you found the reason why. Thanks for watching
I never understood the straight tail myth. Eaten plenty. The rotted/bad ones I have hate had curled tails and like you said, you know the second you bite into it. Also crazy to see the salt myth is still alive (and in these comments!). Thought the LSU study was common knowledge now days. Also to anyone saying you over season, I'd HATE to go to one of their boils lmao. Only time I've seen seasoning overdone was you could taste alot of salt. (They had also added an entire bottle of salt by itself on top of the seasoning mix)
So when you steamed the crawfish there was only about 3 inchs of water in that pot? Then Im guessing that foam just built up?
There are still people out there that believe those old worn out myths. They are just wasting salt and crawfish. Thanks for watching
Yes, 3 to 4 inches. The water expands as it heats and if you are using a powerful burner then it starts foaming which helps in removing the mud. If the water rises into the bottom crawfish, they will still be just fine
Fantastic job....hollarin from Hammond Louisiana!!! Im A true cajun me...
Thanks! We appreciate you watching
Bonjour voisine .
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
Do you have a non spicy season?
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?
Does that powder have msg?
You would have to go to Keith's website. I don't know what's in it. I have a link in the video description
Looks fantastic I love mud bugs
Thanks Sheena! Me too!
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.
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!
This is the only way I cook crawfish now. Clean, seasoned well and no overcooked crawfish.
Absolutely 👍
Great video and great information
I see that Miller Lite.
Bud Light not welcome!
Great video guys
Looks really good crawfish! Like it 🦇
Awesome video as always Rus, Crawfish looked great, Fun times! 😎👍
Thanks Jack! I always look forward to crawfish season
Beautiful! I love it!
Thanks Luis
Rus thank you for the educational videos you have been producing, especially on seafood boils. I have a question on the soaking pot. If you are going to do multiple sacks of crawfish, do you need to add more seasonings after each soak or can I get away with what I added to the initial boil?
You can soak up to 3 sacks without having to bump up the seasoning but you may have to reheat the pot in between soaks.
Thank you again!
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!
Madisonville Woot! Skippers!
I think if you sauteed the celery and onion before adding it would make the flavors even better. I'd add garlic, ginger and scallion too for my far east tastes.
When we add the pureed onion and celery and boil the soaking pot for 12 minutes the onions and celery are then fully dissolved into the water and give up all their flavor. I also do a Viet Cajun crawfish that are insanely delicious. Tons of fresh garlic simmered in butter , lemon grass, ginger, fish sauce. I may do another video soon showing that method.
@@SmokyRibsBBQ I bet if you added some Asian meatballs like the beef ball, shrimp ball, fish ball they would be great too. Haven't seen it done yet. You heard it from me first.
Loved it great video Rus
Thanks Lance!
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!
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!