This worked great! I wrote down your Steps: Halved 12 lemons and 4 oranges 20 gallons water to a boil Zat’s Pro Boil 3lb Cajun Land Boil (x2) 16oz bottle or Zat’s liquid Onion and celery (5 stalks) puréed in water 6 heads garlic tops cut off Flow thru crab boil bags x4 Taste the water Add sea salt as needed (1 cup) Red new potatoes 48oz or more 10 minutes cook Polk Cajun sausage (cooked a bit) Carton of button mushrooms Lid for 10 minutes Frozen corn Lid for 5 minutes (if using boil boss, hose or ice) Add shrimp, turn heat up to fast rolling boil (1-2 minutes) Cut fire off Hose the pot with Boil Boss, hose or ice (will dilute) stir constantly 2-3 mins to 150 degrees Add lemon zest
Just made this in smaller scale and I gotta say it just made my favorite list! I used 2.5 gallons water with 2 lemons 2 mandarin oranges, 1/2 to 3/4 cup purée onion maybe 10 garlic cloves. 2 bags zatterans crab boil and 1 small bottle zatterans liquid seasoning all the other ingredients scaled back. Wow thanks for the recipe. I cooled with a bunch of ice at the end then let it all soak about 10 minutes
I had a seafood boil last month, I ordered the Boil Boss and it came the morning of the boil, let me tell you I absolutely love it and I followed this video to the T and my boil turned out fantastic. Thank you so much for this vido.
LOL, I wasn't sure how bad this storm was going to be, so I wanted the video edited and uploaded before the power went out, but to my surprise we never lost power, and only a little tree damage. Thanks for watching
+Ballistic BBQ Greg shrimp done like this has always been one of my favorites and man yeah, awesome flavors! Lol, the Boil Boss would definitely cool you off 😂
Thanks Troy! A lot of people struggle making shrimp turn out right, and this device sure makes that happen and it also eliminates the use of ice in the pot to cool the seafood down. We made it through the storm fine. Nate was a very weak unorganized system and I'm very thankful for that. Cheers brother!
I actually just had my first live crawfish boil a month ago using instructions ENTIRELY from your channel. Using all the ingredients you used to the exact product. And I will have many, many more. Thanks again Rus. I'm a lifetime sub and fan!
Your welcome and I plan on doing more crawfish boils next spring when they are in full season. One of my favorite things to do. Thanks again, I appreciate it!
Absolutely. I have family out that way that I'm visiting who have actually never had it (they're from up north and moved down) I'll introduce them to the cuisine! Just gotta fork up the cash for one of those rocket pots lol.
You are the Boss of Crab Boil and I'm from New Orleans . ...I smell you through my phone, thanks for the live cookbook education 🍸 stay kind......lemon zest, pureed onions and celery, the seasonings....oh yeah
We used to get a couple of guys to hose down the pot while one stirred. Imagine that. A few coonasses took that simple idea, called it the Boil Boss, and they struck gold! Oh well. Maybe I'll cash in next time. It does work better than icing for sure. Good job bud.
Everybody doesn't need me to tell them that you know what you are doing. But I followed this recipe exactly the same way, except for I used a different brand of spices, added Onions, and cooked in a big pot on the stove. I have to say, It is one of the best things I've ever eaten. Seriously!! I wrote down the outline of steps while I watchedthe video, so it's easier to remember.
My family loves your dinner we just added a package of Old bay and two bay leaves and a can of canned Italian stewed tomatoes, your dinner was delicious
For those like me, who can't have salt: I've been using crab paste with half of the pro boil seasoning. It has a good seafood flavor. I followed your recipe to the letter and it came out good. Thanks.
I finally got my 120 qrt stock pot,boil boss, boil paddle , bayou burner ready for a shrimp boil this weekend gonna follow your ideas thanks russ for teaching us the best ideas.
Great video! I will practice on a smaller pot and then upsize to my big Pot. I might have to make one of those Boil Boss rings with some PVC piping, I like to make things.
Nice one Rus... never thought about pureeing onion and celery. I've never cooked in that big a pot, but what I do is put the shrimp and corn in, bring back to a boil, then cut off the fire, put a lid on it and let it sit for 30 mins. That way it finishes cooking while it's cooling off without diluting with ice. I love that Cajun land seasoning. Use it exclusively. It's made in Metairie, La. btw. That storm was a wuss. River only came up half way to my house in the back yard. Didn't have nearly the storm surge they predicted and we never lost power. Glad you're O.K. You were closer to the eye than we were.
Hey Harold! Yea man, pureeing the onion and celery is the way to go. It completely extracts all the flavor and dissolves into the water. Yeah you can get away with cooling a small pot with frozen corn, but no more corn that I used wouldn't have had much impact on 20 gallons of boiling water. I normally do the same thing as you when doing a small boil on the stove top. Yeah, I went to bed last night, because that storm was a dud lol! It beat Biloxi beach up pretty good and flooded into a few casinos, but no structural damage like other hurricanes we have had in the past. I'm just glad it's gone. We shouldn't really have to worry about any more this year, or at least I hope not. Yeah the eye came right over us, and it blew like crazy right around the wall but not powerful enough to really hurt anything. We didn't lose power either. Yeah that Cajun Land is great stuff, and worked really well with the pro boil and the other boils I added. You should also try doing what I did with the lemon zest at the end as well! Really slick tip I learned from the boil boss guys!
I will try that with the zest. I usually do dungeness crabs with my shrimp too and I want to try those mushrooms out also. Cajun land also makes a good red beans and rice pkg mix, just add water and sausage, that I buy by the dozen from their website.
Man, me and the boys at work have been talking about having a low country boil when it warms up (up here in Maryland). Excellent, informative video, and that shrimp looks amazing.
Thank you for this video! We went to heb early in the morning and got all the ingredients you mentioned. First time trying! Hope it’s as good as it looks!!!
I am doing this boil today in Ohio it’s 25 degrees and snow on ground I will follow your recipe but I will just put the pot in the snow to cool. Thanks for your video.
Did you try it? Didn't it turn out real good? I made it myself and it was to die for. I wasn't shy with spices, and a decent amount of salt is important. So Good!
Here I am again, another year, and I always come to this video to remember everything about doing a seafood boil. I already know it's going to turn out fantastic.
A great video again Russ. Thanks for the great video. I am a seafood/Meat clerk at Kroger here in Frankfort,KY and will use this info to teach customers the best way to do shrimp boils. I have used your info so many times and our customers really appreciate your insight. I always tell them to watch my favorite BBQ man's videos. Keep up the great work.
Russ I will be buying the Boil Boss. It'll make my beer brewing days go way faster. That shrimp looked so good. I really need to not watch your videos before I eat. Now I feel like i'm starving.
It was perfectly seasoned. Keep in mind the amount of water I used. 20 gallons. If you do a smaller boil, you will have to scale it down. That big 3 lb tub of Zatarains Pro Boil is meant for 6 gallons of water (on their label) so now you can see why so much, and believe me, it was just right. Thanks for watching, and let me know how your next boil goes
Rus, I your Boil Boss is a real winner! Your shrimp seemed to be bursting with flavor and exuding juiciness! Now it's time to batten down the hatches and stay safe and dry! Ms. Lulu and I are keeping you in our thoughts and hoping you'll get through this just fine! All the best to you!
Joe, I know from my own experience that it's about the same and the great thing about the Boil Boss you are not diluting your seasoned water with the addition of ice. I have always bumped up my seasonings to allow for ice, but this really packed a very nice seafood boil flavor in the shrimp and sides compared to when I have used ice. I'll never use ice again :)
Thanks Charlie, and man there isn't much I love better than good boiled shrimp! This product seriously blew me away! I could not believe it removed that much heat from the water that fast! I honestly didn't think it could do it! No more ice in my boils! Thanks for watching Charlie!
Thanks Adam! I don't know what kinda damage the beach area got, but we did fine here. Just leaves and one big limb on the ground. I'll have to drive down the road a bit and see what happened right on the beach.
Russ, my wife and I are returning to the coast in about a month. We were chased off by Katina when she cleaned our house off the slab in Pass Christian. Connie was the catering manager at the Coast Coliseum and I was the Executive Chef at Keesler Clubs for five years and the Chef D'Cuisine of the Amazing Ranolph and Tuscany fine dining restaurants at the Casino Magic in Bay St Louis before it became the Hollywood Casino. Would love to get the chance to meet you when we get back down. As I have hit 70, we're a few years retired from working the restaurants but not fixing and enjoying great Cajun and Creole Cuisine! My question for you, as I am one of your fans, is the manufacturer of your pot. I seem to recall Rocket Pot...is that accurate? Keep up the great work, Russ and best wishes!
It would be nice to meet you and your wife and welcome back to the coast! Yes it’s a Rocket Pot but not sure if the company is still in business or not..
It really adds more citrus flavor. Lemon juice tends to evaporate so the oils from the zest really helps in maintaining that lemony flavor into the boil.
I have only down one boil and that was a long time ago and I don't even remember it haha. Saving this one as I would like to do one sometime soon = Thanks for the EXCELLENT tutorial Rus! Hope your safe and unaffected but the hurricane.
EVERY TIME I see that huge pot, I get so jealous. Now you have a cool gadget for it, even more jealous😂That's just too neat using water to cool it off. I'm gonna definitely use your steps next time we do a boil, on a smaller scale, of course. Glad to see where you were safe after the storm. Thanks for sharing😃
LOL Christy! I love my huge pots! Hard finding room for them, but I always manage. This Boil Boss should have been in my life years ago! Glad Taylor and Robert seen a need and market for it. I will never use ice again when I have this. Yeah, the storm was pretty much a dud, and I'm very glad about that. I survived Camille in 1969 and Katrina in 2005 and smaller ones in between and this was the weakest one out of all of them.
Get the stuff cooled down and on ICE. That way, you can have boiled shrimp for the hurricane party, and the couple days to recover. Hope you aren't in a flood prone area. Shrimp on the roof isn't as good. Guess I'll go fix some clam chowder in the can until I can do better.
Mei Bean Baby, down here in south Louisiana if it's a category 2 hurricane and below, we throwing a hurricane party! Everybody coming over to wait it out, eat good food, drink booze, play cards for money, put some music on and if the power goes out, fire up the generator!
Looks awesome. I think I over boil the shrimp cause sometimes it’s hard to peel the shrimp. But I see it’s a few minutes only after you drop the shrimp to boil. Thanks I hope y’all where okay after the storm
Smoky Ribs. Can you do a quick how to video using the propane tank? Most of us novice don’t know how to properly and safely connect and use the propane tanks and how to store them after use.
Smoky Ribs BBQ & Southern Cuisine Thank you. I want to do crawfish boils and fish frys, but I am not comfortable hooking up, using, and storing the propane tank.
The burner is built into the pot. It came from Cajun Rocket Pot which is no longer in business. 350,000 BTU. The creator of this pot has another company called High Performance Cookers. highperformancecookers.com/
@@SmokyRibsBBQ thanks for the info. I’ve been using a 200,000 btu burner with a 120qt pot and it’s not getting the job done. Yes, less water quicker boil time, but I was waiting 30-45mins for the water to boil and less time with family and friends. Once again, thanks for the information and the great videos. Much love from the San Francisco Bay Area. Continued success and good health.
Had our first crab and shrimp boil. Everything was delicious, but the shrimp was a little tough. We used frozen . Not sure if it was over cooked or undercooked. Any help would be appreciated.
How do the flow through bags compare in flavor to the powdered seasoning? do they have less heat than the typical powders? got a few people that cant tolerate much heat so I have to skip the liquid, but i dont want to lose the overall flavor in the food
Hey Russ I was hoping for a couple of tips if you had a minute. First off, just wanted to say that I own the boil boss ring and paddle based off your recommendation and they are both amazing products! I have an 80 qt pot that I'll be using for a shrimp boil this weekend. We're doing 10-15 lbs. of shrimp that will already be peeled. 2 quick questions: 1. How long should I wait in total to cut the burner after adding them to the boiling water? and 2. How many oz. of Zatarains should I add for that amount of shrimp? I've also been thinking about using a new seasoning I came across called Swamp Dust. Not sure if you've heard of it or tried it, but wanted to get your take on a comparison if you had. Thank you! AJ
I typically always boil shrimp with heads and shells on. It adds flavor plus it helps keep the shrimp moist and tender. I always turn the burner off no more than 30 seconds after the shrimp go into the pot. The water is still plenty hot to cook the shrimp. I let them soak a minute or two in the hot seasoned water before I turn on the Boil Boss to cool the pot down over the next 3 minutes or so. I allow the cooled down shrimp to soak with the lid off for 20 minutes or so. Use 1 pound of powdered boil mix per 2 gallons of water and 1 ounce of liquid boil per gallon of water. You are using a 80 quart pot so you will want to fill it half full which will be 10 gallons. For 10 gallons, you will use 5 pounds of powdered boil mix and 10 ounces of liquid boil. A 8 ounce bottle should do just fine.
What’s the heat/spiciness level with the Zatarain’s dry and liquid stuff and Cajun Land seasoning? I like stuff spicy, but wonder if it’s be too hot for most ppl? Maybe it depends also on how long you soak? Thanks! Looks fantastic!
That Pro Boil he used is for “ mixed company “ , flavor is there but it’s not too spicy. Cajun land is more spicy . I prefer the powder over the liquid.
What a fine looking pot of shrimp with trimmings. That pot and equipment is great. Looks like the Boil Boss cooled it down just right. Impressive. Take care of yourself. Hope you and the family, as well as your neighborhood gets a pass on damages.
Thanks Phil, I was super excited with the results! The Boil Boss was very impressive! We did fine through the storm as I figured we would. Nate was very small and unorganized but glad it's gone from here.
Yep dat is a true Cajun Boil with the seasonings you put in der and they are not too spicy neither.. Great job Mon Ami ~!~! Wishing you well for Nate It is over Venice La. now and heading towards Bay St. Louis and Gulfport. Plus Tard Mon Ami ~!~!
Yes sir, they turned out perfect, and not to spicy at all. I like my crawfish a little spicy but not so much on shrimp. We did great through the storm and thank you!
I always thought that soaking shrimp for longer than 5 minutes would make the shrimp mushy and hard to peel. I'll have to give this a try. Question: How many onions did you puree? I just purchased the Boil Boss and plan to copy your recipe and steps. Thanks again for taking time to teach!
Russ, I am trying to do a seafood boil for friends and family in a few weeks. Can you help with the following? Brand and size of spices (boil spice, Zataerian) etc used. What burner and pot did you use in the video (size and brand)? Does a single propane last for the whole boil? I am trying to make a shopping list for all the equipment and ingredients that I would need for a boil. Also, given that I live in the Northeast, how would you adjust for the time if you want to add lobster, little neck clams, or mussels to the boil? I assume that no additional spices is needed for dipping after the boil? In the Northeast, we tend to dip the seafood in butter. But we also tend to do plain boils without a lot of spice. Thanks in advance.
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This worked great! I wrote down your Steps:
Halved 12 lemons and 4 oranges
20 gallons water to a boil
Zat’s Pro Boil 3lb
Cajun Land Boil (x2)
16oz bottle or Zat’s liquid
Onion and celery (5 stalks) puréed in water
6 heads garlic tops cut off
Flow thru crab boil bags x4
Taste the water
Add sea salt as needed (1 cup)
Red new potatoes 48oz or more
10 minutes cook
Polk Cajun sausage (cooked a bit)
Carton of button mushrooms
Lid for 10 minutes
Frozen corn
Lid for 5 minutes (if using boil boss, hose or ice)
Add shrimp, turn heat up to fast rolling boil (1-2 minutes)
Cut fire off
Hose the pot with Boil Boss, hose or ice (will dilute) stir constantly 2-3 mins to 150 degrees
Add lemon zest
Any idea approximately how many this feeds?
Thanks!
@@charlieyoung6635 depends on who you're feeding lol
Thanks for this ❤
😋👍
Always the same thing, in the middle of the night, watching, starving and I have NOTHING to make at home. Thanks for another awsome video!
Thanks, I appreciate you watching!
The second I heard this mans voice I knew it would be a good recipe
ha i thought the same thing. i grew up in baton rouge all my favorite cooks sounded just like Russ
😘
]⁹
Same thing I just said 😃
You definitely not from South Louisiana then
Just made this in smaller scale and I gotta say it just made my favorite list! I used 2.5 gallons water with 2 lemons 2 mandarin oranges, 1/2 to 3/4 cup purée onion maybe 10 garlic cloves. 2 bags zatterans crab boil and 1 small bottle zatterans liquid seasoning all the other ingredients scaled back. Wow thanks for the recipe. I cooled with a bunch of ice at the end then let it all soak about 10 minutes
JUSTIN SOULIGNY how many pounds of shrimp did you use?
Madison Falco sorry I just saw this. I used 2 medium bags of raw peeled deveined shrimp. Not sure on the lbs. next time I’ll probably use more
Madison Falco also it was pretty spicy but I like spicy
Seafood boil is one thing I've never had the guts to try myself. You made it look simple and delicious.
I had a seafood boil last month, I ordered the Boil Boss and it came the morning of the boil, let me tell you I absolutely love it and I followed this video to the T and my boil turned out fantastic. Thank you so much for this vido.
Awesome!
Thank you for this post! How spicy were the shrimp? I'm doing a boil for customers and can't have it too spicy.
@@creeksidemktbbq Not heat spicy at all, just a great flavor
Hurricane bearing down, but still takes time to make some killer grub. That's a dedicated chef right there, y'all!
LOL, I wasn't sure how bad this storm was going to be, so I wanted the video edited and uploaded before the power went out, but to my surprise we never lost power, and only a little tree damage. Thanks for watching
Thank you sir!! Used your recipe for Christmas shrimp & crab boil, and the family LOVED it. Thanks again
So much flavor packed into that boil! Man!!! That Boil Boss is really cool! I could wear it as a hat on a hot day! Cheers Rus!
+Ballistic BBQ Greg shrimp done like this has always been one of my favorites and man yeah, awesome flavors! Lol, the Boil Boss would definitely cool you off 😂
That was an amazing looking product. I'm gonna have to get my hands on that for my boils!!!! Y'all be safe brother!!! Keeping y'all in my prayers!!!
Thanks Troy! A lot of people struggle making shrimp turn out right, and this device sure makes that happen and it also eliminates the use of ice in the pot to cool the seafood down. We made it through the storm fine. Nate was a very weak unorganized system and I'm very thankful for that. Cheers brother!
Oimcontiplaitingmyfirstcrawfishboilneverhadcrawgishbefore
I used this exact same video to do mine and boy i tell you sure is delicious. Great job my man .
Hey fellow I love your channel, your generosity , kindness to share your cooks is greatly appreciated and got you on the prayer chain ,
Thank you, I appreciate that, and we made it fine through the storm.
Next month I'll be hosting my first boil and I feel a lot more confident after watching this video. Thank you for sharing
Did you do the boil?
David Jimenez Raul got too confident and died. Total shrimp implosion. Tragic
George Mollohan how do you know?
David Jimenez the story made local news for weeks.
George Mollohan damn can you send me the link
Tried this today…..it was a HIT with the family!!! We loved it! The best shrimp boil we’ve ever had! Thank you! 👍🏼👍🏼 two thumbs up 😃
Thank you for your feedback! Glad it was a hit with everyone!
I actually just had my first live crawfish boil a month ago using instructions ENTIRELY from your channel. Using all the ingredients you used to the exact product. And I will have many, many more. Thanks again Rus. I'm a lifetime sub and fan!
Your welcome and I plan on doing more crawfish boils next spring when they are in full season. One of my favorite things to do. Thanks again, I appreciate it!
Absolutely. I have family out that way that I'm visiting who have actually never had it (they're from up north and moved down) I'll introduce them to the cuisine! Just gotta fork up the cash for one of those rocket pots lol.
You are the Boss of Crab Boil and I'm from New Orleans .
...I smell you through my phone, thanks for the live cookbook education 🍸 stay kind......lemon zest, pureed onions and celery, the seasonings....oh yeah
Trying this recipe for a small stove top boil today!! Will let you know how it comes out!!! Thanks for being so detailed!!!
Ilea Green how did it go??
We used to get a couple of guys to hose down the pot while one stirred. Imagine that. A few coonasses took that simple idea, called it the Boil Boss, and they struck gold! Oh well. Maybe I'll cash in next time. It does work better than icing for sure. Good job bud.
Everybody doesn't need me to tell them that you know what you are doing. But I followed this recipe exactly the same way, except for I used a different brand of spices, added Onions, and cooked in a big pot on the stove. I have to say, It is one of the best things I've ever eaten. Seriously!! I wrote down the outline of steps while I watchedthe video, so it's easier to remember.
So nice to see a someone who doesnt overcook their boil! 👏👏 amazing job
Thank you! I appreciate that!
I watch this video every year before we do our annual shrimpmas boil!!!
My family loves your dinner we just added a package of Old bay and two bay leaves and a can of canned Italian stewed tomatoes, your dinner was delicious
For those like me, who can't have salt: I've been using crab paste with half of the pro boil seasoning. It has a good seafood flavor. I followed your recipe to the letter and it came out good. Thanks.
Thanks for sharing
I finally got my 120 qrt stock pot,boil boss, boil paddle , bayou burner ready for a shrimp boil this weekend gonna follow your ideas thanks russ for teaching us the best ideas.
where did you get all that from?
Just ordered my Boil Boss! Cant wait to make some boils.
Great video! I will practice on a smaller pot and then upsize to my big Pot. I might have to make one of those Boil Boss rings with some PVC piping, I like to make things.
Thanks, I appreciate you watching
@@SmokyRibsBBQ I love your videos! You know what you are doing. You got skills!!
Glad you enjoy them!
Nice one Rus... never thought about pureeing onion and celery. I've never cooked in that big a pot, but what I do is put the shrimp and corn in, bring back to a boil, then cut off the fire, put a lid on it and let it sit for 30 mins. That way it finishes cooking while it's cooling off without diluting with ice. I love that Cajun land seasoning. Use it exclusively. It's made in Metairie, La. btw.
That storm was a wuss. River only came up half way to my house in the back yard. Didn't have nearly the storm surge they predicted and we never lost power. Glad you're O.K. You were closer to the eye than we were.
Hey Harold! Yea man, pureeing the onion and celery is the way to go. It completely extracts all the flavor and dissolves into the water. Yeah you can get away with cooling a small pot with frozen corn, but no more corn that I used wouldn't have had much impact on 20 gallons of boiling water. I normally do the same thing as you when doing a small boil on the stove top. Yeah, I went to bed last night, because that storm was a dud lol! It beat Biloxi beach up pretty good and flooded into a few casinos, but no structural damage like other hurricanes we have had in the past. I'm just glad it's gone. We shouldn't really have to worry about any more this year, or at least I hope not. Yeah the eye came right over us, and it blew like crazy right around the wall but not powerful enough to really hurt anything. We didn't lose power either. Yeah that Cajun Land is great stuff, and worked really well with the pro boil and the other boils I added. You should also try doing what I did with the lemon zest at the end as well! Really slick tip I learned from the boil boss guys!
I will try that with the zest. I usually do dungeness crabs with my shrimp too and I want to try those mushrooms out also. Cajun land also makes a good red beans and rice pkg mix, just add water and sausage, that I buy by the dozen from their website.
So good! The best Boil we've tried yet. Thank you.
I like that you brown the sausage 1st. That precooked smell and crisp skin taste going in is money. Plus taking out some of the grease
Man, me and the boys at work have been talking about having a low country boil when it warms up (up here in Maryland). Excellent, informative video, and that shrimp looks amazing.
This man knows what he is doing!!!! Boi that look like some amazing food.
Thank you for this video! We went to heb early in the morning and got all the ingredients you mentioned. First time trying! Hope it’s as good as it looks!!!
I am doing this boil today in Ohio it’s 25 degrees and snow on ground I will follow your recipe but I will just put the pot in the snow to cool. Thanks for your video.
I’m going to try a shrimp boil today. This is good how to video. Very instructive and good info with it. Thank you!
Did you try it? Didn't it turn out real good? I made it myself and it was to die for. I wasn't shy with spices, and a decent amount of salt is important. So Good!
Doing this Sunday! COVID shit got everyone down. I'm gonna bring the spirit back up with this boil! Nice tutorial brother 🙏
Here I am again, another year, and I always come to this video to remember everything about doing a seafood boil. I already know it's going to turn out fantastic.
Welcome back!
Thanks for video. Doing this for Easter. A few friends coming over to chill
I'd love to have seen the final product and how it looks served up. My family in Arizona would love to try a boil
Received my Boil Boss today! Putting it to work tomorrow! Thank you again!
I've tried many times to get my shrimp to peel easily without consistent success. This method actually works. Thanks for the tips.
Your welcome
A great video again Russ. Thanks for the great video. I am a seafood/Meat clerk at Kroger here in Frankfort,KY and will use this info to teach customers the best way to do shrimp boils. I have used your info so many times and our customers really appreciate your insight. I always tell them to watch my favorite BBQ man's videos. Keep up the great work.
Wow, that's great! Thank you so much, I really appreciate that! I also appreciate your support for such a long time! Thank you!
Russ I will be buying the Boil Boss. It'll make my beer brewing days go way faster.
That shrimp looked so good. I really need to not watch your videos before I eat. Now I feel like i'm starving.
They were actually talking to me about marketing this product for home brewing as well. It works great!
Let them know that you've sold me on it.
Great video! For proper cooling to allow for overnight refrigeration; 135F to 70F within 2 hours, then 70F to 41F/45F in another 4 hours.
Staggering amount of seasoning! I will try similar on my next boil! Thanks for another great video and keep them coming!
It was perfectly seasoned. Keep in mind the amount of water I used. 20 gallons. If you do a smaller boil, you will have to scale it down. That big 3 lb tub of Zatarains Pro Boil is meant for 6 gallons of water (on their label) so now you can see why so much, and believe me, it was just right. Thanks for watching, and let me know how your next boil goes
I know this is old but you said 20 gallons in a 60 stock pot? And how many BTU is your burner? Thanks
Rus, I your Boil Boss is a real winner! Your shrimp seemed to be bursting with flavor and exuding juiciness! Now it's time to batten down the hatches and stay safe and dry! Ms. Lulu and I are keeping you in our thoughts and hoping you'll get through this just fine! All the best to you!
Thanks so much John, I really appreciate the words my friend!
Stay safe. I hope the storm misses you. Thanks for your videos.
I would like to test that against the old ice method and just see what cools the pot off faster
Joe, I know from my own experience that it's about the same and the great thing about the Boil Boss you are not diluting your seasoned water with the addition of ice. I have always bumped up my seasonings to allow for ice, but this really packed a very nice seafood boil flavor in the shrimp and sides compared to when I have used ice. I'll never use ice again :)
you can hang your bags of ice on the outside of the pot using "S" hooks...
Let me know how that works out for ya
Smoky Ribs BBQ & Southern Cuisine ice in the pot dilutes the brew .
Great production with the weather and better looking food, thank you for the tips!
I love the low country boil! I never liked potatoes till I ate this at an Asian restaurant! It was amazing! Lemon juice may make
Excellent video. Just ordered a Boil Boss two days ago and mentioned this video. Thanks for all the great pointers and videos.
Man just like a Hurricane to make you rush a video. But you pulled it off brother. Outstanding. Stay safe Rus.
Yeah, I wasn't sure if I would have power or not after this storm, so I had to get it knocked out. Thanks Kevin!
Hope you and your family are safe during the hurricane and look forward to some more of your cooks.
Thank you, we appreciate that!
Oh my I was here salivating for a platter oh my God!!! Am crying 😭
You're not to be outdone, you're actually an outstanding cook
love watching these shrimp boils, the new product works awsome!, nice simple idea too!
Thanks Charlie, and man there isn't much I love better than good boiled shrimp! This product seriously blew me away! I could not believe it removed that much heat from the water that fast! I honestly didn't think it could do it! No more ice in my boils! Thanks for watching Charlie!
Awesome boil Russ! You have me wanted to get my pot out now! Hope all is good at the home front. I see some of the casinos got som flooding.
Thanks Adam! I don't know what kinda damage the beach area got, but we did fine here. Just leaves and one big limb on the ground. I'll have to drive down the road a bit and see what happened right on the beach.
@@SmokyRibsBBQ does it taste like BP oil ?
Awww man that boil looks some kinda good Rus! Hope you make it through the storm okay! Stay safe!
Thanks Larry! Wasn't much to the storm thank goodness. We did great!
Seeing Larry here makes me 100% know this will be good. Memorial Day 2021 in Okeechobee Florida!!
Well nobody can say this meal isn't seasoned! 🤣🤣
Looks delicious! 🤙aloha
Love the videos! Wish I could get all the equipment over in the UK!! Good luck with the storm
Thanks, I appreciate it!
Just scaled this down to cook 4lbs of shrimp. Came out great. Thanks
Russ, my wife and I are returning to the coast in about a month. We were chased off by Katina when she cleaned our house off the slab in Pass Christian.
Connie was the catering manager at the Coast Coliseum and I was the Executive Chef at Keesler Clubs for five years and the Chef D'Cuisine of the Amazing Ranolph and Tuscany fine dining restaurants at the Casino Magic in Bay St Louis before it became the Hollywood Casino. Would love to get the chance to meet you when we get back down. As I have hit 70, we're a few years retired from working the restaurants but not fixing and enjoying great Cajun and Creole Cuisine!
My question for you, as I am one of your fans, is the manufacturer of your pot. I seem to recall Rocket Pot...is that accurate?
Keep up the great work, Russ and best wishes!
It would be nice to meet you and your wife and welcome back to the coast! Yes it’s a Rocket Pot but not sure if the company is still in business or not..
Like the addition of lemon zest at the end!Gonna do that next time!
It really adds more citrus flavor. Lemon juice tends to evaporate so the oils from the zest really helps in maintaining that lemony flavor into the boil.
looks fantastic Rus
and a cool method to cool up the pott
Thanks Christian! Very cool product to cool the pot and worked fantastic
I have only down one boil and that was a long time ago and I don't even remember it haha. Saving this one as I would like to do one sometime soon = Thanks for the EXCELLENT tutorial Rus! Hope your safe and unaffected but the hurricane.
Thanks Jason! Heck yeah man, get your boil on brother! If your ever in my neck of the woods, we will BBQ N Boil brother!
EVERY TIME I see that huge pot, I get so jealous. Now you have a cool gadget for it, even more jealous😂That's just too neat using water to cool it off. I'm gonna definitely use your steps next time we do a boil, on a smaller scale, of course. Glad to see where you were safe after the storm. Thanks for sharing😃
LOL Christy! I love my huge pots! Hard finding room for them, but I always manage. This Boil Boss should have been in my life years ago! Glad Taylor and Robert seen a need and market for it. I will never use ice again when I have this. Yeah, the storm was pretty much a dud, and I'm very glad about that. I survived Camille in 1969 and Katrina in 2005 and smaller ones in between and this was the weakest one out of all of them.
Stay safe in the storm Russ. Another great video!
Thanks, we did fine. I appreciate it!
Man I always get so hungry watching these low country boil videos.
I’d be the one to be like “there’s a hurricane coming...but you know what food is more important.”
Lol same
Get the stuff cooled down and on ICE. That way, you can have boiled shrimp for the hurricane party, and the couple days to recover. Hope you aren't in a flood prone area. Shrimp on the roof isn't as good. Guess I'll go fix some clam chowder in the can until I can do better.
Naw.... It;s manifest destiny, but on a more personal level.
Mei Bean Baby, down here in south Louisiana if it's a category 2 hurricane and below, we throwing a hurricane party! Everybody coming over to wait it out, eat good food, drink booze, play cards for money, put some music on and if the power goes out, fire up the generator!
Mei Bean. You are beauty I like the same food go yeah!
Looks real good Can’t wait for the crawfish season to begin
Me too! I love me some crawfish :)
Great video Rus ! Stay safe during the storm !
Thanks, and we made it fine through the storm
Great news ! Being in and from Savannah I know all about them ! Love your videos !
Hey man your back! Nice to see this video, thanks for putting it out.
And stay safe, wish you and yours well with this storm coming.
I never left, lol! Thanks, hurricane Nate did no damage so we are glad of that!
Looks awesome. I think I over boil the shrimp cause sometimes it’s hard to peel the shrimp. But I see it’s a few minutes only after you drop the shrimp to boil. Thanks I hope y’all where okay after the storm
Smoky Ribs. Can you do a quick how to video using the propane tank? Most of us novice don’t know how to properly and safely connect and use the propane tanks and how to store them after use.
I’m actually planning on shooting another crawfish video next weekend, so if nothing prevents that video then I will go over it in that video
Smoky Ribs BBQ & Southern Cuisine Thank you. I want to do crawfish boils and fish frys, but I am not comfortable hooking up, using, and storing the propane tank.
Looking good as always. Not all of us steam shrimp on the east coast.
Thanks man, and I'm glad to hear that! A boil really lets you regulate how you want your shrimp to taste.
Man, you rock! Love everything your doing. Keep up the good work. I enjoy your videos.
Thanks Matt, I appreciate the comment!
looks really good Rus. I will have to try that Boil Boss
Looking great Rus. Hope you "weathered" the storm and don't have too much damage.
Thanks, and yes we did fine in the storm. Minimal hurricane, but it did blow a lot of branches and leaves all around but no damage
What make and model burner are you using in this video? And how many btu’s is that burner? Thanks for the video.
The burner is built into the pot. It came from Cajun Rocket Pot which is no longer in business. 350,000 BTU. The creator of this pot has another company called High Performance Cookers. highperformancecookers.com/
@@SmokyRibsBBQ thanks for the info. I’ve been using a 200,000 btu burner with a 120qt pot and it’s not getting the job done. Yes, less water quicker boil time, but I was waiting 30-45mins for the water to boil and less time with family and friends. Once again, thanks for the information and the great videos. Much love from the San Francisco Bay Area. Continued success and good health.
Had our first crab and shrimp boil.
Everything was delicious, but the shrimp was a little tough. We used frozen . Not sure if it was over cooked or undercooked. Any help would be appreciated.
If it was tough it was overcooked. Make sure you get raw shrimp. A lot of frozen shrimp is already cooked.
Your a great cook! I would love to bring my dad to your house for dinner! I would like to try this !
Hi from Canada. Great video. Gonna cook this tonight.
Russ, one of these days I'm gonna take a trip to Mississippi. I have GOT to try one of your boils! Hope that storm didn't tear y'all up to bad!
Come on down Ryan! We can fire up a pot of goodness for sure brother! We did fine in the storm. Weak hurricane, thank goodness
Awesome video. Did one for Independence day and it turned out great. I implemented some of your pro tips.
Glad it helped!
Man you sure know how to boil good seafood. Its videos like these that inspired me to start making videos!
I always wondered when using whole head on shrimp, do you end up eating the vein or is there a way to devein them?
How do the flow through bags compare in flavor to the powdered seasoning? do they have less heat than the typical powders? got a few people that cant tolerate much heat so I have to skip the liquid, but i dont want to lose the overall flavor in the food
Hey Russ I was hoping for a couple of tips if you had a minute. First off, just wanted to say that I own the boil boss ring and paddle based off your recommendation and they are both amazing products! I have an 80 qt pot that I'll be using for a shrimp boil this weekend. We're doing 10-15 lbs. of shrimp that will already be peeled. 2 quick questions: 1. How long should I wait in total to cut the burner after adding them to the boiling water? and 2. How many oz. of Zatarains should I add for that amount of shrimp? I've also been thinking about using a new seasoning I came across called Swamp Dust. Not sure if you've heard of it or tried it, but wanted to get your take on a comparison if you had. Thank you! AJ
I typically always boil shrimp with heads and shells on. It adds flavor plus it helps keep the shrimp moist and tender. I always turn the burner off no more than 30 seconds after the shrimp go into the pot. The water is still plenty hot to cook the shrimp. I let them soak a minute or two in the hot seasoned water before I turn on the Boil Boss to cool the pot down over the next 3 minutes or so. I allow the cooled down shrimp to soak with the lid off for 20 minutes or so. Use 1 pound of powdered boil mix per 2 gallons of water and 1 ounce of liquid boil per gallon of water. You are using a 80 quart pot so you will want to fill it half full which will be 10 gallons. For 10 gallons, you will use 5 pounds of powdered boil mix and 10 ounces of liquid boil. A 8 ounce bottle should do just fine.
@@SmokyRibsBBQ Ok thank you for all the help!
congrats to you for making the boil boss... you did something with it... I made one about 15 years ago...and my fault I did nothing with it...
Gotta love these good ole southern boys Hurricane is a coming got to get video done and eat before it gets here, no fear.....
You know when someone knows their craft, well done.
What’s the heat/spiciness level with the Zatarain’s dry and liquid stuff and Cajun Land seasoning? I like stuff spicy, but wonder if it’s be too hot for most ppl? Maybe it depends also on how long you soak? Thanks! Looks fantastic!
That Pro Boil he used is for “ mixed company “ , flavor is there but it’s not too spicy. Cajun land is more spicy . I prefer the powder over the liquid.
I love your recipe !
What else can I say, my family loves your dinner
What a nice cook Rus. I will downsize this at some point and give it a try. Looks amazing.
Thanks, I appreciate it! This is very easy to scale down. I have boiled shrimp on a stove top many many times
Smoky Ribs BBQ & Southern Cuisine thats great. Thanks Rus :)
What a fine looking pot of shrimp with trimmings. That pot and equipment is great. Looks like the Boil Boss cooled it down just right. Impressive. Take care of yourself. Hope you and the family, as well as your neighborhood gets a pass on damages.
Thanks Phil, I was super excited with the results! The Boil Boss was very impressive! We did fine through the storm as I figured we would. Nate was very small and unorganized but glad it's gone from here.
Yep dat is a true Cajun Boil with the seasonings you put in der and they are not too spicy neither.. Great job Mon Ami ~!~!
Wishing you well for Nate It is over Venice La. now and heading towards Bay St. Louis and Gulfport.
Plus Tard Mon Ami ~!~!
Yes sir, they turned out perfect, and not to spicy at all. I like my crawfish a little spicy but not so much on shrimp. We did great through the storm and thank you!
I always thought that soaking shrimp for longer than 5 minutes would make the shrimp mushy and hard to peel. I'll have to give this a try.
Question: How many onions did you puree?
I just purchased the Boil Boss and plan to copy your recipe and steps.
Thanks again for taking time to teach!
Omg!!! This looks amazing!!!! Ready for my boil tomorrow
Have fun!
Hi. Can I use the same "soup" to make 2,3,4 boils?
Russ, I am trying to do a seafood boil for friends and family in a few weeks. Can you help with the following? Brand and size of spices (boil spice, Zataerian) etc used. What burner and pot did you use in the video (size and brand)? Does a single propane last for the whole boil? I am trying to make a shopping list for all the equipment and ingredients that I would need for a boil. Also, given that I live in the Northeast, how would you adjust for the time if you want to add lobster, little neck clams, or mussels to the boil? I assume that no additional spices is needed for dipping after the boil? In the Northeast, we tend to dip the seafood in butter. But we also tend to do plain boils without a lot of spice. Thanks in advance.
I would like answer for this question also as I have been asked to do a seafood boil for a wedding reception
Damn I wish i was your neighbor pack of beers and cajun boiled food 😁😁
It don't get much better :)
Oh yeah!
Don't forget some good american football
Jhon Rambo Idk about the football thing 😒... it's getting to political........
JOEGONZALEZ not really i still love me some football