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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-18-2013, 06:35 PM | #1 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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ABTs and Crawfish - PR0N
Made about 50 ABTs today and boiled 35 pounds of crawfish.
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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05-18-2013, 06:50 PM | #4 |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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sa c'est bon manger
I'm guessing you didn't learn that in VA
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[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B] [/URL] Brady Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser |
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05-18-2013, 07:02 PM | #6 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Nope! Lived in south Louisiana and MS Gulf Coast most of my life.
Lacrawfish.com Without a doubt the best source for live crawfish shipped to your door.
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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05-18-2013, 07:23 PM | #10 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Looks like a mountain of good eats right there!
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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05-18-2013, 07:49 PM | #12 |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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Grasp
Hold crawfish on both sides of the tail joint, your thumbs on one side of the shell and your index fingers on the other. Twist and Snap With a twisting motion, snap the head away from the tail. (Optional step for diehards: Suck the juice from the crawfish head.) Peel Use your thumbs to peel away the shell from the widest part of the tail, pulling back from the center, just as you would peel a shrimp. Tug Hold the tip of the tail and gently tug out the tender meat. Enjoy! (Don’t live on the bayou? Order online at lacrawfish.com.)
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[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B] [/URL] Brady Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser |
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05-18-2013, 08:22 PM | #14 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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K-jun, I'm somewhat disappointed in your last post. If crawfish are properly boiled, the meat should pop out of the shell with a pinch of the tail (after removing the head of course). Only rookies peel the tail. The problem is most folks over cook their crawfish - this can happen in as little as one minute of over-boiling, leading to the need to "peel" the shell off.
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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05-18-2013, 08:34 PM | #15 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Looks terrific!
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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