Mudbug boil tips, tricks, pointers, and secrets

[Traildust]

Many great points made here but clean crawfish needs to be emphasized!

This is by far the fastest and easiest way to get truly clean crawfish



I used coolers and kiddy pools etc and none of that compares.

Good lord!

[Seay]

Many great points made here but clean crawfish needs to be emphasized!

This is by far the fastest and easiest way to get truly clean crawfish



I used coolers and kiddy pools etc and none of that compares.

If I make this a MUCH more regular event I can see the $100 but just a few times a year I'm not sure that I can justify that one

Sent from my Moto Z (2) using Tapatalk

[bboswell]

If I make this a MUCH more regular event I can see the $100 but just a few times a year I'm not sure that I can justify that one

Sent from my Moto Z (2) using Tapatalk

They can be had for less, that was just the first image that popped up.

[UncleBubba]

Tagged, my guys at the shop want me to do a boil for our weekly Thursday lunch. Problem is I have never boiled mudbugs before. Eaten plenty but never cooked them myself.

[Seay]

They can be had for less, that was just the first image that popped up.

I'll get on the ol Google and see what I can find

Sent from my Moto Z (2) using Tapatalk

[Seay]

Tagged, my guys at the shop want me to do a boil for our weekly Thursday lunch. Problem is I have never boil mudbugs before. Eaten plenty but never cooked them myself.

Kinda in the same boat here. I've "assisted" but never full on been the one doing the boil.
By assisted I mean drink a few followed by tasting a couple and saying "nahh not enough heat yet"

Sent from my Moto Z (2) using Tapatalk

[twistedmidnite]

The clean water boil then into the slurry cooler is the only way to go. I read about it on here a couple years ago and have been making believers in it ever since.

[Hunteraudit]

I do mine nearly exactly like bloodtrail18 and they peel perfect and taste great. More than 1 way to skin a cat. Maybe I’ll give this whole clean boil followed by a flavored soak next time for grins. How hot is the slurry cooler water?

[Seay]

I do mine nearly exactly like bloodtrail18 and they peel perfect and taste great. More than 1 way to skin a cat. Maybe I’ll give this whole clean boil followed by a flavored soak next time for grins. How hot is the slurry cooler water?

The ONE video I watched about the "steamed" said to have the "seasoned soaking" water about 145 so you don't over cook them

Sent from my Moto Z (2) using Tapatalk

[czechgrubworm]

Subscribed

[mjhaverkamp]

The ONE video I watched about the "steamed" said to have the "seasoned soaking" water about 145 so you don't over cook them

Sent from my Moto Z (2) using Tapatalk

This /\/\/\ and as far as cleaning your crawfish, rinsing them in a cooler works plenty good, then the steam or clean water boil really cleans them, then when you drop the hot bugs in the 145 degree water they just inhale the seasonings, I have had a lot of bugs and they just do not get any better.

[Seay]

This /\/\/\ and as far as cleaning your crawfish, rinsing them in a cooler works plenty good, then the steam or clean water boil really cleans them, then when you drop the hot bugs in the 145 degree water they just inhale the seasonings, I have had a lot of bugs and they just do not get any better.

At what point in this method do y'all add the potatoes, corn, and mushrooms??

Sent from my Moto Z (2) using Tapatalk

[Hardware]

I've been doing the steam method for a few years now and can attest it's far better than conventional style of boil and soak in same pot.

[Burntorange Bowhunter]

As has been said......do not overcook. That's why they stick to the shell.

The longer they soak the better they are. They get hot enough to burn your lips without the salty crap. NEVER dust. That's for rookies. Like he said, add ice to stop the "cooking". I put em in the cooler with the water and add enough ice to stop cooking, close the lid and come back in two hours. Don't dump them out. They just get cold and mushy. I have a skimmer. Scoop out a pound at a time so you always have hot, fresh bugs....for hours of beer drinking.

The clean water to cooler dirty water is a good method if cooking a lot and soaking time can't be very long. It creates the same affect, faster.

[Seay]

So far here's what I've gathered...

1. Clean the bugs then clean'em again.
2. Clean them a few more times
3. Bring CLEAN pot of water to rolling boil.
(Should this water have anything added?)

4. Put bugs in boiling water, boiling stops.

5. Wait till water starts boiling good again, pull bugs out.


While doing ^^ that stuff have second pot of SEASONED water boiling to blend all chosen seasoning together. Then turn heat down to get water temp to 145.


6. Put bugs out of boiling water into 145° seaoned water to soak.

7. Drink a few, pull a couple bugs out and test for desired heat.

8. Drink a few more, test a couple more.


Placing the bugs in the 145° seasoned water accomplishes the same effect as those who are saying dump ice in to stop cooking right?


In all of this where and when do I put my corn, taters, and mushrooms in???

Sent from my Moto Z (2) using Tapatalk