Mudbug boil tips, tricks, pointers, and secrets

[Burntorange Bowhunter]

Those are fillers. For kids and large boils sure. Just for yourself....bugs only and more of them.

I usually cook vegetables in a separate pot.

Sounds like you are ready to boil.

[Seay]

Those are fillers. For kids and large boils sure. Just for yourself....bugs only and more of them.

There will be kids and probably 10 folks


Sent from my Moto Z (2) using Tapatalk

[Burntorange Bowhunter]

There will be kids and probably 10 folks


Sent from my Moto Z (2) using Tapatalk

Sure. Do some vegetables. Keep in mind the corn can get very spicy.

For kids I wouldn't get too fancy. Just use the recommended amount of boil/spices. Season the water you boil them in. Just slow them down and soak for 20 minutes. The other ways mentioned are for melt your face style. LOL.

[twistedmidnite]

I tie my "fillers" up in cheesecloth and toss them in the slurry cooler. I also add peeled garlic, brussel sprouts and broccoli

[Seay]

Sure. Do some vegetables. Keep in mind the corn can get very spicy.

I hear ya. I've never done the clean water boil then soaking pot style. It's always been just a one pot boil with EVERYTHING in. Still a little cornfused on when the fillers should go in

Sent from my Moto Z (2) using Tapatalk

[Seay]

I tie my "fillers" up in cheesecloth and toss them in the slurry cooler. I also add peeled garlic, brussel sprouts and broccoli

This "slurry" cooler is the same as the seasoned water pot right?

Sent from my Moto Z (2) using Tapatalk

[Burntorange Bowhunter]

I hear ya. I've never done the clean water boil then soaking pot style. It's always been just a one pot boil with EVERYTHING in. Still a little cornfused on when the fillers should go in

Sent from my Moto Z (2) using Tapatalk

I use a second pot as the potatoes have to boil longer. Once they seem done kill the fire and throw the corn in.

[Seay]

I use a second pot as the potatoes have to boil longer. Once they seem done kill the fire and throw the corn in.

Easy enough. Thanks

Sent from my Moto Z (2) using Tapatalk

[salth2o]

This "slurry" cooler is the same as the seasoned water pot right?

Sent from my Moto Z (2) using Tapatalk

Yes.

The potatoes will take longest to cook. I boil them about 10 minutes in the clean water, then dump them into the 145* water to finish off. Add the corn and mushrooms to the cooler when you add the taters.

[DKey88]

Please don't add butter or oil to crawfish. The way to make them easy to get out of the shell is to not over cook them. Here's my recipe.

1. Start purging the crawfish- I dump them in an ice chest and stick a garden hose down through the crawfish and let it run so it overflows the chest. Letting the chest overflow will let any grass etc flow out and over the top. I stir the crawfish around in the chest while I'm running the water to get any debris that may be stuck under them. When the water is clear and debris gone, you're good. No salt in the water.

2. Fill your (80-100qt)pot half way with water and add one jug of dry seasoning of your choice ( I stay away from Zatarains as it tends to be extra salty), a dozenish halved lemons and squeeze the juice into the pot before throwing in the rind, 4-6 large white onions cut in half, from here you can get creative within reason by adding celery, Jalapenos, hot sauce, etc., but it is not entirely necessary. Add potatoes if you want at this point. Turn on your burner-Full blast and put the lid on the pot.

3. When the water comes to a rolling boil add your crawfish. Put the lid back on. When you add the crawfish the water will not be at a rolling boil anymore due to the crawfish cooling the water a bit.

4. Watch your boil close and let it come back to a rolling boil. As soon as the water returns to boiling shut it OFF! You don't need to boil it any more than that.

5. When I shut the burner off I grab the hose and spray the OUTSIDE of the pot to cool it down some and begin soaking the crawfish for 20-30 mins depending on how spicy you want them. Pull a couple crawfish out at the 20 min mark and start tasting every few minutes until you get your desired spice.

6. Now that you started to soak you can add corn and mushrooms. They will cook perfect in the time it takes to soak crawfish.

7. Whats that? I forgot the sausage? A good boil always has boiled sausage! I didn't forget. Back to my opening line about leaving out the butter and grease. Adding the sausage while your crawfish are in the pot will make them greasy also. When the crawfish taste right I pull them and all the vegetables out and put them in an ice chest to keep them hot. Once the crawfish are out of the pot you can add your sausage. You can probably still cook the sausage in the still hot water without the burner on but it doesn't hurt to turn the burner on to help it cook faster. Cook your sausage roughly 10 mins and pull it out.

8. Enjoy.

This recipe if for one 30ish pound sack of crawfish. For each additional sack increase the seasoning by 50% for each additional sack.

This is the way I boil mine. I also add a little plain white distilled vinegar to help peel easier.

[bloodtrail18]

I can see the -boil in clean water then transfer to a slurry to soak. Cooling the water/slurry helps the crawfish absorb the seasoning. It's basically the same as what i mentioned above except all in the same pot. Boil-Cool the outside of the pot-Soak... Ya'll have one too many pots... BTW I like to stir the pot...

[batmaninja]

I like to puree a lemon and throw it in the cooler when they are steaming as well.

Whole garlic are delicious when thrown into the boil too.

Anyone ever use tomato paste? BBs in Houston has some of the best crawfish (and they price them accordingly), I cant figure out what kind of spices they put on after but it is thicker than most others. I am guessing it is a tomatoe past of some kind.

[bloodtrail18]

I could see a TBH crawfish cook-off in the future...

[twistedmidnite]

This "slurry" cooler is the same as the seasoned water pot right?

Sent from my Moto Z (2) using Tapatalk

Yesir, boil the water in your pot, pour it into your cooler, add seasoning, 5+ lemons and fillers, get another pot of water boiling, boil potatoes 5-7 minutes then dump into cheesecloth and into the cooler, add in mudbugs, bring to a boil for 5 minutes then dump them into your cooler, soak them for 20-30 minutes.
Also, all of this goes much easier with multiple barley pops consumed threw out the whole ordeal

[JLivi1224]

I could see a TBH crawfish cook-off in the future...

Bring it!