Mudbug boil tips, tricks, pointers, and secrets

[Cullstuff]

Everyone does it differently, but I would agree with that almost everyone over cooks them. Once I get a rolling boil I add the bugs and let them cook for 3-4mins. Usually the water isn’t even back to a boil when I cut the heat off. Then I’ll add a bag or two of ice to stop them from over cooking. Spray outside of pot to help cool it. (Everything will still be hot). Soak 20-30mins and then throw in cooler and ready to eat


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[salth2o]

Note that weight loss will occur during cooking. So, 40 pounds of live crawfish will not yield 40 pounds of cooked product. Depending on cooking method, among other factors, weight loss can be up to 20% or greater.

So you’re saying I can lose weight while cooking crawfish? I need to have boils more often!!! [emoji23][emoji23][emoji23]


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[BrokenJ]

Take a couple cans of pop top cut green beans and stab the bottom to drain juice peal the label and throw them in seasoned water or boil pull them out and pull the pull tab and dump them on the battle with corn taters ect fantastic finger food. As a side for the bugs

[Burnadell]

Take a couple cans of pop top cut green beans and stab the bottom to drain juice peal the label and throw them in seasoned water or boil pull them out and pull the pull tab and dump them on the battle with corn taters ect fantastic finger food. As a side for the bugs

I've never heard of pop top green beans. You drain the juice in the crawfish boil or in the sink??? You then put the whole can with a hole in the bottom into the pot of crawfish boil/battle??? Huh? Am I stupid? Please explain further.

[Black Ice]

Several saying boil in CLEAN soak in SEASONED. I think there may be something to this.

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That’s how the professionals do it.


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[BUCKSTAR]

Don't forget the 46oz V8 Spicy Hot !!!

[Burntorange Bowhunter]

Everyone does it differently, but I would agree with that almost everyone over cooks them. Once I get a rolling boil I add the bugs and let them cook for 3-4mins. Usually the water isn’t even back to a boil when I cut the heat off. Then I’ll add a bag or two of ice to stop them from over cooking. Spray outside of pot to help cool it. (Everything will still be hot). Soak 20-30mins and then throw in cooler and ready to eat


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Bingo. About 3 minutes last night. Never return the water to a boil.

Throw them in the cooler with tha hot juice and come back in two hours.

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[RascalArms]

The only TBH thread on mud bugs that matters.

https://discussions.texasbowhunter.com/forums/showthread.php?t=454622&highlight=slurry&page=6

[Raleigh]

OK boys I gonna share a secret with yall. Most folks like their bugs spice but do not like the salt that comes with most spice mixes (excluding Blake's spices). Here is what I do at the beginning of each season. I buy whatever big bag spice mix is on sale and them buy a bunch of the crab boil bags. Pour half of big bag spice mix into a zip lock, blend into a powder 4 crab boil bags and then pour that into a the zip lock bag. Add 1 cup of cayenne, 1/2 cup of lemon and pepper and granulated garlic.

Use 1 zip lock full to start your first batch and then add 1/2 a bag for each sack thereafter.

I also use liquid boil lemon juice, and assorted others things to round out my boil. This will yield really spicy bugs that are not too salty.

Enjoy

[BrokenJ]

I've never heard of pop top green beans. You drain the juice in the crawfish boil or in the sink??? You then put the whole can with a hole in the bottom into the pot of crawfish boil/battle??? Huh? Am I stupid? Please explain further.

Cut green beans Cans with a pull tab on top. Stab the bottoms and drain juice in sink or yard and that allows the crawfish boil/water/seasoning to enter the can when you put them in. Throw them in with the corn for that amount of time and when you dump corn and taters grab with a glove or tongs and drain the can again in the yard or sink with the same holes. Key is to have the pull tab pop top style can so you can take top off and dump on table without a can opener. Guy from Louisiana showed us and man it's good, kids love them too.

[RascalArms]

Mudbug boil tips, tricks, pointers, and secrets

Cut green beans Cans with a pull tab on top. Stab the bottoms and drain juice in sink or yard and that allows the crawfish boil/water/seasoning to enter the can when you put them in. Throw them in with the corn for that amount of time and when you dump corn and taters grab with a glove or tongs and drain the can again in the yard or sink with the same holes. Key is to have the pull tab pop top style can so you can take top off and dump on table without a can opener. Guy from Louisiana showed us and man it's good, kids love them too.

We do this with edamame...not in the can of course. [emoji23]

[sahunter]

tagged

[Lawhunter]

Cut up a pineapple and toss it in.

[Burnadell]

Cut green beans Cans with a pull tab on top. Stab the bottoms and drain juice in sink or yard and that allows the crawfish boil/water/seasoning to enter the can when you put them in. Throw them in with the corn for that amount of time and when you dump corn and taters grab with a glove or tongs and drain the can again in the yard or sink with the same holes. Key is to have the pull tab pop top style can so you can take top off and dump on table without a can opener. Guy from Louisiana showed us and man it's good, kids love them too.

Ah! Got it now. Thanks!

[Burntorange Bowhunter]

I just did some fresh green bean. Excellent.

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