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The Spice Is Right · Tigs Bits Podcast

0:00
Welcome to Tigs B. And oh, man.
0:02
Is this a fun episode? We talk about Boiling Crawfish,
0:06
definitely, one of Might, well, it's one of our favorite things
0:10
to do on this planet. We break down different cooking,
0:14
techniques, different equipment that is used in some very
0:18
important, dues and some extremely important don'ts.
0:22
In fact, we give away one of those don'ts in the, in the
0:25
early parts of the show. So hang around and listen to
0:28
that. Look Don't forget to subscribe
0:31
or follow the channel. Leave a comment about some of
0:34
your favorite techniques. Tell us some of the ways that
0:36
you like to boil your crawfish. Give this video a thumbs up, if
0:41
you're watching it on YouTube, if you're listening to it on
0:44
Apple podcast or Spotify, give it a review and don't forget to
0:48
follow. So look, let's get spicy.
0:51
Let's get into this. We're having a crawfish boil at
0:59
my house Saturday all are invited, you know?
1:03
Come on if you would like we'll be getting in it, I'm cooking
1:06
for sex. Hey I got to go to my first
1:11
Crawfish Boil last weekend at our friend.
1:14
Josh Christ down in Orange Beach.
1:16
He had one of his. I'll know he's from down there
1:20
but his wife is from Houma and he's been around these guys and
1:23
stuff long enough, he knows what he's doing and man he nailed it.
1:26
I think we did to say X. It was a small little group of
1:30
man, it was killer, oh my God. So I mean he he does the after
1:34
the end we'll do the boiled peanuts and we did pickles.
1:37
And we do, oh, pineapple. This to do boil boil, boil,
1:41
peanuts in the end, the crab and the crab boil.
1:44
Yes. And then also build a heap are
1:47
boils eggs and I'll put some in there to show them all.
1:51
We had was, it was good, but yeah, down here at home.
1:54
I know tomorrow, we've got a fish fry down at the pizzolatto
1:57
toes. Which is, I can't wait, you
1:59
know, I'm all over that. And then Friday Good Friday is
2:03
always across feasible at our friend, Sid mix but also
2:07
charisse's family's going to do what I think the same day.
2:09
So I may even double-dip, I may go early to 100.
2:12
Yeah. Go to the other way because I
2:14
can't get enough, you know I waited long enough I'm about to
2:16
be catching up I'm about to catch up and I date.
2:20
I haven't had any yet. This doing Saturday will be the,
2:23
I've had none. So this is the kickoff of
2:25
crawfish season for me. Only cook them when they're
2:28
cheap, right? Yeah, I'm not overpaying either
2:31
and I'm not going somewhere and I'm not going somewhere that I'm
2:34
questioning the ball either. I'm not going somewhere, nothing
2:37
worse, they can be. Oh, yeah, yeah, I'm not that's
2:40
not done right? Or, you know, my, one of my
2:42
biggest pet peeves, is like seasonal outside of the shell.
2:46
I do not do seasonal, just out of the shell.
2:48
I'm always like if you start that ladies and gentlemen, I
2:51
know I know the man's married to a girl from Louisiana, but this
2:55
man is from Alabama, and he know, Knows that is not the way
2:59
you eat crawfish period. Y'all stop that.
3:02
It's I don't understand. I'm like in the worst is if you
3:05
don't put seasoning in the bowl and then you try to put it on,
3:08
that's the ultimate second is if you boil them, right?
3:11
And then at the end, you just at the end, they put the season.
3:15
I'm like for what just to make just to get my hands dirty and I
3:18
got to use three more rolls of paper towels, just I'll just
3:21
keep the garbage off. You screwed up.
3:24
Let's just eat. That's just eat what we have.
3:26
Yeah, yeah, we use, we use a ball boss product, they sent me
3:30
through Instagram deal. They, they reached out to me and
3:33
sent me a bowl boss ring that you put on there to cool them to
3:36
let them soak. Oh yeah, yeah.
3:38
Are you been using that and man, I need one of those and they
3:41
have the Kick-Ass paddle that has the thermometer through the
3:45
paddle. So, at the bottom, so you stick
3:47
the pat. Yes, I can't have.
3:48
Why did we not invent that? You know what I mean?
3:50
Why did we? Oh, that's brilliant know.
3:52
So Take the paddle down in at the end, it's got the round
3:55
thing tells you boiling point soaking, Point blah blah.
3:58
Temperature stuff is called my own.
4:00
And so really, so I'm spoiled in my buddies down here in
4:04
Louisiana the same way. If they don't even have none of
4:06
that, they know it's always perfect.
4:08
So I just can't go to eat crawfish boil.
4:11
I'm just not gonna and I'll go only to restaurants that I know
4:13
we're going to do them right. You know, I mean, if I walk up
4:16
on which are twitcher, which are few and far between, yes,
4:20
honestly there are not that many places especially Lee the
4:24
further east you get of even Baton Rouge Houma, we're good.
4:28
Yeah, pretty much don't anywhere.
4:29
But home, I don't even get them in Gulf Shores.
4:31
You know what I mean? I'm not I'm gonna get them at
4:33
gryce's house or somebody's house, but not at the
4:35
restaurant. You could go anywhere in Houma
4:39
and they'll be good anywhere you go.
4:41
Yeah, I mean, Louisiana your I mean, you're dialed in over
4:45
there but like over in Florida. I mean I take it seriously, like
4:48
that's my favorite you to cook. I mean crawfish like I spend
4:52
more energy and In perfecting crawfish, probably didn't.
4:55
I mean stay you know Boston but ribs, you know anything, right?
5:00
But Stinky's in Santa, Rosa Beach out, Jim Richard dude.
5:04
Like when it comes to a restaurant, doing crawfish and
5:07
he time I hear that, he's doing crawfish.
5:09
I'm there and do it is money because he could cook it for the
5:12
Masters and he Nails it. Like that's probably the best
5:16
restaurant in a hundred miles that I can say to go and get
5:19
really good crawfish. Oh, that's a fact.
5:23
He did well whenever I lived there, you know, 10 10 plus
5:27
years ago. Yeah, whenever he first started
5:29
that was one of the only places there was another place to.
5:32
I don't think they're still open but that was one of only a
5:35
handful, just a couple of places Stinky's Fish Camp, a million
5:40
percent can boil them there, they're right, they do what they
5:44
do them, right. We have straight up, full-on
5:48
contest. One, this bad boy here a couple
5:51
years ago. Yeah, it's also.
5:56
Thank you. Hey, y'all to just hang out back
5:59
there for the rest of the show. That's my favorite thing to do
6:02
on this planet is a crawfish boil like period.
6:04
Like, if you had to rate like I kept I was about if I was on
6:07
death row and they were like your last wish, can we do a
6:10
crawfish boil, please? Yes, you know, I don't mean
6:13
hundred. Yeah it is.
6:15
It is Lacy Lee. The best thing that there is
6:17
what bleh, see what's your? What's your components that make
6:20
the perfect crawfish boil when you show up.
6:23
I mean as far as like the vegetable content, do you like
6:25
the saws? What kind of sauce do what you
6:27
need crackers? Hot sauce.
6:29
A lot of people out there listening to Bach as mayor might
6:31
know what we're talking about. If you're listening from far out
6:32
of the South or somewhere that, you know, has heard.
6:35
But doesn't necessarily know. So this might be cool, like
6:37
behind the curtain thing on what we're talking about here,
6:40
because podcast or a crawfish or a serious business in Louisiana
6:45
and along the Gulf Coast and then outside of their it
6:47
spreads, but you can get them anywhere.
6:49
So this could be something you want to do a theme something.
6:53
Want to have a Louisiana party in Wisconsin because it's cold.
6:55
You want to do something crazy? This might be a deal you can do
6:58
and there's ways to get this stuff happening and that you
7:01
know maybe our newest sponsor we're going to get Rouses to
7:03
come on and we figure out a way to send you some for me I mean
7:07
it really starts like I'm a big advocate of Swampfire.
7:11
I've been using it for years and it's one of the basis now over
7:15
the years, I've altered it slightly so I'll use partial
7:20
swamp fired. I'll use a little bit more salt
7:23
Induced seasoning, and get something and kind of blend that
7:27
in, and I'll also come with a little liquid heat, right?
7:30
So, that's that's from a temperature and a flavor
7:33
standpoint from the raw materials, you know, so that
7:36
liquid, he Mirabal stuff or yeah.
7:39
Any illegal, in any type of? Yeah, any type of a liquid Crab
7:43
Boil. I'll bring that in
7:44
concentrations a doran's Pro Bowl, right?
7:47
I'll use a majority still of swamp fire because I love the
7:51
flavoring. The Deep Red flavor I Brantley
7:53
debt like that. The fact they turn the Crawfish
7:55
a deeper red. He likes the brighter red
7:57
crawfish. And, but I mean, and I remember
8:00
this, I mean, I'm picky, okay, Nikki and I don't sacrifice
8:06
appearance over flavor, so that's the difference between
8:09
Brantley and I so, but then I mean, we keep diving into that.
8:13
I mean, obviously we're going to keep going with more flavors.
8:15
I use a lot of lemon juice. I use lemon oil, I used a ton of
8:19
guard ton of garlic. I mean, garlic, just Kind of
8:23
just where it's at and it's goodness, right?
8:25
I mean plenty of those purple onions coming in there ton of
8:29
thought and you're throwing you say, garlic by C.
8:31
Let it by know that we thought we're talking about whole garlic
8:33
cloves just slip the dot and you know the whole don't you you're
8:37
not even leave it in the sack and can leave the whole sack of.
8:40
Absolutely, you can just toss it in.
8:44
I'm kind of picky. I don't want to get the little
8:46
things on me, but I usually end up taking them and just having
8:49
nothing but whole garlic cloves that I use, you know, just for
8:52
those Also I'm not oh yeah I'm of those but you can you can go
8:56
either way with you. That's not it.
8:58
That's not a killer butter butter gotta have the butter in
9:03
there, you know? I mean like I mean the key is
9:05
right. We want to cook them good.
9:07
We want to flavor them good but we want to pop out of their
9:09
shells. Well, that's why he'll ability
9:11
while you heal ability as well as huge.
9:14
My things are. Yeah, you warmed up.
9:16
If they're not coming out of there properly I'm aggravated.
9:19
You know I gotta pull everyone apart like that last The bag of
9:23
pistachios. That breaks your fingernail.
9:25
Trying to get them open. I am pissed.
9:27
I am I'm not going near. It was 1 pound and a half when
9:30
one. No, you can't do that.
9:32
It's one. Simple.
9:33
Damn. Move.
9:34
You twist, you separate. You put it in your mouth and if
9:39
it doesn't pull out you don't need to peel.
9:42
If you have any doubt of that head and do all that, it's like
9:47
yeah, no it's the worst now. It just slides, right out if it
9:51
does anything else. Our absolute trash, including my
9:55
own. God knows I've made some batches
9:58
where, yeah, I well Helen please.
10:01
I just yeah, I just will throw him over the fence.
10:03
I won't let people eat. I'm glad I could have done one
10:06
because I know some people know I've got you and I got mad
10:08
walked away from the table and just been done.
10:10
Like, I guess, I'll go over weird.
10:13
I've got hot dogs, hail abilities.
10:16
Huge juice in the head. Yes, you got to suck ahead.
10:20
I'm going to every two or three head sucker.
10:23
Yeah to me that's that ice hit. You really had to come Hammer
10:26
home with that I said they had to kill that bowl and drive that
10:28
juice into those heads, you know.
10:30
Yeah. And so now you've got a properly
10:33
for flavored crawfish, you've got a tail it's gonna peel out
10:37
of there and you've got a juicy head everybody else there.
10:41
There's a bear claw. Do you mess with the big claws?
10:43
Just the ones that are big enough with a claw.
10:45
I absolutely. I was through with a big claw,
10:47
like a big, I don't mess with a lot of Claus, but I see a nice
10:50
fine. You guy coming in there, you
10:52
know. Like serious nature.
10:54
Like I've seen him fight me the whole day.
10:55
Every time I reach in there. Yeah.
10:57
I mean that guy showed me the trick where you kind of bite
11:01
that break and then you pull. I mean it's not hard enough know
11:03
the little trick. It's a nice.
11:05
Exactly. A nice little bite, ya.
11:07
All right making sure. Yeah y'all ever got so pissed
11:09
off in a crawfish that just kept biting you.
11:12
As you were cleaning them, that you put the head that you put a
11:15
rubber band on that damn thing. So you knew exactly which that
11:20
son of a bitch was so you could eat him.
11:23
Because I have I've done that but I do remember times where
11:37
I've had that one. That one crawfish the kept bite
11:40
me, but I didn't think the grab a rubber band and just I didn't
11:43
hear him up like a lobster. I'm trying to get a dead one
11:45
out. I'm trying to get the one dead,
11:47
one out, and that one won't let me.
11:49
He's all defending his dead friend.
11:50
Let me just get him out. He's got those Big old, monster
11:54
claws, usually old 22 claw, got that.
11:57
And then he's broke arm. But he has that one giant arm.
12:00
You know what? You're getting a rubber band.
12:02
I'm gonna enjoy every little bite of you.
12:05
Yeah, you were saying that, you know, you were going down to
12:07
that perfect, the perfect crawfish, but then, yeah, you
12:10
know, there's a million variations and that's how
12:13
somehow sometimes people can get offended.
12:15
When you do something crazy and early in a boil, you know,
12:18
there's multiple layers with the end of the bowl.
12:20
You can get creative, but early in if someone starts Throw in a
12:23
bunch of oranges in there, a bunch of something random early
12:27
in the bowl, that's where you can really get.
12:29
That's where a possible altercation can happen Dolly,
12:32
but but this is super sideways. Yeah, oh, for sure.
12:36
But the stage usually is you're going to do a batch of some kind
12:40
of sausage and vegetables before your first boil of fit of
12:45
crawfish correct Lacey. Well now so I'm a I'm a little
12:49
bit more of a traditionalist where I like to yes.
12:53
And no, let me let me say that. So I like for that first throw,
12:57
like, I want everything to come on the table.
12:59
I don't do all my veggies and all my other stuff, separate
13:02
bring them out and then and then do them first and then do the
13:05
Crawfish. I usually do it all together.
13:07
So there's a process as we add those in, right?
13:10
So, we're getting the, I'm getting all my seasonings and
13:13
getting all my juices in there and get my butter in there.
13:15
I'm getting everything that I To make sure I've got a good flavor
13:20
and then I'm going in with potatoes, I'm going in, you
13:23
know, obviously I've already, I've got my onions going in
13:25
there, I've got all my flavoring, my garlic, and all
13:28
that, and then as I add the Crawfish, I typically, add in,
13:32
whatever I'm at in like mushrooms.
13:34
Now I do a pineapple is to offer appearance and at the very end
13:38
it's like a sweet heat dessert, you know?
13:40
So if it goes in there to start soaking up and I take a
13:43
screwdriver and I stabbed it around a bunch so it can early
13:46
in the ball Drive. I do that early in the bowl and
13:49
then I'll usually boil it twice minimum before it comes out
13:53
before we start cutting it up, I'm going to let it go early and
13:55
often just to soak in the juices.
13:58
It's not adding flavor to the Crawfish or anything like that
14:01
so it's early for me and then it's good to know because Christ
14:05
did the opposite. Last week, he peeled the
14:07
pineapple put it late in the bowl.
14:10
The last thing after that we did was the boiled peanuts and they
14:14
had a definite sweet. Thick sweet taste of it.
14:17
They But he had done it that way without poking holes, a whole
14:22
pineapple, and it just didn't do anything because it had no way
14:25
to penetrate that hard shell. So, this time, he just basically
14:28
carved the outside left the top on, drop it in there and it
14:32
takes a while for a pineapple for to drive through there.
14:34
And so, that's a way of circumventing office building.
14:38
I've never done that. Yeah.
14:39
And then when we put the last thing, would be the batch of,
14:42
for peanuts, and then they had a definite sweet flavor, and it
14:46
had to be From that because there was nothing else.
14:49
Nothing else has ever said that. It makes them good.
14:51
Were they good? Or was it?
14:52
I love it. I mean I was able I could eat
14:54
boiled peanuts every day I'll million for.
14:57
Yeah I mean it was good to me. It was different.
15:00
I wouldn't want to do it every time but yeah it's good.
15:02
Every other couple now it was fine.
15:03
The pineapple was Daddy, let's read a new palette.
15:08
Yeah that's freaking brilliant. I've heard of people doing
15:10
chickens, boil and chickens and all kinds of other stuff.
15:14
We always do lose Here. Well, it's poking holes in a can
15:19
of Olives. I know people have done that
15:21
asparagus. Same thing can of asparagus
15:24
asparagus yet. Wait, we've done asparagus.
15:26
We've done Brussels sprout. Yep.
15:28
Yep, brussels sprouts. Are fantastic.
15:30
Really? And honestly, I'm not a huge
15:33
brussels sprouts person at all, but I will eat the hell out of
15:36
them when they're done in a crab boil, they get real tender.
15:39
And they're, you know, I did Brussels last time because the
15:42
people that I went to at their house, I was like they wanted
15:45
Brussels sprout, let's do it. You know, I mean, They there's
15:48
really no limits when things like that.
15:49
They're not fixable. It's like not at all.
15:52
Do you know like does your pineapple good early on I was
15:56
going to say well but it's more of an absorption that than it is
16:00
a adding least flavor, for me, it's more of and it's a dessert
16:04
we get done. I've rolled it.
16:06
If I've done two or three roles, I keep throwing it in there and
16:08
I keep I've got it poked and in the end we slice it up and it's
16:12
just sweet heat desert and it's like a Smurf in Finish until we
16:16
take that juice. Juice and then we add vodka to
16:19
it and we do a crawfish shots and that is the ultimate amount
16:25
right now. So you take some head juice
16:31
sobotka and that sweet pineapple juice combined it into a shot.
16:38
Don't we just take them to use right out of the right out of
16:40
the pot. Oh, I guess you're right out of
16:42
the honey, you're doing a shot, it's just a straight crawfish.
16:49
You've been in and adding that because you know, each role
16:52
we're going to keep adding, we're going to keep adding that
16:54
spice to it. And at the end, you got
16:56
something that's murky and dark and creepy.
16:59
That's the see that's the opposite of the bowl boss when
17:03
we use the bowl boss process. We don't add any seasoning
17:06
between Voyles. We it's you believe that we
17:09
season it to be at the front end and then it's seasoning only
17:13
coming from what we add to it because you're not adding any
17:16
more. I think about, I know why don't
17:19
add water? But I don't know nothing about
17:20
the bowl boss. Yeah, it's basically buying the
17:22
boil boss. It's going to fit into the way
17:25
that I cook. I'm familiar with how I'm one of
17:30
those that I get the. I bring my crawfish the water to
17:33
a boil, get the Crawfish Boil and shut it off.
17:37
Let them. So I am a, I'm a nicer, I'm a
17:40
knife. And I sir everybody will this
17:43
the yeah, that eliminates the icing.
17:46
I've gotten to where I just hose it down with what is there to
17:48
do. There's also this beautiful yes
17:51
explain the yes playing this thing yesterday are leasing bulb
17:54
all stuff. But I want to say before we go
17:56
to that is the other option is the freeze, your old boil into
18:01
blocks, and then re-add, your old boil, you know, that one
18:04
where you freeze your boil eggs. Yes, that crazy cage.
18:07
Jim does that. So so you're not adding just
18:10
like you're not adding just water and then new season you're
18:12
adding your old old boy. You take your old boy and put it
18:15
in freezer bags or in containers and freeze it and jugs.
18:18
That's a high commit angle. There's yep instead of ice level
18:22
I'm never my mind is frickin blown.
18:25
I've never even thought about that.
18:27
Wow. And basically they see a chip
18:29
some off and put it in his bones.
18:31
Damn it. I'm going to be doing that.
18:32
Now this is going to take up all the freezer space that I have,
18:36
because I'm Million. I have to do this now it's the
18:40
only way I never even needed to hear about this or buddy.
18:44
Hey, that's what we're here for. That's what we're here for, and
18:46
we're here for everybody out there, listening to tags B, no
18:49
matter what state you're in, what country you're in, what age
18:53
you are. This is a, this is things that
18:55
just random things you need to know and talk about and you'll
18:58
get an education every time and you'll hopefully get a laugh
19:01
too. But it's things like that takes,
19:03
you know, you and I don't me, I never have to bring it up around
19:06
you guys, blasi, do. Remember to tell you, you would
19:08
have never known and that's how things, that's how it's like,
19:11
they ain't just like, it's basically, we're writing Scrolls
19:14
here, boys, we're doing cave art, its modern-day caves, I'm a
19:17
million percent, what we're doing, trying to make sure that
19:19
yes, sir, spoken word, and these nuances on information or passed
19:23
down from generation to generation properly.
19:25
I still need to understand how this bull boss works because I'm
19:29
a nice guy. Okay, sorry so bull balls
19:32
process is a ring and so it's you remember that?
19:35
You remember the the Trot the See, trough that used to have
19:39
the hooked up to a water hose to drink water out of when you're
19:41
in high school and middle school and stuff.
19:43
Remember those? It's basically that but it goes
19:45
around your, it's like that but it goes around your your your
19:49
round pot. It's got the hooks on it, on the
19:51
top, it's all made of high-end PVC and you know Parts like that
19:56
you hook it to your to your top of your, your round pot.
20:01
It caught comes down a few inches.
20:03
It's got the holes are all pointing into the pot.
20:05
You hook it to the water hose. You turn it on.
20:07
And it brings the temperature Down, super fast without adding
20:10
anything. You put the paddle in there, you
20:13
know, you're working on every so often you put the paddle in and
20:16
the paddles, got the temperature to shoot you down and tell you
20:18
where you need to where you want to keep them and they're there.
20:22
But pretty spot-on, but you're just adding tap water.
20:26
Yep. I mean, you're not adding ice.
20:29
Nope. Just tell us on a sudden drop,
20:32
which I'm a big believer in. I'm a big believer in a sudden
20:35
shock, right? Well I don't know.
20:39
I bet buddy but it still works right?
20:41
Yeah, I bet if you put the paddle in there and check the
20:43
Thames that ice is going to be it's not going to be that much
20:45
of a difference. I don't know that if we could
20:47
figure it out, but I doubt it is because it goes down about as
20:49
quick as when we do we, because it everybody did Ice before they
20:52
sent me this thing. You know what I mean?
20:54
That's what we did up until three years ago and we haven't
20:58
you. How long do you keep it on?
20:59
You just you just watch the temperature just to get in order
21:02
to the soap, temperature and yellow stuff, get it to the
21:04
soaked spot and they are just by, you know, I Repetition, you
21:08
know, you kind of just know but yeah you watch that you watch
21:11
that. We had some people from some of
21:14
some of Josh's wife's cousins that were from here in south
21:17
Louisiana. They were in town visiting the
21:19
beach and they had never seen it either in week, so we were
21:23
talking about it with them and yeah, they were like, yep.
21:25
Make stuff. We were all same thing.
21:27
Why did we not put a thermometer in a paddle?
21:30
And when I say right, I mean, I've never measured temperature.
21:33
I look for boil. I know what a boil looks like.
21:36
Yeah, I know. Soon as it starts to boil, we
21:38
don't, we do a myself. We must be where I shut it off
21:41
and I hit it with a you know about a sack and a half ice just
21:45
to kill it as fast as I can and then soak for 30 typically and
21:50
you'll see this thing. You'll see this thing when you
21:52
when you hook it on, we do the regular bulges normal.
21:54
We don't have it on to start with, we're just doing our
21:56
normal bowl. We know it's bull, we get where
21:58
we like it boil. Then we put the ring on, we're
22:00
ready to kill it, we put the ring on, WE crank it on this
22:03
thing is cracking ice and yep and it and when you stick your
22:06
hand and feel the Water company that is steam coming off.
22:09
It is it is lower than that temp fast.
22:10
You can watch the, you can watch the temperature drop as you're
22:13
doing it. I wouldn't say instant mean, I'd
22:17
be interested to know how fast in comparison to ice.
22:20
It does drop the temperature because it seems like this is a
22:23
lot of the Heats being held in the in the pot.
22:26
You got to think the pots hot as hell.
22:28
That's what's whole? Because the fires hitting the
22:29
pot to warm up. The water rights on this water,
22:32
or this water coming off. The ring is hitting directly
22:35
that pot all equally around and coming straight.
22:37
And you stick your hand and feel the water that's coming off his
22:39
hot. You know what I mean?
22:41
It's yeah, it's steaming, but yeah.
22:43
The the same principle just together, the pro to it is
22:47
though you don't have to adjust. You don't have to do anything to
22:49
your water. The whole time, we're just
22:51
dumping them fish. On the thing, putting it back in
22:53
the pot, putting stuff in it, you know, you know, we do.
22:55
We spice it up. Some will do something from
22:57
different part. We actually used this past time,
22:59
we used our normal seasoning and conjunction with boil boss dry
23:04
bag season. They've got their own product
23:06
out now, which will We'll talk about more in future podcasts,
23:09
I'm sure, but we used it this past time and it was, it was
23:13
legit. We had good results and we added
23:17
some to certain ones we want to kick up here and there, you
23:19
know, after we check a ball and stuff, but he does kind of a
23:22
different than you do bleh. See, we do the first round will
23:26
have onions, sausage garlic, you know, some things like that, to
23:33
kick it off carrots. Maybe something like that, to
23:35
kick it off. Nothing.
23:36
That's going to add a lot of Over to it.
23:38
But some with the sausage that you, he's connected, you know,
23:41
or and Dewey this past time, we use dear, we actually had some
23:45
venison sausage. We put in their early one of the
23:48
early rounds and then the onions and garlic, which you got to
23:51
have, plenty of garlic, like you mentioned earlier.
23:54
And then after that, we'll go for our first round of crawfish
23:57
will do it, one or two of those dump them.
23:59
Then we'll go back in and start doing some extracurricular stuff
24:02
in on those Elmo's. Cool.
24:04
On those down, we're bringing the Picture down on the, on the
24:09
soap. A lot of times that's when we'll
24:12
throw in frozen corn on. The cob will do.
24:16
Oh at first first round also forgot to mention are the first
24:18
rounds potatoes, lot of potatoes, early on new potato,
24:21
small, new potatoes that early on and I left sausage out all
24:24
the I always put sausage, but I do it later.
24:26
I don't do it early. So I just get too dry it out and
24:28
too hot and too freaky. But I definitely used the
24:31
hostage. I mean, that's yeah, the staple.
24:33
Yeah. We kind of use that as a lever
24:36
like you're using some of the What are in stock because we
24:38
don't do butter in it. That's kind of a whole reason,
24:40
some of that content. Yep.
24:42
Same thing. Yeah.
24:44
And then the but then like I said, we'll use the Frozen.
24:48
Some certain Frozen things, from the freezer, like the corn on
24:51
the cob and things like that to assist with the bull balls, cool
24:54
down process. And that way they come in with
24:57
the fish and things like that and right that's what's up, soak
24:59
up a lot of heat. So a lot of times after we've
25:01
done a round of corn in, we might add a little more
25:05
seasoning because corn is going to take a lot of It soaks up a
25:08
lot of seasoning, you know. It's so couple of but it's just
25:11
too, you know. And they're like you said,
25:12
there's a million variations. There's a there's a, there's
25:15
definitely a couple of no nose and don't dues, which were one.
25:19
Number one pet peeve of mine is putting seasonal.
25:23
Outside the shell. That's like, oh, now that's like
25:25
taking the hate eggs. You'll get this.
25:27
That's like taking the knife. Out of the king cake box.
25:29
Every time, you're like, where's the knife, where's the knife for
25:33
the king? Okay, why is there not a nice
25:39
still in here? You know?
25:40
Exactly. And it's just like adding I mean
25:44
you got a prime rib eye and you're adding A1 steak sauce,
25:47
it's just like, what are we doing?
25:49
Hey there, my name is also, this is silly.
25:52
Yeah, in the day with a crawfish, the objective is, it's
25:56
one you want to cook the Crawfish meat properly.
25:58
You don't want to overcook it, which is the biggest mistake
26:01
ever, like Brantley, and I agree on that.
26:03
Soon as I hit the bowl, I mean, even sometimes later in the
26:06
season, And if I get into a June or July boil, I may go a minute
26:10
or two at a boil, but nothing past that, typically, when I get
26:14
to boil, I'm shutting down. Yep, I'm icing it, I'm killing
26:16
it. So you don't want to overcook
26:17
the meat. You want to make sure you doing
26:19
something to make sure that tail comes out of that.
26:22
She'll well and you want to make sure you're doing something to
26:26
drive that juice into those heads and obviously having a
26:29
good flavor even and that's it. I mean, and it sounds simple but
26:32
like, you can screw that up really quick.
26:34
And you can have mush tail. You can have meat Can you can
26:37
have dry heads and no juice. I mean, you know, you can screw
26:41
all that up. Really like, really cool.
26:43
You can screw the whole thing up to start with not preparing and
26:47
prepping properly. Let half of them die.
26:49
And you got a bunch of straight, your crawfish are all straight
26:51
like this straight. Oh yeah, they push the heads,
26:54
much the Tails, mush your life and then they push on everything
26:57
else. You can ruin, you can do a lot,
26:59
you can make a lot of mistakes or sit there and drown them
27:01
thinking you're doing, right? Not taking the plug out and
27:03
drown them, and let them all die, you know, best thing I tell
27:06
you what, if I saw on them, keep it get a few guys, that is a
27:10
million percent. Correct.
27:12
And that's what begins for me. That process starts for me on
27:15
Friday, crawfish will be delivered on Friday, not boil,
27:19
until Saturday afternoon. So the, the main job got to keep
27:23
them damn things alive, just keep him on Ice if you want to
27:26
become rotating rope and make sure they don't get soaked in
27:29
too much water, but then that's where this bad boy comes into
27:33
play on Saturday. This is my game day.
27:38
This is the best thing I ever invested in it.
27:40
Might here for crawfish that your first budget.
27:44
It's a crawfish washer. Yeah.
27:45
It washes them, it'll actually wash them.
27:48
You know how. And you've been.
27:49
We've done crawfish boils play. See we used to would use a
27:53
cooler and a paddle. Stir them up, let the water run
27:58
out you know run multiple cycles of water through the saying that
28:03
this thing does the exact same thing except you just dump a
28:06
second there And you fill it up with water.
28:08
You put your hose on one end. You you plug up the other and it
28:13
just sprays water on them and it keeps them rotating.
28:16
It has this. It has this thing.
28:20
Oh wow, you've actually got a thing that turns Oh, the spray
28:24
Moon doesn't turn, but it has so much.
28:28
It has so much spray. It, it has so much pressure.
28:32
It keeps them constantly stirring.
28:35
So it cleans them impeccably, you can't do it by hand, any
28:40
better than that thing can do. It's like, $65 or something like
28:45
that. Best thing I ever bought for
28:47
crawfish next to this bolt boil boss, which will which will
28:52
completely I love all of my issues with everything that do
28:56
and I'll look cool doing it. So you know yeah and I'm down
29:01
I'm down with the bull balls but it doesn't take away.
29:04
So I'm a traditional table guy like I know they've got all
29:07
these fancy tables, they've got them with, you could set them
29:09
into a garbage can in the middle and all these little trays but
29:13
like dude I love nothing more than I love.
29:16
When I get that boy already and I get that pot ready, then to
29:19
dump out a table, full of crawfish and have people around
29:23
it. I'm a A big traditionalist in
29:25
that standpoint. So all these gadgets for that.
29:27
I'm I'm down with their cool and if you want to use them fine,
29:32
but I love a good table spread and like, laying them out from a
29:36
presentation standpoint. It doesn't get any better.
29:38
I get to set my pineapple right there in the middle of it, you
29:41
know? I mean, and it's like, there it
29:43
is. There it is.
29:44
But with the boil boss, he's just helping you in that whole
29:48
process of which is the goal of cooling down in the cooking
29:52
sucks. So I'm totally down with that.
29:53
Yeah. And then we use a different
29:55
setup for even. Now we've done everything over
29:57
the years. But what we found Works lately,
29:59
we have a garbage can with the top that goes on it and garbage
30:02
cans in the middle. It's got four trays on the
30:04
outside. It makes the table and it's got
30:07
holes for your dip, which is nothing.
30:09
We had to discuss dip. I didn't really know about dip.
30:12
So I moved to Louisiana and dip is important.
30:16
It's a, you might could take better on what dip actually is.
30:20
There's variations on that with different stuff I mentioned
30:23
earlier using. In some of the, I've even known
30:25
people that will bake garlic and the oven and with seasonings
30:31
olive oil and Tony's on it and then take those before you even
30:34
start the bowl, then use those to mash in to make the dip.
30:39
Oh wow. Yeah I'm not huge Dippers at the
30:43
salt or household. I mean we I mean we we dip but
30:46
we go see down here down here. You're going to have a tub of
30:49
everybody. You can have a little canister.
30:50
So yes I can and I mean everybody's gonna have a
30:52
different dip. I like, Use remiel, I'd like you
30:55
see hand of his wrist, straight up, bring me lion-o's in our
30:58
nose remoulade sauce, my all-time favorite.
31:01
Okay, there you go. Knows.
31:02
My all-time favorite restaurant. In New Orleans, we can have a
31:05
whole podcast about that some point.
31:07
Oh well we should just do it after we have a meal there.
31:10
Yes we can do that but before before-and-after yes I like that
31:15
everybody listen y'all will head over to Tigs B.com.
31:19
Check it out. I will have a YouTube tutorial
31:23
of Walking you through a crawfish boil everything that we
31:26
just talked about. It's a lot of stuff, we're
31:29
throwing a lot of ideas were laughing and having fun talking
31:32
about it, but at the end of the day, there are some do's and
31:36
don'ts like JR, says, and I'll walk you through those.
31:39
I'll be happy to make a little video.
31:41
In fact, I'll start filming that this weekend as I do it.
31:45
And, and I think that that, I think that's important because
31:48
we take it for granted living down, where we do living in the
31:51
South living and I live in Louisiana, Anna.
31:54
You're married to a Cajun lady, you know.
31:57
So if we take it for granted that it how it's done, not
32:01
everybody in Alabama, and Florida knows how to boil
32:05
crawfish and and do them right and no laws or Arkansas or
32:09
bizarre. Yeah, exactly, exactly.
32:13
So it's, you know, I think that it's something that can be
32:17
learned and can be a lot of fun. As you said earlier, there are a
32:20
lot of ways that you can get crawfish to your parties.
32:23
And stuff like that. I have friends that are in North
32:26
Carolina. They have Louisiana ties but
32:28
they want to have crawfish boils.
32:30
It's not a cheap way to get stuff in there, but you can
32:34
still do it. You can get a couple of sacks
32:35
mailed to you and get some live crawfish especially after
32:39
Easter. That would be the biggest
32:41
takeaway is you're going to pay out of your butt to get them
32:45
before Easter, but middle of April, until pretty much until
32:49
the end of May, you can get crawfish anywhere in the United
32:53
States. Ship to you from this wonderful
32:55
State, the state of Louisiana right to your door, and you can
32:59
do everything that we've just talked about and more and you
33:03
talk about impress, some people you start having crawfish boils
33:07
people had never had it. I mean, it's a it's a whole new
33:11
game change and it's a game and it's so freaking good.
33:15
They're so good. I mean, it's not just a party.
33:19
It's not just a little mud bug that you're eating, there's
33:22
something about It thus the flavor of them.
33:25
You don't get that anywhere else.
33:27
They're just delicious, think shrimp the best shrimp you ever
33:31
had. The best boiled shrimp you ever
33:33
had times 10 and that's a crawfish.
33:37
Yep. Yep.
33:38
And all the seasonings in the flavor and the salt is so good.
33:41
I mean, especially this time of the year, you have starting to
33:43
have some summertime drinks have people, you moving around.
33:46
It's just, it's just good for it.
33:48
You're getting over being sick from the winter and stuff.
33:51
It's just, man, I needed it. I feel like my sinuses Allergies
33:54
were crap until they. Oh yeah.
33:55
Well, you do Punjab it's like a refresher for life, you know.
33:59
Like yeah. Brings you and j.r. to your
34:01
point on the dip. So a good room a lot sauce or
34:03
something. For those that like him always
34:05
had that available. I have something there.
34:07
Yeah everybody's got. I mean, I'm more of a
34:09
traditionalist. I'm just, you know, I'm just see
34:12
them here but you know, but mayonnaise ketchup.
34:16
It's almost not a thousand. I don't even know really but it
34:18
but it's a mayonnaise-based type thing, Worcestershire sauce,
34:22
mayonnaise and ketchup. That's it's always pepper
34:25
thousand dollars - relish and pain sauce.
34:28
Yeah, it's because you and I'm big on, like, I'll take and I
34:32
liked having Saltines around for anything.
34:33
I love Saltines in general. I do the unsalted tops these
34:36
days so I hope I don't get diabetes but I take, I take my
34:43
sauce, I like my sauce with my potatoes, I like to dip my
34:47
potato and get me out of that. So, yeah, I like my sausage.
34:51
I like to hit my sausage with that song.
34:52
Yeah, you do don't Bleep. I'll dip in that.
34:54
Sausage, in those salty. No, hit the sausage with the dip
34:58
and then a Saltine afterwards, maybe.
35:02
Maybe, we're, maybe even, maybe even squish you out.
35:04
One of those Garlic's on top of the cracker that you're going to
35:08
blast a garlic on the back. End of that sausage and I just
35:11
I'll just hit those drawings by themselves just so yeah.
35:14
Oh yeah. I like everything about it
35:18
castles of Christopher's with my little stuff.
35:20
I'm weird. It's nothing but goodness.
35:22
Hey I'll tell you this. I was in.
35:23
Tampa. I was living in Tampa for about
35:25
a year-and-a-half and obviously I love do crawfish.
35:28
And I was in a fantasy football league and I was having a pretty
35:30
good season and I was playing with some guys, down there in
35:33
the neighborhood. I was living in and coming down
35:36
the championship game and I told him listen, if I win the
35:39
championship, I'm going to pay for a crawfish boil.
35:42
I'm going to fly crawfish in and this is what we're going to do.
35:46
Sure enough, I won the championship, I Lon like 500
35:49
bucks and it cost a little bit to fly crawfish in Southwest,
35:53
you know? So the dude, but true to my
35:58
word. I found an outlet.
35:59
This was 2011 and I found an outlet.
36:03
They would ship them to me and I was so excited it was a Friday
36:06
afternoon. I'm driving to the airport.
36:09
I'm so excited, I've got my son with him back.
36:11
So we're just pitching. We're getting close to the
36:13
airport. I'm fixing to get my crawfish.
36:15
I mean it's like this is just a big only got two sacks coming
36:17
in. Then I rear end a Porsche.
36:21
I just hammering, dude. Like, and the guy was bad.
36:25
It was it was like a collector's item Porsche and he was just out
36:28
test-driving. It had been reworking.
36:30
It doing some stuff on it, I felt terrible but I was like
36:32
that. I apologize, you know like they
36:33
all took off. I hit him whatever.
36:36
Dude I've got to go pick these crawfish up, you know, I mean
36:38
like here's everything here's my information, I'll pay for this
36:41
later. So we make it the airport.
36:43
We get crawfish, long story short is do, we end up having a
36:46
crawfish boil people's never even Eating crawfish, you know,
36:50
like from all over that live nearby and or all in that league
36:56
and dude, they absolutely were just blown away.
36:59
Like when we got down there like that's that's probably the
37:01
greatest situation I've ever you know.
37:05
They'll that way then it was phenomenal you know like they
37:08
just they were totally blown away with it.
37:11
They go perfect with cold crawfish, it just you know, just
37:15
goodness, good times, good food. You know Gathering it just it
37:21
encompasses everything, you know, just about a good really
37:25
does a good situation. I get I get super excited you
37:29
know as you can tell. So the fine folks at Louisiana
37:33
fish fry, don't know if y'all views this in your crawfish
37:36
boils yet but I started using these last year they're called
37:40
boil boosters know and yeah I've got a couple these will be used.
37:46
I got these at the end of last We're just have them left over.
37:50
They will be used this weekend. This one is called herbal
37:53
overload and it just has all kinds of garlic stuff like that.
37:58
And this one is just straight-up mashed garlic.
38:01
Wow, dude. Just add that.
38:03
So I just just hit it, huh? I'd like yeah, it's a salt-free
38:08
salt. Free seasoning blend.
38:11
Do these things are absolutely incredible, and, and Louisiana
38:15
is not a sponsor of this show but I'm a Percent that is what I
38:20
love to use. That's the amazing things that
38:23
showed the salt free because that's a big thing too.
38:26
You can't oversaw you want to have enough seasoning but you
38:29
can. Oh yeah.
38:35
But you can definitely over season as well.
38:37
You can overtake it gets tricky once you if you're using a
38:40
single pot and you cook more than two sacks, it starts to get
38:45
a little tricky on sack 3 and S to be.
38:48
Careful, cuz you gotta be careful.
38:49
Yeah, that you want to add a whole nother, four and a half
38:53
pounds of seasoning to it and ultimately, you'll just get your
38:57
water to damn salty. So you have to find other ways
39:00
to compensate with it. My crawfish typically, the last
39:04
batch that I make, they're the hottest there, the spiciest and
39:08
they are easily the saltiest course, yes as well.
39:11
Because, you know, but I've found some ways to manage that
39:15
and to manipulate it, we'll see if we'll see if the bull boss
39:18
might Might change that some, you know, to the boil boss.
39:21
Sounds like, it could absolutely change it.
39:24
And these boil boosters have been huge.
39:27
Yeah, because I haven't lost the flavor of everything without
39:31
adding salt, so they are. Yeah, yeah, yeah.
39:33
Yeah. Without adding salt, what I'll
39:36
just do is I'll add like a cup of cayenne to it.
39:40
I am let me hit you with a cup of cayenne, let me hit you with
39:43
another little 8 ounces of crab boil.
39:45
Boom, yeah. Now you don't get the seasoning,
39:48
you know. Get all that salt from it.
39:50
So, I mean, either way, I'm going swell up the next day, Get
39:48
all that salt from it. So, I mean, either way, I'm
39:52
going swell up the next day,