Crawfish Boil PERFECT EVERY TIME, Amazing Flavor & Low Sodium.

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Crawfish Boil time.
Perfect every time.
Please ask questions. Watch the video to learn how we make flavorful crawfish every time consistently.
No tricks, just keeping it simple.
Bayou Classic 80qt pot.
Compass Point Blend Crawfish boil @ compasspointblend.com
Lemon Oil at compasspointblend.com
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Опубликовано:

30 апр 2024

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Комментарии : 6

@patriciamurashige6879 5 дней назад

Ok…. I have the recipe of your crawfish blend…. Now I just need to 5lbs of crawfish…. Never saw crawfish on Kauai 😞😞😞😞 my dream is to eat a crawfish boil one day!!!!!

@compasspointblend 5 дней назад

Hopefully one day you can but you can use shrimp in the meantime

@thomaspham7434 16 дней назад

1) What are your thoughts on the two pot method? 2) I’m using lemon oil yes, but for you personally and professionally.. what difference do you notice between a boil with no lemon oil compared to one that does taste wise? 3) Crawfish that has black/dark gills, liquid/mushy heads, and a disintegrating tail meat or little to barely any meat in the tail after cooking are crawfish that has died and been decomposing before the cooking yes or no? 4) you specified in the video to soak for ten minutes or at least to soak until they sink. Do you agree the longer they soak, the more it absorbs the flavors & seasonings? 5) by Chinese peppers do you mean “Thai chili peppers”? 6) what are your thoughts on “boil boosters”? 7) 13.5 cups of seasonings for every 9 gallons, does this standard principle apply to all seasonings? (Zatarains, frog bone, swamp dust, etc)

@compasspointblend 16 дней назад

1. I love the 2 pot method boiling not steaming. 2. I like them both honestly. But the lemon oil we carry we definitely notice a difference. Just the hint of lemon you don’t get from adding fresh lemons. The oils flavor not the juice. 3. Possibly. We walk every crawfish and wash. If they are dead then they get tossed. Most of the time they are smaller so they get overcooked hence mushy tail meat. 4. Absolutely the soak matters. We do 10 minutes before adding lemon oil and our vegetables back in. We soak for at least 45 min. 5. Chinese Pepper. From India also High Heat Pepper. Is like cayenne but 2X hotter. We carry it on our site. 6. Personally I don’t use them and don’t like them. Our boil is perfect the way it is. I honestly did try them when they came out to test but wasn’t a fan. We made our blend so you don’t have to keep adding more seasoning but that’s your preference. 7. NO, make sure you read their package. For our boils we measure 1.5-2 cups per gallon.

@brianschneider671 Месяц назад

I've always said this very THING, They don't have to BOIL! They're like Skrimp, heck you can even give em a quick steam or boil in clear water and just add em back to a seasoned 150° pot for the soak and by all means go at least 30+ minutes anything less just ain't enough. That's why you see ppl over seasoning their water just to speed it up and it's just WASTE.

@compasspointblend Месяц назад

I couldn’t agree more!