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Old 08-10-2011, 11:54 AM   #21
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What are you using for a heat source?
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Old 08-10-2011, 12:08 PM   #22
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MUST suck the head, sounds bad but that is where the flavor is. Same with the claws, pull the "thumb" out and suck the juice.
Yeah Buddy!

For those who haven't done it, hold the crawdad in your right hand with the head towards your left hand. Then, gently bend the head down while putting your right thumb at the "breaking point" between the head and body. When it "breaks", you'll feel it loosen. Then just carefully pull the head away from the body. Some of the wonderful head stuff comes away with it! It's absolutely fantastic tasting!

Then, lay the head down for a few seconds. Pull the shell off the tail meat by breaking it sideways from the top. Once you have it off to near the end tail, you can pull the meat from the rest and remove any legs that are still attached.

NOW, throw that meat into your mouth, pick up the head again and put your thumb under it and your index and middle finger on either side of the head. Press firmly with your thumb while slurping the juices from the head in one prolonged, noisy slurpppppppp!

If any juices drip down your arm, it's permissible to lick your arm to get them!

The head juices mixing with the tail meat in your mouth are just to-die-for, and make eating crawdads ten times as good as just eating the tail meat!

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Old 08-10-2011, 12:11 PM   #23
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They're beautiful, Pac!
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Old 08-10-2011, 12:32 PM   #24
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What are you using for a heat source?
My buddy's propane turkey fryer. It doesn't have a full sized basket, but I'll make do

Aren't they delicious looking, Dawg
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Old 08-10-2011, 03:24 PM   #25
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What was the dead count? Remember, if the tails don't curl, toss them.

I've found that cooking the vegis and sausage first, works the best. Cook the bugs after the other stuff is done. Keep it warm in a cooler while the bugs cook and soak. A buddy told me to add ice to the pot after the bugs are done to drop the temperature just enough to stop the cooking. Soak for 15 to 20 minutes. Once dumped on the news paper with the other stuff added, sprinkle generously with Tony Chachere's Creole seasoning.

Lots of beer and then "Laissez les bons temps rouler."



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Old 08-10-2011, 03:59 PM   #26
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I don't see any that are blatantly dead, Craig. I thought I saw a large one that didn't make it, but his tail curled when I poked his belly, so lucky him I'll be sure to toss any straight ones as I'm eating them though.

I had decided to use AB's cooking method, which is groceries in first for ten minutes, then bugs for three, turn off heat and soak for ten. A little shorter on the cooking and soaking time, but he doesn't ice them or spray the outside of the pot down like one vid that I saw. I kind of like the idea of cooking everything together anyway, like a clambake. It's a starting point and things may change for future boils. I'm also going to do the mudbugs in two batches. I figure I'll only be able to eat half anyway,,, That will work better with the small basket my neighbor had with his cooker.

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Old 08-10-2011, 04:18 PM   #27
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I don't see any that are blatantly dead, Craig. I thought I saw a large one that didn't make it, but his tail curled when I poked his belly, so lucky him I'll be sure to toss any straight ones as I'm eating them though.

I had decided to use AB's cooking method, which is groceries in first for ten minutes, then bugs for three, turn off heat and soak for ten. A little shorter on the cooking and soaking time, but he doesn't ice them or spray the outside of the pot down like one vid that I saw. I kind of like the idea of cooking everything together anyway, like a clambake. It's a starting point and things may change for future boils. I'm also going to do the mudbugs in two batches. I figure I'll only be able to eat half anyway,,, That will work better with the small basket my neighbor had with his cooker.

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Old 08-10-2011, 04:22 PM   #28
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What time is dinner?
Not soon enough!

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Old 08-10-2011, 04:49 PM   #29
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IMHO, 10 min is not a long enough soak unless the spice is way up there, but then again I do like it a bit spicy.

You know what, stay the course. This is the first time and if you get it "perfect" then the next time will be "perfect +1".

Glad to hear of the low death loss, that is awsome!


Next time you boil snow crab do it the same way, but let them soak in there until you eat them. Only take out what you'll eat each time. Our fav for sure.

HAVE FUN, PACMAN! GOOD TO BE THE KING, EH? Give us a full report with pix. remember, no pix, didn't happen.
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Old 08-10-2011, 04:57 PM   #30
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Blatantly dead as opposed to subtly dead? Glad all the victims pulled through, Pac. Have you named them all yet?

Looking forward to the pics and report!
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Mudbugs The countdown starts. Crayfish to me as a child, lifting rocks in the creek and catching them for no purpose other than to say I did, keeping them for a few days and then walking them back down to the creek and dumping them back in. Later I learned they were also called crawfish. Probably a dialect thing :angel: And later yet... mudbugs. Mudbugs? Yes, mud[B]bugs[/B]...:ermm: No matter, those [B]bugs[/B] got some nice tail! And they look just like miniature [B]lobsters!!![/B] :chef: So being foodies we all like to try a new recipe that catches our eye. And we all like to try new food... within reason. You know me and weird veggies :wink: And a new dining experience usually leaves a lasting impression. So the countdown begins until Wednesday when I can tie all of these things together. I just placed an order for 10 lbs of mudbugs! :smile: Armed with a couple TV shows under my belt, along with some youtube vids, most of with are pathetic, the supplier's website instructions, and anything offered in this thread... hint, hint, hint, Wednesday you all know what I'll be having for dinner. 3 stars 1 reviews
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