I’ve watched this video probably 50 times in the past 3 years. Trying the method for the first time today. Don’t know who Keith Jenkins is but shout out to him
Decades long crawfish cooker here. You did two things exactly as I do. I clean them with a pot shake as you did. I also use atwo pot system with the soak pot @145 degrees. That is the secret to spicy good bugs. The boil pot is nothing but water. Now, the spices? To each his own.....mine is similar, but different. Steaming is an interesting concept. Might have to try it. After all, I steam many other seafoods. Crawfish might work just fine.
Wow. I had no idea! Those looked really tasty. I’m a novice but am learning so much watching your videos. Just might get brave and give this a whirl now. 😊 Thank you!
My favorite way of cooking crawfish. I was curious on how steaming crawfish would taste like and decided to try it this past month. I don't think I can go back to boiling crawfish. Now I have to try this with other seafood.
Hello Rus, I saw another video where the guy washed them till the water was clear, then Purged his crawfish with salt water, left them soak for 10 minutes. The water turned brown, took the out and ran cold water on them and they all started moving around again. Then into the pot they went. I think steaming would be better. I have only had them boiled. I will have to try your way, Thanks, Great Video.
I have been telling you for years seafood tastes better steamed, especially blue crabs, I have been thinking of steaming crawfish for a while, but I would have never made the other pot of seasoning, love this video and will be trying something like this in the spring
my mouth is burning just watching lol. im in the Lake Charles area and been craving crawfish.i live close to a crawfish farm,but they aren't harvesting for another couple months.love steamed crawfish.
Oh my goodness Russ ! I think hands down this is one of the greatest videos I have seen in the past years and one of the most important true southern techniques for cooking Crawfish. My hat's off to Keith Jenkins over and Frog Bone. I am a follower of his companies sight and a fan of his too. Thank you for this video. I will be showing this to my customers at my seafood counter at the Kroger that I work at here in Frankfort, KY with your other videos as well. Keep the great videos coming.
Smoky Ribs BBQ & Southern Cuisine You are very welcome. I did see some Zydeco musicians at the blues festival I attend every August. One was Dwayne Dopsie. Cheers!
Wow, that is a big pot and a lot of ingredients. Purge em good! Interesting what you said, so flush them with water without the salt? They look pretty. Interesting way of doing them Rus! Sal is a great guy!
Hey Jaxx, this method is going to really impress you with the flavor. I'm going to invite you over next Spring when the crawfish are in peak season, and we will do this method and some BBQ. I'll give you plenty of notice.
Woow..never seen such before! Crawfish?? We dont have that in Holland i think. Yeah we do have shrimp..but this..i bet that tasted super good..and the beer to🍺 keep up the good work and vids greetz from the Dutch Peter
I’ve done several boils, but I’ve gotta try the steaming method. You’re right on with that clean taste. I’ve had blue crabs boiled (down here in the south is the norm), and I’ve had blue crab steamed, both are great, but hands down steamed does have a cleaner taste. Texture isn’t as wet/soggy with steamed, more firm in my opinion. Is the steamer lid something you had made to fit your pot? Do you have contact info on where I can get two of those steamer lid inserts for an 80qt pot?
Aaaaaaeeeee looks good buddy I’ve never done them that way but I can say those look really good ! Now I’ll tell ya how we doem here in SETX we purge with salt water and boil with lemon a little seasoning ,onion, mushrooms and sausages and boil for 3-4 Min. and then pour them in a ice chest and sprinkle olive ole and more seasoning and let them steam in the ice chest while the next batch is cooking and repeat the process until they are all done and I can tell ya they are plenty hot and peal perfect every time and you don’t use half the seasonings than the other methods I’ve seen just sayin ! Coming to ya from the home town of Janis Joplin , George Jones and ZZ Top lol
wow, just watched another video they boiled in plain water first then had a season pot around 140 and soaked the crawfish, kinda the same idea to really clean the mud bugs I always spent A LOT of time hours rinsing my crawfish to clean them. i will give this a try this year, Thanks
Yeah very similar to the two pot boiling method, but I do prefer steaming compared to boiling because it's much faster and doesn't use as much water. It seriously cleans them so good, and you can tell in the taste of them.
@@SmokyRibsBBQ I would think water is cheaper than using beer to steam, so more water is not a disadvantage. It does take more propane to boil the water, so I guess the cost is about even? It also takes longer time to boil, but I don't think that matter much because you still need to wait for the soaking pot temperature to drop. You have plenty of time to do the boiling while the soaking pot cool down. On your video, there was no foam when you open the steamed pot. I would think there would be dirty foam sticking to the crawfish. Did you have to wash the foam off? Thanks.
@@kevinnguyen8436 Water is cheaper, and really all you need. I personally like the flavor that beer imparts but not critical to use it. Many people do boil instead of steam before going into the soaking pot, but I love how clean steaming gets the crawfish and the clean flavor they have, plus there is less time involved. It's much faster to steam using a few inches of water, compared to boiling in 15 plus gallons of water. If you are doing a big volume of crawfish then this really helps speed up the process. One soaking pot can season up to 3 sacks of crawfish before having to add additional seasonings. To me, it's just common sense to steam, then soak. No I didn't clean any foam off. It all ended up in the bottom. That steaming water was filthy after steaming for 5 minutes.
@@SmokyRibsBBQ Thanks for the quick reply and your knowledge. Some people do a quick spray after steaming the crawfish to get rid of the dirty foam, etc. Now I wonder if that's necessary, since you don't do it.
Even though this is a re-edit the video still brings me joy (and a feeling of hunger). I defiantly need to head down to the south for an authentic crawfish boil.
Can't wait to try this method out - thank you! Do you need to add the beer to the steaming pot? Does it serve any purpose (create the foam maybe?) or is that just for extra flavor?
@@cajunlarry9016 Aluminum works fine, just make sure you really clean it well, and I would recommend water only in it. I think vinegar is what caused mine to fail eventually.
Great how to video. I plan on steaming crawfish next season!!!! Am gearing up to get the 2nd pot but had a question: did you make the basket lid (used to keep crawfish out of the water while steaming) or did it come with the boiling pot when you bough it? Would love to acquire that same crawfish boiling pot with lid included if available.
The basket lid came with that pot but unfortunately Cajun Rocket Pot is no longer in business. You could probably have a welding shop make you something similar.
Crawfish, hmmmm. We have yabbies here in Aus. May be similar - fresh water, in farm dams etc. We usually cook 'em in salty water. That mix of yours, wow
do you still recommend this pot? Ive noticed the website is different and under new management and I dont see a lot of the items I use to see on there.
Yep, I haven't used salt in quite some time. Thanks for watching and let me know how it turns out. I still boil crawfish from time to time, but this is my preferred method for cooking crawfish.
Do the same temps honestly, its all the same....the heat from a bbq is just heat, it just adds flavor from the wood and charcoal....use the same temps and you're good you're going to get about the same thing, its all about temps. I trying to help you out, low and slow is the best thing and baste your meat with what you want every now and then....pretend your oven or whatever is a pit. Real talk
That is how the guys I sold crawfish to did it. Two inches of water but they added seasoning then too and a large quantity of cooking oil which they just poured out of the jug so I have no measure. I do know the steam acted differently with the oil. I do like your flavor after idea. I think steam would flatten out a lot of the spices and flavorings.
That looks delicious. I was almost tempted to lick the computer screen. May have to make a trip down your way and see if I can find some good steamed mudbugs! Truly enjoy all your videos. Please keep up the good work.
Enjoy your videos on your channel I was wondering does Cajun rocket pot sell just the regular boiler pots without the burner and also the steamer plate for the basket
Dang I wish I was your neighbor, if I heard that jet engine Cooker firing up, I'd be running over to your house😂😂I know this is an old video but you eat this good all the time. Looked so delicious, can't get any fresher than those. Thanks for sharing😃
Russ where can I find that plate that fits at the base of your basket? I’ve got 2 80qt pots. I’ve been running a soaking pot for the past few years. It was a game changer. I don’t have enough clearance for my lid if I add spacers to bottom of pot. Ready to raise the bar with your Keith Jenkins steaming recipe!! Thanks brother love your content👍🏻👍🏻👍🏻
I like the concept but I'm stick to the traditional boil... Rinse,rinse and rinse. Sure seems like a very lot of seasoning to have to add to the soaking , what did the seasoning cost you alone , just curious, I will definitely blend my onions, garlic and celery next time seems like the crawfish would absorb it up a lot better that way
Hey Russ, great video! I'm very interested in steaming some crawfish of my own. The only problem is that I'm allergic to spicy foods. Is there a way to prepare them without the heat? Thanks in advance for your attention.
I’m doing a boil for Mother’s Day and wanna try this Ive always used two pots but they were both seasoned water I would just swap from hot to warm at 5 minutes and soak for 25. Do you season the steam water with anything besides the beer and could I substitute a few bricks since I don’t have that fancy basket lift. Also I always threw in two pounds of butter to my boil
I LOVE me some mudbugs! One thing I though of though is the Bay Leaves. I was always told that they were dangerous to eat them and should be taken out before the food is served. Just in case...
You only pull the bay leaves out of most dishes so you don't accidentally eat them. They are only there to season the water with their aromatics. Not something you would really want to bite into, but you can easily see them when grabbing a crawfish, so no reason to pull them out of a boil like this, just avoid eating them ;)
Russ..... I seem to have a little trouble with the steaming process at times. I manage to get a good boil and some steam but not the way I have seen you get it. Do you use a regulator? If so what psi? I have read where a few people say the hook up direct with a needle valve . I do not have the Cajun rocket pot. Just trying to figure out how to get my steam really going.
Are you using a double jet burner or any kind of high btu burner? That should be all you need and the water in the pot only needs to be about 2 inches deep. That combo will produce a lot of steam. Not sure what pot you are using but a aluminum pot will transfer heat much better than stainless steel. It’s a better heat conductor
Thank you Russ! I was not using the jet burner at first... but I picked up one along with a 20 psi regulator and I was able to get really good steam quickly. I was also able to try the boil boss for the first time yesterday and I tell you my soaking pot was down to 150 degrees in less than 5 minutes. I was really impressed. Keith Jenkins steaming method, along with the boil boss and your great RUclips channel has taken my crawfish boils to a whole different level. I am so grateful. Thanks a million!!!!
Looks great! Sad to say I've never had a Genuine crawfish steamed or boiled....I've always been nervous about shipping them live all the way to Michigan.
Wanted to see how I can order a cajun rocket pot. Do you have any info on it. There website does not have a spot to add to cart, Thanks keep up the good work.
If you can hold on a few weeks I'm going to be introducing a new high performance pot that can get to a boil even faster than the CRP. I don't have any info on CRP, but I hear they are selling pots again under new management.
I hadn't heard of purging crawfish, but I know of people who do it with snapping turtles. You have to keep them alive and happy in clean water to do it, they are just starved and the water is changed several times. They also get their shell cleaned with a scrub brush (not that I would want that job). Putting the craws in salt water to sicken and kill them would definitely defeat the purpose. The steaming really did clean them up; that water looked like someone threw a shovelful of swamp muck into it.
I was so impressed the first time I witnessed this steaming process being done on crawfish, and the dirty filthy water that came off and out of them from the steaming just blew me away, and that was after they had already been throughly washed. Thanks for checking it out!
Russ I’m getting ready to do my annual crawfish boil and this will be my first time using this method. I will be using about 50 pounds of crawfish per sack. How often should I add more seasoning to the soaking pot. Approx. how much more if needed. Thanks
You should not have to add more seasonings into the soaking liquid until the last 50 pounds. I would bump it up with 1/3 of every ingredient. If you were using the 33 pound sacks you could do all 3 without adding anything.
Very cool Russ. I got a kick out of you putting a whole six pack of Turbo Dog into the steaming pot but drank a Bud while you ate the crawfish. Thanks for sharing and I hope you had a great Thanksgiving.
We have used frogbones boil seasoning for the past 5 years for pur crawfish festival here in philadelphia Pennsylvania and worked directly with Keith till he sold to kyle... this year we can't get ahold of Kyle and see all the boil seasoning is sold out online.. any recommendations of a boil seasoning with same flavor profile? We boil 3000lbs every year and I'd hate for our guest to not have the same taste they return to yearly
Keith's new boil mix should be available online next week. Knee Deep Blends. If you follow that page on Facebook then he will let you know when it's online on the new website
Hello from San Francisco California! I’ve been a follower for 3 years. Love your videos. I’m hosting our 3rd annual crawfish boil and I hope this one is flavorful. We followed directions on the Louisiana bag and some other RUclips videos but felt the crawfish didn’t have the flavor everyone was describing on RUclips. This is the first true “recipe” I’ve come across and we’ve been watching for 3 years. This is the first recipe that looks like the water is really seasoned. I think I’m going to cut the cayenne in half because I still want lots of flavor but I’m worried about the heat. Would you say this recipe is mouth-wateringly hot, forehead sweating hot, or nose running hot?
No, not to spicy at all! You know it’s there but even my grandkids love them! Most people under season their crawfish. Trust me, they not only need it, but a must if you want very flavorful crawfish. They can handle it
@@kimiwaffles It has it's advantages for sure. Cleaner crawfish, and no need to cool the pot down like you have to do with a single pot boil. Glad you enjoyed this method.
This Question mite be stupid but how do you clean the pot after ? I cooked a bunch of lobsters and all the seasoning and lobster cooked to the pot. I scrubbed but still smells.
I wash them immediately after cooking using a hose with a jet nozzle and it all comes right off. I let the pot dry out in the sun uncovered. I have never had any smell afterwards
If you keep the crabs whole, then steam like any other steamed crab. Around 15 minutes should do it. I did a video in 2018 doing a boil vs steamed, so you can check that out for a more in depth look at steaming crabs.
It came with the pot, but unfortunately Cajun Rocket Pot is out of business, but High Performance Cookers has pots with steaming inserts. Not quite like the one in this video but you can raise and lower it in the basket the same.
Absolutely not. These still go down as some of the best crawfish I have done to date. It looks like way to much seasoning but it is perfect. This is a competition recipe that I got from Frog Bone Cajun Sauces years ago, and it has won multiple cook offs over in Louisiana. They have a spicy and delicious flavor, but not over the top heat. You just have to use the same amount of water I used to the amount of seasonings I show in the video. This one batch of soaking liquid will season up to 3 sacks of crawfish before having to bump up the seasonings.
I have a seafood boil, where I break it down when each component goes in and how long before the next goes in. ruclips.net/video/mFuaPP3qlJQ/видео.html
I steamed crawfish this weekend using your recipe and technique and everyone told me that they were amazing! Thanks for the video.
That awesome! Thanks for the feedback
You got that "salt purge" right. The experts at LSU agree that you merely kill them with that method
Oui , verite .
Hands down the best bbq channel on youtube keep the good work, big fan of your channel
Anthony Zamora BBQ PIT BOYS is a decent channel too
Thank you, I appreciate that and glad your enjoying the videos!
watch bbq pitboys
😂🤣🤣
Hold Malcolm Reed’s beer.
Russ Jones is the OG
Keeping the outdoor grillin’ alive!
I’ve watched this video probably 50 times in the past 3 years. Trying the method for the first time today. Don’t know who Keith Jenkins is but shout out to him
Decades long crawfish cooker here. You did two things exactly as I do. I clean them with a pot shake as you did. I also use atwo pot system with the soak pot @145 degrees. That is the secret to spicy good bugs. The boil pot is nothing but water. Now, the spices? To each his own.....mine is similar, but different.
Steaming is an interesting concept. Might have to try it. After all, I steam many other seafoods. Crawfish might work just fine.
is it just me or southern people are very delightful
Wow. I had no idea! Those looked really tasty. I’m a novice but am learning so much watching your videos. Just might get brave and give this a whirl now. 😊 Thank you!
Thank you! I had my doubts about purging for quite some time. Very well done, sir.
My favorite way of cooking crawfish. I was curious on how steaming crawfish would taste like and decided to try it this past month. I don't think I can go back to boiling crawfish. Now I have to try this with other seafood.
You are tha man RUSS! I use your steaming method religiously and I thank you for your efforts, it certainly paid off. Great job!
It’s still my preferred method, and my plans are to only do that on all crawfish cooks going forward. Thanks for the awesome feedback
Hello Rus, I saw another video where the guy washed them till the water was clear, then Purged his crawfish with salt water, left them soak for 10 minutes. The water turned brown, took the out and ran cold water on them and they all started moving around again. Then into the pot they went. I think steaming would be better. I have only had them boiled. I will have to try your way, Thanks, Great Video.
Sir, I do believe you are the hardest working cook on RUclips. Great job
Thanks, I appreciate you watching my videos!
Just tried this steaming method. You can tell they’re clean
I bet Thanksgiving at this guys house is off the charts!
Nice
Hands down...the BEST BBQ CHANNEL ON YOU TUBE!! Those mud bugs looked AWESOME Rus!! Great video!
I have been telling you for years seafood tastes better steamed, especially blue crabs, I have been thinking of steaming crawfish for a while, but I would have never made the other pot of seasoning, love this video and will be trying something like this in the spring
This guy puts the thanks in giving
Your videos are amazing. Keep up the hard work. I think we all enjoy what you are putting out there. You are definitely inspiring
my mouth is burning just watching lol.
im in the Lake Charles area and been craving crawfish.i live close to a crawfish farm,but they aren't harvesting for another couple months.love steamed crawfish.
I love Abita brand everything! They have the best Vanilla Cream Soda. Glad I found this channel. Saw a more recent boil video from you.
Nice job Rus. That steam to purge method makes sense. Happy Holidays to you and yours.
Thanks Harold, I appreciate it!
Oh my goodness Russ ! I think hands down this is one of the greatest videos I have seen in the past years and one of the most important true southern techniques for cooking Crawfish. My hat's off to Keith Jenkins over and Frog Bone. I am a follower of his companies sight and a fan of his too. Thank you for this video. I will be showing this to my customers at my seafood counter at the Kroger that I work at here in Frankfort, KY with your other videos as well. Keep the great videos coming.
Thanks T.C., I appreciate the awesome comments!
Great overview Rus, Im saving this for the next time I want to cook Crawfish - That Rocket pot is a national Treasure! Cheers Rus!
Hey Jason, thanks for stopping by and checking it out! You are gonna love the way these turn out and taste!
and there you go another great clip russ... you do the job like an absolute boss. respect.
That looks fantastic. What would go great with that is a good blues concert. Hope you have a great weekend.
Thanks, and yes sir, some blue or zydeco would be a perfect combo :) Thanks and you too!
Smoky Ribs BBQ & Southern Cuisine You are very welcome. I did see some Zydeco musicians at the blues festival I attend every August. One was Dwayne Dopsie. Cheers!
Cold beer and crawfish great choice!
Oh yeah!
Thank you Russ for editing and re uploading this video! Awesome job
Wow, that is a big pot and a lot of ingredients. Purge em good! Interesting what you said, so flush them with water without the salt? They look pretty. Interesting way of doing them Rus! Sal is a great guy!
I'm with you, crawfish and a cold beer is where it's at. I've never tried this method before but I will definitely give it a go. Thanks Russ!
Hey Jaxx, this method is going to really impress you with the flavor. I'm going to invite you over next Spring when the crawfish are in peak season, and we will do this method and some BBQ. I'll give you plenty of notice.
Roger that! I'm there man!
Woow..never seen such before! Crawfish?? We dont have that in Holland i think. Yeah we do have shrimp..but this..i bet that tasted super good..and the beer to🍺 keep up the good work and vids greetz from the Dutch Peter
I'm glad you checked it out and hope you get a chance to try them one day. It's one of our favorite things to partake of
Rivierkreeft tuurlijk hebben we dat .
Best crawfish video by far
good stuff, my man. i wasnt brave enough to try this last year but its going down in 2019
I’m a,ways interested in watching these types of videos Rus. Wow this was an awesome video my friend, hope you all had a happy thanksgiving xx
Thanks so much Angie, I appreciate you watching and all your continued support!
I’ve done several boils, but I’ve gotta try the steaming method. You’re right on with that clean taste. I’ve had blue crabs boiled (down here in the south is the norm), and I’ve had blue crab steamed, both are great, but hands down steamed does have a cleaner taste. Texture isn’t as wet/soggy with steamed, more firm in my opinion.
Is the steamer lid something you had made to fit your pot? Do you have contact info on where I can get two of those steamer lid inserts for an 80qt pot?
Aaaaaaeeeee looks good buddy I’ve never done them that way but I can say those look really good ! Now I’ll tell ya how we doem here in SETX we purge with salt water and boil with lemon a little seasoning ,onion, mushrooms and sausages and boil for 3-4 Min. and then pour them in a ice chest and sprinkle olive ole and more seasoning and let them steam in the ice chest while the next batch is cooking and repeat the process until they are all done and I can tell ya they are plenty hot and peal perfect every time and you don’t use half the seasonings than the other methods I’ve seen just sayin ! Coming to ya from the home town of Janis Joplin , George Jones and ZZ Top lol
How do you do the steaming method inside the house if you don't have that many crawfish? Great video by the way. Also where you get that basket?
You said it Russ, cold beer and crawfish it don't get better than this !
You got that right Ron! I love this kinda thing!
wow, just watched another video they boiled in plain water first then had a season pot around 140 and soaked the crawfish, kinda the same idea to really clean the mud bugs I always spent A LOT of time hours rinsing my crawfish to clean them. i will give this a try this year, Thanks
Yeah very similar to the two pot boiling method, but I do prefer steaming compared to boiling because it's much faster and doesn't use as much water. It seriously cleans them so good, and you can tell in the taste of them.
@@SmokyRibsBBQ I would think water is cheaper than using beer to steam, so more water is not a disadvantage. It does take more propane to boil the water, so I guess the cost is about even? It also takes longer time to boil, but I don't think that matter much because you still need to wait for the soaking pot temperature to drop. You have plenty of time to do the boiling while the soaking pot cool down. On your video, there was no foam when you open the steamed pot. I would think there would be dirty foam sticking to the crawfish. Did you have to wash the foam off? Thanks.
@@kevinnguyen8436 Water is cheaper, and really all you need. I personally like the flavor that beer imparts but not critical to use it. Many people do boil instead of steam before going into the soaking pot, but I love how clean steaming gets the crawfish and the clean flavor they have, plus there is less time involved. It's much faster to steam using a few inches of water, compared to boiling in 15 plus gallons of water. If you are doing a big volume of crawfish then this really helps speed up the process. One soaking pot can season up to 3 sacks of crawfish before having to add additional seasonings. To me, it's just common sense to steam, then soak. No I didn't clean any foam off. It all ended up in the bottom. That steaming water was filthy after steaming for 5 minutes.
@@SmokyRibsBBQ Thanks for the quick reply and your knowledge. Some people do a quick spray after steaming the crawfish to get rid of the dirty foam, etc. Now I wonder if that's necessary, since you don't do it.
@@kevinnguyen8436 No, I don't do it, but I suppose you could if it needs it.
Even though this is a re-edit the video still brings me joy (and a feeling of hunger). I defiantly need to head down to the south for an authentic crawfish boil.
Yes you do! I know you will enjoy the experience and get hooked on crawfish all at the same time :)
Can't wait to try this method out - thank you! Do you need to add the beer to the steaming pot? Does it serve any purpose (create the foam maybe?) or is that just for extra flavor?
Just flavor, but you can use just plain water.
Thank you! Is it ok to use an aluminum pot for the steaming? I saw your blue crab video…
@@cajunlarry9016 Aluminum works fine, just make sure you really clean it well, and I would recommend water only in it. I think vinegar is what caused mine to fail eventually.
You da man, thank you!
I’ve never had crawfish... guess it’s got a lot to do with where I live lol. Always enjoy your videos buddy! That was one bad ass mega cook!!!
Yeah, your location has everything to do with it lol, but so you know, they are shipped nationwide. Thanks Mike, I appreciate you checking it out!
Great how to video. I plan on steaming crawfish next season!!!! Am gearing up to get the 2nd pot but had a question: did you make the basket lid (used to keep crawfish out of the water while steaming) or did it come with the boiling pot when you bough it? Would love to acquire that same crawfish boiling pot with lid included if available.
The basket lid came with that pot but unfortunately Cajun Rocket Pot is no longer in business. You could probably have a welding shop make you something similar.
That's some spicy crawfish! Nice How-To
Crawfish, hmmmm. We have yabbies here in Aus. May be similar - fresh water, in farm dams etc. We usually cook 'em in salty water. That mix of yours, wow
Yes= love that crawfish. Thanks for sharing the video... Wish I were there, I know you don't.. ha ha ha.
OMG.. Awesome!! Ive been thinking to myself that I need that pot!!
do you still recommend this pot? Ive noticed the website is different and under new management and I dont see a lot of the items I use to see on there.
Fantastic pot, but I have no idea what’s going on with the company.
Not a crawfish guy but that was really cool that's for the video of Rus
I quit salt "purging" last year, because it was obvious all I was doing was salt killin 'em.
*PS, Thanks, Rus! I'ma definitely trying this method!!!
Yep, I haven't used salt in quite some time. Thanks for watching and let me know how it turns out. I still boil crawfish from time to time, but this is my preferred method for cooking crawfish.
Looks divine Rus! Crawfish is very traditional here. But i never steamed them. Now i feel i must try it :)
It's a great method Lasse. Hope you do give it a try
I like this channel and bbq pit boys
U fellas know what your doing
Smokey, please do a video of really slow cooked ribs.. in the oven, all the recipes are so quick and i don't have a smoker or bbq :(
Do the same temps honestly, its all the same....the heat from a bbq is just heat, it just adds flavor from the wood and charcoal....use the same temps and you're good you're going to get about the same thing, its all about temps. I trying to help you out, low and slow is the best thing and baste your meat with what you want every now and then....pretend your oven or whatever is a pit. Real talk
I couldn't have said it better! Thank you!
That is how the guys I sold crawfish to did it. Two inches of water but they added seasoning then too and a large quantity of cooking oil which they just poured out of the jug so I have no measure. I do know the steam acted differently with the oil. I do like your flavor after idea. I think steam would flatten out a lot of the spices and flavorings.
Great info Rus didn't know that about crawlfish... great cook.. would have love to try those!
Thanks Julie! Hope you get a chance to try them sometime
So do I Rus, we don't have a huge selection of crawfish here in Ohio.... but maybe one day :)
Hi. I'm so happy you posted this video again! Could you cook crabs the same way?
You can do any seafood this way.
Russ, great videos! Could you post a couple pictures of your steam plate? I can’t find one so I am going to have one made.
Email me from my website so I know where to send photos. www.smokyribs.com
That looks delicious. I was almost tempted to lick the computer screen. May have to make a trip down your way and see if I can find some good steamed mudbugs! Truly enjoy all your videos. Please keep up the good work.
Thanks, I appreciate it and glad you enjoy the videos!
Enjoy your videos on your channel I was wondering does Cajun rocket pot sell just the regular boiler pots without the burner and also the steamer plate for the basket
never eat it until
but it looks very delicious
Im trying this
I love your videos.
You are a mans man.
Thanks, glad you enjoy the videos and thank you for watching them!
Dang I wish I was your neighbor, if I heard that jet engine Cooker firing up, I'd be running over to your house😂😂I know this is an old video but you eat this good all the time. Looked so delicious, can't get any fresher than those. Thanks for sharing😃
Hey, if y'all are ever passing through my area, give me a holler and we will cook em up! Thanks for checking it out Christy!
I have to try this!! Awesome video!
Thanks, and I hope you do give this a try.
I do mine on the grill!
Russ where can I find that plate that fits at the base of your basket? I’ve got 2 80qt pots. I’ve been running a soaking pot for the past few years. It was a game changer. I don’t have enough clearance for my lid if I add spacers to bottom of pot. Ready to raise the bar with your Keith Jenkins steaming recipe!! Thanks brother love your content👍🏻👍🏻👍🏻
Unfortunately that was made by Cajun Rocket Pot but they are out of business but I think High Performance Cookers have a similar design.
Thanks man I’ll ck it out!
I like the concept but I'm stick to the traditional boil... Rinse,rinse and rinse. Sure seems like a very lot of seasoning to have to add to the soaking , what did the seasoning cost you alone , just curious, I will definitely blend my onions, garlic and celery next time seems like the crawfish would absorb it up a lot better that way
Man I wish we could get that up here.
Hey Russ, great video! I'm very interested in steaming some crawfish of my own. The only problem is that I'm allergic to spicy foods. Is there a way to prepare them without the heat? Thanks in advance for your attention.
Funny he never replied lol
I don’t know for sure..... but maybe if you leave out all the spicy ingredients the bugs won’t be spicy....duh!
nice job Rus
Thank you, I appreciate it!
Gotta try this !!!
I’m doing a boil for Mother’s Day and wanna try this Ive always used two pots but they were both seasoned water I would just swap from hot to warm at 5 minutes and soak for 25. Do you season the steam water with anything besides the beer and could I substitute a few bricks since I don’t have that fancy basket lift. Also I always threw in two pounds of butter to my boil
No I don't and you can use just water if you don't want to waste the beer. You can't taste the difference.
I LOVE me some mudbugs! One thing I though of though is the Bay Leaves. I was always told that they were dangerous to eat them and should be taken out before the food is served. Just in case...
You only pull the bay leaves out of most dishes so you don't accidentally eat them. They are only there to season the water with their aromatics. Not something you would really want to bite into, but you can easily see them when grabbing a crawfish, so no reason to pull them out of a boil like this, just avoid eating them ;)
Russ..... I seem to have a little trouble with the steaming process at times. I manage to get a good boil and some steam but not the way I have seen you get it. Do you use a regulator? If so what psi? I have read where a few people say the hook up direct with a needle valve . I do not have the Cajun rocket pot. Just trying to figure out how to get my steam really going.
Are you using a double jet burner or any kind of high btu burner? That should be all you need and the water in the pot only needs to be about 2 inches deep. That combo will produce a lot of steam. Not sure what pot you are using but a aluminum pot will transfer heat much better than stainless steel. It’s a better heat conductor
Thank you Russ! I was not using the jet burner at first... but I picked up one along with a 20 psi regulator and I was able to get really good steam quickly. I was also able to try the boil boss for the first time yesterday and I tell you my soaking pot was down to 150 degrees in less than 5 minutes. I was really impressed. Keith Jenkins steaming method, along with the boil boss and your great RUclips channel has taken my crawfish boils to a whole different level. I am so grateful. Thanks a million!!!!
Your very welcome, and glad it all came together for you! :)
Smoky Ribs BBQ & Southern Cuisine ftt
do you have to use beer to steam the crawfish? what will be a good substitute for the beer instead
You can just use water
Looks great! Sad to say I've never had a Genuine crawfish steamed or boiled....I've always been nervous about shipping them live all the way to Michigan.
Hope you get to try them someday. Thanks for watching.
Loving your channel!!!
Where did you get the steamer attachment you put in?
It was built by Cajun Rocket pot. They are no longer in business
Wanted to see how I can order a cajun rocket pot. Do you have any info on it. There website does not have a spot to add to cart, Thanks keep up the good work.
If you can hold on a few weeks I'm going to be introducing a new high performance pot that can get to a boil even faster than the CRP. I don't have any info on CRP, but I hear they are selling pots again under new management.
@@SmokyRibsBBQ ok thank u
what's that steel piece you put in the pot? The bottom part of it?
Question....would you modify the ingredients if you only had two 80qt pots or would you keep it the same?
Merci pour Voutre video ami . Bonjour de Louisiane amis partout.
Outstanding
I hadn't heard of purging crawfish, but I know of people who do it with snapping turtles. You have to keep them alive and happy in clean water to do it, they are just starved and the water is changed several times. They also get their shell cleaned with a scrub brush (not that I would want that job). Putting the craws in salt water to sicken and kill them would definitely defeat the purpose. The steaming really did clean them up; that water looked like someone threw a shovelful of swamp muck into it.
I was so impressed the first time I witnessed this steaming process being done on crawfish, and the dirty filthy water that came off and out of them from the steaming just blew me away, and that was after they had already been throughly washed. Thanks for checking it out!
How do you go about steaming the crawfish if you don't have the plate that goes inside the pot during the streaming?
You can use a basket smaller than the pot, and elevate it off the bottom with long bolts or all tread or you can get a steaming pot
Russ I’m getting ready to do my annual crawfish boil and this will be my first time using this method. I will be using about 50 pounds of crawfish per sack. How often should I add more seasoning to the soaking pot. Approx. how much more if needed. Thanks
You should not have to add more seasonings into the soaking liquid until the last 50 pounds. I would bump it up with 1/3 of every ingredient. If you were using the 33 pound sacks you could do all 3 without adding anything.
Oh Yeas. I just want that spicy crawfish....a lot of it ! ! Looks so goooood ! :)
We sure love our crawfish Paivi, and I love em spicy. Thanks for checking the video out!
Thanks for the drools ! :)
Very cool Russ. I got a kick out of you putting a whole six pack of Turbo Dog into the steaming pot but drank a Bud while you ate the crawfish. Thanks for sharing and I hope you had a great Thanksgiving.
Thanks, I appreciate it! LOL, yeah, turbo dog is good beer, but Bud is my goto when consuming ;)
Myself as well. I use a good quality Porter for my chili and drink Coors Light when I eat it. Thanks Russ.
Best recipy crowfish
We have used frogbones boil seasoning for the past 5 years for pur crawfish festival here in philadelphia Pennsylvania and worked directly with Keith till he sold to kyle... this year we can't get ahold of Kyle and see all the boil seasoning is sold out online.. any recommendations of a boil seasoning with same flavor profile? We boil 3000lbs every year and I'd hate for our guest to not have the same taste they return to yearly
Keith's new boil mix should be available online next week. Knee Deep Blends. If you follow that page on Facebook then he will let you know when it's online on the new website
Is this recipe for one sack of crawfish? For the soaking pot ? Thanks..
You can do up to 3 sacks before having to bump up the seasonings
Aint nobody gone talk about how hot them crawfish is about to be? 😂
Where do you get the basket lid insert? I can’t find any pots that come with the divider lid so I can steam.
Unfortunately Cajun Rocket Pot no longer makes that basket lid, but any large steamer pot will work.
Hello from San Francisco California! I’ve been a follower for 3 years. Love your videos. I’m hosting our 3rd annual crawfish boil and I hope this one is flavorful. We followed directions on the Louisiana bag and some other RUclips videos but felt the crawfish didn’t have the flavor everyone was describing on RUclips. This is the first true “recipe” I’ve come across and we’ve been watching for 3 years. This is the first recipe that looks like the water is really seasoned. I think I’m going to cut the cayenne in half because I still want lots of flavor but I’m worried about the heat. Would you say this recipe is mouth-wateringly hot, forehead sweating hot, or nose running hot?
No, not to spicy at all! You know it’s there but even my grandkids love them! Most people under season their crawfish. Trust me, they not only need it, but a must if you want very flavorful crawfish. They can handle it
I do recommend this two pot method with this recipe
@@SmokyRibsBBQ we did the 2 pot method with this recipe yesterday and it was a hit! The crawfish tasted soooo clean!
@@kimiwaffles It has it's advantages for sure. Cleaner crawfish, and no need to cool the pot down like you have to do with a single pot boil. Glad you enjoyed this method.
Looks good man.
This Question mite be stupid but how do you clean the pot after ? I cooked a bunch of lobsters and all the seasoning and lobster cooked to the pot. I scrubbed but still smells.
I wash them immediately after cooking using a hose with a jet nozzle and it all comes right off. I let the pot dry out in the sun uncovered. I have never had any smell afterwards
Rus,
How long would you steam if you wanted to repeat this process with crabs?
If you keep the crabs whole, then steam like any other steamed crab. Around 15 minutes should do it. I did a video in 2018 doing a boil vs steamed, so you can check that out for a more in depth look at steaming crabs.
Where did you get that steam plate from?? I’ve been looking haven’t been able to find it
It came with the pot, but unfortunately Cajun Rocket Pot is out of business, but High Performance Cookers has pots with steaming inserts. Not quite like the one in this video but you can raise and lower it in the basket the same.
@@SmokyRibsBBQ I figured man that was a good company I will be going with a high performance pot thanks again
another great video!
Rus do you think that is too much crab liquid ? I’m wondering is it too spicy
Absolutely not. These still go down as some of the best crawfish I have done to date. It looks like way to much seasoning but it is perfect. This is a competition recipe that I got from Frog Bone Cajun Sauces years ago, and it has won multiple cook offs over in Louisiana. They have a spicy and delicious flavor, but not over the top heat. You just have to use the same amount of water I used to the amount of seasonings I show in the video. This one batch of soaking liquid will season up to 3 sacks of crawfish before having to bump up the seasonings.
Okay thank you! Rus I am having a crawfish boil this weekend. Can’t wait to try this
Rus, do you have a video or recipe for cooking the veggies, sausage,etc since they are cooked separately with this method
I have a seafood boil, where I break it down when each component goes in and how long before the next goes in. ruclips.net/video/mFuaPP3qlJQ/видео.html
Smoky Ribs BBQ & Southern Cuisine thank you