just got my first ever order from them today, frozen tail meat and also jumbo lump crab meat. wish me luck. going to do a video about that tonight, for youtube.
That creole seasoning is for when you get them out you put them in a cooler and sprinkle it on top then add some more and sprinkle it out top layering the boil with extra seasoning and some add louisiana hot sauce they sprinkle and add hot sauce to each layer then gentle shake up picking up one side then the other of the ice chest back and forth not fast just one side then the other as not to destroy them at the same time!
Yea, that’s not really how it works. The hardness of the shells is directly related to how long it has been since they’ve formed a new shells. That’s why it’s most popular to get them in the spring, shortly after they molt the shells are softer. But you definitely wouldn’t be able to tell based on the sound made when scooping them out. lol thanks for the comment!
@@mitchellfortfishing94 Yeah you can sort of can tell from the sound. Been living in south Louisiana and around crawfish all my life. Has nothing to do when they molt. Overcooked crawfish makes a hard shell and harder to peel crawfish. After the boil process, which is only 3-5 minutes. Cut the fire off and immediately get that temperature down to 150 degrees to stop the cooking process. Some people use ice. I don’t. It dilutes the seasoning. You can use frozen water bottles or continuously spray the outside pot with water from your garden hose while continuously stirring the crawfish. Then let soak for 30-40 minutes. ..
Well I’ll tell you these peeled very easily. I like to cool the boil down with my frozen sweet corn. Overcooked crawfish will stick to the shell which I agree would make them hard to peel, but boiling does not make the shell harder, it does have to do with molting.
I'm from Louisiana also and I boil crawfish damn near everyday. Mitchell is right also later in the season their shells get harder. It doesn't matter how long you boil them their shells will be hard depending on when they moat and time of the season. And get a pot with a basket Mitchell 😂 so you work less. But it looks good.
Definitely! Usually the selects are a lot larger crawfish but this sack was a bit disappointing, LA Crawfish Co. has amazing customer service so if there’s any issues they will sort things out!
Dude seemed to complain about everything the entire video.... You don't get a big bag full of crawfish without dead or small ones 😂.... But yeah real talk bro, great job but next time you use the Louisiana crawfish seasoning. So good and so strong. Good job.
That way I know exactly when I’ll get them. Otherwise they’ll be on a route in a truck and get dropped whenever the truck gets to you. I think fed ex opens at 7:00 or 8:00 A.M. I guess I just wanted them as fresh as possible.
@@mitchellfortfishing94good answer! i just got my first ever order today, here in northern va (just west of dc) but its just the frozen tail meat along with some jumbo lump crab meat. going to do a video tonight about it all. 😊
Another great video!!! That’s looks delicious.
Cool thanks for sharing
This is where i get my crawfich from, they always do a great job for me! Very few dead ones
New subscribers 🎉🎉🎉 love sacks 😊
just got my first ever order from them today, frozen tail meat and also jumbo lump crab meat. wish me luck. going to do a video about that tonight, for youtube.
Looks great
Definitely need a basket... would make it alot easier
Yes it would!
Thought I was trippin. Knew I didn’t see a basket lol
Yeahhh it’s about that time again 😋
Looks good
That creole seasoning is for when you get them out you put them in a cooler and sprinkle it on top then add some more and sprinkle it out top layering the boil with extra seasoning and some add louisiana hot sauce they sprinkle and add hot sauce to each layer then gentle shake up picking up one side then the other of the ice chest back and forth not fast just one side then the other as not to destroy them at the same time!
Yep, you can fix em up however you prefer them!
Can you set up the closed captions please? It’s not available to click CC.
We'll ship these live to your door
Nice..But sounds like while you were scooping the shells were hard. Which means there over cooked and hard to peel. I could be wrong tho lol.
Yea, that’s not really how it works. The hardness of the shells is directly related to how long it has been since they’ve formed a new shells. That’s why it’s most popular to get them in the spring, shortly after they molt the shells are softer. But you definitely wouldn’t be able to tell based on the sound made when scooping them out. lol thanks for the comment!
@@mitchellfortfishing94 Yeah you can sort of can tell from the sound. Been living in south Louisiana and around crawfish all my life. Has nothing to do when they molt. Overcooked crawfish makes a hard shell and harder to peel crawfish.
After the boil process, which is only 3-5 minutes. Cut the fire off and immediately get that temperature down to 150 degrees to stop the cooking process. Some people use ice. I don’t. It dilutes the seasoning. You can use frozen water bottles or continuously spray the outside pot with water from your garden hose while continuously stirring the crawfish. Then let soak for 30-40 minutes. ..
Well I’ll tell you these peeled very easily. I like to cool the boil down with my frozen sweet corn. Overcooked crawfish will stick to the shell which I agree would make them hard to peel, but boiling does not make the shell harder, it does have to do with molting.
I'm from Louisiana also and I boil crawfish damn near everyday. Mitchell is right also later in the season their shells get harder. It doesn't matter how long you boil them their shells will be hard depending on when they moat and time of the season. And get a pot with a basket Mitchell 😂 so you work less. But it looks good.
You recommend select over field run?
Definitely! Usually the selects are a lot larger crawfish but this sack was a bit disappointing, LA Crawfish Co. has amazing customer service so if there’s any issues they will sort things out!
Field run gets you more meat per pound
how long y’all cook your potatoes and other ingredients before dropping in the crawfish ?
Looks amazing btw
Thanks. I just cook them until you can stick stick a fork in the potatoes.
You put way to much water bro for that lil bit of season
Dude seemed to complain about everything the entire video.... You don't get a big bag full of crawfish without dead or small ones 😂.... But yeah real talk bro, great job but next time you use the Louisiana crawfish seasoning. So good and so strong. Good job.
🍽️🤤🤤🤤🤤🤤
Why did you choose Fedex instead of having them delivered to your door?
That way I know exactly when I’ll get them. Otherwise they’ll be on a route in a truck and get dropped whenever the truck gets to you. I think fed ex opens at 7:00 or 8:00 A.M. I guess I just wanted them as fresh as possible.
Hope that no one has high blood pressure because you’re adding to much salt to your boil and you have to much water in the pot
Feel free to prepare your own crawfish however you see fit. Thanks for watching!
@@mitchellfortfishing94good answer! i just got my first ever order today, here in northern va (just west of dc) but its just the frozen tail meat along with some jumbo lump crab meat. going to do a video tonight about it all. 😊
LAcrawfishCo.