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It's Crawfish, not Crayfish. Here is a fun video of making a crawfish boil with some of our friends.
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0:00
I saw them with this little..
0:09
These aren't too bad either. These are smaller? No, I said they're not too bad
0:17
I thought they were smaller when we first picked them up, but they're actually..
0:22
Oh, these ones, they got some... oh, those are big ones. They're dark. Oh, that's the mutt
0:27
Like oh, that's all the crap on him. He had a spider in this, Drew
0:36
Let's see. I don't know if he came in with the hose or what
0:49
Right in the cusp. Got me standing in muck. That's right. How am I going to do this crawfish boil when I'm in a bunch of muck
0:59
Where's your red boots? Oh, you. Spracklers. They look better when they're cooked
1:12
They taste better, too. They smell better, too. There's a myth. I don't know if you heard it today
1:20
There was a guy when we were picking these up. He soaks them in salt water
1:25
just soften them or what? Well, they'll purge their digestive tract to clean them out
1:33
but they don't really do that, and it actually ruins the crawfish
1:38
It makes it better just to make them salty. Yeah. All they do is spit up their stomach, so anything that has their stomach is still there
1:49
So we wash them, and you'll find for the crawfish to get the crawfish
1:54
They've got traps, so like that's bait. Those are a couple dead crawfish
1:59
So you don't want to boil that up and kick that up. Now, crawfish, is there something that tells you they're not good
2:05
Just that they're dead, they're dead? If their eyes are kind of like real, real grayish or green, like these are kind of black
2:10
Once their eyes kind of start to turn green or like it's just like a sick looking color. Some are going to get crushed when we've got them today
2:16
Yeah. When we set it down, we throw them in here. some just automatically die from the whole process yeah you want to get those out
2:28
but what you're doing here is cleaning it and you see how dirty this water is you want to do
2:35
that a couple times here you want my shoes already wet you want me to see on that end So now the other thing is you don want this really like too fast the water
3:14
Yeah. And you don't want to, you try to want to find a corner or an edge
3:19
You can drown them while you're doing this. Like if you flood. Oh, it's too hard
3:23
Too much power, too much water. where at this point they're getting ready to be thrown into a hot pot of water
3:31
because they're dead now or dead in 10 minutes. That's not going to make much of a difference
3:36
If they were dead before, that's where your problem is. These are breaking. They can spoil quicker when they're dead
3:42
Thrown in there. What's that? When you're done with these? This batch
3:46
It's starting to look pretty good. This is good now, yeah. I'm going to show this to you
4:20
This is my pot. It'll be two sacks. The best thing I like about this pot
4:26
is when you have to cool your trough fish. You pick this up
4:31
There's a handle here to help you dump it. That's cool. Then you can also sit it like that to cool it
4:37
Oh, dude, that's awesome. The one thing I don't like about this pot that I wish I had
4:41
and I've seen some pots have it, is they have a built-in spigot
4:45
Oh, so you can drain all the stuff. You can just hook a hose up and drain it because this can be a gut buster lift when it's full of water and hot water
4:54
Just like let it sit there for a few hours to like... Yeah. Anytime you have a crawfish boil you got a debate between the old wizened man and the
5:14
young upstart. I don't know what I'm doing. I grew up in Illinois
5:18
I'm crazy. Charles, we're just breaking it in half. What? We're just breaking it in half. Yeah
5:50
What? No he didn't. No he didn't. Luckily I have it on two cameras to prove it The young man and the master work together
6:25
So tell me about this horrible legend. By the chefs. And they said if you do purge with salt
6:35
You need to do it the day before and let them soak for 24 hours
6:40
In the salt water? In the salt water. And if you don't do that, there's no use doing it
6:44
Do they become saltier? Yeah. You put salt in your water when you boil them
6:49
You put some, but not as much. In 24 hours, you're going to kill them with salt because buffers don't survive
6:57
The egg scientists for LSU would say don't do it. Yeah. That's a waste of time
7:02
They said if you really want to clear their stomach, you run them through a cycle of constantly
7:07
moving fresh water. Fresh water. Which, yeah, if you've got a setup like that, great, good for you
7:13
So, you're going to pull them out now, let them cool, taste them, see if they have enough
7:21
pepper in them. If they don't have enough pepper, we'll let them soak for about five more minutes, pull
7:26
some more out. You can get an LSU grad that, like, you know, burn his hands
7:30
Where's going to shoot? Where's Jacob? peel it I mean pull the head off and basically come here where the you see
7:38
this first foot yeah or claw peel that part off and then squeeze from the bottom
7:45
and it should be able just to wiggle it out and then if you've got this or
7:49
another top membrane you can pull that off take this first part off squeeze from the bottom I take the shirt off and there it
8:00
That one went out with it. Good job Mike. Look at that great shirt he has on
8:10
My God. Well excuse me
8:26
Yeah Mr. Bill. I'm going to go get a tiny cup. Do you all want the bell pepper
8:40
Stay away from the hot situation. Two tips. Tip one, once you touch this pearlfish, or anything that's got cayenne
8:50
don't wipe your face with your hands. Don't touch hands. If you're a gentleman, don't use the restroom
8:57
Tip two, once you're done eating, and you've got this lovely smell on your hand
9:02
which is a great smell while you're eating, but you don't want to keep it on
9:06
wash your hands with toothpaste, and it'll help clear all the smell out
9:10
Yes stay away from this That useless And don eat it That is useless All right Well let eat something
9:22
I used to not eat this, and it was my grandpa used to tell me because I wasn't man enough to eat it
9:26
So he's eating the garlic that's in there, the spices that's in there. So are there any other tips we need, Bill
9:33
It's all good. You can eat everything in there except the shells. Anything except the shells
9:37
And the lemon. And the lemon. Oh, you want to not on it. I've seen somebody. Apparently, if it's soft, you can get the juices out of it
9:44
If it's hard, no sucking. That's what they say. These are excellent, too
9:49
The potatoes. The potatoes are fantastic. It's good. It is good. All right, so you'll enjoy crawfish boil
10:04
So we're eating crawfish. It's not crayfish. It's not crawdads or mud bugs or whatever it is that all the Yankees of North say
10:12
It's crawfish. Sorry, I suck. Baby mini lobsters for all of you northern folk
10:17
So anyways, along the same lines, as Mark said, you take the tail and the head and separate it
10:23
If you have a shell that's a little bit soft, and I can sort of squeeze the carcass
10:27
you can actually, the juices go in the head. You can actually suck the head, suck the juices out of the head
10:33
And try not to laugh. Try not to laugh. And you can actually get a lot of the flavor that was in the boil out of there if you're brave enough to try it
10:42
I'm not that brave yet. And then you have the tail, and this is where the meat is of the crawfish
10:50
Legs are attached, or you can see that the tail is segmented into four or five pieces
10:54
I take one or two of the top layers off, and then you can actually squeeze the tail down here
11:00
and you pull, and you have an entire crawfish tail that's pulled out
11:04
Some people do not like what is sometimes known as the poo stream
11:09
It's absolutely incorrect. That's a myth. But either way, if you like it, great. Eat it
11:13
If you don't, you can also pull it off and have the tail meat separate
11:17
You can dip it in crawfish sauce. You eat plain. The hint is if it's good crawfish, you don't need sauce
11:23
And enjoy. So with that one, do we need the sauce? I don't need the sauce. I eat the sauce on my potatoes and my corn
11:29
Oh, there you go. I like the sauce on that. Oh, good enough. There you go
11:32
So I've been told, so you snap your head off. You have the head, you don't need that
11:37
No, but you can suck it. Dang it! I didn't know that. Learning stuff every day
11:43
And then I'm supposed to like take the first arm off or something. And then from the bottom here, you squeeze, and you can pop out this
11:55
Now sometimes they have a little black line here. Maybe one extra seasoning, but you don't have to have that
12:02
But, it's up to you. Tastes dang good, though. Anyway, hope you enjoyed eating a
12:09
great fish boil? Raw fish. Raw fish boil? I don't know. I'm just drinking some ghost pepper beer from Memphis
12:17
and drinking some Southern food and eating some Southern stuff. So, good times
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