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Featured Replies

1 hour ago, Brisketexan said:

Who is your guy?  Austin local?  I'm probably doing a boil May 4th, trying to figure out where I'll buy from.

Nah, Houston. Guy loads up a big trailer with ice and drives over to a farm in Louisiana and picks up a couple hundred sacks on Saturday mornings. Drives back to Houston and delivers to bars and restaurants, but he makes a pit stop when he gets back in town where "friends" can come pick up a couple sacks before he hits his big clients. Good friend of mine started cooking crawfish on the weekends at a brewery during an extended post-COVID stint of unemployment and became buddies with their crawfish supplier. Eventually got me on the "friends" list. I then got a couple of my buddies in. 

Edited by Storm the Field

Just now, immamac said:

I have a person in Austin, same thing. Friday/Saturday delivery

quien?

  • 2 weeks later...
1 hour ago, BearSchlong said:

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That whole scene gets a straight-up 10 on the "SETX meter."

A tributary of the Calcasieu River, Moss Bluff, LA. Boudreaux central.

The kid with the gar and mullet is who I want to be when I grow up. Pure country joy. Has his own pony and cows to herd and a daddy who rodeos. Killed his first gator at 4. No shit, his government name is Bear Fontenot.

To break down the crawfish recipe, it’s steamed crawfish bathed in equal parts vinegar and lemon juice, a quart of minced garlic, a lb of butter, and a little swamp dust. There is maybe 2 inches of water in the pot to cook that whole basket. We did 93 lbs.

1 minute ago, BearSchlong said:

A tributary of the Calcasieu River, Moss Bluff, LA. Boudreaux central.

Love it.

1 minute ago, BearSchlong said:

The kid with the gar and mullet is who I want to be when I grow up. Pure country joy. Has his own pony and cows to herd and a daddy who rodeos. Killed his first gator at 4. No shit, his government name is Bear Fontenot.

Love it.  Dude is my speed.

1 minute ago, BearSchlong said:

To break down the crawfish recipe, it’s steamed crawfish bathed in equal parts vinegar and lemon juice, a quart of minced garlic, a lb of butter, and a little swamp dust. There is maybe 2 inches of water in the pot to cook that whole basket. We did 93 lbs.

HATE IT.  I hate that "steamed crawfish" ever became a thing.  I don't know how it did, the first I ever heard of it was 30 years ago or so, and I thought it was just as shitty then as I do now.  You end up with 1) overseasoned shells and 2) unseasoned meat.  Sorry, I know more and more people are doing it that way....but every last one of them is wrong, wronger than if they got in a magic wrongifying machine set to maximum wrongness.

Boil your crawfish in properly seasoned water.  There.  That's the whole gotdamn recipe.

Well, I think you’re wrong. Steamed crawfish is a near religious experience for people who actually want to taste that sweet tender meat.

The key is resting them for 20 minutes and tossing the cooler every 5 minutes.

We did a Good Friday boil for the first time. Hopefully this becomes an annual tradition.

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2 hours ago, Etexhorn13 said:

Where are yall going in Houston? Everywhere still seems pretty expensive 

Shells and Tails Crawfish - The 2 sacks I purchased yesterday were 3.25/lb.

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