Advise Please, A Request My Son Asked About!

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Rafter H BBQ

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Jun 18, 2013
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So Pete is 15 and is such a good kid… he’s my right hand man… not sure what I’d do without him! From yard work to hunting he is right by my side. Ok, I had to brag just a little about my son…

So onto the question… he is a foodie like his old man… He is always asking some type of cooking question and for the most part I can answer after many trial and errors I’ve experienced in my years of outdoor cooking. I am no Chef by any means… but I can generally pull off a decent meal.

So, he approached me about a Low Country Boil with crawfish and the whole works. I know this is more of a Southern tradition, so I thought I’d ask in the best place I know of… the SMF fam on the best place to order crawfish? And any other suggestions are more than welcome… I have never done anything like this before… but I’d like to surprise him on a Friday or Saturday evening with a LCB.

Thanks in advance for the help!
 
I thought I’d ask in the best place I know of… the SMF fam on the best place to order crawfish? And any other suggestions are more than welcome… I have never done anything like this before…
Keith indaswamp indaswamp is probably your best resource for this...

As for advice, here's a couple I've posted about, we called them Frogmore Stew because that's where the dish originated...


Never used crawfish, but they will work just fine
 
I’ll be curious as to the responses. I have a friend who does a big party every year with a low country boil. He orders the crawfish straight out of Louisiana and they arrive fresh and alive. He soaks them in fresh water (changing a few times) for 12-20 hours then boils them up the day of the party.

Also with more planning, I bet you can find them in local water ways and go trap yourself. I’m in Colorado and we have crayfish all over the place. Makes a fun day to harvest then go home and boil same day.
 
Keith indaswamp indaswamp is probably your best resource for this...

As for advice, here's a couple I've posted about, we called them Frogmore Stew because that's where the dish originated...


Never used crawfish, but they will work just fine

Thanks Charles, both those threads are awesome! I appreciate the info and I learned something new today with Frogmore Stew!
 
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I’ll be curious as to the responses. I have a friend who does a big party every year with a low country boil. He orders the crawfish straight out of Louisiana and they arrive fresh and alive. He soaks them in fresh water (changing a few times) for 12-20 hours then boils them up the day of the party.

Also with more planning, I bet you can find them in local water ways and go trap yourself. I’m in Colorado and we have crayfish all over the place. Makes a fun day to harvest then go home and boil same day.

Thanks Eric, appreciate you dropping a line and the info. We used to catch them out at a place camping called Burch Creek… privately owned ground of a friends… but they were on the smaller side and not much meat! But I may ask some buddies and others if there are some options around here! And maybe try Burch Creek again… it’s been years since I’ve been out there!
 
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Thanks Eric, appreciate you dropping a line and the info. We used to catch them out at a place camping called Burch Creek… privately owned ground of a friends… but they were on the smaller side and not much meat! But I may ask some buddies and others if there are some options around here! And maybe try Burch Creek again… it’s been years since I’ve been out there!
Yes, or ask about or look for big ponds to small lakes that are lower altitude not high mountain. We have one lake that’s maybe 50 acres in footprint called Miramonte reservoir. It’s loaded with good daddies and sits maybe 6000’ elev. those seem to be best, the ponds and such. Another close place for me is Chipeta lake which small maybe 10 acres but its loaded as well. Lots of small ones that we throw back but plenty of large ones as well.
 
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But you better hurry....crawfish season is fixing to close, though I hear it might run a little longer this season. The drought last year hurt the population so there were small crawfish late into the season this year....just now starting to get good size so the fishermen are going to make hay while they can....
 
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my uncle in Baton Rouge told me to never eat a dead mudbug, boil while alive
^^^^^^this. Never eat crawfish that were not alive when boiled.

And you can tell the ones that died before being boiled because the membrane between the tail and head will have been broken. You want that membrane intact. Reason for only boiling live bugs? Safety....don't eat a rancid bug. Trust me, it will make you gag...not fun.
 
For shrimp, bring pot to a boil, then add the shrimp. When the water returns to boil, set timer for 1 minute. Boil then shut off fire to soak after 1 minute. Soak 5 minutes, then check the seasoning. check again after another 5 and repeat until spicy enough.
 
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Not how you keep it on the download but you should just go catch fresh ones! Every lake and river next to you has them. You could get some cheep traps and leave them overnight….
 
Rafter H BBQ Rafter H BBQ I think you are getting some great info. I've only ever done like 2-3 crawfish boils so I'm no expert. I did want to mention one thing that hasn't really been brought up.
I would think you want to buy "purged" live crawfish which lawcrafish offers.

Purged = the seller will have done the work to get the crawfish to rid the unwanted stuff in the gut and poop vein of the crawfish plus I think they come out cleaner all around.

You are doing a once a while boil not constant boils and/or trying to save a few dollars with the DIY a purge hassle. Some will say its unnecessary, that I can't speak to. I just know that a slight mark up per pound you don't have to worry about it at all and can focus on getting the boil done correctly and having a great eating event :D
 
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