Crawfish Boil At The Shop! | Chuds BBQ

Byamazingfoodstv


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►Full list of things I use and recommend:

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Pots & Pans
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►Made In Stainless Clad Set

►Made In Carbon Steel Set

►Made In Wok

Knives
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►8″ Chef’s Knife

►6″ Nakiri

►Boning Knife

►Bone Saw

Meat Processing
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►Meat Grinder

►Sausage Stuffer

►Meat Mixer

►Meat Slicer

Appliances
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►Weber Kettle

►Chamber Vacuum Sealer

►Sous Vide

►Toaster Oven

►Deep Fryer

►Vitamix Blender

►Kitchenaid Mixer

►Food Processor

Ingredients
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►Chud Rub and 16 Mesh Black Pepper

►Fogo Charcoal

►Wagyu Tallow

►Dough Conditioner

►High Temp Cheese

►Pink Salt

►Sodium Citrate

►Hog Casings

►Sheep casings

Small Cooking Tools
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►Garlic Mandolin

►Pepper Cannon

►Instant Read Thermometer

►Flame Thrower

►Fire Blower

►Cold Smoke Generator

►Injector

►Scale

►Rub Tub

►Burger Press

►Butcher paper

►Paper stand

►Cutting Board

Welding Tools
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►Blowtorch

►Welder

►Angle grinder

►Grinder Blades

►Chop Saw

►Pipe Level

Camera Gear
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►Camera

►Camera Lens

►Tripod

►Drone

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49 Comments

  1. Something I learned years ago that takes crawfish boils to the next level. It starts with 2 big pots in the first is just water with a bunch of cut up lemons brought to a full boil. The second pot is water with all of your seasonings brought up to 140°. Dump the crawfish into the first pot and cook them at a full boil for 4-5 minutes. Pull them out and put them in the seasoned water and let them simmer at 140° for about an hour. The water in the first pot should be discarded after a few batches because it will be nasty. The advantage of this is crawfish that came out of it will be fully purged before they go to the seasoned water. That seasoned water can be used over and over again. Doing it this way will give you the best crawfish you've ever had because of the purging method and far superior than purging with salt water (or not purging at all) which no true cajun would ever do.

  14. Love it. My folks do Lowcountry boil, and it’s great to see all the different riffs people take. In addition to the core ingredients, seen things ranging from peeled hard boiled eggs, mushrooms, blue crabs, green beans, okra, boiled peanuts…

  24. He has the weirdest fucking friends in the goddamn world. It’s like the fucking Texas version of the Getalong Gang… but all rejects! But they all have the same stupid sense of humor. And all those people that got interviews while they were having the boil, talked with their mouth full of stuff! Way to keep it classy Austin!

  29. The community you guys have helped build and maintain is something I'm always impressed by whenever I watch any of the Channel hosts featured in this video. It seems like Austin is really good at attracting people who understand that the more of us succeed together, the better. My friends and I are trying to create something similar in my country. We're in a different industry but I'm always inspired when I watch the videos and see that despite having strong individual personalities, you are all really geared in the direction of having as many enjoyable and prosperous activities together.

  44. Kinda wishing I was part of your inner circle. I live in S Calif. I'm so wanting to do a boil for my VFW. I just can not get anyone interested. I would gladly pay the freight to have it all shipped here just to do it.

  46. as a cajun, wtf is finishing butter? No one I ever met down the bayou uses that. Also, you cannot add the garlic and mushrooms before the tators, they cook way quicker. I will say the shrimp poboy looked legit.

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