BIG BLUE CRABS | Smoked Crab & Seafood Boil | Toothpiks BBQ

[Music] all right guys so i just wanted to share with you my experience of picking up some fresh seafood and where i get it of course i get it from gulf war to seafood let me just show you this guys i mean it was an hour drive for me i live way out but they got a lot of convenient locations where you can pick up they keep this stuff fresh i mean it's the best i'm trying to tell you that i know that rhymes it's fresh it's the best so you guys got to check them out gulf runner seafood link is in the description uh let me just show you this look at those pretty blue crab i mean this is gonna be wonderful guys got some boil seasoning right here we got the oysters right there some soft shells at the bottom i mean this is gonna be wonderful guys real good stuff right here we got all the crap i mean it's time to head back and we it's time to get this ball going guys gotta pick up a few things from the store but hey meet me back at the house [Music] [Music] what's up guys welcome to another edition of toothpaste it's going to be a fun one today and this video is sponsored by gulf runner seafood you know why it's sponsored by gulf war under seafood because i gave you some delicious treats come over here let's show you what you got so we got this blue crab right here straight from the gulf they picked this up yesterday nice blue crabs and he's ready you see him you see here he's ready he's ready to go in that pot i know that step over here and this is the star of the show today golf blue crabs we got some number twos in there some number ones a little mixed bag in there nice size right there those are going to be going in the boil just like we do crawfish so if you checked out my my crawfish videos before there will be a link to the description to that video and in the video at the end to check that out how to do a crawfish boil we're gonna do those the same way here in texas we like our stuff a little cajun spicy just like they like in louisiana and then also another treat we got some big selects right here look at these boys right here look at some of these claws and they are ready to go in that pot now check this out we're gonna be doing blue crab two different ways today like i said we're gonna have them in a boil and on the other end check out what i got going over here gotta keep the barbecue flavors going we're gonna do some smoked blue crab in a pan with some lemon some butter and seasoning i'm gonna show you how i do that turn this heat down right there because we only want to get that to about 250 right there so it's up right up a little above 250 so i'm gonna get that heat down so let's go ahead and get to it let me show you how i do one of these and now if you're a squirmish or anything you know fast forward in this video but i'm gonna show you how to clean one and then the rest you know will speed up for the sake of time as far as you know killing these things so just grab it from the back and now i had these on ice okay and they were a little dormant but he's a little awoke now so what you want to do is turn them over okay there's a little part right here and what you do is stick your knife down right there get it right there and that'll kill him okay most humane way you can do it and he'll die eventually all right so once you get that that done now i got some cut resistant gloves on case they want to pinch me all right there's an apron back here you want to get that apron all right and peel that back let me get my other glove on while he's sitting because you know i don't work with blue crabs a lot but i ain't getting pinched today all right so go ahead get that apron back you're going to reach under here and kind of work it back and forth until you pull these legs up just like that okay now yeah there goes some of the stuff right there the insides and all you want to do you can take a knife or you can take your hand get some of these the gills out put them in there with that shell and let me see make sure she can see take the gills out right there the liver is all in there as well take your knife go down the middle take cut it in half okay go ahead and take your your um the mouth off and everything get the rest of that stuff out of there white shawn tell me i'm going too fast i probably am go ahead and get the rest of that stuff out of there you don't have to you want a lot of people um eat that okay all right so all that's out of there just like that and it's going to be split in two looks like a crab but the shell ain't with it there it is i'll show you one more if i went a little too fast how that works let me get another one out of here get a nice size all right so that's a big one right there you see how big that one is that's a nice size blue crab right here but you know what i'm sorry buddy you have to go so i'm gonna turn him over get your knife right here in the middle right under that mouth push down with some pressure just like that take that apron flip it back now he's trying to get me just like that and i'm gonna turn this over and baby follow me when i do this right here you're gonna have to kind of work it a little bit just like that it'll pop it'll pop a little you'll hear it you don't like that but you know what he is not he's not dying fast enough and then all you do now i'm gonna go ahead and cut him in half just like that take your hand or whatever get the little gills out just like that you can leave the liver in if you want what i call what they call a tamale but you know that's about it right there i'll get out of that same thing over here get your gills out and these are easy to come out just kind of rub your finger across there oh broke a leg off it's okay and get everything else out of here he's still moving yeah he's still moving he's still alive okay now guys if you if you work with a lot of crabs some of you do you got some tips for me you think i can do better be feel free to leave them in the comments i don't mind doing that so we got a couple crabs right here we're going to be using these for the smoker we've got you know two of them they're kind of small most of your meat is all in the leg and all right here in the body cavity so we're going to go ahead and speed i'm gonna get these all cut up and everything and by time we get put these on we'll be getting ready to put them on the smoker all right guys so now i got the boiling pot going and i got the paddle by boyle boss it's got the temperature on it let me know it's time to cook if you look right there at that temperature right here about 214 degrees all right water's boiling so we're going to go ahead and we're going to get put our seasonings in okay so what i'm using today this is arts seafood boil extra hot this comes from um appaloosa's louisiana and i'm not using a whole bunch of pounds you just use them four pounds of this today make sure it's not too spicy and we're going to be putting this in get this from go for runner seafood so let's go ahead and get these open one bag gonna get our other bag oh see what i say keep it real over here nope i had one drink and i'm mad at myself because i have it but look we're gonna get all that goodness in there whoo that smells good get all the rest of that arch seafood ball in there that's got a good smell on it get our other one in there guys you gotta be careful on that the spice excuse me okay next thing we're going to do guys and these these potatoes they take only about 15 20 minutes to get going get you some red potatoes i'm not i'm not putting those sweet potatoes in here today just a couple red potatoes keep it simple all right next thing we're going to do i'm going to go ahead and get some lemons cut them up throw a couple get a couple limits there we go you have to worry about squeezing them in there sometimes i do but once these boil all up oh y'all that spice is getting to me this is a real boy ain't no frills and fancy stuff about it we're keeping it real over here i like a lot of this lemon citrus inside especially seafood if i don't watch out this crab is over here it's going to get me yeah he's going he's going to get me he's ready he just doesn't know what's coming next no he knows get my last my lemons in there all right then what i want to do throw a couple packs of bay leaf in it okay i got some of these fiesta baileys right here you can use any kind of bay leaf guys throw it all up in there and put another pack bailey just like that all right next thing we're gonna do about half a uh half of a little bottle like this cayenne pepper okay it's a little spicy about half just like that a little more there we go put that in there then we're going to use one bottle of crawfish boil now guys it's a lot of water so you're looking at it like man that's gonna be too spicy it's not because it's so much water and all this has got to soak up into the food okay and then uh on top of that son didn't oh he brought it out okay now this is for flavor this ain't this is hot sauce you can use any hot sauce you want but i like the vinegar flavor of this hot sauce get you a bottle of hot sauce put it in here a lot of crawfish boi and crab boils water is always diluted they don't have any flavor put that in there just like that all right then as far as the spice that's about it as far as the spice my wife's like thank god because i know she's looking at me like why i'm putting so much spice in it she's usually higher when i do this but that's how we're gonna let that roll for about 20 minutes i'm gonna show you over here come over here and show you how to put my flavor in here all right so i want you to take about a couple stalks of celery like this all right we're gonna cut these up like so try to get me put all that in there worry about that juice from that crab it's all going in the same thing and what i want to tell you is i did actually rinse these clean all the sand off of them just like i do crawfish in my little crawfish uh pot my little basket so they are clean okay so i gotta get this right guys go ahead get that blended up like a slurry just like that nice little slurry now i'm gonna pour this inside make sure my blade i'm going my blade don't go in here get all that goodness in there look i got extra stuff in here get all that and then just like you did that and i'm not gonna show you this guys we got some white onion on here and i'm gonna do the white onion the same way i'm take about four or five white onions blend them up put about two cups of water to this blender blend that up like a slurry and we'll pour that in here and we'll get this rolling all right guys now it's time to put these jokers on the smoker okay so i got my smoker lid like i said it's between 250 275 almost 300 okay because we're only gonna do this about 20 minutes on the smoker don't need much time i got some shrimp in here and i got some we're going to keep the texas style i got some beef sausage they're gonna throw in there because you know it's actually this beef right here guys this is actually brisket sausage all right gotta keep it going like that i threw some andouille in the pot so we'll leave that for the cajun spices so let me throw a couple pieces of cherry i got a couple pieces of cherry right here and i'm going to throw these up in here give a little smoke throw a little more up in there go ahead and get this closed all right we're going to set this pan right on the top because we're going to smoke this okay now let me go back over here and show you what we're going to do i got a first thing you want you need a full bottle of beer okay got some beer right here get that all over that because it's gonna kind of steam them a little bit in that pan get that beer in there now don't worry guys i got one for myself okay there you go go ahead and get your shrimp and your beef sausage in kind of spread them out because you know shrimp don't take long to cook sometimes i put them in a boil but you know with shrimp they they tend to overcook once you let them sit so we're going to do a little different today i don't want to overcook my shrimp today no matter if you put them in last sometimes they just overcook unless you're just doing a pure shrimp boil mix that in there go ahead and get some of your sausage in there push them all in between the middle you ain't got to get them real deep because you want a little color on those [Music] and we're just going to pour the rest in here and i'll spread it out with my hand let's bring some of those crabs to the top just like that all right so now let's go back over to the table we're going to throw a little bit of this holy voodoo over here now halfway through this cook we'll come in here and mix this up don't be shy with this stuff because you know you got liquid in here and a lot of this is trying to set to the bottom so get that all on there all right so you got your seasoning and then we got this chef paul seafood magic love this stuff get a little bit of that on there get it all sprinkled on there all right that's good now let's ask a couple more other things lemon pepper you got to add your lemon pepper okay i don't want to over pour this well it's going to come out slow be careful with your shaking just a little bit on here [Music] put your lemon pepper on there all right so now i got some salted butter i got about two sticks of salted butter all right take your salted butter just put it all over on the top oops almost dropped that some of them are stuck together still cold that's all right they'll melt down just like that and the last thing we're gonna do now you can use fresh lemon but i got some lemon juice in a bottle okay go ahead just get a little bit of all over there okay that's it now we're gonna let this smoke 20 minutes 25 minutes till i'm happy about it it's going to be between 250 275 maybe 300 and we'll in about 10 minute mark we'll come here and we'll kind of you know mix them around a little bit it's going to close this now if you step over here with me to the crawfish things burning my eyes this thing has been rolling for the last 30 40 minutes these potatoes about done so when your potatoes are about done just like in my crawfish video it's time to put your crawfish in i've already added some mushrooms some andouille sausage as you can see here we have our lemons and i added rest of my onion so hey dad can you come over and help me real quick get my uh my pops to come over and help me [Music] and we're gonna show them let them see these blue crab real quick now look at these blue crab those are ready to go and they're alive look this boy right here he ready to go he's going to be the first mate i got to be fair about it it's not fair to him throw that blue crab in there let's go ahead and pour these in there we go i'm giving this appreciate pops give this a good stir push them down put that crawfish down blue crab they probably sunk to the bottom there are a couple of them right there there so that's what i want to see get a couple of these other boys in here we're going to let these go about 10 minutes put the top on and then we'll come back turn the heat off and let them soak okay so let me show you how to do this butter sauce while we're inside waiting on the crab to finish up so i got about two pounds of butter a salted butter okay so we're gonna throw those in there get them melted and this is on about about medium high heat okay once i get all this in here well of course we'll be turning the heat down so get all this butter in here all right i want to take some of this crawfish and shrimp crab oil all right i'm going to put about three not three rest of that about about a tablespoon and a half of this that's it okay all right put you about two teaspoons of holy voodoo or cajun season about a teaspoon of seafood magic then we want to put about let's see two tablespoons lemon juice or you can use fresh lemon juice if you want okay then we're gonna put about a tablespoon and a half of lemon pepper and then we put a couple shakes of hot sauce and then get that all blended up turn it down to like medium low and don't make sure you just don't let it burn and we'll be using that for some of that crab out there all right look at this crab it's been on about 15 20 minutes okay so i'm gonna get in here and i'm gonna mix some of this stuff up get some of the ones at the bottom put them to the top and then we have that butter mixture we made get it over here pour that butter mixture over there now the flame's coming up but i want this butter all over it and the rest of this turn it up we're gonna close that for another about 10 minutes and let's step over here make sure heat get down a little bit go ahead turn off our boil get the top off and see how all those came to the top like that now i got something for that so we don't want to put your ice on this and you don't want to dilute it okay because you put a lot of people do that you try to you got to cool this down rapidly so we got this boil boss right here been using this for a couple years and all you got to do we're going to take make sure safety first get your uh propane disconnected turn on your water now the key to this is you gotta agitate it you know all you do that just kind of stirred from the outside now this boil box is what it's going to tell me look at those crabs they look good don't they look at these boys nice and red perfect with this crawfish now as i agitate this agitate look on this thermometer real quick she said 180 going up when they get to the soak i can turn this off and let them soak and they'll and they'll sink as i keep doing this this is how you do it rapidly without having to loot your water with ice we want all this flavor in there some of you folks out there don't like no seasoning we know who you are but texas boys we like seasoning we got some friends here today going to take part when it's cooking now this thing got me crying y'all it's so much there's so much seasoning can i get you [Music] [Laughter] he's hitting me guys didn't you yeah just keep agitating that's all you got to do this temperature is going down you see those potatoes yeah the potatoes in there those mushrooms are in there sausage in there temperature's getting down it's almost there almost there usually i let this soak about like 30 minutes so what we're gonna do we're gonna keep on agitating this we're gonna get this out i'm gonna go ahead and put it in this cooler in a minute speed up the time then we'll show you how these look breaking them apart [Music] now look at this all those crabs that were at the top you see how they soak real fast that's what we want to do look at that oh my gosh this thing is working guys i'm almost in the green you see that awesome almost in the green now what we're doing basically should have some of that lemon i was hoping that wasn't potato we're just getting this seasoning to fill up the cavity of the crabs and the crawfish it's almost about ready let's soak this boil boss is key like i said reach out to gulf runner seafood if you're in the dallas area metroplex fort worth you know put your order in they got a facebook page if you don't have facebook i'll leave all the links in the description just to show this stuff now look it's at 160 right there that's what we want okay let's go ahead turn this off i'm gonna leave this in here while we check on i could pull these out now i'm gonna leave them in here while i check on this this um these crabs over here let's go ahead and take a look at these i think those are about ready we don't want to overcook this guys look at that stuff right there that's how you smoke crab like i said blue crab two ways go ahead and get this off i'm gonna put it over here now i need better gloves y'all i'm stupid let me get some better gloves on let y'all look at the eye candy on that i appreciate it is that the neighborhood that's a neighbor shooting this video so i got neighbor neighbors over here and uh they love to smell this barbecue i told them we're gonna have some stuff today there we go look at that blue crab shrimp that's all supplied by gold from the seafood right there guys got this crawfish ready over here hey dad you ready to help me pull this out all right i'm gonna get this pulled out let's get this boil boss off of here i want pops tripping unless you use one of these here you can uh use this towel right here yeah i'll use this on the bottom right here it's gonna get this let me let me um get this closer to us there we go got enough room we're just doing this okay let's pick this up and we're gonna let it drain man you come over on this side carno let that let that drain right there a little bit smelling real good all right ready that looks good guys potatoes all done look at these crabs now this is what i'm gonna do i'm gonna take one of these while they're hot you know give me them black gloves pops show them what we're doing over here give me give me another one all right i'll show you how these break apart eat real easy let's get this boy right here take it over here with this other crab now like i said take these apart the same way get that apron on there lift that up okay take your legs now that's some good juice right there okay take your gills off take all that off all the juice there's all your meat right there look at that take that one right there now i know it's hot y'all so hope i don't burn myself that's tender man y'all gonna need a couple beers on that one that's spicy not real spicy but it's good so i'll show you how the difference we got some of this this is tender got all that flavor in there then you got your your smoked blue crab two ways to do it like i said bull crap blue crab done two ways try this way try the other way traditional hope y'all enjoyed this film we're gonna get to eating got some oysters to put on praise god and uh it's time to eat [Music] you

Channel: TOOTHPIKS BBQ

Views: 39,311

Keywords: seafood boil, Smoked Crab, Blue Crabs, how to boil shrimp potatoes corn and sausage, texas bbq, crab boil recipe, blue crab boil, crab boil, how to boil crabs, how to clean blue crabs before cooking, smoked crab legs, crab boil recipe sauce, blue crab boil recipe, blue crab and crawfish boil, louisiana blue crab boil, smoked crab legs pellet grill, blue crabs catch and cook, blue crabs on the grill, blue crabs boil, Blue crabs recipe, Seafood boil recipe

Id: sWDa4XJxJWQ

Length: 34min 55sec (2095 seconds)

Published: Thu Apr 29 2021