Cajun Rocket Pot Crawfish Boil (Covington Louisiana)

[Music] we are here in covington louisiana right here on lake ramsay what a beautiful sight man this is really nice nice place i'm here with mr todd tunstall how you doing todd doing good glad you could make it russ glad to be here we're going to be bowling crawfish obviously going to be a great day we got a 160 quart rocket pot here and todd is going to tell you a little bit about this pot it's not just for boiling go ahead it's actually a boiler slash steaming pot uh and the reason we say that is is because you're able to take this little guy right here and put it in the bottom of the pot and once that's placed in the pot then you put your basket in and what that does is raise the basket and allows you to have to have nearly five gallons of water underneath the basket for steaming uh on top of that this is a peanut lid that we make for our baskets down we make them for the all of every size from 80 all the way up to 120 quarts and this basket can be placed in say midway so you could end up having using it for steaming as well you could have two different trays of say lobster or or king crab or whatever you try mower shrimp multi-tier steaming that's a great up north for clams and clam bakes and what have you they able to that gives you the ability for the steam to move in between uh each tray evenly with that's why they're holes in it and for the liquids to drop down to the bottom they work great if anybody's seen some of my previous videos with the 80 quart with the peanut lid here i've used it as a steamer as well does a fantastic job all right todd i noticed you left the basket riser for steaming in the bottom even though we're doing a bowl could you explain to me why absolutely what that does is it aids the boiling process because it allows the actual water that's boiling to race back to the center or bottom of the pot and it continuously build up and rolls around the outside of the basket and creates turbulence and the crawfish literally spin in the pot we'll be able to show you today todd i'm sitting here looking at this pot man it looks like you have really beefed it up this looks a lot thicker uh what all have you done what kind of changes have you made well we you know last year was our really our first year for pros that we actually manufactured them in any large numbers uh and we and we've made a number of improvements for this year number one we have a whole series of different new sizes from 80 to 200 quarts some of them are steamer boilers like this uh many some of them are just strictly for boiling um these commercial pots now have four handles they're super heavy duty you have a quarter of an inch thick steel and with it by having this kind of mass because the actual bottom of this pot is about 10 millimeters thick which is thicker than the sides this aids in in thermal energy moving laterally throughout the bottom making a very even distribution of heat exchanging into the water the other thing that's really wonderful about it is is the actual welds that we're able to weld these super heavy duty fittings onto the pots not to mention the legs and what have you it's just much better much more beefed up it'll last these pots are just built to last forever we've also the other major improvements is we went to a stainless steel burner with brass components so that that'll last longer and not rust it look much nicer now i know from past experience having rocket pots now probably what three years i've been cooking with them i know firsthand just how easier it makes bowling crawfish and much faster more fuel efficient and uh todd could you explain why that is absolutely well number one it starts with our bottom our bottom absorbs nearly twice as much energy from the burner and now with these pots we've taken it to the next level we've created a 250 000 btu burner that's a dual orifice burner specifically manufactured to drive a pattern that the bottom of this pot absorbs more efficiently than any other type of burner so now we're in the 60 to 70 percent fuel efficiency rate and it takes almost no time to bring these pots to a boil besides the fact it comes return boil is only minutes on your crawfish so on a pot like this in a regular pot like this would take almost an hour to bring this pot to a boil when you throw you cut when you throw your crawfish in it they take 15-20 minutes to come back to a boil if it ever does it looks kind of like bubbling mud and yellowstone you know just blood it's not boiling right and that's not number one it's not safe and number two the crawfish by the time you pull them out are mushy and all and they've i call it crock pot crawfish yeah it's impossible to gauge what they're how they're cooking real slow like that but if you can get it right back to a ball you know exactly what to do three minutes off and a soak take a look at the size of these crawfish where in the world did you get crawfish this size we got these from crab band plus uh he has them from uh small to large these are the selects that he has okay and they're absolutely fantastic he has a great reputation for having very much live beautiful crawfish and that's where we get our crawfish from um grab them plus and he ships nationwide too if you're in an area you can't get crawfish he will ship anywhere in the u.s all right so what we're going to be doing now is washing these they've already been washed in the sack but we're going to go ahead and give them a thorough washing with this pot right that's correct notice this does not have a burner is this mainly used just for our cleaning um this is part of a package that we actually manufacture for our caterers this is the cleaning pot and then we what we have is a separate boiling pot and then we have another pot similar that's used for soaking okay that gives you the ability to move large volumes of crawfish cooked perfectly uh continuously rolling out right uh you can see we've used this quite a bit uh in our demonstrations and uh it really does make a huge difference if you're trying to boil a lot of crawfish for a lot of people fast and get them all out at one time this is the way to do it okay and then what you do is you uh you go ahead and you pick it up and you bring it down and you will be surprised how much fun will come out of that oh yeah that's how i do it it's kind of agitation somewhere to a washing machine almost another thing that's really awesome is with our pots and with this one especially the the movement of the water also helps during the boiling process clean them and they come out perfectly clean oh yeah always taste better when they're when they're cleaned properly that is pretty good i think we're ready to go it looks good i think it's boil time i think you're right all right we're gonna be adding in some seasonings we're going to top off todd's going to explain to you what's going in do a little shout out for our good friends at louisiana fish fry this is a 4.5 pound bag of dry mix and that's definitely one of the best mixes on the market uh and and it could be uh you could buy it's about anywhere in the united states i understand oh yeah we got it it's available in every state now uh this is a wonderful product and uh we're gonna pour this entire bag in right pour also the liquid boil in it's going to require about half of this in there we're going to go ahead and put the lid back on that's our we're going to stir it real quick try to get all that to break out breakout solution there yeah you want this to come to a real hard ball and dissolve all these powders and that's what we're going to we're going to go ahead and get into a boil it's almost there now it's been boiling for about about eight minutes and it'll be there at about two or three so we're gonna put that back in and uh we'll come back out oh god what a hit of stain look at this that is crazy this is the result of this new burner the thickness of the other pot in our specific bottom all come out to make that oh which one is this tremendous oil and we can actually turn down the the burner there's no reason to keep it boiling at this level to put it right in we're going to bring it down yeah a lot quieter too so we can actually talk but even though we've turned it down almost to nothing we still have an incredible ball still looks the exact same yeah we're going to start with lemons and this is about 10 or 15 lemons probably maybe a little bit less for the first batch so we like to put real lemon juice in it as well yes absolutely the next thing that's extremely important in my opinion is putting these these uh crab oil bags in there is a ton of a very unique seasoning that's in these bags that i personally feel gives crawfish a really great flavor uh i've been buying these uh ever since i started oh yeah i never i was uh just a knee-high to a grasshopper i remember that my mom and dad also use that on shrimp bowls that is i mean it just gives it the extra flavor it's a float three types does a phenomenal job with these yes they do it's the only way to go now some people like to kick this up a little bit uh as far as heat yep i'm not doing that today but you can add cayenne pepper if you want to bring it to another level but i think this mix that is actually adequate yeah that everybody can enjoy it that way yeah not everybody likes that extra spice like me but well you know often if you do two boils you could have the hot boil and you could have it right because that's what we usually do the next one i'll probably take it i'll kick it up a notch or two yeah okay so um next thing we're going to do is we're going to go in with uh whole onions he's added another very a flavor to it as well that's unique absolutely onions is a must-have all right now we've already got the onions in we've got a flow-through bag over here let's see that flow-through bag todd all right what all we got in there we got celery we got garlic and uh what is this i can't make that that's a um artichoke oh artichoke yeah okay so it's really best to put them in a bag and just drop the whole bag clinch it drop in the whole bag there you go now we're going to also put our potatoes if we go ahead and pre-cook all our potatoes because they take longer than anything else exactly so we're going to take the potatoes and we're just going to throw them in that's right we're going to let them cook and we'll put the lid on at this point and we'll kick it up a little notch all right so we just removed the potatoes they are done now we're gonna go in with a few more items just before the crawfish goes in okay let's do it go ahead and take our lid off she's got a nice rolling boil there how much sausage is this that sure looks good is that one i believe yes absolutely all right so we got our corn in and this is fresh corn if you use frozen corn you would have put that in at the very end at the very end here we go with the crawfish get in there boys yeah right okay we're back up to a full ball at least it looks like with all the steam pouring out yep we're ready to go so what we're going to do now is we're going to smell that corn yeah you can smell it uh we're gonna go for two minutes on this boil show a little trick that you can do with shrimp if you want and i need to take shrimp i'm gonna utilize the cajun rocket pot turkey pot right here because it comes with this basket the shrimp cooks extremely fast so what we're going to do is we're just going to push that basket down in the in the boil and we're going to watch from my point and in a minute or so we're going to pull that out and then we're going to put them back in this pot and we'll coals we'll cold soak them so that they'll absorb more seasoning and they'll taste fabulous well he's putting that in there i get asked this all the time on my previous crawfish videos and people want to know if adding ice dilutes the flavor it doesn't dilute the flavor especially on a pot this big we've got 20 gallons of water in here right now he just put half a bag he'll probably put uh probably another two two bags somewhere probably about i don't know how many pounds of ice would you say that's going to be it's uh those are five 10 pound bags you're only talking about a few extra gallons and the amount of seasoning we've already added that allows for all this extra ice all right so we got our ice in we're dropping the temperature down to around 104 150 degrees that will stop cooking at that point so we're just going to let you soak for what 25-30 minutes that's correct to absorb all this flavor all right we have been soaking for roughly 25 minutes these crawfish we've checked them they're good we're getting ready to drain the water out of these what you got there todd basket buddy we do have these on our website they're available and they really are an asset these are make your life a lot easier and i'm going to show you what one of the nicest things that it does for you okay we'll go back over here okay so now we've taken our basket buddy we've locked it in the back of the drain of the strainer and it's locked against the top of the pot so now it's just draining into the pot and uh it makes it life a lot easier than when we go to move it later after it's drained out we have it still in the pot to grab it now that's a cool little invention that's great i have to pick one of those up myself [Music] [Music] did we just got finished with our second boil we have them here in this pot soaking they're going to soak for roughly 25 minutes now i'm getting ready to show you a different method without using any ice whatsoever this is used by high volume cookers and it's called a three-tier method basically what you're doing is you're washing your crawfish in this pot you're boiling them in this pot and then you're soaking them in this pot the soaking liquid is around 145 to 150 right in that range is ideal just don't let it fall below 135 you'll be okay with that so let's go ahead and get started let me show you how to do this [Music] oh [Music] all right i guess it's time to try one of these crawfish out and see how we did you want one todd i think so hep so a lot same result every time yep excellent now i can't lie i snuck a piece of sausage earlier this is some fantastic sausage really spicy it's got some heat to it but man that's good it's andouille sausage very good todd i really appreciate the invite man had a great time thoroughly enjoyed it thank you very much for coming out and uh checking out our new toys yeah oh by the way i'm bringing this one home with me yes this is brushes that's the big boy i thought my one twenty was big this is big that's the way to go until next time smoke your ribs [Music]

Channel: Smoky Shorts

Views: 17,389

Keywords: russ jones smoky ribs, smoky ribs bbq, how to boil crawfish, cajun rocket pot, high performance boiling pot, louisiana crawfish boil, crawfish, boil, recipe, best way to boil crawfish, best way to cook crawfish, annual crawfish boil, easy crawfish boil, Cajun Rocket Pot Crawfish Boil (Covington Louisiana)

Id: XfyRSrGI_bM

Length: 17min 47sec (1067 seconds)

Published: Sun Jun 26 2022