(fire crackling) (saxophone music) ♫ I'm going down ♫ To the house of sausage ♫ I got my barbeque shoes on ♫ I'm going down to the house of sausage ♫ I got my barbeque shoes on ♫ I'm gonna bum me a brat
then a red hot foot long ♫ - [Voiceover] Welcome to BBQPitBoys.com. Today we're cooking up some
crawfish with some alligator and rib-eye steaks on the
side, and it's real easy to do. Alright, we're going to start
out with a crawfish boil, and what we gotta do
is cut up some veggies. Who says Pit Boys don't eat veggies? So we wanna be cuttin' up some corn. We'll be adding some red
potatoes, some garlic. We got some (mumbles) Sausage. We got some Andouille
sausage going in there. We got about four pounds
of jumbo shrimp, oh yeah. About 15 pounds of Louisiana crawfish. Ooh wee. Alright, let's get this going then. Now, we've got a seasoning here, we've got a crawfish seasoning, a crawfish boil. You can use your own favorite boil. Alright, you know what I'm saying here. And here we're chopping
up some celery and onions, that's going to be for the etouffee. We'll show you how to do that. Now, we've got a little
bit of seasoning in there, some Cajun seasoning, a little hot sauce oh yeah. You know how to make a boil, right? You make it the way you wanna, man, but you gotta check this out. We got the recipe on our website. Oh yeah. Now, get those seasonings going in there in a big pot of water. Stir it up real good. - Oh yeah - We're still chopping veggies. We'll show you all about
that in a little bit. Now, we've got some alligator
on the side right here. So we've got some tail
meat in this alligator, and we're gonna be skewerin'
um up, just like that. Now, if you've never had
alligator kebabs before, you've definitely gotta check this out. Now, what we want to do
with this gator meat here is we're going to marinate it, alright? You wanna marinate it
overnight if you can. And again, we got this
recipe on our website. You definitely gotta
check it out, alright? This is some good eating right here. Give it a good mix. At least let it set for
three hours or so, but it's all better if it's sitting
overnight in the refrigerator. Now, there's no boil complete
unless you had a little bit of that cornbread here so
we gotta cornbread mix, and use your favorite mix, alright? I'm gonna add a little bit
of cayenne pepper in there, probably about a teaspoon,
little more if you like the heat. Give it a good mix. Now, if you've never had
crawfish cornbread before, man, you're missing
something out of your life. You definitely want to check it out. Alright, now, we've got some
crawfish tails going in there, and, like I said, we're going to be using about a half a pound of crawfish tails. Mix it in there. (cheerful, twangy music) And we're gonna put it in
a black iron pan, and man, there's nothing like doing
cornbread on the grill. You know about that, right? You get that nice grill taste. Now, we're gonna butter this 12-inch, black iron pan right here. Do that because we don't what
the cornbread to stick, right? And then we're gonna
pour it right in there. Better get ready to make a double-batch of this or you're gonna run out. Yes, sir. Throw a few more tail meat in there. Make it look real pretty. Now, you want to put it
on the grill indirect opposite the hot coals,
and we're going to put it as long as the package says
how long it takes to cook. Won't take long at all. In the meantime, we got this
boil going nice and hot, and here we're adding some sausages. We got some ♫♫♫# down in
there, crabfish (mumbles), and we got some pork
Andouille, ya know about that. I would say cook for about
20 minutes, a half hour, and we're gonna start adding veggies. (cheerful, twangy music) Just sittin' back, kickin'
back, waitin' for time to go by. Now, veggies are pretty much cooked. We're going to put in some shrimp. We got about two pounds of
Jumbo shrimp right in there. You gotta have that shrimp
in that boil, you know? Yeah, just kickin' back and
shootin' shit, right? That's what it's all about. (guys shout and wail) Alright, crawfish is done uh yeah! You know how to do that crawfish? Pull it out in the pot. Don't take long before
that crawfish to cook, and we just keep pouring it on the table. (twangy guitar) Hey, we've got some
fresh lemon right there. I guess it's time to eat. (twangy guitar) - I'll try it, I'll try it. - [Voiceover] Now, we of
course could fast forward this video a little bit, but nah, man, we're at the (mumbles). Just kick back, relax, and maybe next time you can join us. Love them red potatoes,
that corn, that shrimp, ah look at them crawfish. This is what we call, Snackin' at the Pit. The main course is gonna
be coming real soon. (twangy guitar) Oh yeah. (twangy guitar) Alright. Snackin's done. Now we're gonna go back to this gator meat that we've had marinating here. I'm gonna put it on the skewers. (twangy guitar) And there ready for the grill. Alright, put these gator
skewers over medium heat. It don't take long to cook. (twangy guitar) Now, if you've never had
alligator skewers before you definitely gotta check this out. It's some real good eatin' right there. Oh man. (meat sizzling) Man, can you smell that, it smells good! (twangy guitar) (meat sizzling) Alright, of course we're
doing some zone cooking here. I've got the hot coals on one side. This is how you control your
flames, and how you wanna cool. Put the cover on for a few minutes, (lid closes) and in the miracle of time
these all gator kebobs are done. We gonna do some more snackin'. Hehehe, oh yeah! (twangy guitar) Lord had mercy, oh. It's time to make the crawfish etouffee. Now, it's real easy, man,
because we're gonna be pouring this crawfish etouffee
over our rib-eye steaks, and we'll get there, just wait. And you do this etouffee
because all you gonna make is a roux to start, and you
know how to make a roux, right? It's butter, you've got some flour. (whisk scraping pan) You were adding the flour,
yeah, make a nice thick glue. You know how to do that right? Simple enough. Melt the butter and add some flour. When that flour turns light
brown, that roux is ready. Now, here we've got some
onions, chopped garlic. Now, you could find this
recipe on our website, too. Here we're going to add a ladle
full of that boil, alright? We want a lot of flavor in this etouffee. Give it a good mix. Man, are you getting hungry, or what? Now, here we've got some celery. We've got some green
onions going in there. We've got some green bell pepper. You wanna cook these veggies
down just a little bit. Yeah. Starting to thicken up. Now, here we're adding
some Worcestershire sauce. We got a little bit of salt
going in and you salt to flavor. Of course we've got to
put in some cayenne, some turns fresh ground black peppercorn. Mix it up. Now, we let it simmer just
for a few minutes, bring those flavors together, and now,
I'm gonna add some crawfish. (light jazz music) Here we got about two pounds
of it for this recipe. Use crawfish tails, yeah. Yep, it's real easy to do. Told ya. Put the cover on and just
let it simmer for a while. (jazz music) (scraping of metal) Boil's not complete without
some rib-eye steaks, and that's just PitBoy's
style, and we do apologize. So here we've got a rib-eye roast. We're going to be cutting them up in about 1 1/2 inch, 1 3/4 inch cuts. Now, if you wanna save
some money, you buy rib-eye in a roast like this instead
of individual steaks. You cut them the way you want. Now, this is about an 18 pound roast. Of course, the bone is removed. Like that marbling? Oh yeah, it's the way you want it. (upbeat electric guitar) Oh yeah, baby! Those steaks look cut! (upbeat electric guitar) Alright, getting hungry? It's time to cook some of these steaks. That etouffee is nice and hot. We're gonna throw some
rib-eyes on the grill. You know all about that? Season them evenly both
sides, salt, pepper, garlic. Or whatever your favorite seasoning is. Throw them on some medium heat. You wanna sear both sides first. (upbeat electric guitar) Some say that rib-eye are the
best eatin' steak you can get. It's got plenty of marbling,
real juicy, a lot of flavor. Yeah, when you can,
get yourself a rib-eye. (upbeat electric guitar) Now, we don't have to be showing
you how to cook off steaks, you know all about that, but
hell, we got nothing better to do so, uh, hee hee hee, we're just gonna cook them up. (upbeat electric guitar) There's not much more to say
about this so, any questions? (upbeat electric guitar) (meat sizzling) Oh yeah, getting done. (meat sizzling) (upbeat electric guitar) Alright, steaks are medium-rare. I can start pulling them off the grill. (upbeat electric guitar) Now, when we're eating
Louisiana-style, we like to take our crawfish etouffee and pour it all over one of these rib-eye steaks. Oh, ho, ho, ho, yeah. (saxophone music) Yeah, we got some cornbread,
some gators, some rice, crawfish etouffee, and a rib-eye steak. That's some good eating right there. (saxophone music) Oh yeah, that a steak. (saxophone music) ♫ I'm gonna put on my bib ♫ Gonna mix up some sauce ♫ Grab me on the leg
baby show you who's boss ♫ Got my mesquite in my
hair baby I don't care ♫ Gonna bump some fists grab me a bib. ♫ Aw ♫ - [Voiceover] Crawfish
etouffee on rice, yeah. (upbeat electric guitar) Of course, we do apologize
for eating in front of you like this, but this
is the Pit Masters privilege. (upbeat electric guitar and saxophone) Oh wee! Yeah! Now, of course you're going to work off that good eatin' with a
little bit of dart shootin'. ♫ I've got my barbecue shoes on ♫ Gonna grab this prize
at the chicken coop ♫ I've got my barbecue shoes on ♫ Gonna fold some legs and
get some barbecue action ♫ (gun fires twice) - [Voiceover] Ah, my stomach
just went to Memphis, baby. (upbeat saxophone music) - [Voiceover] So the
next time you're looking for some recipes for your pit,
you check out BBQPitBoys.com. (upbeat music) (crow cawing)
