BananaTom

Last year we played around with various items to add to a crawfish boil. When we would boil three or more pots, we added a Boston Butt. And moved it from pot to pot until the end and then ate it. Man was that good.

Then we had the PFF crawfish boil at Nextsteps house. We had a few pots and three sacks, so it would not be cooked long enough with the crawfish.

And I wanted a Boston Butt, So I boiled itby itself. It was a hit. Since then I have boiled many, most every weekend. I have even cooked a pork shoulder roast this way.

It is sooo easy. Cover the Boston Butt, or Shoulder Roast in water. Add seafood boil to taste. A little at first, and then more as the pot matures.

Turn on the fire. I let it cook so it is just barely rolling. The seafood boil will soak in, and I add some more to taste. I cook it for 3 - 5 hours. A Boston Butt will actually eject the bone from within. That is when it is done. Same for the Shoulder Roast. Last time I did a shoulder, I forgot about it. It cooked for 7 hours. It was still awesome.

So on a Saturday morning,I put it to cook on my garage oven hooked to a propane bottle. Then cut the grass, perform yard work, take a swim, and everytime I pass the pot, take look. It is always cooked for at least 3 hours.

Ask anyone that came to the PFF crawfish boil - it was and is, always a hit, and soeasier, much easier than trying to smoke one.

JoeZ

The one Jimmy did at his house for that big boil was awesome.

If you haven't tried it, I highly recommend it.

BananaTom

Hey JoeZ, guess where Jjam got the idea!!

From Brother BananaTom!!!!

JoeZ

Because you're older and wiser.:bowdown

jim t

Tom,

Do you use the liquid or the bags or the mix?

Jim

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BananaTom

The Zatarin's Mix in large plastic pickle type jar or Louisiana Seafood boil found at the Sports place on Davis, north of I-10 and at Winn Dixie.

KLB1

Anybody got any pics of this boil in process?

BananaTom

http://www.pensacolafishingforum.com...=crawfish+boil

If you mean the PFF Crawfish Boil at Nextsteps house this link will take you there!!

jim t

On the stove now... I had them cut into 2 pound hunks since I'm cooking for myself. Started with the Zatarains, a halved onion, water, a couple halved lemons, the partialbutt and some chopped garlic.

I plan to add the other veggies after a couple hours, cook till the bone comes away.

Jim

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jim t

Here's the report... I usedTOO much Zatarains!

Everything was lip burning hot from spice.

Pork...

Again I used about a third of a butt (2 pounds or so). I must have used the outer third because the bone was SMALL and I never saw it come out.

It was probablydone after two hours (right at 160 degrees), it was at 175 after three hours and was GREAT!!! Too spicy but great texture and taste otherwise. And yes, the spice permeates the whole butt.

Potatoes:

I put potatos in twice... after 1 hour, I split a red potato length-wise and dropped it. It cooked for two hours and was WAY spicy but good texture. I then dropped a red potato split cross wise and a whole red potato an hour later.

The cross split potato was just like the length-wise split one dropped an hour before, good texture but TOO spicy!

The whole red potato dropped right at an hour beforewas VERY good, still a bit too spicy but it literally burst open and the texture was GREAT.

Onions...

NO difference between the origional dropped at the beginning and the ones dropped one hour to go.

CORN:

The cornwas split to half size and dropped 30 minutes prior to serving... too spicy and a bit overcooked. I'll try 20 minutes next time.

All in all, it looks to be a GREAT recipe... I was just too liberal with the Zatarains (I added too much up front and addedsome every hour). The water always looked a little too"watery"...

I LIKE spicy, but this was lip burning spicy.

It looks to be a GREAT recipe, but I need to scale back the spices.

But it holds promise for a GREAT way to cook a butt.

Jim

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