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Author Topic: Steaming Mixture Question  (Read 5320 times)
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Brian
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« on: July 26, 2008, 11:34:40 PM »

I have a 62 quart bayou classic pot and was wondering how much water and apple cider vinager I should be adding I want to be shure that I am putting enough so I dont burn the bottom of the pot I dont want to be lifting the top to check every ten min and let all the steam out Thanks also If anyone has this pot how long do you steam yours for I have a 180,000 btu burner
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« Reply #1 on: July 27, 2008, 08:47:25 AM »

I have a 62 quart bayou classic pot and was wondering how much water and apple cider vinager I should be adding I want to be shure that I am putting enough so I dont burn the bottom of the pot I dont want to be lifting the top to check every ten min and let all the steam out Thanks also If anyone has this pot how long do you steam yours for I have a 180,000 btu burner
I have basically the same set up.  I use half gallon of water and a half gallon of ACV.  As hot as I can run the burner, 25 mins.  Never have burned a pot with that set up..  Wink Cool
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« Reply #2 on: July 27, 2008, 09:22:35 AM »

Pot size doesn't really matter.  My rule is 2'' of water/cider/beer.  Should draw plenty of steam. Wink
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« Reply #3 on: July 27, 2008, 01:05:31 PM »

That will work.  Wink
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« Reply #4 on: July 28, 2008, 11:09:46 PM »

Thanks for the info guys.
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« Reply #5 on: July 29, 2008, 10:24:09 PM »

I have basically the same set up.  I use half gallon of water and a half gallon of ACV.  As hot as I can run the burner, 25 mins.  Never have burned a pot with that set up..  Wink Cool

I do the same thing only I use just the cheap regular vinegar.  I tried the ACV and I didn't care for it.  Everyone has their own taste.  Only I start them with cold water and it takes 37 minutes.  You can do a whole bushel in a 62 Qt. pot.  It takes the same amount of time when I use my 44 Qt. pot but I don't use as much water and vinegar that pot does 3/4 of a bushel.  If I get a bushel and a half I just use the 44 qt. and do them twice.  That pot is not so awkward to clean.  The 62 qt. is a heavy sucker if you have the Stainless version.
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« Reply #6 on: July 30, 2008, 08:30:00 AM »

Pot size doesn't really matter.  My rule is 2'' of water/cider/beer.  Should draw plenty of steam. Wink
I measured the liquid last night.  It was almost 2"  Wink
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« Reply #7 on: July 30, 2008, 10:33:29 AM »

 I agree the 2 inch rule and make sure it is belwo the  steam rakc/plate in thepot otherwise they will get soggy.  As the crabs cook to they sweat out water and can increase the level too.  so 2 inch is a good startign place 25-30 minutes depending on how tightly packed the crabs are and how hard shelled they are.

But what do I know... I just use yuengling beer.....for liquid.. Cool
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« Reply #8 on: July 30, 2008, 11:00:42 AM »

But what do I know... I just use yuengling beer.....for liquid..

C-dog. I knew you were smart, but you're supposed to drink the Yuengling. You'll have plenty of "liquid" when you've polished off a few if you know what I mean. Yuengling brewery, Pottsville Pa. The oldest brewery in North America 2thumbsup
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« Reply #9 on: July 30, 2008, 12:15:59 PM »

But what do I know... I just use yuengling beer.....for liquid..

C-dog. I knew you were smart, but you're supposed to drink the Yuengling. You'll have plenty of "liquid" when you've polished off a few if you know what I mean. Yuengling brewery, Pottsville Pa. The oldest brewery in North America 2thumbsup

I know but it is a real robust flavorful beer and makes for a good steam pot.  I also use it boil my johnsonville brats in.  chop up an onion and a pack or two of brats in a couple of yings.  boil 20 minutes.  remove brats, strain onions out.  place beer onions in a tin pan with a little butter and place on either a charcoal grill or a gas grill with a smoke box going.  then grill brats till grilled to your liking.  I like em a little rusty as the saying goes.  serve on a potato roll / bun with jack daniel's mustard, little mayo, ketchup some of the smoky beer onions and a few banana hots and watch the football game.  now that is some good digs ... try it this fall can't beat em. 
Only thing bettter is eating some freh caught crabs while watching football. 

.....Cdog
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« Reply #10 on: July 30, 2008, 07:51:30 PM »

 :freak:Yeungling in the pot...  Robust enough for steaming crabs... I'll say...   Remind me not to have dog over to steam crabs and watch football... he'll be pourin my fine Yuengling draft beer into the kegpot... I'd have to cry bigcry bigcry bigcry...  wink3 we'll sneak in my neighbors cooler for the Budlight to steam crabs with (JK)...
My crab pot is perty much always 1/2 gal water 1/2 cup balsamic vinegar which is stronger than most, handful of JO2 and 3 beers of choice...
Brings a tear to my eye everytime I smell it come to a boil... yes
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« Reply #11 on: July 31, 2008, 11:56:30 AM »

Erik,

fine I will bring my own beer to steam in brother....   Cool
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« Reply #12 on: July 31, 2008, 07:54:08 PM »

 Grin
Just pullin the dogs chain... 85 beers in a 1/4 keg... we can throw a few in the pot bro!  Lets do it..The GP G2G for an away game this season ....
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« Reply #13 on: August 04, 2008, 02:31:45 PM »

Newbie here, so hello everyone...

Regarding Yuengling beer (what I was raised on as I'm a Philly boy now living in Virginia just outside of DC), it is a fine beer to steam with!

I was once told by a chef friend of mine in regards to using wine for cooking (and I believer holds true for beer), "the wine you use for cooking should be the same wine you would enjoy drinking.  If it is not good enough to drink, it ain't good enough to cook with."

I believe what he says, so when I steam up some crabs with vinegar, water and beer, I always use something I would drink myself.
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« Reply #14 on: August 04, 2008, 03:16:00 PM »

Newbie here, so hello everyone...

Regarding Yuengling beer (what I was raised on as I'm a Philly boy now living in Virginia just outside of DC), it is a fine beer to steam with!

I was once told by a chef friend of mine in regards to using wine for cooking (and I believer holds true for beer), "the wine you use for cooking should be the same wine you would enjoy drinking.  If it is not good enough to drink, it ain't good enough to cook with."

I believe what he says, so when I steam up some crabs with vinegar, water and beer, I always use something I would drink myself.

That notion for using wine for cooking that you would enjoy for drinking is probably true I'm sure. On Graham Kerr's, "The Galloping Gourment" cooking show  for example,  he used to have a drink of the same wine he added to the recipe.   Smiley
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