The single-pot boiling method is comprised of three basic steps that, if followed, will result in a tasty batch of crawfish.

To wash your crawfish, simply place them into a cooler or tub and run clean hose water into the cooler. The first fill of water will look murky and muddy. Empty this and repeat the process as many times as possible until your water runs clear. Once the water is clear, empty your cooler of all water. Your crawfish are now ready to boil.

Before boiling your crawfish, add your favorite seasonings, along with onions, sausage, garlic, celery, potatoes, and lemon to the pot. This is where you can really personalize the boil and make it your own. Bring the seasoned water up to a boil and cook for 10 minutes. Next, add the washed crawfish to your pot. The water temp will drop, but when it comes back to a boil, start a timer for 3 minutes and stir while it boils. For large select crawfish, 3 minutes is all you need. But for smaller crawfish, you might only need 1 to 2 minutes. After the required cooking time, shut off the heat. Now your crawfish is ready to soak.

There are different ideas around the soak, but I’m showing the ice method in this video. After your crawfish have boiled, add a bag of ice to your pot along with frozen corn. I soak my crawfish for 30 minutes in the seasoned water. You’ll notice that as you soak, your crawfish sink. This indicates that the crawfish heads are soaking up the seasoned water. The longer you soak your crawfish, the spicier and juicier they get. Soaking crawfish any longer than 45 minutes may result in mushy crawfish as the salt can start to deteriorate the protein in the tails. Obviously, don’t do this! A 30-minute soak with a bit of ice will surely be enough to have you and your guests reaching for a cold beer to wash it all down.

A hybrid hunting fixed blade with a fine, smooth edge to trim, debone, or slice your preferred cuts of meat. Makes just as much sense in the back of your truck as it does in the kitchen drawer.

With up to 165 ft Wireless Range, MEATER is the first truly wireless smart meat thermometer.

Bring home the entire Mega Spice Collection and change the way you cook.

The definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes.

This is one of my favorite cold weather recipes for those hard-earned ducks sitting in your fridge or freezer. There are few better ways to complement rich, indulgent duck meat than with the aromatic spices and creamy texture of a classic Thai curry. I start by making a robust duck stock that infuses flavors from garlic, ginger, Thai basil, lemongrass, and other ingredients. Once the duck meat is shreddable, I pull it all off the bones and set it...

The key to crispy and flavorful fried oysters is to season both your oysters and cornflour breading and ensure sure that your fry oil is very hot. I like to keep my oil between 390 and 400°F so they only take a few minutes to crisp up. Work in batches so you don’t crowd the pan and use a strainer to remove them from the hot oil. I like to eat my fried oysters on a Lousianna-style po’boy sandwich with ketchup, mustard, and pickles, but you can...

For a little while, I wasn't sure if I'd be able to snag an elusive pao pao for this delicious carpaccio recipe. But I eventually got lucky and stuck a shot on a good one right under my feet...while my camera was off, of course. I hauled the pao pao, also known as a golden trevally, over to my tailgate prep station, where I broke it down into large, clean fillets. After slicing the meat thinly, as if for sashimi, I laid the pieces out and treated...