Steaming Mixture Question?

[GP Crabber]

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

[SteveL]

I have a similar size pot, I put a total of 2 qts liquid, about 1/3 apple cider vinegar and 2/3 water with a full pot of crabs. I turn the burner on high and leave it on high the whole time, and I cook for 25 minutes after I first see steam. If I have less than a full pot I add extra liquid, since lots comes from the crabs during cooking. If in doubt add more rather than less liquid, its bad to go dry during cooking and scortch the crabs.

Also I installed stainless bolts thru the bottom of the steamer basket to raise it up a bit and keep the crabs out of the liquid, if you do that make sure not to raise it too much so that the lid won't fit snugly.

[stingray]

If you ever run into a lid issue, just use a heavy towel. Works fine.

[POLECAT]

In my 60 quart pot I add two 12 ounce cans of cheap beer, two 12 ounce cans of vinegar, and (sometimes*) one 12 ounce can of water. Never more.

The lid is sealed to ensure as little steam escapes as possible. This is accomplished by covering the top of the pot with several sheets of wet newspaper prior to placing the lid on. It's a very tight fit.

With this amount of liquid and the sealed top, steam is generated within 3 minutes. Twenty-five minutes after the flame is lit, it is extinguished; the crabs are done.

I use a jet burner of undetermined BTU output, but it is powerful! I keep the heat intense throughout the steaming period. If the lid is sealed properly, there is always more liquid in the pot after the steaming cycle than what was added previously.

(*) If crabs were caught in dirty water they get a fresh water soak (perhaps several times). If they receive this soaking, there's no need to add the extra 12 ounces of water.

That's my story and I'm sticking to it!

[polarized]

I use, 2 1/2 cups of water and 2 1/2 cups of vinegar. The crabs will add water while they steam ! If you use too much, the bottom layer of crabs get a bath instead of a real steam! 60 qt. pot with a basket inside. Dean

[crow]

1- can beer
1-can vinegar
1- can water

[done workin]

Crow has the ratio I use.

Equal parts of all thre but thebiggest key is you must use


apple cider vinegar

Happy cooking.

[Capt.Nick]

Crab houses steam with live steam..All water..The only benefit that I believe Beer or Vinegar does is keep you from having your house smell like steamed crabs for days.

[Robert Holsapple]

GP, I have the same pot you have. I use roughly 1 1/2 quarts water and about a pint of apple cider vinegar. I get the pot steaming first and then drop in the basket. I steam a bushel for 30 minutes on medium heat. The apple cider vinegar sweetens up the meat. BTw, the lid on the 62 qt Bayou is plenty heavy enough and the basket has a lip on it to give you a couple inches of clearance on the bottom.

[GP Crabber]

Thanks for the info guys going to the GP tommorrow hopefully will try Robert Holsapple mixture tommorrow.