FAQ

Crawfish season is typically between mid-February and mid-June. This can vary from year to year by a few weeks in either direction, depending on the overall climate conditions in Louisiana and East Texas.

After purchase, crawfish should be kept in a cool dark place ideally. If you must keep them over night, keep the crawfish in a cooler inside with a small amount of ice to keep them cool and calm. For the morning of your boil, we recommend placing the crawfish in a shallow, cool, clean body of water somewhere in the shade. A kiddy pool works great for this.

• Purging your crawfish in salt water will kill them. We do not recommend “purging” your crawfish but we do highly recommend thoroughly washing your crawfish before dropping them in the boil. To insure a proper clean we do recommend the use of our High Performance Crawcuzzi. However, for those that have not made the purchase yet for our Crawcuzzi automatic crawfish cleaner, an ice chest with a drain works fine as well.
• Pour your crawfish into a large empty ice chest (about 1 sack per 120 qt of ice chest). Use a clean water source to fill up your ice chest with the plug closed. Once filled, use a paddle to stir your mudbugs around a bit, but use caution not to squish them. More water is better here. Once the water has been stirred up and brown, pull the plug on your mud pugs and continue rinsing. Repeat this process several times until your water is clear and clean. This whole process will take about 45minutes to an hour and should take about 3-4 rinses.

• Boiling crawfish is a timeless Cajun tradition that has been perfected by many and experimented with by thousands! There are so many recipes and processes out there because crawfish boils are so versatile by nature. Below are a few helpful general tips, but for the full renegade experience and secret Renegade recipe, head over to our online store and pick up our complete recipe book (coming soon!) filled with not only our crawfish boil recipe, but tons of our favorite meals as well! 
• First, fill up your pot about halfway or a little over with water. Make sure you’ll have enough space once the crawfish are added and you don’t overflow. It just depends on what size boiler you have and how many pounds you plan to cook in each batch. Add all of your seasonings in with the water.
• All of your hard boil ingredients should go in the pot first with your water and seasonings. This would be items such as, potatoes, garlic, sausage, ect. Cook these items until about 75% complete.
• Next will be your softer ingredients. Items including mushrooms, onions, and anything else that doesn’t need too long to cook. After adding, bring back to a boil and add your crawfish.
• For the main event of crawfish, it is imperative that the water in your pot is back to a full and rolling boil before putting the crawfish in. Once at a rolling boil, use a bucket to dump the whole batch of crawfish in at once. Make sure that you have enough head space prior to dropping the crawfish in the pot, otherwise your pot will overflow with boiling water.
• Close the lid on your boiler and let the pot come back to a full and rolling boil. As soon as you see that the pot is back to a rolling boil, start a timer for 2 minutes. At the end of the two minutes, cut the heat and open the lid.
• Add your frozen corn in and use your paddle to stir in the corn. Also use the paddle to move the water and ingredients around and allow for cooling.
• Allow the crawfish and all ingredients to soak for about 20 minutes. Quality check is very important at this stage. Take you out a mudbug every few minutes to peel and eat it. First off, enjoy your privileges as the cook with first taste! Additionally, you want to be checking that the crawfish are not becoming over cooked and that they are soaking up enough of the seasoning.

3-5 pounds of crawfish should be ordered per person. The “average” person will eat around 3 pounds per boil, but your more experienced and die-hard crawfish folks will eat closer to 5-7 pounds per boil.

• At a minimum, turkeys should be brined for 8 hours to make any difference on the bird. The ideal window is between 12 and 24 hours. Anything over 24 hours will be useless and could cause the turkey to become mushy in spots or be overly salty.
• The brine water/turkey should be maintained at a proper cool temperature for the whole duration.

• Step 1. Twist and pull the tail to separate it from the head.
• Step 2. Suck on the opening of the back side of the head. This is where a lot of good spicy flavor is found. Discard once satisfied with flavor.
• Step 3. Remove the first two rings of the shell at the top of the tail.
• Step 4. Now you’re ready to extract the tail meat. Once the first rings are removed, pinch the back end of the tail, and gently pull out the meat from the other end with a twisting motion.
• Step 5. The larger crawdads, in particular, will also have meat in the claws. Pull the lower claw down and away with a twisting motion to get at the meat inside.
• Step 6. Eat and repeat! You’ll see that you get much quicker with practice! Before too long it will be an easy quick task!

• Without a doubt, you will at least have a few dead crawfish in each bag of crawfish regardless of where you get them from or how long you have had them. There will always be at least a few dead ones in every sack. However, if you ever feel that you have been sold a sack of crawfish from Renegade, that is not up to your quality standards, then please let us know immediately so that we can address properly.
• Knowing though that there will be a few dead ones in each batch, it is good to look out for those and remove them from the table after they have been cooked. You can tell if a crawfish was already dead before they went in the pot if their tail is straight or limp. Also, if the crawfish is exceptionally mushy or weird looking, just toss it in the trash. A good live crawfish that has been cooked will have a tight curled tail with a hard shell all the way around.

• If you ever need something quickly and need to come pick it up soon, please don’t hesitate to give us a call, we will likely be able to accommodate with no issues.
• Renegade Crawfish Company does not currently offer any regular store hours. All visits must be made by appointment only. If you are purchasing an item online, there will typically be an option for store pick up where you can schedule a day and time to pick up your new item. Items that are “print on demand” or drop shipped will not have this option as the item will be shipped directly to you from the manufacturer.
• If you would like to come into the store just to take a look around and get to know us a bit, please feel free to give us a call or shoot us a message to schedule a time when you’re available. All online purchases may be made in-store as well.

• While we do keep several Lyfe Tyme Pit models in stock that are available for quick pick up, the majority of these hand welded, made to order, BBQ Pits are pushed into production at the Lyfe Tyme Headquarters in Uvalde, TX the day you place your order. From there, it takes the Lyfe Tyme team anywhere from three to six weeks to fabricate and produce the high-quality pit that is soon to be yours! The estimated current lead time is always posted on our Lyfe Tyme Home Page. We will also always show what pits are in stock at our location, and those that are not will be labeled as “Made to Order”.
• Almost all of the HP Cooker items are kept in stock here at our location and are available for quick pick up by making an appointment while purchasing online. If any of the items are labeled out of stock, it will be about a three week lead time from the time of order to the time of available pick up.

Chart NOTES:
Minutes to BOIL is the amount of time it takes for the cold water put into put at start of fill.
Minutes to RE-BOIL is the amount of time it takes for the water to come back to a full raging boil after putting in the crawfish(or whatever food) into the newly boiling water. As it always stops boiling immediately after dropping in food.
Crawfish are purchased live by the sack, and a typical sized sack usually contains approximately 32 pounds of crawfish.
Other types of product - Volume Cooker Selection Chart:

• Turkeys should be fried at 350 degrees for 3.5 minutes per pound. So, a 14-pound turkey would need to fry for 49 minutes.
• It is extremely important to make sure that the turkey is completely dethawed and is patted dry with no excessive moisture on/in the turkey.
• The turkey should be slowly and carefully lowered into the hot grease.
• Will link recipe here