Made from high-quality, durable polymers, the Boil Boss crawfish cooler attaches to a wide range of pot diameters with its patented rotating brackets.
By connecting it to any standard garden hose, the Boil Boss is an easy add-on to any round crawfish boiler setup. The Boil Boss will rapidly cool your crawfish, shrimp, and crabs to 150°F in under five minutes, without the need for ice. This:
- Stops seafood from overcooking
- Promotes liquid and flavor absorption
- Makes seafood easier to peel
- Cuts soaking time for quicker batches
- Doesn’t dilute your recipe
- Saves ingredient cost
- Gives a repeatable process for repeatable results
- Reduces stress!
Why Use the Boil Boss Pot Cooler on Your Crawfish Boiler Setup?
The Boil Boss is a crawfish cooler and is incredibly easy to use. We set out to create a user-friendly cooling solution that makes pulling off a successful seafood boil a stress- and hassle-free process. The soak can make or break a boil, and the Boil Boss delivers on providing a dependable tool that enables an easy-to-follow, repeatable process. The Boil Boss delivers outstanding results that are hard to achieve without it.
Why did we see a need to invent The Boil Boss? There are quite a few reasons, but here are some of the big ones that pushed us to action.
Problem #1: Hot Soaking = NOT Soaking.
Time isn’t the only variable to consider when boiling seafood. Temperature is a key component that often goes overlooked. In fact, time on its own can be misleading without its counterpart—temperature.
Traditionally, when it comes time to soak, crawfish boilers turn the burner off, sit back, watch the clock, and soak until their crawfish sink (sinking is the tell-tale sign that your bugs have absorbed liquid).
But we believe this is where there is a misunderstanding. When your crawfish sink, what they are really telling you, is that they have stopped cooking. They have finally cooled down enough to absorb the liquid they lost during the boiling process.
So, does this mean the crawfish were cooking before they sank? Yes! And as long as your crawfish are floating, they are still cooking and NOT soaking. This is why dropping the temperature before soaking is critical. Temperature is the most important variable for soaking.
