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Boil Boss crab boil burner

What Makes the Propane Triple Jet Burner Different Than Other Jet Burners?

December 20, 2024

Struggling with slow, inefficient crawfish, shrimp, or crab boil burners? Traditional designs waste time and propane, making it tough to get perfectly cooked seafood every time. But with the Boil Boss Triple Jet Burner, those days are over. We created the patent-pending Boil Boss Triple Jet Burner to take the stress out of cooking and help deliver the results you want from your boil.

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Mardi Gras masks

Our Favorite Mardi Gras Tradition: Hosting a Mardi Gras Crawfish Boil

December 16, 2024

Nothing beats Mardi Gras, especially when you’re celebrating with a Fat Tuesday crawfish boil. In Louisiana, indulging in a proper seafood boil is a favorite pastime among the locals and a rite of passage for new residents and guests. It’s no surprise the tradition is closely intertwined with Mardi Gras—the holiday celebrated around the world, but especially here in the Pelican State.

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Two lobsters on a cutting board with lemons and parsley

How to Conduct an Effective Lobster Boil

December 15, 2024

South Louisiana’s Cajun seafood boils are world-famous. Much more than just a delicious and hearty meal, seafood boils are all-day events for friends and family to enjoy together. Good food and good company—you can’t beat it. While lobster isn’t traditionally the star of the show, it’s a great way to change up the classic Louisiana crawfish boil.

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A bunch of crawfish in a brown bag

Crawfish Sourcing Guide: Where To Buy Fresh Crawfish?

October 14, 2024

Where can I buy live crawfish? For non-Southern natives, we get this question a lot, so we decided to put together a sourcing guide to make it simple. Of course, where you live plays the biggest role in how easy or difficult it is to get your hands on some fresh crawfish. If you’re a Louisiana local, or live in most Southern states, you have an abundance of options available and likely already know your favorite spot.

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seafood boil leftovers in an aluminum container

What to Do With Seafood Boil Leftovers?

October 14, 2024

If you have leftover crawfish, shrimp, or any other fixings from your boil, you’re probably wondering what to do with it. After many years of experimenting and hearing customer stories, we’ve decided to share some fun ideas on ways to best use leftover boiled shrimp or crawfish. The ideas below are a great way to make the most out of your leftovers.

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close-up of seafood boil

Crawfish Boil Set-Up: Tips & Tricks for a Great Boil

September 04, 2024

Boiling the right amount of crawfish is a great starting point. It's not always easy to gauge the perfect amount to buy; however, a good rule of thumb is 3-5 lbs per person (roughly 45-60 lbs for 15 people). Take note of the crowd you're boiling for: Is it their first time eating crawfish or are they seasoned pros at peeling? Understanding your crowd can help you decide if you want to lean towards 3 or 5 lbs. 

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a big pile of crawfish

Crawfish Cleaning Guide: The Best Ways to Clean Crawfish

July 24, 2024

They are called mudbugs for a reason! Washing your crawfish is a crucial step that ensures your seafood is clean and ready for boiling. Crawfish burrow themselves in muddy environments and are typically covered in mud and debris when purchased. Properly cleaning them not only removes this unwanted grime but also prevents the muddy flavor from overpowering your spices.

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crawfish boil in a wire strainer

How to Boil Crawfish: Mastering Temperature Control for the Perfect Boil

June 24, 2024

At Boil Boss, we appreciate the details that go into pulling off the perfect Boil. Drawing on many years of boiling, we've put together all of our tips and tricks into a step-by-step crawfish boil guide that walks you from start to finish. Whether you are learning every step and detail for the first time, or have boiled a thousand times and are seeking to improve, our boil guide was built for you.

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lowering seafood boil temperature using the Boil Boss ring and paddle gauge

Seafood Boil Temperature: The Most Important Variable in Cooking

March 03, 2020

Time and temperature – two incredibly important variables when cooking. Think BBQ competitions, a place where chefs use exact science to produce mouth-watering results that only come from following consistent cook times and cooking temperatures. The meat is monitored with multiple probes as it cooks to perfection. Two minutes too long, or five degrees too cool, and the meat is ruined, dry, or stringy.

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The Louisiana Crawfish Boil

The Louisiana Crawfish Boil

February 11, 2020

The Louisiana crawfish boil is a long standing staple of the South. As the season approaches, it is important to remember where our rich culture was born and why we continue to embody the cajun mentality today.

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