$49.99
We developed a simple, innovative, and effective way to cool your crawfish pot. Using the Boil Boss prevents overcooking, increases seasoning absorption, and reduces overall batch times.
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:
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.
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.
The Boil Boss surrounds the entire outer surface area of your crawfish boiling pot with a steady stream of water. Just 3-5 minutes of this 360-degree continuous water coverage and some vigorous stirring, and the temperature of your crawfish boiler will come down 150F-160F. This stops the cooking process.
As the Boil Boss showers water and the temperature drops, you’ll watch your crawfish sink, telling you they are no longer cooking. This marks the beginning of your soak.
Some are aware of the importance of temperature and use a variety of methods to try and stop the cooking process. Some are more effective in temperature reduction than others but they all have their pitfalls. A couple of the methods and the problems associated with each:
The Boil Boss crawfish cooler moves you from the cooking phase to the soaking phase in under five minutes, all without adding anything to your recipe. No buying ice and no dilution. Each batch gets better and better as you layer more seasoning and your stock continues to cook down without introducing water.
You spent a lot of money on your ingredients. You invited friends and family over to have a fun experience and make memories together. And at the center of these memories is your boil and how they came out. If you’re a crawfish boiler, you know that cooking seafood perfectly can be stressful, especially if you're still working to dial in your process.
The Boil Boss crawfish pot cooler eliminates the guesswork and puts you in control. Our cooling system gives you the tools and a process to follow. Combined with our Thermo-Paddle, you are set up for success. The more guesswork you can take out, the more you can genuinely enjoy and trust the process, focusing on making great food with great people. Because of the Boil Boss and the process of paying attention to and controlling the soak, every boil can be an impressive success. If you don't want to take our word for it, read some of our reviews.