Boil Boss Cooling Ring

Welcome to the HPC Family, Boil Boss! Just like when your seafood cookout becomes the hottest on the block, we love it when our big family gets even bigger. By bringing our neighbor into our collection, we couldn’t be more excited to announce that the Boil Boss cooling ring is part of our official line-up. Made from high-quality, durable polymers, this crawfish pot cooling ring attaches to a wide range of pot diameters with its patented rotating brackets. By connecting it to any standard garden hose, the Boil Boss ring is an easy add-on to any round seafood boiler setup. It 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! The Boil Boss surrounds the entire outer surface area of your boiling pot with a steady stream of water. Just 3-5 minutes of this 360-degree continuous water coverage and vigorous stirring will bring the temperature down to 150°F-160°F. This stops the cooking process. As the Boil Boss cooling ring showers water and the temperature drops, you’ll watch your crawfish or any seafood sink, telling you they’re no longer cooking. This marks the beginning of your soak. Why Use the Boil Boss Pot Cooler on Your Crawfish Boiler Setup? The Boil Boss ring is incredibly easy to use. Boil Boss set out to create a user-friendly cooling solution that makes pulling off a successful seafood boil stress- and hassle-free. 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 cooling ring delivers outstanding results that are hard to achieve without it. Why did they see a need to invent the Boil Boss crawfish pot cooling ring? There are quite a few reasons, but here are some of the big ones that pushed the team into 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 off the burner, sit back, watch the clock, and soak until their crawfish or other seafood sinks (sinking is the telltale sign that your bugs have absorbed liquid). But they believe this is where there’s a misunderstanding, and a big reason why the team invented the Boil Boss cooling ring. When your crawfish sink, what they’re really telling you is that they’ve stopped cooking. They’ve finally cooled down enough to absorb the liquid they lost during boiling. So, does this mean the crawfish were cooking before they sank? Yes! And as long as your crawfish are floating, they’re still cooking and NOT soaking. This is why dropping the temperature with the Boil Boss ring before soaking is critical. Temperature is the most important variable for soaking, and our crawfish pot cooling ring puts you in control. Problem #2: Ice and other methods fall short. Some are aware of the importance of temperature and use a variety of methods to try to pause the cooking process. Some are more effective at reducing temperature than others, but aside from the Boil Boss cooling ring, they all have their pitfalls. Here are a couple of the methods and the problems associated with each: Ice: This is adding fresh water directly to your boil, diluting the expensive seasoning and stock you spent the morning or afternoon prepping and reducing. To bring the temperature of a standard 100-QT pot to 150°F, you will need about 20 lbs of ice per batch. This is about 2.4 gallons! For most 100 QT pot recipes, this is 20% of the water you originally added to your crawfish boiler per batch! In addition to the water you add to your recipe, using the ice method instead of the Boil Boss cooling ring results in inconsistent seasoning absorption. Crawfish closest to the ice will absorb more diluted water than those farther away in hotter water. Frozen corn: For frozen corn to effectively stop the cooking process, you would be eating corn for the rest of the year. That's to say it takes a lot of frozen corn to do the work of ice or the Boil Boss ring. The 12-24 pack that most use will drop the temperature by 5-10 degrees. Problem #3: Stressful Backyard Boils You spent a lot of money on your ingredients. You invited friends and family over for a fun experience and to make memories together. And at the center of these memories is that colorful spread, and a meal that’s best shared together with a little mess – but no stress. Without the Boil Boss cooling ring, cooking seafood perfectly can be stressful, especially if you're still working to perfect your secret recipe. The Boil Boss shrimp, crab, and crawfish pot cooler moves you from the cooking phase to the soaking phase in under 5 minutes, all without adding anything to your recipe. No buying ice and no dilution. Each batch gets better and better as you layer on more seasoning and your stock continues to reduce, resulting in a more flavorful, less watered-down meal.