Bug boil instructions

The first and most important thing is to make sure that you have plenty of beer on hand. Now you may as well open one since you are looking at them.

Next, get out the cookpot (with basket), a large cooler, burner and propane tank. If the tank feels too light, get the spare out (you do have a spare, don't you?).
Make sure your beer isn't getting warm.

Check the cookpot, if it still has the peanut oil from from the Thanksgiving turkey, pour that back into the container it came in and clean the pot.
Check on your beer again.

Hook up the propane tank and test light the burner and make sure the regulator works.
Get another beer.

It is time to start purging the little buggers, Get out that old plastic baby pool from behind the garage (or wheel barrow, not a blowup pool, they will deflate that in no time). Pour a bunch of that rock salt that you have been saving for an ice storm into the pool and fill it with water to no more than 3" from the top (you don't want to make it too easy to climb out). Take your time and finish your beer.

Now is when the fun begins; Cut the ties on the bug bags and pour them into the pool. Next, gather all the kids around and show them how to hold them, then tell them to sneek up to their moms and show her the bugs. Grab another beer and hide.

Once the coast is clear (or your beer is empty), go get another beer and get what kids are still allowed to play, come and play with the bugs some more. Give them some large slotted spoons and have them fish out the dead bugs, if you have enough kids, you won't have to do this part yourself.

Wait 1-2 beers for the bugs to purge, well maybe 3.

Once the bugs are well purged and the moms have finished slicing the veggies (this can take a while because the kids are having fun chasing them with the bugs). Put the pot on the burner and fill it 2/3 with water, then start the burner on high. Grab another beer.

Once the water is boiling or near boiling (approx 1 beer), add plenty of Zatarain's liquid Concentrated Shrimp and Crab Boil, I start with 8oz. Also add a couple of bags of boil spices too, and a stick of butter. Your beer is probably empty, get another.

Now pour a load of the veggies and sausage in the pot and turn the heat back up and boil for 20 minutes or so until the potatoes, artichokes and all are done. The first batch is going to be on the mild side for all the kids and beginners. This is plenty of time to have a beer.

Pour the veggies over the table and grab a corn before they are gone. Now the water is good and ready for the bugs. Scoop a load of bugs out of the pool and drop them in the pot, turn the burner up and get them to boiling, approx 6 minutes. It is important to hhave a beer in your hand during this part.

Now line the cooler with newspaper and pour the bugs in. Get your jar of Zatarain's Extra Spicy Crawfish, Shrimp and Crab Boil and sprinkle liberally over the bugs and cover with newspaper and close the cooler. Wait about 10 minutes, finish your beer, then pour the buggers over the table.

If you have more veggies and bugs, you can repeat the process until they are gone or you pass out. You can really spice up the veggies by adding some of the dry boil power into the water, it gets into the cracks of the corn and artichokes and tends to burn your lips off if you go too far.

IMPORTANT: Be sure to wash your hands before you pass out otherwise you will wake up, rub your eyes and not be able to see to get back to the beer fridge.

Veggies:
5 Lemons, slice in half (these are to condition the water, not to eat)
Onions, peeled
Corn, cut cobs in half
Potatoes, quartered
Artichokes, trim those spikey things off
Sausage, if you want

My suggestions on the above...

Make it easier on yourself to purge the crayfish.

Buy two galvanized wash tubs. They are inexpensive, so it won't cost much. Take one, a big friggin screwdriver or punch, and a hammer, and make one into the largest collander you've ever seen by punching it full of holes. I suggest punching from inside to outside, to keep the sharp edges away from the live food you'll be putting in this collander.

Put the collander into the unpunched one... And then pour in the crawfish from the bag. Fill it with water from a hoze, and sprinkle on several cups of salt. You are not seasoning them here, you are making them empty their digestive tract!

After about 30 minutes lift the inner tub out, and give them a quick wash with the hose. No problems having to fish out live crawfish from a pool.

Any place that does a crawfish boil, buys crawfish live, and will be happy to make a few bucks selling to you. I know that Nate's ( http://www.natesseafood.com/index.cfm )does a nice boil, and sells bags as well. Make sure to call about a week ahead, so that they order enough to have some to sell to you.

Yes, that does sound like a good trick if you are only doing small batches. I am usually throwing an 80lbs party. Don't forget the beer.

Also be careful with the spices around your Ferrari, they will eat the paint big time.

No one told me there was that much beer involved...I might have to try it sooner rather than later

This is absolutely fascinating. I kid you not! Never did care much for crawfish but I'm now ready to go get a sack of them crawdaddies.

LOL Realbeer, not only do you deliver the best sausage in town, you also offer up the best head to suck

So when is the Boil??

And by rough guess that was about 10 to 12 beers just in preparation lol... How much Beer would I need to pick up when coming to the boil?


No, Seriously whens the Mudbug Social?

Damn and I gave up beer for lent...WTH! First time I decided to do something on lent as well. Holy kick in the pants Batman! I did make the concession I am still drinking beer at the Bavarian grill. God will understand.

Damn and I gave up beer for lent...WTH! First time I decided to do something on lent as well. Holy kick in the pants Batman! I did make the concession I am still drinking beer at the Bavarian grill. God will understand. Originally Posted by xperiment

well.. if it makes you feel better... the German style of Dopplebock beer was invented by German monks (Paulaner Salvator being the first, and most famous). they had to fast during Lent, and the very strong dopplebock beers gave them sustenance during this time. Trappist monks also brewed strong beers for Lent.

as for Lent... I gave up giving up things a long time ago.

JPdM

btw... the first bock beer was brewed in the 14th century in the town of Einbeck Germany.