Not quite bbq but good eats none the less!

[MichaelD]

I pulled out the propane burner and crawfish pot and invited over about 15 friends this weekend. I boiled about 45lbs of crawfish, 5lbs of shrimp, corn, potatoes, mushrooms and jalapeno sausage. Here are a couple pictures from the last batch I cooked!

By shnarpy at 2012-04-23

By shnarpy at 2012-04-23

By shnarpy at 2012-04-23

 

[Mark Skeet]

I would definately consider that good eats!

 

[Peter Gallagher]

Now that looks like a party !!!

suck the head - squeeze the tip -

 

[Gary Crow]

Yummmmmy

 

[Mike Coffman]

Wow! Definitely a great feast! Excellent job Michael!

 

[JimK]

Good eats without a doubt!

 

[Jim Lampe]

Looks Fantastic!
Brings back a fine memory... 'bout 2001? i spent a fortune to ship overnight 30 pounds of crawdads from Naw'lins for a party the next day and i shoulda spent a fortune on 80 pounds, cuz it lasted only minutes!
did the same Michael... it's soooo much fun and tastes like HEAVEN!

Great Post! Thank you for sharing this!!

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[John Solak]

Looks fantastic!!

 

[Joe InJersey]

I'd have to call the pharmacy for some gout meds before attending that party... but it would be worth it!

 

[Dwain Pannell]

Looks great.

This reminds me of when I was stationed in Savannah where they would do something very similiar: Corn, Potatoes, Sausage, and Shrimp(low country boil). I added it to my recipe book. A VERY fast way to feed a LOT of people.

 

[Mike P.]

Nice boil! The bugs look big this year.

 

[MichaelD]

I'm glad y'all like the pictures! Crawfish are just about in their prime. I'll probably do two more boils this season and I'll defiantly increase my lbs of crawfish to about 75. Once you start peeling and eating it is hard to stop! If anyone wants advice on boiling bugs I'll be happy to share my method of cooking them.

 

[Russell McNeely]

Wow that looks so delicious! Love it!!

 

[Jim S]

Being from New England,I much prefer my bugs fully grown........ here's a cooler full, none of 'em are under 4 lbs. Most folks up here like them cooked plain in seawater, but I do cook the critters with all the usual Louisiana seasonings for myself.

 

[Brian Zimmerman]

Very nicely done!