How to host an amazing crawfish/shrimp boil party
A boil is usually done in a large pot (60 to 80 quarts) fitted with a strainer and heated by propane. However, some traditionalists see no need for a strainer and make use of a net or a wire mesh scoop. Seasonings include crab boil packets, cayenne pepper, hot sauce, salt, lemons, and bay leaf. Ears of corn, new potatoes, onions, and heads of garlic are usually included in shrimp and crawfish boils. Some people will add smoked sausage links and/or mushrooms. (….) The contents of the pot are removed, drained, and then dumped onto a newspaper covered table. (…) Bottles of hot sauce, lemons and melted butter are usually available
Seats should be aplenty, but musical chair should be encouraged. Adults and kids alike were all over the place, running about or playing games, but there was always a seat ready to be taken when feet needed a break.
Oh, and on the left, there, that’s the Boil Master. He’s in charge of manning the pot, making sure the ingredients go in at the right time, and keeping anxious fingers at bay.
Dump away!
It might look like there’s a helping hand involved there, but really, there’s just a line of people waiting to dig in and as soon as he backs up, they’ll crowd the table from all directions.
This is actually a picture from the second or third round, as evidenced by the carrots left behind from the previous go and a fresh batch going on top.
Blowing on it really isn’t going to help, but if you’re hungry and impatient, you can try, hehe.
Learning to peel your own shrimp can be hard…and gross even.
But the success is so worth it. Even the shrimp will be smiling by the end. :)
Ketchup, ranch dressing, squeezable butter and crackers should all be arranged on your best pink kids’ table. The crackers are perfect for the whole garlic clovers that will melt in your mouth or to pair with the butter while you’re chomping at the bit, waiting for the next round to come out.
Bags/corn hole can be a backyard blast, especially if you have little helpers in between. Horse-shoes could be fun, too, but watch out for little toes.
If accidents do happen, make sure you have a big sister around to comfort you. They’re the best.
Princess shoes are optional, but highly recommended.
They entertain for hours, encourage sharing and trading….
And really, even the big kids will love them. ;)
Just keep an eye out for runaway jeeps and princesses.
Barbecue tips – Cook food over an active volcano
Really, nobody is going to care if the food is a little extra dry or maybe not packed as full of flavor as you might have liked. Because it was cooked by a freakin’ volcano!
It won’t be cheap, but to get the best barbecue, it’s obviously worth it. This particular volcano is on a Spanish island near Morocco. In 1970 Cesar Manrique created a restaurant called El Diablo. They grill all meat and fish straight over the open heat. Don’t worry, though. This isn’t a volcano erupting with any actual lava spewing all over the place. It’s basically just a hole of hot heat.
But it’s volcanic hot heat. How cool is that?
If you’re ever in the area, the Volcan Grill Tour is operated every Tuesday from 6 to 9:30 PM. For €50, you get a tour of the area, a three course meal, and transportation to and from your hotel. That’s really not that bad at all, huh?
I couldn’t find any really good videos but this will give you an idea of what the restaurant on Lanzarote is like.
Cook corn on the cob in a cooler
I’m all for mass producing food, so this little tip is one I’m surprised I haven’t seen before. I’m sure all the campers and outdoors-lovers already know it, though, so I’m disappointed none of you shared.
Just pile in all your cleaned corn, pour in hot boiling water, close the lid, and in half an hour, you’ll have awesomely cooked corn. No stove full of burners going, no heating up the kitchen, and pans being tied up. Perfect for a family barbecue at the park or a party at home.
Now all you need are some Uni-corn holders…
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