Its propane-fueled fire heats 50 quarts of liquid, ready-to-boil a round of seafood or fry an entire turkey.
Well, mostly crustaceans.
I admit, the quick transition from live creature of the Gulf to tasty meal is harsh and somewhat horrifying if I even think about it even a little.
I haven't always been so great at peeling. The evidence is on video from my attempt at the 2006 Breaux Bridge Crawfish Eating Contest. I was invited to partake while covering the festival - a right of passage for any honorary Cajun new on the job in Acadiana!
Here's the clip that ended up on the news...
By the time I left Lafayette that September for a new job in Birmingham, my skills improved a bit. Thanks, in part, to the best going away party ever courtesy of Darla Montgomery and her famous low country boil. Now that I have a cooker I'm ready to host my own, Darla!