As we make the slow crawl into summer we leave behind one of spring’s great traditions, the crawfish boil. 115 lbs of mudbugs we went through last weekend, alongside corn and mushrooms, onion, garlic, sausage, potato, and a keg of Mama's Little Yella Pils out of Oskar Blues Brewery in Longmont, CO. Over the years I’ve become quite adept at maximizing my return on these burgundy crustaceans, but when it comes to the process of preparation I am ill-equipped to pass along any great secrets.
Because even though we Texans have a certain state-centric bravado that could, at times, be mis-perceived as arrogance, we also recognize the wisdom of yielding the reins when someone else knows better. And one activity where evidence of superiority is undisputed: Cajuns cooking crawfish. It's in their DNA. Nothing I want to futz with. All I can say is that it’s the later batches that pack the heat. But that’s where the Yella Pils comes in. Mo’ Heat, Mo’ Suds, Mo’ Better.
You see, we’re even brilliant in our humility.