Great news from Texas this spring is that Austin has truly become a crawfish boil city. Every single weekend it seems there are multiple boils to choose from. Most are in backyards, some are deejayed, some have bands, some are at tailgates for sporting events. But damn, pre-oil spill disaster has been bountiful for Louisiana Cajuns exporting their mudbugs to Austin. Makes me want to look into starting up a crawfish farm somewhere here in Austin. I'm serious about that, someone needs to run with that idea if not me.
The one downside to all the boils that have been popping off here in town is that leave it to Texans to get carried away with trying to make their batches as spicy hot as possible. Believe me, I love some spicy hot...but c'mon now, let's not forgoe flavor for heat. The idea is to hang out and eat crawfish for hours on end. The ish can't be so spicy that even veterans can only eat like 6 crawfish at a time before needing to step away from the table. And, while sausage is indeed a welcomed extra ingredient, even turkey necks if you got em...I'm not so sure that boiling an entire brisket is really all that great an idea.
But yeah, yet another boil to go to this weekend. And this one I'm actually more interested in than others as it's also going to be doling out raw oysters by the dozen. I was watching a Man vs. Food episode the other night where dude had to down 16 dozen oysters in an hour. Sheeeit, I was doing that routinely when I was 9 years old. Back in high school a friend of mine worked on an oyster boat one summer out of Galveston and he'd bring me freezer bag upon freezer bag of peeled oysters to indulge in and trust that I did so like a champ. Anyway, can't wait to see how many they're going to allow me to eat at the boil on Sunday.
Also, and this started pre-Super Bowl victory...I now see Saints stickers and shirts all over Austin. These are the high wire days, for sure.
