Purged, then boiled, and soaked for a little bit:
Attachment 197881
Finish them off streamed tight in a cooler for a while:
Attachment 197882
Pour them out along with some fresh sausage, red tators, corn, and onions:
Attachment 197883
Brisket one weekend, crawfish the next. We put a hurt on a 40 lb. sack. You fellas aren't living right :)
