Crawfish Boil---Yankee style

I should start of by explain what Yankee style means. Well all of us from "up North" have never tried to do a crawfish boil before. This is normally done outside in a 10 gallon container......we now know thats for good reason! We did it inside with two 1.5 gallon containers! Why do they do it outside---because the spices are so strong they make you cough and eyes burn (yes even us who have been in India already were surprised by that!
So you get the crawfish live so they taste better-----well some can apparently get out of the bag even before you get them home...And someone at Troy's work said you needed 10lbs per PERSON (since you only eat the tails that sound fine to us). But the place we went to go get them at sold only 27 or 45 lb bags. So we got the 27lb one.... (we ended up eating MAYBE 1/3 this bag!)Even after we get them up to the room we had some fighters in the group! (never leave your crawling infant on the floor with the fighting crawfish!)This is what the boil looks like in little pots.
So you pull the tail off the crawfish, suck the head juice out, then peel the tail for the meat. So here is Ben and I sucking the heads...