 Today we're having a little seafood boil at the office celebrating our new seasoning. We're starting out with two gallons of the orange ocean. Now we're going to add us some regular, well, oh, if you do it like this, it comes out like that. Do it like this and it comes out nice and smooth. Tipped some drinks with Danos. I think that should do because we've got a lot of ingredients going in. And now you're going to need eight bottles of the new Danos seasoning. That's right. That's the blue top. We're going in with eight bottles. And remember, it's got a nice amount of paprika in there. Yes, Lord. One little eight ounce container of some minced garlic. Then we got 16 ounces of lemon juice. Give it a little stir. Oh, what's that you say? What's the other ingredients going in? Well, I got 12 years of corn that I'm going to cut in half. So it's going to give us 32 because we're cooking for about 25 to 30 people. I got three and a half pounds of crab legs. Not everybody's going to eat them. They can split them up and take one or two. I got five pounds of potatoes. It's three, four pounds of the reds. One pound of golds. I got three pounds of some little Brussels sprouts. I got three pounds of some whole white mushrooms. And then we got 10 pounds of raw shrimp. Don't buy the cooked shrimp. Get the raw shrimp. I'll use the white, shell-on, deveined, easy peeling. All right, about 30 minutes later, we are now boiling. Let's get everything a good mix. We're going to go in with our potatoes. Stand back for one white onion because we got it. We're going to add our three pounds of flavor soak. Put a lid on it. Let that cook for about 10, 15 minutes. Been about 15 minutes. Give it a little stir. Now we're going in with our Brussels sprouts and corn. Watch out. Let that boil for another 10, 15 minutes. So our last thing to add is the shrimp. It looks like we're going to overflow in the bucket, not up here, but on the bucket. So we're going to scoop a little bit of this juice out. Look at that flavor. Pack. Just feed the landscaper. Look, you won't believe this. I literally just poured that juice out like 10 minutes ago. Look at this. Got little crabs coming up out of the ground. All right, it's been another 10 minutes. I already tried the Brussels sprouts and the potatoes. They're done. The reason I made sure our Brussels sprouts and potatoes were done is because we're adding in frozen shrimp. This is going to kill the boil. Two more bags. And one more bag. I can tell you this. That is one full bucket of food right there. Let them come back to the boil. All right, it's been about 10 minutes. You can see those shrimps are done. It's getting ready to start boiling. We're going to add these in right on top. Basically all we're trying to do with these is just reheat them up. We're going to put our lid on. We're going to turn everything off. And now we just let them sit. Soak up all that flavor for about 10, 15 minutes. Then we eat. All right, they've soaked for 20 minutes. It's time to take it inside. What do y'all think about that shrimp boil?