The same insulation that keeps your beers icy inside a cooler can hold heat, too. And thus, the seafood boil cooked in a cooler was born.
Hot Sauce Butter
Special equipment: a 24- to 28-quart BPA-free cooler with a spout
Pour the beer into a very large pot and add 8 quarts cold water. Squeeze in the juice from the lemon halves, then toss them in. Add the seafood seasoning, garlic and thyme and bring to a simmer. Add the potatoes and cook until they are just tender on the outside but still crunchy within, 6 to 7 minutes.
Drop the corn and andouille into a 24- to 28-quart BPA-free cooler with a spout. Pour the potatoes and seasoned water over the top and tightly shut the lid. Let sit 10 minutes.
Add the shrimp and shut the lid again. Let sit 10 to 12 minutes more.
Meanwhile, melt the butter in a small saucepan. Remove from the heat and stir in the hot sauce, lemon juice and 1/2 teaspoon salt.
Drain the shrimp boil and serve with the hot sauce butter. Garnish with parsley.