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I keep them for a day or 2 in the wheel barrow so they clean out,,,The I start a pot o'water with fresh onions,garlic and about a cup of my special spices...when the water is on a full boil, I toss them in one at a time...I think it's more humain that way ...When they turn bright red they're done...Crack em' open dunk in Specs special butter concoction...and chow down