NOTE: Live crawfish may be purchased already washed from your seafood supplier. However, a second rinsing in cold water will not hurt. The purging of crawfish, that is, washing the crawfish in cold salted water, has been found to be useless other than to place the animal under unnecessary stress. So forget the purging; rinsing in cold water will suffice. I recommend measuring the water by placing live crawfish in a cooking strainer fitted for the crawfish boiling pot. Place strainer with crawfish inside the pot and fill with water to cover crawfish by approximately 6 inches. Remove the strainer and set crawfish aside. Visually mark this volume because this indicates how much water will be needed to boil the crawfish then refill the pot with clean water to the same level. Bring water to a rolling boil over high heat. Add onions, garlic cloves, lemons, celery, granulated garlic, celery salt, crawfish boil seasoning, Louisiana hot sauce, vegetable oil and beer. Allow mixture to boil for 30 minutes. This boiling of the seasonings will ensure a great flavor. Add potatoes, artichokes and sausage, return to a rolling boil and cook 10–12 minutes. Add corn and cook 10 additional minutes. Add crawfish and return water to a rolling boil. Stir gently and cook for 3½ minutes and then turn off heat. Stir gently 2–3 times then add ice. The ice will cool the water slightly and allow the crawfish to absorb seasoning. Let crawfish soak 25–30 minutes, testing occasionally for seasoning and doneness. Do not allow crawfish to overcook otherwise the tail meat may become mushy. Crawfish should be served hot with potatoes, artichokes, sausage, corn and pitchers of ice-cold beer.