I started working fish boil pots about 8 years old with my grandpa , serve around 450-500 people running boils all afternoon. for a church fund raiser.
my great uncle would meet him half way with the coolers of fish that morning coming down from Door county.
we ran 5 pots 4 boil and one to make recovery water. they had a 3 quart sauce pan bolted to broom handle so that you could dip and carry the boiling water down the line of pots and refill the pot that had just boiled and had the baskets removed.
I liked fire so I was good keeping all those pots stocked with wood.
kept the pots full of new hot water so that when a line started to form we could boil.
after a little while they let me do all the over boils as well , had a pint mason jar with a handle that was filled a bit over half way with #2 walk past quickly and toss the fuel not the jar and keep moving
fist time I ever bought fuel by myself they sent me over to the gas station to buy 50 cents worth of #2 diesel it was about a half mile walk from the fair grounds shed where we served the fish boil , I had the 50 cents and the fuel can.
I was so nervous I was going to get 51 cents worth and all I had was 50. I was probably about 10. I landed it right on 50 click click click click click till I hit 50
that was a little easier to do when it was only a dollar a gallon or a little under
I had plenty of experience with a pump I filled my moms car all the time but she always wanted if full and I never had to pay.
I was a big onion fan myself , the number of people who didn't want their onions was crazy the ladies would put the extra onions that didn't go in a ice cream pail and I could eat as many as I wanted while tending pots.
good times almost all the old guys running the fish boil were WWII vets including my grandpa.
tend fires , eat onions and after they were done serving eat all the pie I could that was left over.
fish chowder is what you make with the fish that is left over from the fish boil.
