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Add the crawfish to a large pot of salted boiling water. Cook for about 30 seconds. Shock the crawfish in a bowl filled with ice water.
Cut through the shell on the belly side the entire length of the crawfish. This will help the meat cook evenly. Remove the vein along the body as well as the sack behind the eyes. Rinse thoroughly.
Combine the butter, hot sauce, cayenne and garlic in a food processor. Process until smooth. Season with salt and pepper to taste and place in a cast iron skillet. Set aside.
When ready to cook, start the Traeger grill on Smoke with lid open until fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.
Place the crawfish directly on grill grates. Grill until the shell turns bright red and the meat is opaque, about 10 minutes, flipping and stirring with tongs a few times.
The last 5 minutes of cooking, place the cast iron skillet with butter next to the crawfish if you have room, or on the upper rack to melt.
Remove the crawfish to a large mixing bowl. Season with salt and pepper and toss with the spicy garlic butter and chopped parsley. Serve immediately. Enjoy!
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