Boiling Crawfish

I'm sure this thread comes up often, but here it goes:

Everyone has their own special twist to boiling crawfish, what do you do different that makes your way the best?

I've seen a few variances that I found to be interesting:

1) throw a stick of butter in there to make them peel easier allegedly.
2) punching holes in canned veggies and throwing the whole cans into the pot.

I'm in no way a pro at this. My dad usually takes care of headmaster chef duties when my family boils crawfish so I'm coming to you guys for professional advice.

I usually:
1) get the water boiling, put the seasoning in along with a few lemons.
2) put the crawfish in and let them boil for 3-5 minutes.
3) turn the burner off, add my extras, and let them sit for 20-30 minutes(or a beer or two ) to taste.

Any variances/advice? I'm open to try anything different. Thanks guys