Ribs and Shrimp Creole

[BamaProud]

Since nobody knows what day it is anyway, I'm celebrating my Birthday today. Ribs on the Grill by 8 am, starting Shrimp Creole as soon as the shrimp defrost and probably do a little day drinking after noon (I'm not a Neanderthal).

This should keep my dry-rub recipe safe.

 

[CritterGitter]

Heard that !! Its a beautiful day !!! Bout to fire my grill up as well . Barefooted watching the kids play in the sprinkler . Happy birthday

 

[Bucket]

I'm jealous of you guys with nice weather today. 49° and rainy here in Cookeville. Lucky for me my wife came up with several indoor honey-do's...

 

[BamaProud]

My Shrimp Creole turned into Sauce Piquante because I allowed it to cook way too long since we were full on ribs and decided to add a roux at the last minute. Its good, but not what I would call Creole. I wish I had a piece of Catfish to blacken and pour the Sauce over it. I might have to make a dreaded trip to the grocery store.

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[Displaced_Vol]

Well how'd it all turn out? Looks like a good start-

 

[BamaProud]

Both were great. My mistake on the Creole was a learning experience. I can't say I've ever had an authentic Sauce Piquante, but it was delicious.

 

[Displaced_Vol]

I've been craving blackened fish myself the last couple weeks. The blackstone does a heck of a job in blackened stuff.

 

[41Magnum]

Good looking vittles there Sir. That ought to keep people away from your rib rub! Hope you had a very enjoyable day.

 

[RUGER]

Looks great man.