Okay, discussed with wife, the "big" foods will be baby back ribs and wings. I have a 52" natural gas grill and can crank out huge batches of wings. The baby backs will be cooked under indirect heat using charcoal on my trusty Weber. We are still working on the "little" foods.
Yep, I'm related to the Tony's family through marriage. Maybe I should see about getting some crawfish tails shipped.
We're heading to our friends house to watch the game and I've brought these every year. I don't think I would be allowed in if I didn't make them... Really, really, really trying to boil some here.
Ask them why they don't expand and open another location in south Baton Rouge. I would go there a lot more often if it was closer
And not in the hood.... I will be making a pot of C&G Gumbo, a batch of Hurricane... and whatever the rest of the fam brings...
as of now im thinking crawfish etouffee, garlic bread, salad, and king cake. and abitas and trainers. trying to keep it simple.
I just made my "warm up" round of shrimp and sausage gumbo. I'll be makin the liquor run for the hurricane friday morning. I've also got the boudin ready
