6 Rib-Eyes (Cut 1/2″ Thick)

1/2 Cup Honey

1/4 Cup Cajun Power Garlic Sauce

1 Tsp. Cajun/Creole Seasoning

Mix the honey, garlic sauce and Cajun/Creole seasoning together with a whisk. Cook rib-eyes on a flaming hot pit for 2 1/2 minutes per side, then baste with honey sauce and cook for 1 1/2 minute per side.

Grandpa Howard’s Crawfish Rice

1 Lb. Louisiana Crawfish

1 Can Quartered Artichoke (Use 1/2 of Liquid in Can)

1 Stick Butter (Chunked)

4 Cups Cooked Louisiana Rice

1 1/2 Tsp. Cajun/Creole Seasoning

1 Bunch Green Onion (Chopped)

Mix all ingredients together. Place in foil bag or pan and place on pit for 20-25 minutes, turning or stirring several times.  Cover or seal tightly to allow to steam

Melon Salad w/ Raspberry Sauce

2 Cups Watermelon (Chopped)

2 Cups Cantaloupe (Chopped)

1 Large Purple Onion (Chopped)

1 Tsp. Cajun/Creole Seasoning

1/2 Cup Raspberry Vinaigrette

Mix ingredients together and place in refrigerator for 1 hour.