Roasted Garlic & Herb Marinade 
Original Creole Seasoning 
Spice N' Herbs Seasoning 
Buffalo Chicken Sliders
Who's hungry for some buffalo chicken sliders? These little bites by @EatForCheap pack a bold punch!
Get RecipeIf you’re looking for a main course to anchor your holiday menu, look no further than Tony’s Smoked Prime Rib by @FirehouseGrub. This Prime Rib will not only be the most impressive (and delicious) thing on the table, but it’s also easy to make.
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Ingredients
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5 lbs of bone in prime rib roast
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1 bottle of Tony Chachere’s Roasted Garlic and Herb Injectable
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1-2 Tablespoons Tony Chachere’s Original Creole Seasoning
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1-2 Tablespoons Tony Chachere’s Spice N’ Herbs seasoning
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2 sticks of butter
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1 Tablespoon minced garlic
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Juice of 1/2 lemon
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1 shallot diced
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2 Tablespoon Dijon mustard
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1 Tablespoon horseradish
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2 Tablespoon fresh chopped parsley
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1 Tablespoon fresh chopped chives
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1 Tablespoon fresh thyme
- Clear
Directions
Prepping Prime Rib:
- Preheat smoker to 250 degrees F.
- Trim the fat and meat around the bone of the rib roast.
- Inject meat generously with Tony’s injectable marinade.
Making Butter Mixture:
- Melt butter.
- Add 2 Tbs of Tony’s injectable marinade, spices, mustard, horseradish, lemon juice, garlic, shallot, and fresh herbs.
- Stir to combine.
- Coat prime rib roast in butter mixture.
Making the Prime Rib:
- Place meat on smoker.
- Place tray under meat on smoker to catch drippings.
- Smoke meat until internal temp reaches 115-120 degrees F.
- Baste with butter drippings every 30 minutes.
- Once meat is up to temp remove from smoker and let rest.
- While meat is resting crank up the heat on either smoker, grill, or stove top.
- Sear all sides of meat.
Rest, slice, and serve!
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from our Cajun Country Cookbook
King Crab & Crawfish Boil
Kick-off tailgate season with this king crab and crawfish boil by @tfti.bbq
Get Recipe