A party like no other—10 years of pig roasting and celebrating friends, family, and freedom at Pier 332!
RHETT’S PIG RUB
17 ounces Tony’s Original Creole Seasoning
11 ounces garlic salt
32 ounce bottle Louisiana Hot Sauce
1 jar Tony’s Injectable Creole Butter
Add 2 tablespoons of the hot sauce plus 2 tablespoons of both dry seasonings to the injectable Creole butter. Stir and inject pig. Rub outside of pig with remaining hot sauce. In a separate bowl, mix remaining Creole seasoning and salt together use this mixture to coat the pig inside and out.
RHODES’S CORN SALAD
3 cans petite kernel corn
2 cans shoe peg corn
1 pint fresh cherry tomatoes, halved
4 chopped green onions
4 tablespoons of mayonnaise
2 teaspoons Italian dressing
salt and pepper to taste
Drain corn and mix together in a large bowl. Add remaining ingredients, adjusting seasoning to taste. Keep chilled until ready to serve.
6 tablespoons butter, melted
1½ cups crushed graham crackers
2 tablespoons sugar
Pinch of salt
8 tablespoons butter
4 ounces unsweetened chocolate (chopped)
1 cup packed light brown sugar
¾ cups white sugar
1½ teaspoon vanilla
½ teaspoon salt
4 large eggs
1 cup flour
4 cups large marshmallows
Preheat over to 325 degrees. Line an 8×8 square pan with foil that hangs over edges.
Lightly butter the foil with a small amount of the melted butter. In a separate bowl, stir melted butter with graham cracker crumbs, sugar and salt. Press firmly into bottom of the pan. Bake about 20 minutes.
For brownies, melt butter and chocolate in microwave long enough to soften. Then continue to heat and stir until melted. Mix the sugars, vanilla, salt, into the melted chocolate. Add eggs and beat well until batter is thick and glossy. Add flour and stir until in-corporated. Pour batter into pan and bake till top is crispy and toothpick inserted is mostly clean, about 40 to 45 minutes. Top with marshmallows and carefully broil till golden. Allow to cool. Lift brownies out of pan by the foil onto a flat surface, cut into squares, and serve!