This week on Shootin' the Que, I cooked some salmon on my Big Green Egg. I topped this salmon with a charred pineapple, avocado salsa! I used my Heath Riles BBQ Simple Citrus Rub and Heath Riles BBQ Honey Chipotle Rub for this recipe.
This week I did my version of New Orleans Style BBQ Shrimp! This week's recipe included my Sweet BBQ Rub, Garlic Jalapeño Rub, Tangy Vinegar Sauce and my Sweet BBQ Sauce.