Drunkin Chicken

Cooking time: 1.5 hours

Ingredients

1 4-pound whole chicken

Olive oil or other vegetable oil. I use Cajun Blast garlic spray. http://www.cajunblast.com/garlic.asp

1 opened, half-full can of beer, room temperature

1 sm Onion

1 Tbsp Kosher salt

2 Tbsp Garlic & onion powder

2 Tbsp Cajun season

1 Tbsp Black pepper

Prep and Cooking

1) Prepare your grill for indirect heat put the coals on one side of the grill, leaving another side free of coals.

2) Peel onion and put into cavity as far up as possible. Rub the chicken all over with olive oil. Sprinkle seasonings all over the chicken.

3) Use half can of beer.  If you want, you can put some seasoning inside beer can. Put the chicken on to the open can, so that the chicken is sitting upright. Place the chicken on the side of the grill not over the coals, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.

4) After an hour, check the chicken and refresh the coals if needed. Using a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife juices will be clear not pink when done.

5) Remove the chicken. Beer and can will be hot. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can.

Stuffed Pork Roast

Stuffed pork roast from Breaux's Mart

Fresh off the pit

Smoked it about 4 hours.
I let it rest before cutting.

Ready to eat

Stuffed Pork Chops

Let it rest before you cut into it

2 boneless pork chops
1 lb ground pork
1 onion
1 tbsp garlic
salt and pepper
Tony Chachere's seasoning
Sides
1lb fresh sausage
homemade rice dressing if you have the chicken inners
Tomatoes and cucumbers-oil/vinegar, fresh  parmesan, salt and pepper 

Chicken inners with celery, garlic and onions

Mix ground pork with onions garlic salt and pepper and Tony's.
Cut a small opening in the pork chops and fill with the stuffing.

Ready for the pit

Add to the pit and cook until ready. Depending on how juicy you want the meat.

Not much left over

Cajun Boiled Drunken Chicken

Quartered with onion ready for a plate

1 whole chicken
1/2 can of beer
crab boil
1 small onion
1 BBQ pit
favorite BBQ rub

Eggplant add to the pit

Wash chicken and add your favorite rub and let stand in cool place for 2 or 3 hours. I add honey to mine before adding the rub.

See onion. I force it into the neck

Cut small onion in half. Push into neck area to allow the crab boil steam to stay inside. Place chicken on beer can rack or just on the can. Be careful it will fall over with just a can.

Start the charcoal and once the coals are ready place chicken off to the side using indirect heat for about 3 hours or until the thigh reaches 180 degrees.

Almost ready

We add rice dressing to this meal with fresh tomatoes and grilled eggplant.

Good Eats

Rice dressing or as we call it Dirty rice

Grilled eggplant

Hickory Smoked Bacon Meatloaf

Being told it taste like a steak

Meatloaf:
2 lb ground beef
1 lb pork

1 lb bacon
2 egg
2 tbs fresh garlic
¼ cup Jack Miller’s BBQ sauce (or your favorite brand)
salt and pepper to taste
½ cup bread crumbs
1 tbs Tabasco
2 tbs of Worcestershire Sauce
½ cup onion finely chopped
½ cup bell pepper finely chopped

2 tbs Tony Chachere’s seasoning

Sauce:

¼  cup Jack Miller’s

¼ cup ketchup
¼ cup honey
¼ cup onion processed
¼ cup bell pepper processed
1 teasppon garlic powder or 1 tbs fresh
1 tbs of Tabasco

1 tbs Tony Chachere’s seasoning

The bacon weave

Ready for the pit

 

Mix well all the meats and seasonings together. Let set aside while you work on the bacon. Lay plastic wrap out to help roll bacon around meat when ready. Next layout the bacon out in rows. Make it in a square shape. Weave them together like a basket. Now form the meat and lay on top of the bacon. Use the plastic wrap to help roll bacon around the meat.

 Let cook till it on the pit until it reaches an internal temperature of 170* at that point remove it from the pit and put in a dish or pan suitable for the pit. Cover it with the sauce. Lower the temperature until internal temperature is about 175* and the sauce is starting to caramelize. Remove from heat and don't mess with it for at least 10 minutes. You are ready to eat, 

I'll post carb info later with finished product pictures.

Also going to try a different potato salad with it tonight. I will post this recipe also.

BBQ Chicken Wraps

3 or 4 Chicken breast
1 pk Slice bacon
Cajun Spices
Your favorite tomato sauce (I use Garlic roasted)
Slice mozzarella cheese
Ground mozzarella
Angel hair pasta

Cut the fillets into strips
Season the chicken
Lay out 3 or 4 strips of bacon
Lay chicken across the bacon
Add strip of cheese between
Roll it into a sausage with bacon around, and season again
Cook on the BBQ pit (or oven)
Take a baking dish, pour in the tomato sauce
Top with the chicken and add cheese to the top
put dish on the pit (or in oven)
Boil angel hair pasta
Once sauce is hot and cheese has melted remove from heat. Serve and enjoy