Take a whole chicken and empty out the innards and feed them to your dog.
Rinse it off good and then pat dry with paper towels.
Put on a rubber glove and take you some good Louisiana hot sauce rub it all over. This will add flavor and serve as a binder for the seasoning
I stuffed the inside with five or six baby boudin links from Best stop. I used a couple toothpicks with the skin flaps and the tail area of the chicken to help keep it closed.
Season the outside with slap your mama or some other Cajun seasoning. Be mindful of the salt content. I went a little too heavy and it was a tad to salty.
I cooked mine on a rectec 700 pellet grill.
Smoke at 200 until it hits 145. And then crank it up to 325. This will finish it off at 165° pretty quickly and help crisp up the skin.
When the internal temperature in the middle of the breast hits 165, pull it and loosely place a piece of tin foil over it and let it rest for 10 minutes.
Pull out the boudin and remove it from the casings (if you don't like casings). Cut up the chicken and enjoy.
My mouth was watering too bad to take pictures of the final product but trust me... It was good.
Sent from my SM-S906U using Tapatalk
Rinse it off good and then pat dry with paper towels.
Put on a rubber glove and take you some good Louisiana hot sauce rub it all over. This will add flavor and serve as a binder for the seasoning
I stuffed the inside with five or six baby boudin links from Best stop. I used a couple toothpicks with the skin flaps and the tail area of the chicken to help keep it closed.
Season the outside with slap your mama or some other Cajun seasoning. Be mindful of the salt content. I went a little too heavy and it was a tad to salty.
I cooked mine on a rectec 700 pellet grill.
Smoke at 200 until it hits 145. And then crank it up to 325. This will finish it off at 165° pretty quickly and help crisp up the skin.
When the internal temperature in the middle of the breast hits 165, pull it and loosely place a piece of tin foil over it and let it rest for 10 minutes.
Pull out the boudin and remove it from the casings (if you don't like casings). Cut up the chicken and enjoy.
My mouth was watering too bad to take pictures of the final product but trust me... It was good.
Sent from my SM-S906U using Tapatalk
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