Gridiron Experts

Tired of the same ole, same ole brats, weenies, and frozen hamburgers?  Well, every week Kajun Kenny will provide 2 easy recipes sure to spice things up. You’ll have everyone talking about your tailgate party.  Kajun Kenny is from the city of different cultures and great food, The Big Easy (New Orleans).

Duck Bombs

Ingredients:

2-10 duck breast (pork chops, chicken, deer back strap, any meat)

1 pack of bacon (your choice)

1 container of cream cheese (your choice) *optional but good

1 jar of jalapeno peppers

2-3 onions (chopped)

1 pack of toothpicks

Directions:  Cut duck breast (or your choice of meat) in 1-inch strips.  Don’t have to be exact.  Take bacon out of cardboard package and cut entire package in half.  Remove bacon from plastic package.  Take single strip of cut bacon and lay flat.  Put 1 piece of each:  chopped onion, jalapeno pepper, and duck (or your choice of meat) in middle of cut strip of bacon.  Add small amount of cream cheese *optional.  Then roll bacon up from one end to the other and place tooth pick directly through to hold everything together.  Continue until all meat is used.

Preheat grill.  Once finished with rolling and putting toothpicks in, place on grill.  Grill over medium direct heat.  Once bacon is cooked and crispy, duck bombs should be ready to go.  Try one for yourself to make sure.  Then serve.

Kicking Drunken Chicken

Ingredients:

1 whole chicken (remove insides)

1 12 oz Can of Beer (your choice)

2 cloves garlic, minced

Juice of 1 lemon

1 tbsp of liquid crab boil, seasoning, and or rub (Tony Chachere, Zatarains, or any Creole seasoning at your local store)

Directions:  Rub the outer portion of the chicken with the liquid crab boil, seasoning, and or rub.  Open can of beer and discard half of it.  Place minced garlic, lemon juice in can.  Make sure to pierce two more holes on the top of beer can.  Place sober chicken on top of 12oz can of beer.

Preheat grill. Place birds on grill balanced by the beer cans. Grill over indirect medium heat for 1 1/2 to 2 hours until internal temperature of thigh is 180 degrees. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.

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