Cajun Bourbon Grilled Chicken Recipe
I just put this simple recipe together and tested it yesterday. Talk about layer upon layer of flavor! The brown sugar and bourbon marinade gives the meat sweetness and full flavor from within. The Creole spices provide a nice tangy surface.
While you can use pre-mixed Cajun or Creole spice blends as a substitute for my mix (described below the chicken recipe), it would be well worth your while to mix from my instructions (or tweak it a little if you’d like). In “I’m Just Here for the Food,” Alton Brown describes how he bought a jar of spice mix with a full color photo of a celebrity chef on the label. At the same time he bought all of the individual ingredients that were listed in the chef’s mix. He put together his own blend of the raw ingredients and, using a pharmacy scale, discovered that the markup on the chef’s mixture was about 500%! It will take a little time to mix these, but if you do, you’ll have plenty left over for when you make jambalaya, gumbo, blackened fish or chicken, etc.
Griff’s Cajun Bourbon Grilled Chicken
Ingredients:
4 to 6 boneless and skinless chicken breasts
1 cup bourbon
1/2 cup canola oil
1/2 cup brown sugar
1/2 cup Worcestershire sauce
1/2 cup soy sauce
3 cloves minced garlic
2 to 3 tbsp. Griff’s American Creole Seasoning Mix (see below)
Instructions:
Combine the bourbon the brown sugar, the Worcester sauce, the soy sauce, the minced garlic and 1/4 cup of the canola oil in a deep dish and mix well with a spoon. Add the chicken and cover. Refrigerate for four hours. Pour off and discard the marinade and place the chicken breasts on a well oiled, hot grill. When grilling each side, brush on oil (from the remaining 1/4 cup of canola oil) and sprinkle on Griff’s American Creole Seasoning Mix (see below). Makes 4 to 6 servings.
Griff’s American Creole Seasoning Mix
Ingredients:
4 tbsp. paprika
2 tbsp. garlic powder
2 tbsp. onion powder
1 tbsp. chili powder
1 tbsp. cayenne pepper
1 tbsp. white pepper
1 tbsp. Lawry’s
Categories: How To Cook Cajun Tags: Cup Brown Sugar, Grilled Chicken Recipe, Mix Ingredients
Alligator Beef Jerky – How to Make Exotic Alligator Beef Jerky
Gators are a lot less scary when they come in the edible form of jerky! Exotic jerky, such as alligator jerky have become immensely popular among fans of dried and spiced meat. Alligator jerky is among other exotic choices such as emu, elk, ostrich and more. But you don’t have to go to Mardi Gras or the Everglades to taste this treat … you can make it yourself!
Making alligator jerky is really not much different than the usual beef jerky process. You just have to find somewhere that sells alligator meat. Most small town butchers will have this offering, and if they don’t regularly stock it, they can get it. If you do not have a local specialty butcher, there are some online sites you can order it from, such as CajunGrocer.
Basic Alligator Jerky
Ingredients:
o alligator tail
o garlic salt
o black pepper
Directions:
1. Cut alligator tail into long strips, one inch wide and one-quarter inch thick or less.
2. Prepare the jerky salt mix by combining the equal parts of garlic salt and black pepper.
3. Sprinkle a thin layer of the jerky salt mix on a cutting board.
4. Lay alligator strips on salt mix.
5. Sprinkle a layer of salt mix on top of alligator, so both sides are completely salted.
6. Stick a toothpick through one end of each meat strip and suspend strips from oven or smoker rack after shaking off excess salt.
7. Heat or smoke around 120 degrees until dry (about four hours).
8. Store jerky in airtight containers or eat right away!
Cajun Alligator Jerky
Since alligator meat is popular in New Orleans and Bayou-themed restaurants around the nation, Cajun flavoring seems like a natural choice for alligator jerky. This is a Cajun beef jerky recipe adapted to make alligator beef jerky.
Ingredients:
o 10 lb alligator meat
o 1/2 of a small bottle hot sauce
o 1/8 cup lemon juice
o 10 oz Worchestershire sauce
o 6 oz Soy sauce
o 1/8 cup Caynne pepper
o 1/2 small Bottle onion salt
o 1/2 small Bottle liquid smoke
Directions:
1. Mix ingredients.
2. Marinate 24-30 hrs.
3. Dehydrate in dehydrator or a 150-degree oven.
Buying Alligator Jerky
Many jerky makers pride themselves on their exotic selection. Dave P. from Wilkes-Barre, PA favors Alligator Bob’s brand.
“I’ve always been a fan of beef and deer jerky, but I never got into the delicious recipes and information about beef jerky, please visit our site. But once I saw alligator jerky — while in Florida of course — and at first I thought, ‘ew.’ Then, I remember that I tried alligator sausage at a Cajun place in State College and liked it. I gave Alligator Bob’s a try and man, was it tasty. I’d say that alligator meat sort of tastes like chicken and it is whiter meat as well. The Cajun seasoning was just right. I like spicy stuff and this was just fantastic. I am glad that I can order this stuff online!”
By: Caleb Liu
About the Author:
If you found this information on alligator beef jerky useful, you’ll want to read this article about beef jerky risks.
Categories: How To Cook Cajun Tags: Alligator, Toothpick, Worchestershire Sauce