Drunken Chicken

 

Drunken Chicken or Beer Can Chicken, it's one of my favorite ways to cook chicken.  It's easy and it comes out so moist and tender, Oooh so good. There is so many variations but here's my simple recipe for you to start experimenting.

Give it a try, hope you Enjoy!!!

Ingredients:

•    1 whole chicken (fryer)

•    Cajun Seasoning

•    BBQ sauce

•    8 ounces beer of choice

Directions:

Prepare your BBQ grill for medium to high heat.
Rinse chicken and pat dry.

Season inside and out with Cajun Seasoning to your taste.

Pour half of beer out of can (yeah right) and refill with 2 tablespoons of BBQ sauce & 1 tablespoon of Cajun Seasoning. 

I like to inject the chicken with some of that same mixture.  

Place can on a disposable baking sheet or aluminum foil. 

Set chicken over beer can, inserting can into cavity of the chicken.
Place baking sheet with beer and chicken on the preheated grill. Cover, and cook about 1 1/2 hours or until chicken is fully cooked and no longer pink and juices run clear. 

Serve with sides of choice.

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Homemade Pork Cracklins

Cracklin Recipe/Instructions:

Homemade pork cracklins are made by slowly rendering the fat from a slab of pork belly with a little meat left attached. Check with your local butcher or meat department for a slab. I'm using a 1/2 slab or 6 1/2 pounds cut into 1 inch squares, they will shrink down to about 1/2 that size once cooked. This will yield about one pound.












Start with a big enough pot so that you have enough room to stir. I always use a black cast iron pot. Coat the bottom of the pot with about a 1/2 inch of cooking oil or lard, just enough to keep from sticking, put cut pieces in pot and cook slowly until they start to float and turn brown.

Remember: cook slow and stir often. This could take 2 to 3 hours depending on how much and how fast you cook them. 

Once they start to float remove the cracklin for the first time and set aside to let air cool. They will be a little soft at this point.

While they are cooling clean out the crumbs from the bottom of the pot then get the oil good and hot without burning it. Return cooled down cracklins back to the pot and they should start to crackle and complete the cooking cycle within a few minutes.

Once they are cooked, remove them again and spread them out on a tray lined with paper towels and season them up with Cajun Seasoning. or just a little salt if you prefer.
Save the rendered lard after it cools down and use it for other recipe. 


You can crush them up and use them in cornbread or just eat them as a snack, goes well with a cold beer also. Enjoy!

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Pork Ribs in my Cajun Microwave

When time is not a factor I love cooking in my Cajun Microwave. My ol' friend from North Carolina, Mr.  Lenox Harrelson showed me his way of cooking pork ribs on the pit to perfection, so I thought I would share the way we do it down here in the cajun microwave.

Ingredients Needed: 

• Cajun Seasoning
• BBQ Sauce
• Pork Ribs

 

First I rub down the ribs with Camp Dog Cajun Seasoning and let marinate overnight in the frig.

Next I will steam the ribs for about an hour depending on the size of the pig. This one was about 40 lbs. so its pretty tender already. I will do this by putting about 4 inches of water in a large pot then put the ribs in a metal colander, cover with foil and let it steam while sitting over the pot. The meat will start shrinking away from the bone, that's when you know it's getting tender.

While this is steaming I will get my trusty cajun microwave ready by layering the bottom of the tray with charcoal and lighting it. Once my charcoal is ready I place the ribs on the grill to brown for about 15 minutes per side then adding BBQ sauce to both sides. I use a local favorite called Jack Millers. The plant is about a mile from my home and when the wind is just right I can smell them cooking it in the mornings, (oooh so good).

 

Once the ribs are browned I will remove the tray of coals and place the ribs inside the microwave in a pan, replace the charcoal tray and cook for about an hour at 350 deg. then add a little water in the pan and cover with foil and cook for about another hour and 1/2 or until tender. 

But while the ribs are cooking inside don't let the heat on the outside go to waste. I like to keep the kids happy by putting on some spiced up burgers with a touch of BBQ sauce on the grill. Once the ribs are done add a lil more sauce and serve with rice dressing and baked beans or whatever you like.  I hope you enjoy and don't forget to visit our website at www.campdogcajunseasoning.com for your cajun spice. Enjoy!

 

So what's in your Back Yard?

Knobbhill Hunting?  That's what I found in mine.  It was just a few days ago I got a new addition to my followers list on Twitter, when I checked it out it was a local address so I looked into it further. To my surprise it was one of the guys from a hunting paradise that I never knew existed and was only 7 miles from my home, WOW!  Where have I been?

I work out of town and spend most of my weekends at camp when I'm not at shows promoting my products. Maybe I should slow down and take a closer look at my surroundings this new year.

 It's called Knobbhill Hunting Lodge and it's just across from the beautiful  Chicot State Park near Ville Platte La.

 They offer a variety of hunts such as whitetail deer, hog hunting, duck hunting as well as exotic animals and more, not to mention a 50 acre lake for fishing. Now I'm not into exotic hunts but what a great place to take a kid for their first youth hunt. I think my granddaughter would love to take her first deer in a nice place like this. Check these guys out at www.knobbhillhunting.com and give them a follow @knobbhillHunts On Twitter.

You just might get lucky and have them cook you up some great Cajun meals seasoned with my Camp Dog Cajun Seasoning
Get "U" Some!

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Life is too Short

Spend time with your Family while you can:

Since mom and pop are both gone now I see little of my siblings anymore. Even though we live less than 20 miles apart it just seems there is always something in the way of us all coming together.  With 4 brothers and 2 sisters it's hard to all be in the same place at the same time, except for funerals and weddings, why is that? 

Just recently one of my brothers called me up to join him and the rest of my brothers at his camp for the weekend to do a little bow hunting, squirrel hunting and or fishing; "what ever floats ya boat" like he said. I took him up on that offer and so did all but one brother who couldn't make it. 

I bow hunted while they squirrel hunted and fished. No we didn't fill any freezers or take any Boone & Crockett bucks but we had plenty to cook, eat, and enjoy our weekend together catching up on things and reminiscing about the old times.

I plan to see my older brother and my sisters this Holiday season. Life's too short, don't let it pass you by. 

From all of us at Camp Dog Cajun Seasoning we would like to wish you all a blessed and safe Thanksgiving and Christmas Holiday season with your families.

The Rut is On

-Yes The Rut is On-

   In the past 3 weeks things have changed dramatically in our area of Evangeline Parish located in south Louisiana. The sign of rut is in the air. Just look around and there is buck sign everywhere, but that doesn't mean you are guaranteed to bag a buck.  I have put some time in and passed on a few does and a spike but no big buck yet.  From the start of youth hunt until now we have 15 deer harvested in our club, 12 of which are bucks.  Kristina Latour (youth) started it off with a 6 point then a couple of days later this 8 point.

 

A week later her grandpa Woody gets this 5 point.  

Then they started getting bigger. 

Anthony Lafleur 8 point

 

                             Emery Fontenot 8 point

 The latest I've seen was this nice bruiser  8 point taken by Bucky Johnson in an adjacent club. This bad boy came in chasing a doe followed by another chase by a smaller buck.  He weighed in at 220 Lbs.

 And me, well I got a bobcat and a coyote...just call be the Varmint Eraticator

The Velvet Buck

The Reason We Do It

    Here is an example of why we take our kids outdoors.  I was sent this story and photo in hopes that I could get it posted on Field and Streams South Rut Report and we did. 

    Congratulations to Hunter and his dad David on This velvet buck and a hunt to remember.  Rather than coming up with a story or rewriting his I thought I would just post a copy of the letter sent to me, after all he did a great job telling it just like it happened.  So here it is: The Velvet Buck