Cajun Bird Dogs, we just didn’t like our 1st. picture so we did a “Redux”. Much better. Cajun Bird Dogs with Rusty Mustard Carolina Style BBQ Sauce OFF THE HOOK!!! We kicked up our spicy grill fried chicken tenders a few notches with Chef of the Future Cajun Seasoning and our own zippy Rusty Mustard Carolina Style BBQ Sauce. We used an A-MAZE-N-Tube for that “Kiss of Smoke”. We served them up on hotdog buns with pepper jack cheese. Then drizzled it with our Rusty Mustard Carolina Style BBQ Sauce.

The sauce just lit things up! These would be great tailgating and parties or just good eating…
So good and fun to eat kids like them, too.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Cajun Bird Dogs Redux
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes 400 degrees (205c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Green Mountain’s Fruitwood BBQ Pellets

Ingredients: Cajun Bird Dogs with Rusty Mustard Sauce

• 6 chicken breast tenders
• 1 Tablespoon butter, melted
• 1 egg, beaten
• ¼ cup buttermilk
• ¾ cup biscuit baking mix
• 2 Tablespoons Chef of the Future Cajun Rub & Seasoning, divided
• 2 cups Rusty Mustard Carolina Style BBQ Sauce
• 12 slices pepper jack cheese
• 6 hot dog buns

Link for Rusty Mustard Carolina Style BBQ Sauce:
http://datenightdoins.com/rusty-mustard-carolina-style-bbq-sauce/ 

 

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Cajun Bird Dogs with Rusty Mustard Sauce

Sprinkle both sides of chicken with 1 Tablespoon Chef of the Future Cajun Seasoning. Whisk egg, buttermilk and butter in a medium bowl. Combine baking mix with remaining seasoning in a large plastic bag. Dip chicken into egg mixture, then into the bag to coat with the breading. Repeat until all the chicken has a nice coat of the breading mix.

Place on lightly greased bull rack and into the preheated grill. Bake for 20 minutes at 400 degrees (205c).

When the chicken reaches an internal temperature of 165 degrees (74c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165 degrees. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. Patti used her new Maverick ProTemp PT-50 Instant Read Thermometer for lefties for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

 

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking In the Oven:

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Grill is just like your oven except it uses wood pellets and has wheels. I do 20 minutes here at 400 (205c).

Backyard BBQ
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

https://datenightdoins.com
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