Now that you have seen dessert, I guess it’s only fair I show you the rest of the meal. Tonight was what I will call Multicultural Chicken Breasts, as there was a clear mix of flavors from the spice cabinet.
The chicken breasts were sprinkled with Montreal Chicken and Bayou Cajun seasoning mixes, then cooked over a mesquite fire. A little French Canadian, a little Cajun, and some Texas smoke wood on Bubba Ho-Keg made for a juicy and tasty entree.
Fresh carrots were also cooked on the BKCG; they were sliced and given a splash of white wine, wine vinaigrette, and a bit of butter, then cooked long enough (about 25 minutes at 400°F) to soften but still have some bite to them (I abhor mushy vegetables). A little brown rice, and dinner was served.
Again, no complaints at dinner, and there are leftovers for lunches tomorrow. All in all, another good evening spent with Bubba Ho-Keg. I guess I will forgive it the overcooked brisket from yesterday…
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French Canadian and cajun go together well, right? After all, cajuns were just displaced Canadians (Arcadians).
I can almost taste the chicken! (and my wife says “quit licking your monitor, that’s gross”)
I wondered if anyone would catch the connection there. But I doubt either of them have a tradition of cooking with mesquite. Either way, the chicken was pretty tasty.
These are great. I mix rubs alot… terrible for repeating, but always interesting
Love your chicken breasts with the mesquite fire. The carrots cooking in wine sounds tasty too. YUM!
Thanks! The mesquite was a bit of a reach; it’s so strong that I generally avoid using it with chicken. It didn’t take very much either, it was what was left over the Bubba Ho-Keg following the brisket cook.