Specifications

G
G
R
R
I
I
L
L
L
L
E
E
D
D
C
C
H
H
I
I
C
C
K
K
E
E
N
N
Q
Q
U
U
E
E
S
S
A
A
D
D
I
I
L
L
L
L
A
A
S
S
Serves 4-8 people
8 10” Flour or Corn Tortillas
2 Tablespoons Virgin Olive Oil
2 Cups Grilled Chicken Breast (or pieces), Cubed or slices
1 Cup Hot Salsa
3 to 4 Fresh Green and/or Red Jalapeno Peppers, thinly sliced
4 Cups Jack and/or Cheddar Cheese, grated
4 Green Onions, diced
Suggested Backwoods Wood Pellet Flavor: Hickory or Apple
Preheat barbecue on PREHEAT then reduce to SMOKE or LOW
Combine salsa, peppers and green onion in a small bowl. Place tortillas on a work surface.
Gently spoon salsa mixer on half of each tortilla. Top with chicken, and grated cheese. Fold the
tortillas in half. The quesadillas can be prepared up to this stage and stored in the refrigerator for
several hours. Wrap tightly with plastic until ready to grill.
Place the quesadillas directly on the cast iron grill, and grill about 3 minutes per side, checking
the bottom frequently. Be prepared to move if they start to burn. Brush the outside of each quesadillas
with the olive oil as it grills. Serve at once either whole or cut into wedges.
T
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I
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P
P
!
! Sates are fun to eat, not only because they’re so small but the flavours are
varied and intense.
Soak all wood skewers in cold water for at least 1 hour before using.
G
G
R
R
I
I
L
L
L
L
E
E
D
D
S
S
A
A
U
U
S
S
A
A
G
G
E
E
R
R
O
O
L
L
L
L
S
S
Serves 4-8 people
16 Skinless sausages
1 Pie Crust or puff pastry, your own or a mix
Suggested Backwoods Wood Pellet Flavor: Alder or Apple
Preheat barbecue on PREHEAT then reduce to MEDIUM / LOW
Grill sausages slowly to remove fat and to cook through.
Roll out pastry on floured surface. Lay a sausage on outer edge. Trim edge even. Cut strip the
width of a sausage. Roll sausage up in the pastry, allowing extra for overlap, and cut pastry. Dampen
overlap with water to seal. Cut wrapped sausage in half and place on ungreased foil pan or cookie
sheet.
Place in a PREHEATED grill that has been turned down to MEDIUM heat, and bake for about
15 to 20 minutes until browned. Serve Hot.
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P
!
! When baking, do not place cookie sheet or bake pan directly on the cast iron
grills. The cast iron grills hold heat and transfers this directly to the bottom of the
sheet. Place a nickel plate cookie cooling tray between the grill and the baking pan
and let the convection cooking do the rest.
Cackalacky Chicken Lollipop
(used with permission by Cackalacky Inc. www.cackalacky.com)
What is a “Chicken Lollipop”?
A Cackalacky Chicken Lollipop is a “French-Cut” chicken drumette that is wrapped in bacon and grilled
to perfection.
Serves 2 – 4 people
12 - 24 Chicken Drumettes
12 – 24 Slices Uncooked Bacon
12 - 24 Wooden Toothpicks
Cackalacky “Chicken Charger “Seasoning
Cackalacky Sauce
Suggested Backwoods Wood Pellet Flavor: Hickory or Mesquite
Preheat barbecue on PREHEAT then reduce to MEDIUM
French-cut chicken wing drumettes, simply by cutting the skin and tendons around the base of the
drumette. (see picture)
Push chicken meat up into a ball – forming a “lollypop-like” shape. Wrap the ball of chicken meat
with a strip of regular bacon. Then secure with a sturdy toothpick.
Season generously with a sprinkling of “Cackalacky Chicken Charger” seasoning.
Place lollipops in the “Cackalacky Drummy Device” or you can place the lollipops with the chicken
ball facing the cast iron grills and the chicken bone facing upwards. For maximum flavor and
tenderness, slow-roast or hot smoke the lollipops at approximately 225 deg F. for approximately 2
hours. If you just can’t wait you can also increase the heat of your grill to medium heat (325 – 350) and
grill for approximately 45 minutes.
When the bacon is crisp and the juices “run clear” from the chicken, the lollipops are just about
done. If you wish you can smother the lollipops in your favourite sauce and finish cooking for another
15 minutes allowing the sauce to caramelize.
When the internal temperature reaches approximately 185deg F. and the sauce has begun to
caramelize, the Cackalacky Lollipops are done!
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A
A
T
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O
O
N
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:
: If you are feeling really hunger and adventurous, try this recipe with chicken drumsticks
to make HUGE Cackalacky Lollipops!
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!
! Cooking time may vary for certain cuts of chicken. Always be sure to use a
probe thermometer for an accurate internal temperature reading.