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Bud's Memorial Day Grill Kit

We have partnered with our dear friends at Cookhouse at Home to bring you the perfect grill kit, just in time for all your Memorial Day celebrations!  The kit feeds 4-5 people and includes:

  • 1 Whole Cajun Spatchcock Chicken (raw)

  • 2 Links of Smoked Andouille Sausage

  • 1 Pan of Cajun Cornbread

  • Louisiana Potato Salad

  • Bud's BBQ Sauce

  • Bread & Butter Pickles


Note: Containers provided are NOT oven safe. You may use for microwave.



Follow along online or get your free printable PDF recipe here!

Guests to Prepare:

  • Spatchcock Chicken

  • Andouille Sausage

Bud's to Prepare: We want to give you a head-start on your meals, so we’ve prepared the following items for you. But we’d love for you to make them yourself in the future, so we’ve included the recipe for you to keep. Enjoy!

  • 1 Pan of Cajun Cornbread




Enjoy weekend Brunch To-Go at our sister restaurant, NOLA Brunch and Beignets!


Cajun Spatchcock Chicken

4-5 Servings


What You Will Need:

Here’s instructions how to Spatchcock a chicken on your own. If you bought a Meal Kit from Cookhouse At Home, your chicken is already marinated and spatchcocked. All you have to do is cook it.


Procedure:


1. Place chicken breast side down, with the legs pointing away from you.



2. Use kitchen shears to cut down one side of the backbone, all the way through where the leg joint meets the backbone.



3. Repeat on opposite side of the backbone to free the whole spine from the bird.


*Chef Tip- save the backbone and any trim to roast and make stock or bone broth.



4. Rotate the chicken so that the legs are pointing towards you, and the skin side is down.



5. Locate the breast plate by feeling for hard cartilage in the center of the bird.

6. Snip through the hard cartilage and the wish bone, careful not to cut all the way through the breasts.


*Chef Tip- reference Chef Pieter and Chef Josh’s demo video


Check out wine selections from our friends over at High Street Wine!



Cooking a Spatchcock Chicken | Grilled

4 Servings


Check out Chef Pieter's video on How to Grill a Spatchcock Chicken!


What You Will Need:

  • 1 Marinated Chicken

  • 2 teaspoon Salt

  • 1 teaspoon Pepper

Procedure:


1. Preheat grill to 350 F. Season both the flesh side and skin side of the chicken with 2 teaspoons salt and 1 teaspoon pepper.


2. Once grill is hot place the chicken flesh side down and close grill cover. Let cook for 10 Minutes, rotate chicken.


3. After another 10 minutes flip chicken over so the skin is now on the grill. Let cook for ten minutes and rotate. You are looking to crisp up the skin during this time.


4. The final internal temperature near the bone should be 165 F.

Cooking a Spatchcock Chicken | Cast iron

4 Servings


What You Will Need:

  • 1 Marinated Chicken

  • 1 tablespoon Oil

  • 2 teaspoon Salt

  • 1 teaspoon Pepper

Procedure:


1. Preheat oven to 350 F. Season both the flesh side and skin side of the chicken with 2 teaspoon salt and 1 teaspoon pepper.


2. Once oven is hot place preheat pan on stove. Add 1 tablespoon oil and place chicken skin side down.


**Chefs Tip – if you can place a smaller cast iron you can put on top of the chicken to apply pressure. This will keep the skin in contact with the pan resulting in a crispier skin.


3. Cook for 20 minutes, remove from oven and flip chicken. Place back into oven and cook till internal temperature reaches 165 F.

Check out rotating supper menus over at our sister restaurant,Cookhouse!


Cajun Cornbread (Prepared by Bud's)

4-5 Servings



What You Will Need:

  • 1 cup flour

  • 1 cup corn meal

  • 1 Tbsp baking powder

  • 1 tsp kosher salt

  • 1 cup milk

  • 6 oz heavy cream

  • 2 eggs

  • 10 oz canned creamed corn

  • 1 cup canola oil

  • 1 cup Steen’s syrup (can be substituted with molasses or honey)

  • 1/2 cup diced pickled jalapeno

  • 1 Tbsp butter

Procedure:


1. Preheat oven to 350 degrees.

2. In a large mixing bowl, add flour, corn meal, baking powder, salt and stir well.


3. Add the diced pickled jalapeno and mix well.


4. In a separate bowl, add the milk, heavy cream, creamed corn and stir to combine.


5. Pour the milk mixture into the flour mixture and stir until just incorporated.

6. Crack eggs into separate bowl and beat with a whisk, then add to batter.

7. Add the canola oil and Steen’s syrup and mix well.


8. Use the butter to thoroughly coat a large baking dish.

9. Tap pan on the table a few times to remove air bubbles.


10. Cook for 1 hour, rotating after 30 min.


11. Remove from oven, cut into pieces and enjoy.



Enjoy your weekend with Bud's! Tag us on Instagram to show off your skills!

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