Early man was doing things right by cooking with fire. But I doubt he made Chicken Kebabs.
This post is heavy on the photographs, but easy on the eyes.
It’s enticing to the appetite and sticky on the fingers. Everything you want from barbecue.
I was thrilled when I was asked to be one of Tabasco’s Tastemakers this year. Hot sauce has always been my thing and I add it to almost everything I eat. I was whisked away to Louisiana and plonked down in the middle of Avery Island, the home of Tabasco and where it all began.
I could go on and on about how amazing the trip was but I’ve already stolen time from you to look at my gazillion pictures. But I need to let a few things be known. The people at Tabasco were gracious and generous to the point I wanted them to keep me.
The company is still family run and is steeped in history from the days of the 1800’s when it was founded by Edmund McIlhenny. I stayed at Marsh House filled with paintings and history worthy of being in a museum. Funnily enough, Tabasco actually have their own museum on site which you can visit when you take the tour.
Let’s look at some pictures.
Chicken Kebabs drenched in a Cherry Bourbon Barbecue Sauce, with Tabasco Chipotle for a smoky flavor. Every summer I’ll make homemade bbq sauce using some kind of fruit and it totally works!
It turned out sweet and tangy with a deep red cherry color. To keep with a Southern Louisiana taste, I added thick slices of cajun seasoned andouille sausage and Tabasco Chipotle Sauce. Oh and I threw in some Jack Daniels too and it’s still kid friendly because the alcohol gets cooked off. Score!
These are the three most popular varieties of Tabasco sauce. Original, Green and Chipotle.
We were taken deep into Tabasco with John Simmons as our guide. John is the son of CEO Tony Simmons and Manager of Agriculture for the company.
You can grab lunch at the Tabasco plant. This was Shrimp Étouffée, Gumbo and Red Beans and Rice. The Étouffée was of the charts good.
Fried Pork Crackling, should be named “I can’t stop eating this crunchy pig-crack”. Yup, addictive is the only word to describe this.
Tabasco in cocktails…do it!
Traditional Boudin Sausage made by Legnon’s, a New Iberia butcher. Pork and rice in a sausage casing never tasted so good.
Louisiana I miss you, and your fried alligator, colossal piles of crawfish and genuine Southern charm.
This post was sponsored by Tabasco, and as a Tabasco Tastemaker compensation was provided.
- 2 cups ketchup
- 3/4 cup apple cider vinegar
- 2/3 cups brown sugar
- 1 cup Coca Cola
- 2 tablespoons Worcestershire sauce
- 1 tablespoon of your favorite bbq rub
- 1/2 cup Tabasco Chipotle Sauce
- 1 tablespoon plus 1 teaspoon Jack Daniels
- 4 cups dark red cherries with stones removed
- 1-2 pounds boneless skinless chicken thighs
- 1 large Andouille sausage
- 1 red pepper
- 1 yellow pepper
In a large pot add the ketchup, vinegar, sugar, Coke, Worcestershire sauce, rub, Tabasco Chipotle Sauce, Jack Daniels and cherries.
Mix to combine and bring to a boil over a medium heat.
Turn the heat down to low and let simmer for about 40 minutes, stirring occasionally.
Once the sauce has thickened carefully transfer it to a blender.
Blend the sauce until it has no lumps. Set aside.
Chop the chicken into small pieces for the skewers taking off any big pieces of skin or fat.
Slice the sausage into pieces about 1 inch thick.
Cut the peppers into squares about 1 inch.
Take a wet skewer and push a piece of sausage to the bottom.
Add a piece of pepper next followed by some chicken and sausage until you get to the top of the skewer.
Don't overload the skewer or it will take too long to fully cook.
Preheat the grill to high.
Place some of the bbq sauce into a small bowl and brush the loaded kebabs with the sauce covering well.
Place each kebab onto the grill and sear.
Turn after a few minutes and repeat brushing with more sauce. Turn down the heat or move the kebabs to an indirect heat part of the grill surface to save them from burning.
Once the chicken is fully cooked serve each kebab with rice.
Make sure to soak the wooden skewers for at least an hour in cold water to prevent them from burning too quickly.