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      RECIPES — Claymore Cajun

      Cajun fried Pickles

      Cajun fried Pickles

      Cajun fried Pickles with dipping sauce 

      Prep time: 10-20 minutes 

      Cooking time: 10-15 minutes 

      Total time: 20-35 minutes 


      16-24 fl oz of Pickle chips 

      1 cup of Original bread crumbs 

      1 cup of Flour 

      3 Eggs or egg wash 

      Claymore Cajun Seasoning 


      Ingredients for dipping sauce 

      1/2 cup of Mayo 

      1 tbsp of Ketchup 

      1 tsp of  Claymore Cajun Seasoning 

      Vegetable oil 

       Cajun fried Pickles 4


      -Strain the jar of pickles and pat dry.

      -Set up 3 deep dish plates.

      -1st plate with 1 cup of flour and 1 tbsp of Claymore Cajun Seasoning. (add more seasoning for more heat if you like)

      -2nd plate 3 large eggs (whisked) or egg wash.

      -3rd plate 1 cup of original no flavor bread crumbs and 1 tbsp of GYAO Claymore Cajun Seasoning. (add more seasoning for more heat if you like)

      -Coat all pickles with flour dip them in the egg wash and then cover them in bread crumbs.

      -Pre Heat oil to 355-375 degrees. (vegetable oil is preferred) 

      -While oil is coming up to temperature let’s make our Cajun Dipping Sauce. 

      -In a bowl add 1/2 cup of mayo, tbsp of ketchup, 1 Tsp of Claymore Cajun Seasoning and mix together and put in the refrigerator. 

      -Deep fry all your pickles when you’re done plate them with your dipping sauce and Enjoy!


      Recipe provided by Paul Saladino @paulie_saucee 

      Cajun fried Pickles 1

      Cajun fried Pickles2

      Smoked Salmon Dip

      Smoked Salmon Dip

      Smoked Salmon Dip

      Prep time: 15-20 minutes 

      Cook time: 1 hour 

      Total time: 1 Hour & 20 minutes 

      Appetizer Feeds 6-8 People 


      -Cannibal Spice All Purpose Seasoning 

      -Claymore Cajun Seasoning 

      -8 ounces of Cream Cheese (room temperature)

      -1 tablespoon of prepared horseradish 

      -1/2 Cup of Sour Cream 

      -1 Tablespoon of Chopped Parsley 

      -1/2 teaspoon of kosher salt 

      -1/4 teaspoon of black pepper

      -1/2 teaspoon of garlic powder 

      -1 tablespoon of lemon juice 

      -5-6 ounces of smoked salmon 


      -Season your salmon with Cannibal spice All Purpose Seasoning.

      -Set your smoker between 250-300 degrees. (I used Alder wood pellets)

      Smoked Salmon Dip 4

      -When salmon reaches an internal temperature of 145 degrees pull it off the smoker and let it cool down. 

      -Chop/mince the salmon into small pieces.

      -Mix all the listed ingredients in a bowl. 

      -Once mixed cover the dip and put in the refrigerator for at least 2 hours. (recommend letting it sit overnight)

      Recipe provided by Paul Saladino @paulie_saucee 

      Smoked Salmon Dip

      Vet-Mex Chicken

      Vet-Mex Chicken

      Prep Time: 25 minutes 

      Cooking Time: 60 minutes 

      Total Time: 1 hr 25 minutes 

      Servings: (4 adults)

      Ingredients:  (Willie Pete, Cannibal, Claymore, Pop Smoke, 1 whole young chicken, 1 package of regular cut bacon, 4 ears of corn, duck fat or evo, 2 bags of cauliflower florets, cilantro, 2 limes, mayo, sour cream minced garlic and crumbled cotija cheese) 


      Preheat smoker, grill or oven to 275°.  On a cutting board, spatchcock and then half your chicken and season an even coat of Willie Pete on both sides of the chicken. In a large bowl, pour in both bags of your cauliflower florets and spray with duck fat or drizzle evo. Give them a light toss and season them with a medium coat of Cannibal and place them in an aluminum half pan. Now husk your corn and slice in half, then wrap. 1 slice of bacon around each half of corn and season a light coat of Claymore on the bacon wrapped corn and transfer to a platter. Mix in a bowl, ¼ cup of mayo, ¼ cup of sour cream, 1 tsp Pop Smoke, 2 tsp of lime juice, 2 minced cloves of garlic and ⅓ cup of crumbled cotija cheese and set in the refrigerator.

      Place the chicken halves of your smoker, grill or oven in a pan and let them smoke, grill or roast for 30 min. Now place the bacon wrapped corn a cauliflower on your cooking device. At this point your chicken should be at 125. When you reach that 55 mark, check your chicken for that 165 mark and make sure your bacon is the consistency you want. Now take the chicken and bacon wrapped corn off and get your cooking device up to 350 to give the cauliflower a nice crisp to it for 5-10 minutes

      Toss your cauliflower in the bowl you set in the refrigerator and top with cilantro and plate, add your bacon wrapped corn and slice your chicken half in half to your plate and enjoy. 

      Recipe provided by Steven Rossler @rosslers_blue_cord_bbq


      Chicken Lollipops

      Chicken Lollipops

      Claymore Cajun Chicken lollipops 


      Claymore Cajun Seasoning

      - Apple juice
      - 10 chicken legs/Drumsticks 

      Feeds - 4-5 people 

      Prep time - 30 minutes

      Cook time - 1 and half - 2 hours 


      Chicken prep 

      Slice the chicken around at the top of the meat end all the way around the bone. 

      Take a paper towel and peel the skin and membrane off around the top of the bone so just the meat is left. 

      Season the drumstick with Claymore Cajun seasoning  & wrap the bone with tin foil to preserve the color.

      Chicken lollipop Foil

      Set your oven or smoker to 300 degrees (if you are using a smoker I used pecan wood).

      To make the glaze I mixed one jar of the BBQ Sauce together with 2 oz of apple juice (you can also use pineapple juice), make sure the sauce is warm when glazing the chicken.

      Chicken lollipop Dip

      When the Chicken reaches 175 degrees dip the drumstick into the glaze then put back in the smoker/oven for another 10 minutes.

       After taking the chicken out of the smoker/oven let it rest for 10 minutes and enjoy!

      Recipe provided by Paul Saladino @paulie_saucee 

      Chicken lollipop recipe 1