Keto BBQ Pulled Pork Burrito Bowls with Cilantro Lime Cauliflower Rice
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Three years ago, I met a few fellow grillers for a weekend of intense Michigan Winter Grillin. That weekend, I was introduced to Head Country Hot & Spicy BBQ sauce. I have been buying it for my family, by the gallon, ever since. It’s great on chicken, pulled pork, ribs, sausage, brisket, shrimp, and veggies, too.
5 links of sausages (I used Johnsonville), casings removed and cut in half
Fresh chicken leg quarters
3 Tbsp. Head Country Championship Seasoning, The Original
6 ounces Head Country Original Bar-B-Q Sauce
Lump Charcoal
Varies
20 - 30 mins
Set up your grill for two-zone grilling (stack lit coals on one side of the grill, leaving the other side empty). It will take about 20 minutes to get the coals lit and ready for grilling.
While the grill is preheating, remove chicken from the package and pat dry.
Using your finger, create a pocket under the skin of the thigh and drum.
For each leg quarter, push one half piece of sausage into the pocket. Using your hands on the outside of the skin, push the sausage to fill the pocket in an even layer.
Liberally season each piece of chicken with Head Country seasoning.
Place chicken on the grill, skin side down on the indirect area (the area where the coals are not stacked). Close the lid. After 8 minutes, flip the chicken, leaving it to cook on the indirect-heat side of the grill.
Continue cooking until the temperature in the thickest part of the thigh reaches 155°F.
Apply the Head Country Bar-B-Q sauce, about 1 TBS per piece.
Allow to continue cooking until the internal temperature is 160°F and the sauce is set.
Remove from the grill and serve. Enjoy!
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