Smoked bacon-wrapped alligator bites with boudin, andouille and spatchcocked chicken

Coat a spatchcocked chicken with mustard as a binder and season with the Louisiana bayou rub; cook bone side down, skin side up, without turning.

Put the boudin and the precooked andouille on the pit as they are.

Stuff chunks of cleaned alligator tail meat with cream cheese and jalapeno, season with the rub and wrap in bacon; put on the hotter part of the grill to crisp the bacon.

Cook over a clean mesquite fire about 45 minutes to an hour.

Cook the alligator to about 165, until the cream cheese drips out; the boudin only needs heating through to take on smoke.