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Heavy Meats & Good Eats: Drumsticks & Taters on the Traeger

With two separate Traeger Grills sitting in the office, we try to put them to use as often as we can. A few days ago, Ben fired up the pellet smoker and got to cooking some chicken drumsticks and insanely good potatoes! Enjoy some photos & the recipes below.

 

Fresh chicken legs
Carolina Treet South Carolina style mustard bbq sauce 
Traeger Fin & Feather rub 
Marinate chicken legs in Carolina Treet South Carolina style mustard bbq sauce overnight. 
Preheat Traeger grill to a temp of 375
Cook chicken legs for 1 hour 30 minutes or until chicken reaches an internal temp of 165. 
Last 20 minutes of cooking, dust chicken legs with Traeger Fin & Feather rub. 
Remove from grill, let rest for 10 minutes and get to grubbing. 
Potatoes
3Lb. of Yukon Gold Potatoes. 
Tony Cachere’s Original Creole Seasoning 
Garlic powder 
Onion powder 
Oregano 
Olive oil 
Slice potatoes thin
Toss in olive oil 
Add Tony Cachere’s Original Creole Seasoning 
Garlic powder 
Onion powder 
Oregano 
Mix well, empty into baking dish, bake at 375 for 2 hours or until potatoes reach desired texture. 
Get a plate, some chicken legs, scoop of potatoes and get to eating. Oh, and a cold brew. Enjoy y’all. 

 

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