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Barely able to type as we just finished our first full meal on the new grill. I know how important pictures are here so here is the pictoral documentation.
I rubbed three nice chicken breasts with a garlic and herb rub and marinated one of them in the Sante Fe Chili marinade for about 5 hours. The taters were sprinkled with parmesian cheese, black pepper, and the same garlic and herb rub the chicken got.
I put the taters and chicken on all at the same time with grill stabilized at 400*. Internal temp of chicken to 175* after about 50 minutes and still nice and juicy. Potatoes were nice and done, but they're getting more parmesian next time.
The grill: I'm still a firm believer that NO grill starts correctly without a beverage.
Pellets lighting and smoke starting to roll:
Taters prepped:
Everything on:
Added some Texas Toast with some garlic butter at the end:
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