Last week Rouse's had ten pound bags of leg quarters for $.29 a pound and so I picked up a few bags. The other day I took one out to thaw and today seasoned up the nine quarters with Leblanc's Gunz and Roses bbq seasoning. I put them on the Traeger using pecan wood pellets at 350°. Halfway through I flipped 'em and painted them with Blues Hog barbecue sauce and after that set flipped them again and sauced the skin side.
Of the nine quarters I only sauced six of them.
Served with grilled boudin, baked beans, zoodles and buttered Texas toast.
Pretty darn good meal!
