Game day favorites with a Creole twist, a good deal of bacon

Elements:

• 14 hen drumsticks

• 1 pound sliced bacon (room temperature)

• 1 tablespoon chili powder

• 1 1/2 tablespoons Tony Chachere’s bold Creole seasoning

• 1 cup darkish brown sugar

Directions:

Preheat grill to 375°F.

Combine chili powder and Tony Chachere’s seasoning, then place in a shallow bowl. Spot brown sugar in an additional bowl.

Roll drumsticks in seasoning combine. Spot on a baking pan.

Wrap one slice of bacon all around each and every drumstick. Place on a greased baking pan. Roll legs in brown sugar.

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Spot chicken on grill for 10 minutes. Change and cook for 10 minutes a lot more.

Place on leading rack on indirect heat. Include and prepare dinner for 40 minutes. Take off grill.

Tip: You can also bake these in a traditional oven. Preheat to 425°F and bake for 50 minutes.

Ingredients:

• 3 kilos ground beef

• 1 cup Tony Chachere’s burger marinade

• 2 tablespoons Tony Chachere’s bold Creole seasoning

• 8 ounces sharp cheddar cheese, lower into slices

• 1 pound bacon

• Toothpicks

Directions:

Preheat grill.

In a bowl, mix ground beef, burger marinade and 2 tablespoons of bold Creole seasoning. Measure 1/2 cup parts of beef, shape into patties and chill in the refrigerator.

Take away patties from fridge. Place a person slice of cheese in centre of every patty. Cover with another patty. Wrap burger with bacon.

Grill burgers about medium heat, about 7 to 8 minutes for each aspect (or until cooked by means of), and inside temperature registers 160°F on thermometer.

Serve burgers on toasted buns with your preferred toppings.

More recipes from Tony Chachere’s:

– Blackened shrimp salad

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– Bacon-wrapped, environmentally friendly onion-stuffed marinated pork tenderloin

– Incorporate Cajun flavor to your rooster supper