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    Chicken Drum Stick Suggestions Please

    Posts: 267
    in EggHead Forum
    Drum sticks were on sale and I figured I'd give them a try.  How do you guys and girls Egg your drum sticks?
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    Comments

    • Posts: 340
      I like raised direct until done, then a quick dunk in some Alabama White Sauce to finish them up.
      EggMcMcc
      Central Illinois
      First L BGE July 2016, RecTec, Traeger, Weber, Campchef
      Second BGE, a MMX, February 2017
      Third BGE, another large, May, 2017
      Added another griddle (BassPro) December 2017
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    • Posts: 28,817
      The are really good tossed in a hot rub with some cornstarch mixed in and  hung on one of those racks. Hot indirect or raised grid.

      Steve 

      Caledon, ON

       

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    • Posts: 267
      EggMcMic said:
      I like raised direct until done, then a quick dunk in some Alabama White Sauce to finish them up.
      I'm gonna have to try some Alabama White Sauce.  Sounds delicious.
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    • Posts: 267

      Little Steven said:
      The are really good tossed in a hot rub with some cornstarch mixed in and  hung on one of those racks. Hot indirect or raised grid.  Thanks for the suggestion.   I think this is what I'm gonna try tonight! 
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    • Posts: 14,831
      These are thighs, but they are awesome! 

      http://eggheadforum.com/discussion/comment/2046169#Comment_2046169

      I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

      Michael 
      Central Connecticut 

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    • Posts: 1,932
      I've done them lollipop style, little more prep but it's worth it for something different.  Cook as others indicate, sauce as you see fit. 
      +++++++++++++++++++++++++++
      Austin, Texas.  I'm the guy holding a beer.
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    • Posts: 15,585
      Most of the time I just cook them like wings, usually a package or two with wings.
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    • Posts: 11,379
      I'll let 'em sit in my fridge for a day or two, I throw on some Florida Everglades Chicken Rub for a few hours before throwing them on the egg.  I'll throw 'em on the egg, let 'em sit for 30-45 mins, flip, then add my favorite sauce cut with some apple or red wine vinegar, let 'em sit for 30-45 mins, give 'em the sauce vinegar combo, let 'em go for another 30-45, then pull 'em off
      =======================================
      XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
      Tampa Bay, FL
      EIB 6 Oct 95
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    • Posts: 18,459
      Egg wash, flour, deep fry? 

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    • Posts: 267
      Looking good.
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    • Posts: 6,835
      Just like so.......

      Steve 
      XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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    • Posts: 15,172
      Damn Trey.....you are killin it. What a great picture.
      Ellijay GA with a Medium & MiniMax

      Well, I married me a wife, she's been trouble all my life,
      Run me out in the cold rain and snow
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    • Posts: 6,481
      I cook them raised direct then toss them in tequila lime chipotle wing sauce. 
      Coleman, Texas
      Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
      "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                            YukonRon
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    • Posts: 19,717
      400/425 direct raised. 

      Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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    • Posts: 17,125
      I use a lime and salt marinade for about an hour, remove from bag, pat dry, then dip them in a pineapple juice and teriyaki sauce to grill. Pull at 165F IT.
      "Knowledge is Good" - Emil Faber

      XL and MM
      Louisville, Kentucky
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