What's your favorite way to cook drumsticks?

ronbeaux

<p />Craving chicken drumsticks today so I just put these on. EVOO and spice rub cooking direct on a raised grid at 250 with some pecan chips thrown in for smoke.[p]Any other ideas? Sure would like to hear them.

Steeler Fan

Hey they really good. Your request for chicken legs. I chop of the bottom "knuckle bone", and then push allof the chicken down to the meaty part. This forms into a ball. I then heat a stick of butter and blend in a bottle of Hot Sauce and marinate the Chicken balls for 1-2 hours (the longer in the marinade the spicier it will be. I then smoke them for about 2 hours at 275 degrees. Since you have removed the meat from the chicken bone this eliminated the greasy feel of the leg. I always get requests for these during the Polo season. Great for any tailgathing cause the fingers do not get too greasy . Have never had complaints during Steeler Games either, they go great with Iron City and Yuengling. Yes, we can know get them in the South.

Steeler Fan

ronbeaux, I just posted a response on .net for you

Car Wash Mike

<p />ronbeaux,
I cooked these last week. Soaked in buttermilk for 1 hour then Swamp Venom.
250 raised grid. I'm a fan of fruit woods.[p]Mike

ronbeaux

Steeler Fan,
Got it. Great idea! I'll give it a go.

WooDoggies

<p />One of my favorites...... Hot Legs![p]ChefRd's Hot Wing recipe works great on legs. They don't need sauce but if you want, a little Crystals hot sauce or Blues Hog brushed on a few minutes before pulling off is pretty darn good, too.[p]john
[ul][li]Follow this recipe...[/ul]

ronbeaux

WooDoggies,
That sounds good! I kept mine mild since the Miss's don't like hot food, and she's from Louisiana!! If it were just me, look out![p]Another one on my list to try.

Unknown

ronbeaux,[p]Hey Ron, cornstarch mixed with the rub and bag it with the chix and shake till covered. Comes out nice and crispy! Make sure skin is on![p]Aloha,[p]Greg

Herm

WooDoggies,[p]That is such a great pic!!!

Eroc

<p />ronbeaux,
I usually marinade them in some Goya Mojo marinade (look in the mexican section at the store) for 4-5 hours, take them out, and let them dry off on a tray in the fridge for a while, them hit them up with some dry rub, I prefer DP's Shakin The Tree, or John Henry's Texas Chicken tickler.
Then i go with a raised grid with a foil covered drip pan underneath, and cook them from 250-300 for 35-50 minutes.
sometimes, I'll remove the raised grid and drip pan (carefully) at the end, and finish them for a few minutes direct on the lower grid; and serve them with sauce on the side(Bob Gibson White sauce if I have any).
I use hickory, cherry, apple, or pecan wood.[p]