Tuesday Night Chicken Drumsticks (pics)

DMW · September 2013

Not a complicated cook, but the kiddos love it. Sprayed with a 50/50 mix of butter/vinegar with some salt mixed in. Done at 375*-400* raised direct until the end when I put it on the main grid to get some char color.

Chris_Wang · September 2013

Sweet

Mickey · September 2013

I like the legs and wings. Give the rest to neighbors. Nice cook

AequitasVeritas · September 2013

Love the leg rack. Didn't even know those existed. About how long did these take?

DMW · September 2013

@AequitasVeritas I'd say they took about 1 hour. The rack works well for wings also.

Charlesmaneri · September 2013

who makes the rack and where can it be bought ?

DMW · September 2013

@Charlesmaneri Bayou Classic, I got it on amazon:

http://www.amazon.com/gp/product/B0009KF3QC/ref=oh_details_o05_s00_i00?ie=UTF8&psc=1

AequitasVeritas · September 2013

Thanks @DMW. I might try that once I get a rack.

Shiff · September 2013

The racks are great for legs and wings. I generally cook mine indirect at about 400. They brown up really nice. I pull the skin back and put on a sesame seed rub and then return the skin.

tdub4 · October 2013

YEMTrey · October 2013

Apologies for the threadjack but I have a question.

I cooked chicken legs this exact way the other night. I have the bayou rack and everything. I thermapen'd every leg to make sure it was at 165. However there were a few legs that still had what looked like pinkish/red blood around the bones in some spots. Everything is calibrated and I tested every one of the legs. Has anybody seen this? I've cooked them before and never had this issue. We discarded them immediately and didn't want to risk it. Is this common?

DMW · October 2013

When I do legs like this I usually take them higher IT, 185*-190*. I spray them every 15 min or so throughout the cook.

YEMTrey · October 2013

Thanks DMW. I'll try that on my next leg cook.

Tuesday Night Chicken Drumsticks (pics)

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