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Chicken Drum Stick Suggestions Please

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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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  • EggMcMic
    EggMcMic Posts: 340
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    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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  • Little Steven
    Little Steven Posts: 28,817
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    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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  • reload
    reload Posts: 267
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    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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  • reload
    reload Posts: 267
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    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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  • Carolina Q
    Carolina Q Posts: 14,831
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    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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  • sumoconnell
    sumoconnell Posts: 1,932
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    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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  • Legume
    Legume Posts: 14,627
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    Most of the time I just cook them like wings, usually a package or two with wings.
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  • thetrim
    thetrim Posts: 11,357
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    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
    Tampa Bay, FL
    EIB 6 Oct 95
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Egg wash, flour, deep fry? 

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  • reload
    reload Posts: 267
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    Looking good.
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  • YEMTrey
    YEMTrey Posts: 6,829
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    Just like so.......

    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • northGAcock
    northGAcock Posts: 15,164
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    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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  • SciAggie
    SciAggie Posts: 6,481
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    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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  • Mickey
    Mickey Posts: 19,674
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    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). Plus a couple Pit Boss Pellet Smokers.   

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  • YukonRon
    YukonRon Posts: 16,989
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    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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