'Tis the season ... so be sure to see our Holiday Entertaining Recipes
for some terrific ideas. And, it’s not too early to start thinking about our Country Christmas
menu for any of your holiday meals! For something different, how about mixing it up with our Light Southern Meal
with Grilled Catfish and Watermelon Salsa! Happy Holidays!
<p />Guys & Gals, I did my first cook on this drumstick rack last night. I can already see that it is going to be really handy. I'm the first kid on my block to own one! Uh...I mean 3. I was using a spacer ring and cooking direct at around 250°, these took right at 3 hours for the internal temp to climb to 175°. The doneness was very even. The skin was okay, but I think next time I will ramp up the temperature during the last 45 minutes or an hour to really crisp them up.[p][p][p]They hold a dozen legs or wings as long as you leave the wing tips on (they clip into the center bar). Two will fit side-by-side on my large Egg (18" grate). Made from stainless steel the actual size is 13" long and 6-1/2" high. There is a slight inward slope to keep the drumsticks in place when carrying or spinning the rack. [p]Made by Bayou Classic, and called a Leg & Wing Rack, I got mine from Northern Tool. The link is below. They were on sale too, $6. They are also available at Lowes, I just don't have one of those.[p]~thirdeye~[p]