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What's your favorite way to cook drumsticks?

ronbeaux
Posts: 988

Comments
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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.
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ronbeaux, I just posted a response on .net for you
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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
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Steeler Fan,
Got it. Great idea! I'll give it a go.
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[ul][li]Follow this recipe...[/ul] -
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.
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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
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WooDoggies,[p]That is such a great pic!!!
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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]
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