Tied & Stuffed Pit Roasted Drumstick Crown

thirdeye

I broke out the kitchen twine and made a Pit Roasted Drumstick Crown last night. When it came off the cooker, I filled the center with cornbread dressing. The prep was not that bad, I assembled it around 1:00 in the afternoon and let it hang out in the fridge until evening. This was a very easy cook at 325* indirect, It took about 90 minutes. I didn't even rotate it, and the final temps were within 5 degrees from side to side. The last picture shows a ovenware dish that helped shape the crown and it stayed in the entire cook, it worked well for holding the dressing in place when serving.

This would have been a good Easter meal, well maybe I'll do a repeat.

Beli

Wonderful.......just wonderful......Great idea Wayne .....needed just this for the next family gathering...the kids love them...

FlaPoolman

Ok there's another one to add to the to do list. I like easy and that looks good

ResQue

wrong spot.

FearlessGrill

Nice one. That's a really creative idea, and a great presentation. I'll have to try that sometime.

-John

ResQue

Man that looks cool, and good!

Capt Frank

Neat idea! That looks terrific. A great thing to do when the grandkids are coming, thanks!

Capt Frank
Homosassa, FL

Hoss

You never cease to amaze me!Great Post!

FlaMike

Great idea! I'll be copying that one for sure.
Question..... 2 bowls? Looks like one metal for cooking, and another glass for serving. Easy to find?

Mr. & Mrs Potatohead

Very nice and an interesting cook and serve!

cookn biker

Love that! Great out of the box thinking Wayne. Nice crowd pleaser.

SoDakEgger

That's an interesting one.

Ross in Ventura

Looks mighty tasty Wayne

Ross

Bacchus

Very, very cool Thirdeye.

thirdeye

They are just a pie pan. I have a stack of the vintage ones, they are aluminum and I would guess they came with store bought pies before they were sold in the disposable ones. The oven safe bowl was about 5 or 6 inches in diameter, and it was used to hold the legs in place, and stayed in during the cook. Afterwards I picked up the whole crown and transferred it to a glass pie pan, the little bowl came with it.

I would think if you wanted to do 15 or 20 legs, you could use a pizza pan, with a larger diameter oven safe bowl in the middle or even a large diameter empty can. Everything is pretty secure once you tighten and tie off the string.

cookn biker

I've got a few also.

Fluffyb

That is a showpiece! Great cook.

kmellecker

What an interesting idea...absolute genius. Do the drumsticks stay together after you remove the string?

thirdeye

Actually I went fairly deep with the string, I didn't want it to tear the meat during the cook or when transferring to a serving platter. But once I snipped the first drumstick, the adjacient ones came right off, then I snipped the string again, and so on.

I'm thinking I could have cut between every other one, and just slipped it out with forceps, leaving the crown intact.

kmellecker

Thanks. Again, great idea, great presentation. Can't wait to try it.