Drumsticks Question / Deviating from Adam Perry Lang recipe

avibug · July 2016

Making a bunch of wings and drumsticks tonight for friends, and trying out two recipes from APL's Serious Barbecue that I haven't done before. The drumstick recipe calls for cooking the (previously marinated) chicken legs for about 40 minutes in buttered, covered pans with some water (he calls for the pans to be placed on fire bricks so they aren't directly on the grate). After that, the legs are covered with the glaze and then grilled direct for about 20. Don't have the full recipe with me since I'm posting from work, and don't recall how much water goes in the pans.

I've never cooked chicken on the Egg in a covered, buttered pan with water. Seems to me it defeats the purpose of cooking it on the Egg, worried about the texture of meat / skin since it seems I will be effectively steaming it, following a lengthy marinade. Also, I won't be able to add any smoke. Have been toying with ignoring the recipe and just putting the legs on the grate on when I do the wings. But, as a relative newbie (about 4 years with the Egg), I don't purport to question APL, and his other recipes have come out great.

Thoughts? Anyone do chicken like this before? If I skip the pans, would you go indirect or raised direct? I usually do chicken (spatch or pieces) raised direct, but thought indirect might be better for the wings and I'd rather overlap the cooks and not change the set up.

Thanks in advance.

Sweet100s · July 2016

I'd suggest trying the recipe as-is. There are plenty of people who have done it some other way.

It reminds me of the suggestion to boil chicken thighs first because...
(what was the rationale...) I believe because that helps render some of the fat from the skin and which helps it to get crispy later.

My very old recipe for "zingy chicken thighs" (originally from either @Nature Boy or @RRP ?) requires boiling the chicken thighs in Apple Cider Vinegar for 10 minutes before putting the on the egg slathered in Frank's Red Hot..

That recipe is one of the most delicious things I've ever had off the egg.

Sweet100s · July 2016

The change I'd make to the recipe is to do the boiling part INSIDE.
Like you said, there's no smoke going on it, so why Egg it?

YukonRon · July 2016

I do raised indirect for chicken.
My method is remove from the package, rinse and wash, pat dry. Leave open on pan in the fridge over night, add rub of choice, then lightly add cornstarch for crispiness. Get egg to 350F-375F, set it up raised indirect, add smoking wood if desired, (I use pecan). I have a hanger system I use, and I also lay directly on the grate. Cook to proper internal temps (typically 45 mins to an hour), 165F, pull, add marinade of choice, place back on for another 10-15 mins, pull and serve.
If you do not want a marinade crust, skip the application, toss in a bowl with marinade of choice, after reaching desired IT, and serve.
Either way you will have the best chicken in your life.
Did buffalo drums a couple nights ago, turned out better than anyone had anticipated.
Chcken is, in my opinion hrd to mess up. Just watch the IT and prepare, the BGE will do the rest.

RRP · July 2016

Sweet100s said:

I'd suggest trying the recipe as-is. There are plenty of people who have done it some other way.

It reminds me of the suggestion to boil chicken thighs first because...
(what was the rationale...) I believe because that helps render some of the fat from the skin and which helps it to get crispy later.

My very old recipe for "zingy chicken thighs" (originally from either @Nature Boy or @RRP ?) requires boiling the chicken thighs in Apple Cider Vinegar for 10 minutes before putting the on the egg slathered in Frank's Red Hot..

That recipe is one of the most delicious things I've ever had off the egg.

wasn't me!

Nature Boy · July 2016

Sweet100s said:

My very old recipe for "zingy chicken thighs" (originally from either @Nature Boy or @RRP ?) requires boiling the chicken thighs in Apple Cider Vinegar for 10 minutes before putting the on the egg slathered in Frank's Red Hot..

That recipe is one of the most delicious things I've ever had off the egg.

I posted some tangy chicken recipes for sure, but don't ever remember boiling anything in Vinegar

@avibug like you, I don't understand cooking chicken covered in liquid either. I think the flavor is flat, the texture on the mushy side, and it's just weird. A lot of competitors that we compete against do that, but we go pure direct low temp grilling. 250-275. I try and time it so thighs take 1:45 and wings about an hour. Man I love good chicken.
Cheers
Chris

gdenby · July 2016

I haven't done the recipe, but I suppose the time in the buttered pan w. water will part fry the legs, and add a coat of browned butter to the pieces. Its something you could do, as mentioned above, as well inside, although you might need even more water over an open burner flame to keep the chix surface from burning. Perhaps the pan time also makes sure the meat is well cooked, and the glaze is added for just long enough to get gooey.

IMO, glazed meats are always sticky and soft. Any crust or crispy is greatly diminished.

avibug · July 2016

Thanks for all the input. Decide to follow APL's directions, came out great. Will probably try without the pans next time. I'll post the cook with photos separately.

Sweet100s · July 2016

Nature Boy said:

Sweet100s said:

My very old recipe for "zingy chicken thighs" (originally from either @Nature Boy or @RRP ?) requires boiling the chicken thighs in Apple Cider Vinegar for 10 minutes before putting the on the egg slathered in Frank's Red Hot..

That recipe is one of the most delicious things I've ever had off the egg.

I posted some tangy chicken recipes for sure, but don't ever remember boiling anything in Vinegar

hmmmm...
It was definitely from one of you rascals who had a massively high post count. Maybe from the other forum... @fishlessman?
I'll make it again this fall and post it all with pics.

fyi - part of the recipe (+ my cook notes) in case this helps anyone recall the poster...
Pre-Boil chicken thighs 10 min in simmering almost-boiling Apple Cider Vinegar.
(For Costco 24 Thighs, I used 3 64-oz Hill Country Apple Cider Vinegar. Thank goodness vinegar is inexpensive!)
Douse in Frank's Red Hot Sauce. (24 thighs used ½ of a 17 ounce jar. )
Cook them: 250 raised grid direct. nice easy cook that takes about 2 plus a little hours

Not only are these amazing right off the grill, they are 95% as amazing 2 months later pulled from the freezer. Simply add coleslaw and everyone is happy.

All other chickie thighs I've made since get reviews of,
"These are really good but not as good as the Zingy Chicken Thighs..."

SonVolt · March 2019

Bump. The steaming the wings in the sealed roasting pan step seems odd to me too. Do you find that step necessary? Curious why he doesn’t just cook the wings indirect and skip the steaming step altogether?

Drumsticks Question / Deviating from Adam Perry Lang recipe

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