I accidentally bought a bag of frozen drumsticks thinking they were wings.serves me right for not going to the butcher but the Covid situation had me limiting stops.
I've recently dusted off my 26" and figured this was a job for my poortex.
Korean flavors in the marinade. I made a Gochujang-molasses sauce to apply later in the cook and some Alabama white sauce as a final touch. I've never done drumsticks before except maybe once when a guest brought some over.
Not half bad and the rain didn't amount to much. Now I'm eating and taking in the UFC fight night. It's nice to have live sports starting to make a comeback.
Nice cook! I’m curious as to how you made the gochujang molasses sauce. I’ve seen the chef Roi on the Netflix series "The Chef show" use it a lot, but I have yet to try it myself.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Those legs have awesome color. I love doing legs, wings, thighs, quarters, even did half chickens one time (although I had to keep adding fuel to the Vortex). Tell us about your sauces, prying minds want to know and copy !!!
Just a hint on the poortex, wrap aluminum foil at the fire grate level all around the poortex. It forces more air to and thru the fire and makes clean up a breeze.
C0BFE7F5-A4A7-415F-B2E3-1C5939AB3AF8.jpeg28BAB7BE-57CC-4B11-A496-172AD2997830.jpeg I was gonna write ‘fabricated’, but that would be an overstatement. I simply bought a stainless
A poortex is when you go to the second-hand store, buy a stainless steel bowl, and cut the bottom out rather than spending money on a commercially available Vortex.
HenrikTroutman The sauces aren't mine and neither is the gochujang white sauce paring. I used this combo on a couple of batches of wings in recent months and found the recipes on foodnetwork. In the past, I also made blue cheese sauce and I would say it's even better with the gochujang than the white sauce. It offered more of contrast instead of hot on hot. The color was good on the drums but I would pull them 5 minutes earlier as the smallest had a little too much char for my liking.
"Just a hint on the poortex, wrap aluminum foil at the fire grate level all around the poortex. It forces more air to and thru the fire and makes clean up a breeze."
Nice tip. I could see buying another pizza pan and making a poortex drip pan out of it.
I really like the versatility the vortex (Poortex) adds to the kettle. I don’t do drumsticks but love how it cooks wings. I just finished dinner otherwise Inwould be heading to you house. Nice job. Adding the SloNSear just adds to the versatility.
Looks great! Love that sauce idea, sounds delicious. I have been cooking drumsticks more often than other parts lately. I get a pack of 5-6 nice sized drums at our local grocery store for about $2.50. Hard to pass on that.
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