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Jamaican Sticky Drumsticks with the SnS

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  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 4144
    • Stockholm, Sweden

    Jamaican Sticky Drumsticks with the SnS

    It was time to cook some chicken drumsticks on the Weber, using the SnS of course. I decided I wanted real sticky drumsticks with lots of flavor, so I created a dry rub and sticky sauce separately for the occasion. It turned out pretty darn good, so I thought I'd share it here.

    Note: this recipe is positively loaded with flavors, which is the way I like it. If you want less, use the same rub (same proportions), but only half of it. As for the sticky sauce? Lay it on thick, brother (and sister)

    Sticky sauce (for 10 drumsticks, to be used as glaze)
    1 dl honey
    1 dl ketchup
    1 tbsp soy sauce
    2 tsp Worchestershire sauce
    1 tbsp Hoisin sauce
    2 tsp Bourbon
    1 tsp salt

    Mix all ingredients in a sauce pan, let it simmer for 5-8 minutes, stir regularly. Let it cool off. Store in the fridge.

    Dry rub (for 10 drumsticks)
    1-2 tbsp mustard
    1 tbsp allspice
    1 tsp cinnamon
    1 tsp smoked paprika
    1 tsp ginger powder
    1 tsp onion powder
    1 tsp thyme

    Brush the drumsticks with a thin layer of mustard. Mix the dry spices well in a bowl, and sprinkle liberally all over the drumsticks. Everything should be used. Put 5 drumsticks each in 2 plastic bags, and let marinate overnight in the fridge. If there is leftover rub, pour it into the bags.

    Fire up the Weber with the SnS in what I call "chicken mode" (325° F). Half a chimney, that is. No water. When the grill is hot, place the drumsticks on the grate for 20-30 minutes of indirect heat. When they are close to 150° F internal temp, brush them liberally with the sticky glaze, and move them over for reverse searing. Let the sauce caramelize.

    Serve with some Fettucine other other pasta, and preferably with a large spoon of Greek Youghurt.

    This turned out to be one of the better chicken cooks I've done.

    Did some jalapeno poppers while at it (with a mature cheddar, sweet chili sauce and bacon)

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    Drumsticks with dry rub

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    Drumsticks on indirect heat

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    Drumsticks being reverse seared, with the sticky glaze

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    And the end result, pretty tasty

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    As always, all my recipes are on my website.

    This is a recipe I'll definitely do many times in the future, it was just right.
    Last edited by Henrik; January 6th, 2016, 09:50 AM.
  • Huskee
    Pit Boss
    • May 2014
    • 14738
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
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      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke by ThermoWorks
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      • Thermapen MkII, orange
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      • Instant Pot 6qt
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      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    Yum! That looks great. It's on my list next time I find one of those good deals on a pack of drumsticks. Thank you for sharing.


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      "I find"??? I thought they found you and jumped in your buggy.
      Last edited by Jerod Broussard; January 8th, 2016, 09:36 AM.

    • Huskee
      Huskee commented
      Editing a comment
      Jerod Broussard only that one time. I had to keep tossing them out.
  • josht138
    Charter Member
    • May 2015
    • 213
    • Marietta, GA (Greater Atlanta)
    • Weber Genesis E-330 (AKA Big Paperweight)
      22" Weber Kettle Premium
      26" Weber Kettle One Touch
      Slow 'N Sear
      Weber Smokey Mountain 18.5" (pre-2008)
      Anova Sous Vide
      (2) Maverick ET-733s
      Thermapen MK4

    Looks awesome! Great site too! I added it to my news feed.
    Last edited by josht138; January 6th, 2016, 08:09 AM.


    • bbqoaf
      Former Member
      • Jul 2014
      • 755
      • Calgary, Alberta, Canada

      Nice looking chicken and awesome site.


      • Jon Solberg
        Former Member
        • Jul 2014
        • 4872

        Looks great !


        • HC in SC
          Former Member
          • Nov 2014
          • 476
          • SC Lowcountry

          Awesome write up as usual Henrik! Looks excellent!


          • Danjohnston949
            Former Member
            • Dec 2014
            • 4437
            • 1410 9th. St. N, Fargo ND

            Henrik, What the Others Said! 👍👍🍗👍👍 Eat Well and Prosper! From Fargo ND, Dan


            • CurlingDog
              Charter Member
              • Sep 2014
              • 551
              • Port Washington, WI
              • Traeger Jr Elite, Modern Home Products TJK gasser,Char-Broil 26" Round Charcoal Grill CBRMH-2600/S, Weber Smokey Joe, small portable POS charcoal grill, 13.25" GrillGrates, Thermopen, Maverick ET-732, Etekcity Lasergrip 1080 Non-contact Digital Laser Infrared Thermometer
                gorilla gloves, bear paws



              • Breadhead
                Banned Former Member
                • Jul 2014
                • 1

                Henrik ... At what temp did you cook the drumsticks on the indirect side? 350°?


                • Henrik
                  Henrik commented
                  Editing a comment
                  I cooked them at 325 exactly. I find it very easy to maintain temps with briquettes, since they are all the exact same size, compared to charcoal.

                • Breadhead
                  Breadhead commented
                  Editing a comment
                  Thank you Henrik ...

                  I'm just learning about the Kettle, SnS and charcoal.

                  It's been an easy transition from the BGE & lump coal so far.
              • MBMorgan
                Club Member
                • Sep 2015
                • 6099
                • Colorado
                • > Weber Genesis EP-330
                  > Grilla Grills Original Grilla (OG) pellet smoker
                  > Pit Barrel Cooker (gone to a new home)
                  > WeberQ 2000 (on "loan" to a relative)
                  > Old Smokey Electric (for chickens mostly - when it's too nasty out
                  to fiddle with a more capable cooker)
                  > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
                  > Thermoworks Smoke
                  > 3 Thermoworks Chef Alarms
                  > Thermoworks Thermapen
                  > Thermoworks IR-GUN-S
                  > Anova sous vide circulator
                  > Searzall torch
                  > BBQ Guru Rib Ring

                  > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
                  > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
                  > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

                Henrik, are you SURE you're Swedish? Jalapeños? Where's the white sauce? 😀


                • Henrik
                  Henrik commented
                  Editing a comment
                  Ha ha! I did serve it with a large spoon of Greek yoghurt, it will have to do as white sauce ;-)
              • DWCowles
                Founding Member
                • Jul 2014
                • 9763
                • Smiths Grove, Ky
                • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                Thanks for making me hungry Henrik


                • Thunder77
                  Founding Member
                  • Jul 2014
                  • 2747
                  • Halethorpe, MD
                  • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

                  Henrik, you da man!! I love some drumsticks!! Dumb question: what does dl stand for? dollop? deciliter?
                  Last edited by Thunder77; January 7th, 2016, 10:57 PM.


                  • Henrik
                    Henrik commented
                    Editing a comment
                    Thanks! Good question, dl is short for deciliters, I decided to go with the metric system this time 😄
                • Jerod Broussard
                  • Jun 2014
                  • 9565
                  • East Texas
                  • Pit Barrel Cooker "Texas Brisket Edition"
                    Weber One Touch Premium Copper 22" Kettle (gift)
                    Slow 'n Sear for 22" Kettle
                    Weber One Touch Premium Black 26" Kettle (gift)
                    Slow 'n Sear XL for 26" Kettle (gift)
                    Weber Smokey Joe Gold
                    Weber Rapid Fire Chimney
                    Maverick ET-732 White
                    Maverick ET-732 Copper
                    2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
                    Thermoworks Thermapen w/ Back light (gift)
                    Thermoworks Timestick
                    Cambro Model 300MPC110 w/ Winco SS Pans
                    B & B and Kingsford Charcoal
                    B & B Pellets

                  Only way I will eat dark meat.... Q'd like this.......to perfection.

                  Henrik what is a "dl"
                  Last edited by Jerod Broussard; January 8th, 2016, 09:34 AM.


                  • Breadhead
                    Breadhead commented
                    Editing a comment
                    I agree with Spinaker on dark meat being the best part of a chicken.👍

                  • Henrik
                    Henrik commented
                    Editing a comment
                    See question just above this post. It stands for deciliters, (1/10 of a liter). 1 dl = 0.42 cups, or 3.4 fl. oz.

                  • Dewesq55
                    Dewesq55 commented
                    Editing a comment
                    I third Spinaker and Breadhead regarding dark meat. It's all I buy (unusually leg quarters).

                    Henrik, when I read Jamaican I was looking for the thyme, scallions and scotch bonnet peppers!
                • Rod
                  Club Member
                  • Dec 2015
                  • 601
                  • Phoenix, AZ
                  • Weber Genesis S330 with GrillGrates
                    Weber Performer with SnS, DnG and Pit Viper mod
                    Weber 26" kettle with SnS and Pit Viper mod
                    Blackstone 36" SS griddle

                    Thermoworks Smoke
                    Thermoworks MK4
                    Maverick ET-732

                    Accessories ranging from a Vortex to bear claws.

                  Just made this tonite and can't remember eating a drumstick as good that wasn't deep fried. Thanks Henrik!


                  • Henrik
                    Henrik commented
                    Editing a comment
                    Thanks Rod! Makes me happy knowing you cooked my recipe! And always good to get a second opinion.
                • cdd315
                  Founding Member
                  • Jul 2014
                  • 360
                  • Warman, Saskatchewan Canada
                  • Curtis D

                    BGE Large
                    45 gal Imp. UDS
                    Weber 22.5" Silver - for the lake
                    Weber 22.5" OTG - 2014
                    Centro Natural Gas - on it's last legs

                    Couple Maverick ET-733's
                    BBQ Guru DigiQ II

                    Beer - Original 16
                    Bourbon - Bulleit
                    Rye - Gibsons Sterling

                  That looks amazing, definitely need to try this one!!




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