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Jamaican Sticky Drumsticks with the SnS

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  • Huskee
    Pit Boss/Manager
    • May 2014
    • 13887
    • central MI, USA
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      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

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

    #16
    Henrik when you list thyme, is that thyme powder?

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Good question! I use dried thyme that I buy at the supermarket, it is not powder, but looks like many many small 'sticks' if that makes sense, approx 3mm long. So just dried and chopped I guess. A mortar comes in handy here.

    • Dewesq55
      Dewesq55 commented
      Editing a comment
      That's dried thyme leaves. They are what I use.
  • Huskee
    Pit Boss/Manager
    • May 2014
    • 13887
    • 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
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      • PBC
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      • Slow 'N Sear Deluxe Kamado (SnSK)
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      • Weber 22" Original Kettle Premium (copper)
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      • Weber Jumbo Joe Gold (18.5")
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      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
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      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
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      Accessories
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      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • 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)

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

    #17
    Well Henrik I made this recipe tonight. I only had ground thyme, and our supermarket didn't have smoked paprika so I omitted that unfortunately, but decided I'd use some smoke when cooking them so a small apple wood chunk joined my charcoal. The sauce blackened nicely without tasting burnt. I am simply not an allspice fan even though I've tried different recipes. But, the smoked chicken and juices combined with all these flavors was very good. Two of my kids loved it and ate the bones clean, my wife really enjoyed it too. My wife says the smoked paprika would've definitely been complementary and I agree.

    Thank you fur the recipe, my oldest says this should be our new chicken recipe!

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Thanks, I'm glad to hear you tried it! Yes, the paprika really does help. I guess allspice is a bit like coriander, either you love it or don't like it at all.
  • Huskee
    Pit Boss/Manager
    • May 2014
    • 13887
    • 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)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • 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)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke by ThermoWorks
      • (1) Signals by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • 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)

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

    #18
    Here's some photos from my "Henrik's Jamaican Sticky Drumsticks" cook last evening

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    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      Nice...👍

    • Henrik
      Henrik commented
      Editing a comment
      Fantastic pictures!

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      What all dat dandruff arund dat pit???
  • Barnesdh
    Club Member
    • Dec 2015
    • 3
    • Cincinnati, Ohio

    #19
    When the weather gets better here in Cincinnati, I am going to try this recipe on chicken wings. Just bought a new kettle and SnS. Looks good and thanks for the post.

    Comment

    • Thunder77
      Founding Member
      • Jul 2014
      • 2600
      • Halethorpe, MD
      • Weber 22.5" Kettle with SnS Brinkmann 5 burner gasser. Akorn Kamado, and Akorn Jr kamado. 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

      #20
      you had me at bacon....

      Comment

      • Spinaker
        Moderator
        • Nov 2014
        • 9951
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
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        #21
        Originally posted by Henrik View Post
        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)

        [ATTACH=CONFIG]n132366[/ATTACH]


        Drumsticks with dry rub

        [ATTACH=CONFIG]n132363[/ATTACH]


        Drumsticks on indirect heat

        [ATTACH=CONFIG]n132364[/ATTACH]


        Drumsticks being reverse seared, with the sticky glaze

        [ATTACH=CONFIG]n132365[/ATTACH]


        And the end result, pretty tasty

        [ATTACH=CONFIG]n132367[/ATTACH]

        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.
        Dude!! You killed it. Is it pretty easy to find BBQ equipment/accessories in Stockholm? For instance, I didn't know that they shipped the SNS over the pond. Pretty cool. Great cook and awesome pictures. Henrik

        Comment


        • Henrik
          Henrik commented
          Editing a comment
          Thanks! Well, sort of. You can pretty much find anything Weber. Finding a Primo, Kamado Joe and BGE is also easy. Good charcoal is harder. We don't have Kingsford at all in Sweden. When it comes to smokers like Yoder, Backwoods Chubby, Lang et.c. we're out of luck. The market isn't big enough (yet).

          I ordered my SnS via a virtual US address (myus.com). But I see now on the SnS website that they do international shipping.

          Meat, on the other hand, is easy. Here are a lot of really good local suppliers.
      • Spinaker
        Moderator
        • Nov 2014
        • 9951
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

          ********************************************
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          Dexter (Beagle mix)
          Kinnick (American Foxhound)
          ************************

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          Big Green Egg (Large) X2
          Blackstone 36" Outdoor Griddle 4-Burner

          Broil King Keg
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          Kamado Joe Jr. (Black)
          Lodge L410 Hibachi
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          ******************.
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          **************

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          Digi Q DX2 (Medium Pit Viper Fan)
          Dragon VT 2-23 C Torch
          Eggspander Kit X2
          Field Skillet No. 8,10,12

          Finex Cat Iron Line
          FireBoard Drive
          Lots and Lots of Griswold Cast Iron
          Grill Grates
          Joule Water Circulator
          KBQ Fire Grate

          Kick Ash Basket (KAB) X4
          Lots of Lodge Cast Iron
          Husky 6 Drawer BBQ Equipment Cabinet
          Large Vortex
          Marlin 1894 .44 Magnum
          Marquette Castings No. 13 (First Run)
          Smithey No. 12
          Smokeware Chimney Cap X 3
          Stargazer No.10, 12
          Tool Wizard BBQ Tongs
          Univex Duro 10" Meat Slicer
          ********************************
          Fuel
          FOGO Priemium Lump Charcoal
          Kingsford Blue and White
          Rockwood Lump Charcoal
          Apple, Cherry & Oak Log splits for the C-60
          **************************

          Cutlery
          Buck 119 Special
          Dexter 12" Brisket Sword
          Global
          Shun
          Wusthof
          *******
          Next Major Purchase
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        #22
        I just thought I would bump this one up. This is a great recipe. I am pumped I was able to find it!! Highly recommended!

        Comment


        • Willy
          Willy commented
          Editing a comment
          THANKS!!! for bumping this one up, cuz I missed it before!!! I'm guessing this'd be great on wings as well! Thanks, Henrik for sharing it! BTW, you forgot to specify how much bourbon for the cook. :«)

        • Henrik
          Henrik commented
          Editing a comment
          Cool, thanks! I did them just two weeks ago, still happy with the recipe.

        • Henrik
          Henrik commented
          Editing a comment
          Willy it's hard to make a recommended amount, that very much depends on the size of the cook ;-)
      • Breadhead
        Banned Former Member
        • Jul 2014
        • 1

        #23
        Henrik ... have you tried these yet? There's a lot of preparation work but they look and taste fantastic.
        Attached Files

        Comment


        • Henrik
          Henrik commented
          Editing a comment
          They sure look great! Do you have a link to the original post?
      • RonB
        Club Member
        • Apr 2016
        • 11013
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #24
        Sounds great Henrik.

        Comment

        • TheCountofQ
          Former Member
          • Apr 2015
          • 503
          • Tulsa, Oklahoma

          #25
          Thanks for the bump, as I missed it the first go around. I'm surprised, being a Jamaican recipe it doesn't include scotch bonnets or habeneros.

          Comment


          • Henrik
            Henrik commented
            Editing a comment
            Good point. I love both of them, may just have to include it next time around.

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        NK-22-Ck Grill

        Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

        Click here for more about what makes this grill special


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        G&F Suede Welder's Gloves

        Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

        If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

        Click here to read our detailed review

        Click here to order from Amazon


        GrillGrates Take Gas Grills To The Infrared Zone

        grill grates

        GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

        Click here for more about what makes these grates so special


        kareubequ bbq smoker

        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

        Click here for our review of this superb smoker


        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

        masterbuilt gas smoker

        The First Propane Smoker With A Thermostat Makes This Baby Foolproof

        Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

        Click here to read our detailed review


        Professional Steakhouse Knife Set

        masterbuilt gas smoker

        Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

        Click here to read our detailed review and to order


        PK 360 grill

        Is This Superb Charcoal Grill A Kamado Killer?

        The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

        Click here to read our detailed review of the PK 360

        Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


        Fireboard: The Ultimate Top Of The Line BBQ Thermometer

        fireboard bbq thermometer

        With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

        Click here to read our detailed review


        Finally, A Great Portable Pellet Smoker

        Green Mountain Davey Crockett Grill

        Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

        Click here to read our detailed review and to order