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)
Drumsticks with dry rub
Drumsticks on indirect heat
Drumsticks being reverse seared, with the sticky glaze
And the end result, pretty tasty
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.
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)
Drumsticks with dry rub
Drumsticks on indirect heat
Drumsticks being reverse seared, with the sticky glaze
And the end result, pretty tasty
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.
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