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We wanted to make Buffalo Wings for our 2009 Superbowl feast, but we didn't want to pay the inflated price of chicken wings, so we substituted drumsticks with excellent result. You don't have to save this recipe for Superbowl, as these drumbsticks are good any time. Special
tools: Outdoor grill, with cover
4
pounds chicken drumsticks
At least 12 hours, and preferably overnight, rub All Purpose Rub onto drumsticks. Place chicken in plastic or glass bowl, cover, and marinate. You'll probably use about 1/2 cup of the rub.
Photo: Drumsticks have been seared on one side, and have been truned over. Note the wood smoke and the attractive grill marks. A couple of pieces are a little on the dark side, but it's not critical. Fire up grill. If you're using wood chips, place them in you grill's wood chip box. While grill is heating, use grill tool to remove debris from grates and spray non-stick grill coating on grill. Be careful of flare-ups. Grill is ready when smoke appears from wood chips. Place drumsticks on grill, directly over high heat. You are using the direct method of grilling! Grill for about 5 minutes, or until grill marks appear, then turn drumsticks over and cook on the other side for another 4 minutes, or until grill marks appear. Remove drumsticks from grill and reserve. Reduce grill heat to low, cover grill, and allow temperatue to reach 350 degrees. The idea is to bake the chicken, using indirect heat, similar to baking the chicken in an indoor oven. If you have a grill with a cover, this can easily be accomplished.
Photo: Chicken,, coated in barbecue sauce, and baking over indirect heat. You can use this method of cooking for other cuts of chicken, steak, pork or whatever... Place drumsticks in aluminum foil and liberally coat with barbecue sauce of your choice. Using a basting brush, bush barbecue sauce onto each piece, and ensure that each piece of chicken is completely covered with sauce. Add remainder of sauce to the chicken, if desired. Return chicken to grill, but cook it over indirect heat at 350 degrees, for 1 hour. Add additional wood chips as needed. Your grill is now perforning the task of an oven, and you'll enjoy smoky, juicy chicken, with just the right tang of barbecue sauce. Searing the meat accomplishes two things: 1) It seals the meat, and locks in the flavorful juices, 2) It implants attractive grill marks onto the meat. But keep in mind, searing must be performed over high, direct heat, and you must not coat the meat with oil or barbecue sauce, as both will burn, and leave a very unpleasant taste to the meat. In case you're not familiar with the term direct heat, it means the meat is cooked directly over the source of heat. Indirect cooking is very similar to baking, since the outside is seared, you need to cook the inside of the meat. Indirect cooking means that the meat is placed away from the heat source, which is a synch if you use a multi-burner gas grill like I do. But if you use a charcoal grill, simply move the briquettes to the side, and place the meat in the middle, so no heat is directly under the meat. Google in a few key words on the Internet for more information.
Photo: Here's a plate of Superbowl style chicken drumsticks, ready to enjoy. This recipe can be used with any cut of chicken, its just that we prefer drumsticks, as we can still purcase them at $.99 a pound, and chicken is chicken, as it's all good. You don't have to wait until Superbowl to enjoy this recipe. Next time your Uncle Albert raves about his chicken that he cooked on his little-bitty habachi, invite him over for some chicken that's seared, perfectly cooked, smoky flavored, and not burned. Oh yes, this recipe works well for tailgate parties... Copyright(c) 2009 eRench Productions, Inc. All rights reserved. This site has been on the web since December 22, 2002. Web page design has been created by eRench Productions, Inc., custom photography for any occasion...
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