Don’t be sleepin on the drumsticks…

At Stop and Shop East Gloucester they were cleaning out the meat cases. I normally wouldn’t even consider buying big ass chicken drumsticks for the grill but there wasn’t a whole lot of other options because all the steaks and pork were stashed away.

So I purchased chicken drumsticks, rubbed them up with the Paul Prudhomme (RIP) rub that I use for just about everything, and set up the grill with all the coals on one side. Closed top and bottom vent half way and tossed some brussel sprouts on the new cast iron pan Kim Smith got me for my birthday after I coated the brussel sprouts with EVOO, Atlantic Saltworks Sea Salt and Crushed Black Pepper.

Put the rubbed drumsticks on the opposite side of the grill as the coals, put the cast iron pan with the EVOO coated brussel sprouts over the coals and a russet potato covered with EVOO and Atlantic Saltworks flake salt on a piece of tin foil over the coals.

After a half hour the brussel sprouts were caramelized to crispy goodness (my favorite vegetable).  I put the lid back on and let the chicken cook at about 300 degrees opposite the coals with the vents half way choked down for an hour.  the skin of the chicken when I lifted off the cover was nice and crispy.  I mopped the drumsticks with some Carolina gold BBQ sauce all over and put them over the coals for a few minutes on each side to get the sugars in the sauce to liquefy and caramelize.

Let me tell you, my reluctance to buy drumsticks was completely unfounded. 

The chicken was so tasty it was like eating candy.  you know that feeling when you bite into something and you go ohhh my gawdddd.  it was just like that!

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100% added to my list of things to grill. 

Ohhh My Gawdddd!

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