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Chicken Drumstick Lollipops with Q View!

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nedtorious

Smoke Blower
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Nov 30, 2012
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Location
Sherwood, TN
I did these a while back, but never got around to posting them, until now. One day I hope to enter a KCBS contest. I have played around with thighs, but it seems no matter what method I use, they still suck .
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 So I figured I would french some drumsticks and see how it goes.


First, I made a cut just under the ankle joint.


Then I removed the ankle joint, as many of the tendons as possible, and the pin bone.

I pushed the meat down on the bone to form a "Lollipop" shape.


 I marinated them over night, then sprinkled them with some rub.


I threw them on the grill.


Then I put them in a butter bath to tenderize the skin.


Covered them in sauce and put them in the box.

My presentation is a little sloppy and I didn't have parsley or lettuce, so I had to use kale. However, these were fantastic. They were nice and juicy, and the skin was very tender. Much better than any thigh I've ever cooked. I'm defiantly going to do these again. Thanks for looking.
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They do look good...I always liked to see Smoking Al do those...Sure do miss him...
 
My wife loves drumsticks, I regularly do turkey legs, but seeing these and how great they look, I think I'll buy a package of chicken drumsticks! 
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Three questions. 1: What did you marinate them in? 2: Did you smoke them, or just cook them on the grill? 3: What's a butter bath? Does that add a lot of fat and oil? I guess that makes 4 questions. :)

They look GREAT, thanks for sharing.
 
Three questions. 1: What did you marinate them in? 2: Did you smoke them, or just cook them on the grill? 3: What's a butter bath? Does that add a lot of fat and oil? I guess that makes 4 questions. :)

They look GREAT, thanks for sharing.
1) A bottle of cheap Italian dressing, with some Moore's Marinade and lemon juice mixed in. 2) I cooked them on the Traeger at a 300 for a little bit. I've never been able to get much smoke flavor in chicken anyway. 3) The butter bath is melted margarine mixed with some BBQ rub. You put your chicken in and close tightly with foil. I cooked the chicken in this for the majority of the cooking time. It gives the chicken a rich, buttery flavor, and makes the skin bite through tender. Its used by some competition cooks.  4) I'm sure it doesn't help with the calorie count, but it doesn't leave the chicken oily or greasy.
 
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