katemail13
Fire Starter
Hi, all.
I save a lot of the e-mailed newsletters from Jeff. Yesterday was finally the day to try this one out!
https://www.smoking-meat.com/june-15-2017-alabama-white-sauce-on-smoked-chicken-drumsticks
I had a package of 12 chicken drumsticks, which I thawed, rinsed, patted dry, and put in a pan in the fridge (uncovered) for about 3 hours to dry out.
Then, I made the sauce (which I've never had before, but it is tasty and delicious, even without chicken under it).
After their 3 hours in the fridge, I took them out, brushed on a thick coat of white sauce, and sprinkled liberally with Jeff's Original Rub.
I put them back in the fridge (uncovered) for another 2 hours.
I got the smoker (MES30) going at about 2:15pm, and once it was heated to 235°F, I added hickory chips. Once I had a nice smoke going, I put in the legs, and let them cook for 30 minutes. After the initial 30 minutes, I turned the smoker up to 275°F, and basted with the sauce every 20 or so minutes. They were done after a total smoking time of 2 1/2 hours. They were spicy, and very delicious! My family ate them with tiny baked potatoes (which was all the local market had this week) with fresh garlic chives from the garden. A pretty amazing meal!
I save a lot of the e-mailed newsletters from Jeff. Yesterday was finally the day to try this one out!
https://www.smoking-meat.com/june-15-2017-alabama-white-sauce-on-smoked-chicken-drumsticks
I had a package of 12 chicken drumsticks, which I thawed, rinsed, patted dry, and put in a pan in the fridge (uncovered) for about 3 hours to dry out.
Then, I made the sauce (which I've never had before, but it is tasty and delicious, even without chicken under it).
After their 3 hours in the fridge, I took them out, brushed on a thick coat of white sauce, and sprinkled liberally with Jeff's Original Rub.
I put them back in the fridge (uncovered) for another 2 hours.
I got the smoker (MES30) going at about 2:15pm, and once it was heated to 235°F, I added hickory chips. Once I had a nice smoke going, I put in the legs, and let them cook for 30 minutes. After the initial 30 minutes, I turned the smoker up to 275°F, and basted with the sauce every 20 or so minutes. They were done after a total smoking time of 2 1/2 hours. They were spicy, and very delicious! My family ate them with tiny baked potatoes (which was all the local market had this week) with fresh garlic chives from the garden. A pretty amazing meal!
