Lollipops anyone?? I've been hooked on the 'lollipop' drumstick prep for several years and I might spend 4 or 5 minutes on each one usually sitting at the kitchen table watching someone's You Tube channel (we don't have cable TV) on my tablet. But it's worth it. No tendons or that pesky fibula bone that is as sharp as a toothpick to deal with, so the bite is clean.
These were dry brined with Naturiffic Harvest Brine, which is a premixed small batch dry brine..... for 4 hours and then sprinkled with cracked pepper. I used my 3-tine sausage pricker tool to perforate the skin.... this helps on drumsticks and wings. I did an indirect cook at temps around 375° with some wine barrel splits in my large Egg, and took the internal temp into the 190°'s. Having all the meat in a ball shape helps keep them moist and lets the skin get bite-thru.
I'm not a sauce guy, but I did give these bad boys a light swirl in the new Blues Hog Competition Blend, and boy does it make chicken shine! It looks dark in the bottle, but as it's glazing.... translucent is about the only way to describe the color.
These were dry brined with Naturiffic Harvest Brine, which is a premixed small batch dry brine..... for 4 hours and then sprinkled with cracked pepper. I used my 3-tine sausage pricker tool to perforate the skin.... this helps on drumsticks and wings. I did an indirect cook at temps around 375° with some wine barrel splits in my large Egg, and took the internal temp into the 190°'s. Having all the meat in a ball shape helps keep them moist and lets the skin get bite-thru.
I'm not a sauce guy, but I did give these bad boys a light swirl in the new Blues Hog Competition Blend, and boy does it make chicken shine! It looks dark in the bottle, but as it's glazing.... translucent is about the only way to describe the color.
