Lollipops

[Blues1]

Mothers day supper for my wife.

 

[TNJAKE]

Another nice looking cook!

 

[ozzz]

Nice

 

[Sowsage]

Man that looks good! Lollipops turned out great!

 

[Blues1]

Another nice looking cook!

Thanks Jake.

 

[Blues1]

Nice

Thank you

 

[Blues1]

Man that looks good! Lollipops turned out great!

I appreciate that. Thank you

 

[lancep]

Looks delicious!! Is that a cabbage??

 

[Blues1]

Looks delicious!! Is that a cabbage??

It is. 1/4 head

 

[lancep]

May have to try that one of these days. How long do you smoke it for?

 

[sandyut]

looks great man!

 

[Blues1]

looks great man!

Appreciate it!

 

[Blues1]

May have to try that one of these days. How long do you smoke it for?

Cabbage was on for 6 hrs. Good and tender.

 

[ozzz]

Love cabbage. Never did it on the smoker I will have to try it one day.

 

[Blues1]

Cabbage was on for 6 hrs. Good and tender.

2 1/2 hrs on the chicken, 1-1/2 hr on corn, 6 hrs on the cabbage. I may shorten the time on the chicken next time. A smidgen dry for me.

 

[Blues1]

Love cabbage. Never did it on the smoker I will have to try it one day.

Actually saw it here on Jeff's forum. Done it a couple of times and it's really good.

 

[ozzz]

Do you wrap the corn and cabbage in foil or just leave it on the grill naked the whole time.

 

[Blues1]

Do you wrap the corn and cabbage in foil or just leave it on the grill naked the whole time.

Left the corn naked. Carved the core out of the cabbage about 3/4 the way through. Mix your favorite rub and butter, stuff in the hole and set on foil. Let the cabbage access smoke for two hrs then fold the foil around to let it steam to done. Here's where I got it...

Smoked Corn, Smoked Cabbage and Smoked Potatoes - Learn to Smoke Meat with Jeff Phillips

Today we are going to look at some vegetable which work very well in the smoker and I am going to show you exactly how to smoke corn on the cob, how to smoke

www.Smoking-Meat.com

 

[flounderhead]

Ok, so why do the drumsticks in a lollipop? Is it just for presentation or does it affect the moisture content by having the meat bunched up a bit more? I would guess size of the drumsticks would make a difference how long to cook as we should be cooking based on the temp and not time.

 

[Blues1]

Presentation has a lot to do with it. Cutting the tendons out and pushing the meat down on the bone...therefore the lollipop idea/name. They are considered done at 165 degrees, but drumsticks are very forgiving and can take a higher finished temp. Sometimes that is what it takes to get the skin done to where you want it. All personal preference.