| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Barbeque, Poultry |
1 |
Servings |
INGREDIENTS
| 16 |
|
Chicken Drumsticks (2 /12 to 3 1/2 pounds) |
| 1/4 |
c |
Flour |
| 2 |
ts |
Paprika |
| 1 |
ts |
Black pepper, ground |
| 1 |
ts |
White pepper, ground |
| 1 |
ts |
Cayenne pepper, ground |
| 1 |
ts |
Thyme, ground |
| 1 |
ts |
Garlic, powder |
| 1 |
ts |
Salt |
INSTRUCTIONS
The day before you plan to serve these drumsticks, lay them
out on a cutting board or butcher block and pierce them all
over with a fork so that, when they are seasoned, the spices
will permeate the meat nicely. Set aside.
Measure into a Ziploc-type plastic bag the flour, paprika,
black, white, and cayenne pepper, thyme, garlic powder, and
salt. Close the bag and shake to blend the spice well.
Add the drumsticks to the bag, zip it shut again, and shake
until the drumsticks are thoroughly coated with the seasoning.
Refrigerate overnight.
The following day, about 2 hours before dinnertime, fire up
your smoker and, when the coals are glowing, add some wet wood
to the fire pan and fill the water pan halfway with hot water.
Transfer the drumsticks from their bag to the grill and cover
the smoker snugly.
Smoke at 200 to 220 degrees for about 1 1/2 hours, or until
the juice runs clear when the meat is pricked and the drums
are lusciously tender.
Source: Where There's Smoke There's Flavor by Richard W. Langer
Posted to bbq-digest V3 #009
Date: Mon, 02 Sep 1996 09:30:09 -0700
From: Carey Starzinger <cstarz@teleport.com>
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