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Hot Legs Love – Texas Pete Drumsticks The drumsticks were served with broccoli and a salad. The salad had Kamado roasted corn kernels from an earlier cook added along with orange sweet peppers and fresh cilantro and I made a garlic, oil, and lime juice dressing. Yummm.. I have cooked Texas Pete basted chicken before (thighs - http://www.kamadoguru.com/topic/19300-texas-pete-chicken-thighs-aka-hot-thighs/?p=250747 ) but this time I went with drumsticks and no additional seasoing or any marinating. Like a supersized pegleg. These were cooked at roughly 425 indirect to permit building the flavor layers. No seasoning on the chicken when placed on the grill. After 20 minutes turning once of naked cooking to set the skin, the Texas Pete Buffalo Wing sauce was basted on the chicken. I used mesquite wood during both phases of the cook as I find it nicely complements the Texas Pete. Cooking Away I basted every 10 minutes and turned the drumsticks as appropriate as well as rearranged on the grill. Classic Joe held a full dozen which was one package from the store. Glaze Building Up Total cook time was about 1H15 minutes. The glazing was build up over the course of almost an hour which resulted in a nice heavy coating with deep flavor of many layers that was spicy but not over the top. I used 3/4 of a bottle on these dozen. This is why no seasoning other than the Texas Pete is used on the chicken. It’s just not necessary. And it is not necessary off the grill to toss them in any additional sauce. (But you could if you wished.) The flavor profile is not just a surface sauce taste in this cook. It goes deep and is enriched by the grilling process. Love Them Legs And A Flavorful Fresh Salad If you are looking for something different for your 4th of July get together - may I suggest a grill load of these. Enjoy!
Lemon Pepper Grilled Skinless Drumsticks You gotta love skinless drumsticks. Almost identical to boneless breast when it comes to nutrition but less than half the cost and they taste better to me. I know most of us are not super health conscious when it comes to serious BBQ but for that midweek family dinner, these work out great. A typical 6 oz. boneless breast serving has 210 calories, 6 grams of fat and 38 grams of protein. Three skinless drumsticks have 234 calories, 7.8 grams of fat and 38 grams of protein. I love cripsy chicken skin but these came out very juicy and flavorful even without it. 1. Wash about 1 pound of chicken drumsticks. 2. Peel the skin back and off using paper towels to grip the skin (kinda like we do rib membranes). 3. Toss legs in a tablespoon of olive oil, kosher salt, black pepper, garlic powder, onion powder and a tablespoon of lemon juice. 4. I don't marinade weekday cooks. Just got Akorn to about 300 degrees using a direct heat setup (hot coals in the center). 5. Put drumsticks directly over hot coals and closed lid. Turned every 3 minutes. Once all sides got a little sear, I moved drumsticks to the side to indirect heat cook. 6. Closed lid and checked on them every 10 minutes until they reached about 165*. It took about 15 minutes on the direct heat and then 20 minutes on the indirect heat. 7. Tossed them in another tablespoon of lemon juice and some chopped parsley after I took them off.