Big Green Egg Lollipop Drumsticks

Several months back I was introduced to the concept of lollipop chicken drumsticks. Initially the main draw for me was the aesthetic factor they brought to the table. After a few bites that sentiment quickly changed to the distinctly rich flavor that each one of the varieties pack. The cooking technique alone qualifies these lollipop drumsticks as a contender the preferred method of cooking and consuming chicken legs.

Raw Lolipop Drumsticks

Drumstick Preparation:

1. Begin preparing the the chicken drumsticks by using a meat cleaver > Buy Now on Amazon to chop off about a half a centimeter from the top of the chicken leg.

2. Make sure that the cut creates a flat surface for the drumstick to stand upright.

3. Next, using the same meat cleaver chop about a half a centimeter of bone off the the very bottom of the drumstick.

4. Using a sharp chef’s knife > Buy Now on Amazon cut a line around the skin about one-third a way from the bottom of the drumstick.

5. Be sure not to cut into the meat of the drumstick instead only cutting asking and tendons.

6. Pull the skin down to the bottom of the drumstick, making sure to disconnect any remaining tendons.

7. Using a paper towel for extra grip pull the unusable skin and tendons off the drumstick and discard.

8. Repeat this process for each of the lollipop drumsticks you are planning to prepare.

BGE Raw Lolipop Drumsticks

‪Bacon Wrapped Lollipop Drumsticks

Ingredients:

Cracked Black Pepper
Kosher Salt
Granulated Garlic
Extra Virgin Olive Oil
Maple Syrup
Brown Sugar

Directions:

1. In a large zip lock back prepare a mixture of EVOO, kosher salt, granulated garlic and cracked black pepper.

2. Allow the drumsticks to marinate in the zip lock bag overnight.

3. Lay out a number of bacon strips equal to the number of chicken drumsticks that you will be preparing.

4. Brush the bacon strips with the maple syrup.

5. Pour generous amounts of brown sugar over the bacon strips.

6. Making sure that the syrup and brown sugar side of the bacon is facing out begin wrapping a single slice of bacon around each drumstick.

7. Prepare the Big Green Egg for indirect cooking at about 350 degrees fahrenheit with the platesetter feet up.

8. Use either apple, cherry or peach wood chunks or a combination of the three to smoke the lollipop drumsticks.

9. Allow the drumsticks to smoke for no less than 30 minutes and no more than 45 minutes.

Chipotle Cherry Lollipop Drumsticks

Chipotle Cherry Lollipop Drumsticks

Ingredients:

Cherry Preserves
Ketchup
Chipotle In Adobo
Soy Sauce
Worcestershire Sauce
Molasses
Apple Cider Vinegar
Granulated Onion
Cocoa Powder

Directions:

1. In a large mixing bowl add the cherry preserves, ketchup, soy sauce, Worcestershire sauce, molasses and apple cider vinegar.

2. In a food processor add the chipotles in adobo sauce and puree until all of the peppers are broken down to a paste like substance.

3. Add the pureed chipotles in adobo to the large mixing bowl with the other ingredients along with the granulated onion and the cocoa powder.

4. Using a whisk mix the ingredients in the bowl until well combined.

5. Set the mixing bowl in the refrigerator until the final 15 minutes of the drumstick cook.

6. Prepare the Big Green Egg for indirect cooking at about 350 degrees fahrenheit with the platesetter feet up.

7. Use only lump charcoal to cook the cherry chipotle lollipop drumsticks for best results.

8. Allow the drumsticks to cook for about 45 minutes.

9. Before the drumsticks reach the final 15 minutes of the cook remove each one and dip and spin in the sauce mixture.

10. Return the drumsticks to the Big Green Egg and continue cooking for the final 15 minutes.

BGE Lollipop Drumsticks

Honey Mustard Lollipop Drumsticks

Ingredients:

Hungarian Paprika
Cracked Black Pepper
Kosher Salt
Local Honey
Yellow Mustard

Directions:

1. In a large zip lock back prepare a mixture of EVOO, kosher salt, Hungarian paprika and cracked black pepper.

2. Allow the drumsticks to marinate in the zip lock bag overnight.

3. In a large mixing bowl combine the local honey and yellow mustard and mix together until the mixture is smooth and streak free.

4. Set the mixing bowl in the refrigerator until the final 15 minutes of the drumstick cook.

5. Prepare the Big Green Egg for indirect cooking at about 350 degrees fahrenheit with the platesetter feet up.

6. Use only lump charcoal to cook the honey mustard lollipop drumsticks for best results.

7. Allow the drumsticks to cook for about 45 minutes.

8. Before the drumsticks reach the final 15 minutes of the cook remove each one and dip and spin in the sauce mixture.

9. Return the drumsticks to the Big Green Egg and continue cooking for the final 15 minutes.

Comments

comments

Leave a Reply

Your email address will not be published. Required fields are marked *