drumsticks on performer


 
V

Vince Ser

TVWBB Member
someone's pic motivated me to try cooking some drumsticks on the grill. I have a drumstick rack which will make it even more fun. Anyone have a suggestion on how long? I assume indirect heat at about 300ish for an hour or so? Keep in mind the rack keeps the chicken suspended. So it doesn't touch the grill.
 
I have a few of them dar racks also. To fit on a kettle mine has to be set right in the middle, coals on both sides? or one side just have to rotate it. Hour sounds about rite. Take em off the rack if you like and direct grill for a bit at the end.

Tim
 
well, dinner was done..made a few mistakes, still trying to get a handle on the charcoal. I put my charcoal baskets to the side. The temp stayed around 350ish. Chicken was in the middle. I checked the temp on some of them. It looked ok. But when I brought them in, they didn't look done, and weren't crispy enough. Took some time to get the grill hot again. Next time, i'll put the baskets in the middle, and cook it another 15-20 minutes. I used a dry rub. When it was done, the rub was great. Just aggravated that it took a second time.
 
get that sucker as hot as you can get it when you're cooking chicken. Plan on an hour, check temps @ 35 min.

Don't be afraid of burning your food when using charcoal, as long as the lid is on - charcoal is just so forgiving.
 
I do chicken parts on my OTG regularly. Our favorites are drumsticks, thighs, and wings. I cook indirect. I pile the coals on one side behind a couple of fire bricks. I lay out in a row as far from the fire as possible. I put the lid on, both vents open, and leave 'em be without looking, for 35 minutes. Then I move them in a line close to the fire (right over the bricks) and start saucing (either bbq sauce or Larry Wolfe's Orange Marmalade Sriracha Sauce) and try to sauce three times (every five minutes). Then I finish over direct for a minute a side (watch carefully as you can burn the sugar in the sauce).

I use a simple rub of salt, pepper, and a bit of cayenne.

It is very easy, results are terrific and the guests all love it!

Dale53
 
I'd skip the wing/drumstick racks if using a 22.5" kettle or Performer. Really no benefit there as to fitting more on, and for some reason, I actually think the drumsticks cook better on the grate. I used them a good bit on my old Char-griller barrel grill, but really need to get rid of 'em. Pain to clean as well.

Hard to mess up if you cook indirect.
 
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