Lollipop Chicken

[Pat G]

I wanted to give this a try. Cleaned the drumsticks up a bit and added Rufus Teague's. Cooked on the Performer with some Weber briquettes and a piece of pecan for flavor.


This is right before I put the glaze on them.


I mixed SBR BBQ sauce and pineapple juice and dipped them in it.


All done.


I really liked these. It's definitely different(better) when most of the tendons have been removed. Thanks for looking.

 

[James A]

Had some of these at a golf tournament last fall. Absolutely awesome. Yours look fantastic!

 

[Dwain Pannell]

good lookin pollipops. I have done it with turkey legs, too. Awesomeness!

 

[Clint]

Nice color - very appetizing.

 

[JeffG]

Nice looking Lollipop Chicken Pat, there a pain in the A to make, but the end result is kinda cool.

 

[Cliff Bartlett]

I swear I’m going to do these at the grandkids birthday. They’ll love them. Looks terrific Pat!

 

[Timothy F. Lewis]

I’ve done that technique with “drummettes” and lamb shanks. It makes for a nice easy to eat knob of meat! Totally agree on the tendon removal!

 

[Rich Dahl]

Looks great Pat, never done them that way.

 

[Barb D]

Those look fantastic and I'd like a couple for sure.

 

[Robert-R]

Man, do those look tasty! Have to give that a try.

 

[ChuckO]

You nailed it Pat! Those look amazing