Pappy
is One Chatty Farker
- Joined
- May 9, 2011
I have been grilling chicken drumsticks on Monday's for the last 4 weeks. A couple of weeks ago there were too sweet. Last week they were too hot. This week I decided to add some Apricot preserves to my regular drumstick glaze, which is splenda brown sugar, butter and Franks Red Hot sauce. This time I used more butter & brown sugar with less Franks. I was watching the BBQ show chopped when I decided to toss in the apricot preserve. Man it was good! Smelled good and tasted good with a little bit of Franks bite to it. I salt & pepper the legs and cook them indirect for about 40 minutes, turning once with a chunk of hickory for smoke flavor. Then I crisp them up over the hot coals until I get the color I want. Then back to indirect heat & brush on 3-4 layers of glaze. Put the lid on and let the glaze thicken between each layer of glaze.
