Franks Red Hot Apricot Drumsticks - My Best Drumsticks Ever! pr0n!

Pappy · 08-06-2012, 07:19 PM

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.

Bludawg · 08-06-2012, 07:28 PM

Look great Pappy I'll have t try that.

twinsfan · 08-06-2012, 07:29 PM

that looks sick dude! I've used peach preserves on chicken and it works well too. nice work

cowgirl · 08-06-2012, 07:32 PM

Looks and sounds great Pappy!

fingerlickin' · 08-06-2012, 07:35 PM

Looks like ypu mailed it Pappy! :thumbup:

Cycl0pz · 08-06-2012, 07:36 PM

Looking good

Eatin Smoke · 08-06-2012, 08:48 PM

Outstanding........will definitely have to try that out on my wings!

tarhog · 08-06-2012, 08:57 PM

Mighty fine looking drumsticks Pappy. They look great.

jazzybadger · 08-06-2012, 10:17 PM

Looking good man. I like using a raspberry chipolte jelly for my glaze, I'll give apricot a go with some spiracha sauce, see how I like that.

clikover · 08-06-2012, 10:43 PM

You should seriously check out the recipe for "Spicy Apricot Chicken Wings" in the Big Bob Gibson BBQ Cookbook by Chris Lilly. I have made them many times. People love them. There's quite a few ingredients in the marinade, but I find it to be worth it.

Phubar · 08-07-2012, 04:00 AM

Yummm!

Pappy · 08-07-2012, 05:46 AM

Quote:

Originally Posted by clikover

You should seriously check out the recipe for "Spicy Apricot Chicken Wings" in the Big Bob Gibson BBQ Cookbook by Chris Lilly. I have made them many times. People love them. There's quite a few ingredients in the marinade, but I find it to be worth it.

I have that book. I never noticed it in there. I'm always stuck on using franks, butter & brown sugar. I'll have to look into that.

Garyclaw · 08-07-2012, 06:34 AM

Looks great Pappy! I'm gonna try that!

Clayfish · 08-07-2012, 07:14 AM

Those drums look mighty fine from here!

GL-BBQ · 08-07-2012, 07:16 AM

Looks good...

08-06-2012, 07:19 PM	#1
Pappy is One Chatty Farker Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS") Downloads: 0 Uploads: 0	Franks Red Hot Apricot Drumsticks - My Best Drumsticks Ever! pr0n! 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. __________________ Performer, UDS, 1983 WSM, Frank-in-Weber, 120 Gallon Offset, IQ-110, ET-732

08-06-2012, 07:28 PM	#2
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Look great Pappy I'll have t try that. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

08-06-2012, 07:29 PM	#3
twinsfan is one Smokin' Farker Join Date: 05-28-11 Location: New Jersey Downloads: 0 Uploads: 0	that looks sick dude! I've used peach preserves on chicken and it works well too. nice work __________________ Bell Mt. BBQ- Sourland Mountains, NJ, http://bbqapprentice.blogspot.com/

08-06-2012, 07:32 PM	#4
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Looks and sounds great Pappy! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

08-06-2012, 07:35 PM	#5
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	Looks like ypu mailed it Pappy! :thumbup: __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

08-06-2012, 07:36 PM	#6
Cycl0pz Got Wood. Join Date: 07-12-11 Location: Scherpenzeel, the Netherlands Downloads: 0 Uploads: 0	Looking good __________________ South West BBQ Dreams (Dutch BBQ team), KCBS member, UDS, WSM 18.5", OTP 18.5", WGA

08-06-2012, 08:48 PM	#7
Eatin Smoke On the road to being a farker Join Date: 11-26-11 Location: Valparaiso, IN Downloads: 0 Uploads: 0	Outstanding........will definitely have to try that out on my wings!

08-06-2012, 08:57 PM	#8
tarhog Knows what a fatty is. Join Date: 01-15-12 Location: Neuse Forest, NC Downloads: 0 Uploads: 0	Mighty fine looking drumsticks Pappy. They look great. __________________ Weber OTG, Weber OTS, Chargrill vertical gasser, Budweiser Keg Ghetto Fire Pit. Tolerant Wife.

08-06-2012, 10:17 PM	#9
jazzybadger Babbling Farker Join Date: 04-12-10 Location: Jazzy Gerbil Land. Downloads: 0 Uploads: 0	Looking good man. I like using a raspberry chipolte jelly for my glaze, I'll give apricot a go with some spiracha sauce, see how I like that. __________________ The Life of the Knife is Ended By! The Wife.

08-06-2012, 10:43 PM	#10
clikover Knows what a fatty is. Join Date: 04-17-11 Location: Dallas, TX Downloads: 0 Uploads: 0	You should seriously check out the recipe for "Spicy Apricot Chicken Wings" in the Big Bob Gibson BBQ Cookbook by Chris Lilly. I have made them many times. People love them. There's quite a few ingredients in the marinade, but I find it to be worth it.

08-07-2012, 04:00 AM	#11
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Yummm! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012

08-07-2012, 06:34 AM	#13
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO Downloads: 0 Uploads: 0	Looks great Pappy! I'm gonna try that! __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my Fire pit, Big Pig Cooker "Nice talkin' to ya"

08-07-2012, 07:14 AM	#14
Clayfish Full Fledged Farker Join Date: 03-28-12 Location: Broomfield, Essex, UK Downloads: 0 Uploads: 0	Those drums look mighty fine from here! __________________ 22" WSM, 22" OTG, WSJ, Mini WSM, WGA, Maverick ET-732, Red Thermapen and a ten year old gasser which hasn't come out of the shed since I got a taste of charcoal!

08-07-2012, 07:16 AM	#15
GL-BBQ On the road to being a farker Join Date: 02-24-12 Location: Montgomery, AL Downloads: 0 Uploads: 0	Looks good...