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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-15-2009, 03:23 PM   #1
earthling30
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Default Drumstick Cook

I promised my daughter some more chicken. Today I decided to smoke 18 drumsticks. I could kick myself for not getting any pics while they were on the cooker, the cook went about 30 minutes longer than I had planned, plus we were hungry, I hope you all understand. No matter, I'll do better next time.
All I gotta say is, "KFC eat your heart OUT........." The half on the left has BBQ sauce and the other is without. We had baked beans, tater salad, and toasted spiced bread.

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Old 06-15-2009, 03:32 PM   #2
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good looking drummys
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Old 06-15-2009, 04:10 PM   #3
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Thanks, I don't have a drumstick rack, YET, but I will. As Bamabuzzard suggested to try using lump coal for my next cook. Man it sure was good, nice smokey flavor and I didn't even have to use any wood chunks for smoke. Man oh man what have I been missing. Less ash, more heat, better taste, etc. Can't wait until Father's Day and July 4th.
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Old 06-15-2009, 04:21 PM   #4
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Those look great! Yeah lump is way better flavor wise
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Old 06-15-2009, 04:26 PM   #5
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I'd take a half dozen of those anyday. Nice.
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Old 06-15-2009, 04:28 PM   #6
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Those look great! Yeah lump is way better flavor wise

What he said
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Old 06-15-2009, 06:43 PM   #7
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Good looking groceries!
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Old 06-15-2009, 09:11 PM   #8
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Great looking sticks man!!
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Old 06-15-2009, 09:19 PM   #9
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Did you put a rub on them first or just finish some with sauce? They look great.
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Old 06-15-2009, 11:31 PM   #10
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Quote:
Originally Posted by bigdogphin View Post
Did you put a rub on them first or just finish some with sauce? They look great.
I marinated them for 4 hours in a combination of the following:
Pickle juice
W.Shire/Moore's Marinade
Red Wine Vinaigrette
Apple Juice
Butter Creole
(I didn't have any recipe to follow, just kind of threw it together, didn't have any fresh herbs/spices)

Then once I placed them in the cooker I very generously sprinkled some Soul Food Seasoning and Lemon Pepper all over them. Then I sprayed them every 30 minutes to an hour to them moist with a Apple Cider Vinegar/Apple Juice mixed with various spices. I placed them in the cooker at around 9:30 AM and they were done at 1:30 PM.
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Old 06-15-2009, 11:38 PM   #11
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Quote:
Originally Posted by 1FUNVET View Post
What he said
I concur! I went to Sam's this week and bought 40Lbs of Kingsford Briquettes and 40Lbs of Lump. I guess the Briquettes will get used up last. ;)
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Old 06-15-2009, 11:43 PM   #12
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Quote:
Originally Posted by MountainCityOutlaw View Post
Great looking sticks man!!
Thanks All
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Old 06-15-2009, 11:52 PM   #13
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I'd hit a full plate of all that grub. Looks really good!
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Old 06-16-2009, 12:15 AM   #14
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Quote:
Originally Posted by earthling30 View Post
I marinated them for 4 hours in a combination of the following:
Pickle juice
W.Shire/Moore's Marinade
Red Wine Vinaigrette
Apple Juice
Butter Creole
(I didn't have any recipe to follow, just kind of threw it together, didn't have any fresh herbs/spices)

Then once I placed them in the cooker I very generously sprinkled some Soul Food Seasoning and Lemon Pepper all over them. Then I sprayed them every 30 minutes to an hour to them moist with a Apple Cider Vinegar/Apple Juice mixed with various spices. I placed them in the cooker at around 9:30 AM and they were done at 1:30 PM.

Pickle juice, huh? That sounds interesting, and GOOD!
I'll have to try that.

Good lookin' legs for sure!
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Old 06-16-2009, 12:27 AM   #15
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Quote:
Originally Posted by Wampus View Post
Pickle juice, huh? That sounds interesting, and GOOD!
I'll have to try that.

Good lookin' legs for sure!
Yeah, my co-worker suggested cooking with pickle juice in the oven. I was like the same way also,...."huh?"... I thought it would do good on the grill, plus you don't taste it like you would think. It's kind of like putting mustard on ribs, you don't taste the mustard after their done.
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