Drummies worth smokin?

[G$]

Simple Question: Are little drummies worth slow barbecuing or would you rather just fry em or grill em?

Also, how long at 225 for those little buggers? Can't figure more than an hour or so?

 

[BBQchef33]

u tawking little drummies.. like Wingettes, or split wings? at 225-250, I smoke for about an hour(90 miutes for the meaty ones) then hit the grill for a minute or 2 and into a pot of buffalo sauce.

Preference with them is hot though.. 350+, done in 30-45 minutes and crispy.


I Dont think i ever did a regular drumstick and payed attention though, not sure what they would take.

 

[thirdeye]

Simple Question: Are little drummies worth slow barbecuing or would you rather just fry em or grill em?

Also, how long at 225 for those little buggers? Can't figure more than an hour or so?

Slow cooking legs and thighs direct (on a raised grid if you can rig one up) or just over a low fire, maybe 275° at the grate, is the one of the easiest and best things you can do to chicken. I cook thighs and legs around 2 hours turning every 20 minutes. The meat will be really tender and moist and the skin will come out crisp. On legs, once the skin and meat starts pulling away from the end of the bone they are ready.​

 

[Bill-Chicago]

I treat regular drumsticks like thighs. 3 hours at 215*, then sacrafice one to see if they're done.

Dog tested

Mother Approved

 

[G$]

I treat regular drumsticks like thighs. 3 hours at 215*, then sacrafice one to see if they're done.

Dog tested

Mother Approved

Slow cooking legs and thighs direct (on a raised grid if you can rig one up) or just over a low fire, maybe 275° at the grate, is the one of the easiest and best things you can do to chicken. I cook thighs and legs around 2 hours turning every 20 minutes. The meat will be really tender and moist and the skin will come out crisp. On legs, once the skin and meat starts pulling away from the end of the bone they are ready.​

I am talking 'bout what I know as "drummies". Not a chicken drumstick, not part of a normal leg quarter, but a minniature drumstick you get when you have buffalo wings. They sell them uncooked as drummies, or with wingettes. EDIT: You may know them as "drumettes".


Poohbah answered it I think. 90 minutes, crisped, then sauced. (I am trying to avoid the 'crisp it stage' but that may be unavoidable to produce something edible at low temp.)

 

[Fredbird]

They are defintely worth smoking. We rub them and put in the smoker for about two hours at 230 degrees. Sauce goes on about 20 minutes before they are done. They make a good snack at contests.

 

[bbqjoe]

Do 'em all the time. Marinate in olive oil with rosemary and black pepper, 225° for three to four hours depending on size.

 

[thirdeye]

I am talking 'bout what I know as "drummies". Not a chicken drumstick, not part of a normal leg quarter, but a minniature drumstick you get when you have buffalo wings. They sell them uncooked as drummies, or with wingettes. EDIT: You may know them as "drumettes".


Poohbah answered it I think. 90 minutes, crisped, then sauced. (I am trying to avoid the 'crisp it stage' but that may be unavoidable to produce something edible at low temp.)

Okay, gotcha...I dated a drummette in high school. Her nickname was "city limits" because once outside of town ... well you get the picture. :shock:

Just curious, why are you avoiding the crisp stage? Crisp chicken skin is one of the most discussed topics around.

 

[G$]

Okay, gotcha...I dated a drummette in high school. Her nickname was "city limits" because once outside of town ... well you get the picture. :shock:

LOL.

Just curious, why are you avoiding the crisp stage? Crisp chicken skin is one of the most discussed topics around.

Logistics. I crisp my chicken as standard practice and have no problem doing it. But, I am cooking about 8 different things in this case and frankly don't want to bother with crisping on the grill or broiler, I just wanna take all the stuff off and serve at once.

 

[bbqjoe]

Damit G$. Just told you what to do, they are awesome.

 

[G$]

Damit G$. Just told you what to do, they are awesome.

Consider it done.

 

[tommykendall]

I'm thinking about trying some turkey wings, buffalo style. $0.69# is definitely worth a try.

 

[BBQchef33]

I am talking 'bout what I know as "drummies". Not a chicken drumstick, not part of a normal leg quarter, but a minniature drumstick you get when you have buffalo wings. They sell them uncooked as drummies, or with wingettes. EDIT: You may know them as "drumettes".


Poohbah answered it I think. 90 minutes, crisped, then sauced. (I am trying to avoid the 'crisp it stage' but that may be unavoidable to produce something edible at low temp.)

ok. now that i know we are talking about he same thing.. heres what I do..

I smoke them at a little higher temps, 300+ and then they are ALMOST done.. I dump them in a pot with my wing sauce and cover the pot. Just enough sauce to coat the wings, and not have them sitting in a puddle.

I eiter put the pot over low heat on a burner, or return it to the pit to let them finish cooking in the sauce. If i need a little liquid to keep things fom getting to gooey, I add a little beer to the pot.

There is not alot of crispness left after cooking/steamin in the sauce for while, but they are loaded with flavor and juicy.

 

[Bigmista]

I was just talking to Sami about this yesterday and he says he does them all of the time. He especially likes the ones from Restaurant Depot. Says they are larger than normal but not as large as a regular drumstick.

 

[BBQchef33]

i use the dummettes from hollyfarms.. they look like midget drumsticks.. lots of meat on them.

 

[bbqjoe]

I use ones called party wings. 8-10 per pound. Rather large to begin with.

 

[ModelMaker]

I have been wanting to smoke/grill some turkey wings for ages but can never find any. Maybe the new Farkin Faraway store across the street from my house can order some, will have to check
ModelMaker

 

[crow-p5]

I have been wanting to smoke/grill some turkey wings for ages but can never find any. Maybe the new Farkin Faraway store across the street from my house can order some, will have to check
ModelMaker

Maybe if you're lucky, you'll get a Publix in a few years. They're popping up like mad down here in TN. Some of the best meat I've ever found. The meat dept. manager is also really nice. He'll cut me a brisket the way I want it without saying a word even when there's 30 pre-packaged ones sitting in the cooler.

As for drumettes, I've only done them in the smoker once and definitely plan on doing them again. I cover mine in oil before throwing them on. Now what I do is, I do them at 225 for 3hrs. It does dry them out a little, but the skin is nice and super crisp and you get a really good smoke flavor with them too.

 

[Solidkick]

I offset cook them in my Kingsford barrel grill...but I'm like Phil....I tend to use higher heat......325*-350*....just a simple dusting of Tony C's with maybe a little Blues Hog rub (but not always)....cook to an internal temp of 180*......crisp up the wings in the hot spot....mix up some Franks hot sauce with some melted butter.......toss in a bowl and eat the chit out of them....usually do these on Super Bowl weekend....guess that's coming up here pretty quick!

 

[HoDeDo]

We offset cook ours on the hasty bake.... lots of cherry or apple smoke early, and about 275-300 degrees. Then after they are done - crisp them up over the coals, Roll them in Frank's that has some Tabasco Chipotle and brownsugar, melted into it with a stick of butter.