The trick is to smoke the meat and not make the meat smoke

TRIPP'S CHICKEN w/ WHITE BBQ SAUCE

  Date: September 12, 2012
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This meal marked a couple of firsts for me: I have never cooked, let alone grilled drumsticks before. I am traditionally a white meat fan. But I have grown to like chicken thighs, so I figured it was time to try grilling some drumsticks. This recipe also grilled chicken at a higher temperature than I am used to. This recipe was out of the Weber's Charcoal Grilling Cookbook and was calling for high heat. I might have been less surprised if this was out of the BGE Cookbook ,but this was a mainstream cook book. The chicken used an Alabama white BBQ style sauce, which I have come to enjoy from making Big Bob Gibson's Bar-b-que Chicken. The one surprise about this recipe was the chicken didn't darken as much as I expected. Although I used a hickory chunk the chicken didn't color up like I expected. Perhaps it was the high cooking temp which meant the chicken wasn't on the grill as long as usual and brushing on some white sauce the last 10 minutes certainly contributed. Despite the lack of color there was no lack of taste. This chicken had good smoke flavor and I am really becoming a fan of Alabama white BBQ sauce. I can now say I like drumsticks too.
Recipe Source:
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Wicked Good Burgers
Weber's Charcoal Grilling:
Tripp's Chicken w/ White BBQ Sauce - Page 160
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • Food Processor
  • BGE S-S Grill Grid
  • SR 19" Locking Tongs
  • Wicked Good Weekend Warrior Lump Charcoal