The trick is to smoke the meat and not make the meat smoke
TRIPP'S CHICKEN w/ WHITE BBQ SAUCE
Date:September 12, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
This sauce: Mayo, chopped tarragon, lemon, garlic & onion, butter, apple cider vinegar,white wine, Dijon mustard, hot sauce, sugar, butter, sea salt & pepper. The Cuisinart is used to mince the onions and garlic to a paste like form.
The butter gets melted in a suace pan.
The minced garlic & onion paste are added and cooked for 3 minutes. Then the white wine is added & the mixture is cooked until it reduced 50 percent.
Once the sauce was reduced the pan gets pulled off the stove & the other ingredients are added. The sauce gets covered & cooled.
The drumsticks have been sprayed with canola oil & seasoned with Kosher salt & black pepper. They are about to go on the Egg, which has been preheated to 550 degrees. I also just threw on a hickory chunk.
The wings have cooked for around 40 minutes & have been brushed with the white BBQ sauce for the last 10 minutes or so.
Time to eat. The drumsticks were served with the reserved white BBQ sauce and some country fries.
Despite, the pale color, some of which was from the white BBQ sauce these wings had a nice flavor from the hickory chunk used to smoke it. The white BBQ sauce as usual really pairs well with the chicken.
This was a really tasty meal & I certainly won't hesitate to make drumsticks again.
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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.