Appetizers & Snacks
GREAT BOOK OF GRILLING
(Until Meat Temp. Is 180 ℉)
About this Cookbook
This book is dedicated to everyone who loves to cook outdoors. Whether you favor using a traditional gas or charcoal grill, the modern digital electric smoker, or the oil-less Big Easy®, you’ll enjoy discovering the delicious recipes and techniques in this book. Take your grill game to the next level!
- 12 chicken legs
- 12 strips thin-sliced bacon cut in half lengthwise
- ¼ cup brown sugar
- Ground salt and pepper to taste
- Favorite dry rub or poultry seasoning
- Toothpicks as needed
- Favorite barbecue sauce
Step by Step Instructions
Peg-Leg Chicken Drumstick Recipe
This recipe is courtesy of competitive barbecue champion Mike “Pit Pirate” Hedrick.
Rinse drumsticks thoroughly under cold, running water; pat dry with paper towels. Using poultry scissors, remove skin by trimming all the way around the bottom of the drumstick. Peel off the lower skin and knuckle. (Sometimes you may need to cut around the knuckle, too.)
Place bacon strips on a clean, dry surface, and liberally sprinkle them on one side with brown sugar and freshly cracked salt and pepper. Coat the chicken with the dry rub.
Set a drumstick at the end of a bacon strip, seasoned side up. Wrap the bacon around the chicken several times, making sure the bacon strip does not overlap too much. Secure with heavy-duty plain toothpicks. Repeat until all the drumsticks are wrapped.
Place bacon-wrapped chicken legs on a standing grill rack so that they can cook using indirect heat. (They can also be smoked or fry-roasted in The Big Easy.)
When the bacon is almost crisp, insert an instant-read thermometer into one of the drumsticks to test for doneness (180°F). Lightly brush the drumsticks with barbecue sauce to glaze.
Famous Chefs Grilling Testimonials
“I love the culture of grilling. It creates an atmosphere that is festive but casual.”