• Rusty Bowers

For every Breast, Wing, & Thigh, there is a Drumstick!

Chicken Drumsticks, Part 1 of the Underutilized Cuts Edition


When it comes to chicken, most people tend to favor breasts and wings, and in recent years, chicken thighs have been gaining in popularity owing to their versatility, flavor, and lower cost. However, for every breast, wing, and thigh, there is a drumstick! As a whole animal butcher, my mission is to minimize waste and use everything we can in delicious, creative, and even fun ways.


We've all been at a backyard BBQ, standing around talking, beer in one hand, leaving you with one hand to go prowling for snacks! Unless you're a caveman, you're not likely to pick-up a chicken breast and start gobbling it down like it's your favorite creme-filled doughnut. Remember yourself. But when you look at a fire-roasted drumstick, the first thing you'll think to do is pick it up on the slim end and stick it in your mouth!


The other fun part of grilling drumsticks is that they're perfect for dipping. Go with a simple rub and have a few different dipping sauces and some simple sides. It's perfect for a get together with family and friends...and the kids will love it!


Here is my recipe for Chili-Herb Rubbed Chicken Drumsticks, served alongside fresh White BBQ, Green Goddess, and Sriracha Mustard sauces for dunking and dipping!



CHILI-HERB RUBBED DRUMSTICKS


Ingredients

12 Chicken Drumsticks

2 tbsp fresh Rosemary, roughly chopped

1 tbsp fresh Sage, minced

1 tsp Garlic, minced

1 tbsp Paprika

1 tsp Kosher Salt

1 tsp Black Pepper, ground

1 tsp Crushed Red Pepper

5 sprigs of fresh Rosemary


Preheat the Big Green Egg or grill to 350F, direct heat.


In a large mixing bowl, combine chopped rosemary, sage, paprika, salt, and peppers.  Toss the drumsticks in the spice mixture to evenly coat.


Slide the sprigs of rosemary between the grill grates and into the fire - the aroma is amazing and can act as a substitute for smoking chips.  


Place the drumsticks around the cooler outer edge of the grill grate to avoid flare ups from the melting fat. Close the lid of the grill and allow the drumsticks to cook for 20 minutes. Flip and rearrange the drumsticks around the outer edge and cook for another 20 minutes or until an internal temperature of 185F.  Normal internal temperature for poultry is 165F, but cooking drumsticks to 185F allows the connective tissue to break down and turn into gelatin - think BBQ Ribs - creating a fall-off-the-bone tenderness you will love!


Remove the drumsticks from the grill and allow to rest for 10 minutes.


Dipping Sauces


White BBQ Sauce

¾ cup Mayonnaise

¼ cup Cider Vinegar

1 tbsp Worcestershire Sauce

1 tbsp Whiskey or Water

1 tsp Garlic, minced

3 tbsp Pine Street Market Sweet Cheeks BBQ Rub

1 tsp kosher salt


Place all of the ingredients in a large mixing bowl and whisk to combine. Transfer sauce to an airtight container and let sit at least 1 hour or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. This dressing will keep in the refrigerator for up to 1 week.



Green Goddess

½ cup Plain Yogurt

¼ cup Buttermilk

1/2 cup packed fresh Basil leaves

2 tbsp Chives, roughly chopped

1 tbsp Tarragon Leaves

1 Garlic Clove

1 Lime, zested and juiced

1 tsp kosher salt

½ tsp Freshly ground black pepper


Place all of the ingredients in a food processor and process until finely blended, stopping periodically to scrape down the sides of the bowl with a rubber spatula as needed, approximately 1 minute. Transfer sauce to an airtight container and let sit at least 1 hour or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. This dressing will keep in the refrigerator for up to 1 week.



Sriracha Mustard Sauce

½ cup Dijon Mustard

1 tbsp Sriracha sauce

¼ cup Honey

1 ½ tbsp Soy Sauce or Coconut Aminos


Place all of the ingredients in a large mixing bowl and whisk to combine. Transfer sauce to an airtight container and let sit at least 1 hour or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. This dressing will keep in the refrigerator for up to 1 week.


Bon Appétit!

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  • Rusty Bowers
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