LOLLIPOP CHICKEN
DRUMMIES

LOLLIPOP CHICKEN
DRUMMIES

  • PREP TIME:
    20 MINS

  • COOK TIME:
    1 HOUR 40 MINUTES

  • SERVINGS:
    3–4 (12 DRUMSTICKS)

House Red

House Red

$12.00
Regular price

GO GET IT

• 12 Chicken Drumsticks:
Trimmed into “lollipops”
(more on that later)

• Your Favourite Chicken Rub:
Don’t overthink it.

• Bobby H House Red BBQ Sauce:
One classic deserves another.

• A smoker

Wrap the fancy silverware in a crisp, white tablecloth and bury it beside the tulips, it’s time to get unfussy with a backyard classic. We’ll let Bobby H House Red set up the crimson glaze with clean, bold flavours and just a little little zing. Then we’ll let the bird do the talking. That’s just an expression—we’re having chicken, not parrot.

GET TO IT

Prep: Cut through the skin and tendons one inch below the knuckle. Strip the bone and expose the knuckle nice and clean. Set your smoker to 250°F.

Shape: Firmly push the meat and skin down toward the large end of the drumstick. This makes the lollipop shape and a flat base so they can stand upright.

Season: Get your rub and start dusting. Be generous, this is your foundation.

Wrap: Cover each knuckle in a small piece of tinfoil to keep the bone from turning black. Unless you want it to turn black.

Smoke: Place the drumsticks upright directly on the grill for 90 minutes or until internal hits 165°F.

Glaze: Dunk or brush the meat with Bobby H House Red BBQ Sauce. Really lay it on. Then back to the grill another 10 minutes until 170°F. We’re looking for that nice, sticky tack.

Serve and Eat: Don’t forget a little House Red for dipping—unless you’re chicken. (Sorry.)