Weekday Chicken Drumsticks

So it’s like 6-7pm, you’re just getting home from work and you got some chicken legs in the refrigerator. You just want a quick and easy cook, throw some spice on there and let the heat meet the meat so you can have a dinner. Sound good?

I know it does. Because that’s all we’re doing here. You’ve read my lollipops and when i had some white sauce in the fridge for these ones – but sometimes you have that product in the fridge that needs cooked, you don’t feel like making a spectacle out of it, you’re just damn hungry.

Well I was damn hungry and I’m going to make a spectacle out of it.

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Recipe

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The Prep Table

You’ll see in a future post that I had a mega cook coming up. I missed the game plan by a day, but divine intervention, I had these thawed out in the fridge ready to go. Like so many of my posts, I take pictures of a cook I make, never knowing if it’ll turn out post-worthy. And then it turns out post-worthy.

All we’re doing here and seasoning these up. These are a Costco pack of chicken legs, so remove ’em from the pack and give them a rinse. Stretch the skin thin over the leg if you can (you can’t, but do your best) and give it a dusting of rub. This is probably my third or fourth time using what I deemed my “Bird Rub” – and it’s confirmed after this one. The flavors were so on point – especially that dill. I can’t sell anything over here yet, but I’ll say for the first person to e-mail me at info@forensicbbq.com with the subject line of: “FREE BIRD” – I’ll send you some (Yeah, I did that. Free bird. Deal with it.)

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The Process

This is a short and sweet post, because it’s a sweet and short cook. My schedule gets me home, I’ll open the garage and wheel out the RecTeq. Fire it up (in this case, 275F) and go back inside and prep the cook. As I previously mentioned, I thought today would be the start of an experimental cook – but I forgot the desalination stage, so you’ll have to wait on that one.

Today you’re getting bird.

275F for about 90 minutes. Flip her halfway through, and check on it after an hour. We’re still dealing with chicken skin on a smoker, so be mindful of that skin. We still want that meat’s internal temperature to 175F+ so we ain’t getting sick – but’s an overall easy cook.

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The Result

So naturally, I bring them inside – put them on a plate and think “how about…”

They looked damn good.. I know they’ll taste damn good, but why not throw a little drizzle on them. If you’ve been around here a little while, you know I got Melinda’s on standby at all times. Let’s get “bougie”.

Showed MrsForensicBBQ and she called me a food snob. Says the fancy restaurants do things this way. Well I ain’t fancy, and I ain’t a restaurant, I just wanted a Melinda’s drizzle on some damn bird. Call it what you will, but t his picture shows exactly what I wanted. The hot sauce doesn’t cover that crispy skin. The bird has that pink tint – not the sickly pink, because my thermapen said it was well within the safe zone. But so much flavor, color, and texture and I haven’t even bitten into it yet.

I bit into it and thought – I gotta share this simplicity with the people. It’s not that I did anything super special, it’s just super special on its own. Read what I did, and enjoy a nice drumstick weekday cook. If you found this recipe on randomly, quit doing the random thing and get these e-mailed to you! We only hit your inbox once a week, and you get both MrsForensicBBQ’s plant-based cook and my meaty cook. Here ya go! You’re welcome

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The Recipe