Chicken Drum Sticks
Recipe Created By: Gettin' Basted 
I am a firm believer in brining my bird. This is doubly true when you plan on exposing this delicate and quick cooking meat to a dry method of cooking such as an open flame. Brining adds flavor and moisture, but most importantly, brining adds a much needed margin for error. You can overcook a brined piece of chicken and not turn it into an inedible puck of stringy, chewy capon jerky.
For these legs, I went with my standard, go-to brine. I put 1/4 cup of salt and 2/3 cup of brown sugar in 2 cups of water over low heat until they dissolved. I then added this mixture to 1 pound of ice and 1 quart of cold water stirring it all together in a bowl before dumping in my legs straight out of the package.
After 2 hours, I drained off the brine and rinsed my legs drying them well with paper towels. I seasoned both sides generously with Blues Hog Sweet and Savory ending with the skin side up for presentation purposes.
I cracked open another bottle of wine, poured a fresh glass and headed out to spark up my trusty Gateway Drum. I wanted a little heat to get the skin rendered and the chicken done as quickly as possible so it wouldn’t dry out, but I didn’t want it so hot that it would burn the skin before the inside was fully cooked. I settled my can in at 325 degrees and placed the chicken on over the direct flame with the presentation side up being careful not to smear the even coating of rub as it went on the grate.
After 30 minutes I carefully flipped the chicken over, slapped the lid back on and went back inside. I gave the legs another 30 minutes or so before grabbing them off and bringing them in for a quick rest while I picked out a sauce. The top shelf of my fridge is a graveyard of partially used sauces and marinades. I try everything and throw nothing away. It is a horrible combination, but worked out perfectly this night. After a quick glance I settled on a classic, Blues Hog Original, and put the rest of a partially used jar into a saucepan to heat. I dumped the now warm sauce into a glass, grabbed the legs by the end, and gave them a dunk one at a time placing them on a rack. I put the rack back on my drum for 5 minutes just to lightly set the sauce.
The chicken was beautiful, but the real test is in the bite. In eager anticipation I grabbed a piece and took a big ‘ol bite. The skin bit through easily and my mouth was greeted by an explosion of juicy flavor. I couldn’t believe it. It was every bit as good as my best thighs with a fraction of the work!
PRODUCTS MENTIONED
