Hot Shins

* Exported from MasterCook *

HOT SHINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Barbeque Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ea Chicken Drumsticks (2 /12 to
-3 1/2 pounds)
1/4 c Flour
2 ts Paprika
1 t Black pepper, ground
1 t White pepper, ground
1 t Cayenne pepper, ground
1 t Thyme, ground
1 t Garlic, powder
1 t Salt

The day before you plan to serve these drumsticks, lay
them out on a cutting board or butcher block and
pierce them all over with a fork so that, when they
are seasoned, the spices will permeate the meat
nicely. Set aside.

Measure into a Ziploc-type plastic bag the flour,
paprika, black, white, and cayenne pepper, thyme,
garlic powder, and salt. Close the bag and shake to
blend the spice well.

Add the drumsticks to the bag, zip it shut again, and
shake until the drumsticks are thoroughly coated with
the seasoning. Refrigerate overnight.

The following day, about 2 hours before dinnertime,
fire up your smoker and, when the coals are glowing,
add some wet wood to the fire pan and fill the water
pan halfway with hot water. Transfer the drumsticks
from their bag to the grill and cover the smoker
snugly.

Smoke at 200 to 220 degrees for about 1 1/2 hours, or
until the juice runs clear when the meat is pricked
and the drums are lusciously tender.

Source: Where There's Smoke There's Flavor by Richard
W. Langer



- - - - - - - - - - - - - - - - - -