Caveman Drums Recipes
CAVEMAN POPS (AKA ROASTED TURKEY LEGS)
These big, meaty roasted turkey legs are reminiscent of the ones you'd munch on at your local state fair! They're juicy and wonderful-and very, very spicy!
Categories Thanksgiving comfort food main dish poultry
Time 6h30m
Yield 10 servings
Number Of Ingredients 11
Steps:
- In a pot, combine water with the salt, sugar, brown sugar, 2 tablespoons seasoning blend, and bay leaf. Bring to a boil then remove from heat. Allow to cool, then pour into a large container or bowl filled with ice. When mixture is cold, submerge turkey in the brine. Cover the container and brine in the refrigerator for 4 to 6 hours, more if you have time.
- Preheat oven to 400 degrees. Mix the dry rub ingredients. Remove the turkey legs from the brine and rinse them under cold water. Pat them dry. Rub the dry rub all over the turkey legs, getting under the skin when you can.
- Roast on a baking sheet in the oven for 20 minutes, then reduce the heat to 300 and roast for another 15 minutes, or until turkey is cooked through. (Update: larger legs will require longer cooking time.)
- Remove them from oven and wrap the bottom of the legs with aluminum foil for serving.
- Dig in!
SMOKED CHICKEN DRUMSTICKS
These smoky chicken drumsticks are so versatile and easy! I like to use applewood chips or other fruit woods, but maple is also a great choice. Use your favorite BBQ rub. Letting the drumsticks air dry in the refrigerator overnight, combined with a higher smoking temperature, helps prevent rubbery skin that is common when smoking chicken. Serve with your favorite BBQ sauce, if desired.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 10h10m
Yield 12
Number Of Ingredients 3
Steps:
- Remove drumsticks from packaging and place on a rack over a drip tray or baking sheet. Air dry in the refrigerator, 8 hours to overnight.
- Preheat an electric smoker to 275 degrees F (135 degrees C). Add wood chips according to manufacturer's instructions.
- Brush drumsticks lightly with vegetable oil. Place drumsticks in a resealable plastic bag and sprinkle with the rub. Toss to coat evenly.
- Place drumsticks on the rack in the smoker. Smoke until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 2 hrs.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 1.4 g, Cholesterol 61.9 mg, Fat 8.7 g, Fiber 0.1 g, Protein 19.5 g, SaturatedFat 1.8 g, Sodium 1279.7 mg
CAVEMAN DRUMS
We call R. B.'s house the Cave. His pals love his Shangri-la of music, motorcycles, guitars, cold beer, and firewood, where caveman chitchat comfortably drifts into menswear sales, paint colors, and advances in toaster oven technology. Turkey drums fit the Cave scene with ease. All rubbed and sauced, Caveman Drums enable cavemen to maintain cavelike machismo while tiptoeing around the perimeter of their feelings. Bottled wing sauces are a cheater cinch, but, c'mon, be a man. Brush on a cheater interstate sauce (pages 38 to 43). You better have some stored in the fridge.
Yield makes 6 servings
Number Of Ingredients 4
Steps:
- HEAT the oven to 350°F.
- MAKE two 3-drum foil packs for easy handling. For each pack, place three drumsticks on a sheet of heavy-duty aluminum foil large enough to seal tightly.
- DRIZZLE 1 tablespoon of the oil over each pack of drumsticks, coating the skin until it's shiny. Sprinkle all sides of the drums with 2 teaspoons of the dry rub per foil pack.
- SEAL the two packs and place them on a large rimmed baking sheet. Roast the turkey for 1 1/2 hours, or until tender. Unwrap the packs and discard the juice.
- HEAT the broiler. If saucing, brush the drumsticks with barbecue sauce before broiling. To crisp the skin, broil the drumsticks 4 inches from the heat source for about 5 minutes per side.
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