For the drumsticks I decided to try something based fairly closely on this rub recipe. The source recipe being based around a cup of paprika, resulting in three cups of end product, meant adjusting it down in a big way. I jotted down the ingredients in proportions rather than measures, like this:
.5 Chili powder
1/48 Black pepper
And so forth.
My approximate measure mixed together thoroughly were:
1 Tablespoon Paprika
1/2 Tablespoon Chili Powder
1/3 Tablespoon (which is a lot like a teaspoon, eh?) Cumin
1/4 Tablespoon or less Black Pepper
A couple dashes Red Pepper
1/4 Cup Brown Sugar (rather than white)
1/8 Tablespoon Thyme
1/8 Tablespoon Garlic Powder
1/8 Tablespoon or less Onion Powder
A few dashes Salt
Dash of Allspice
Pinch of Savory
The last two ingredients are additions. Brown sugar is a substitution. based on my experience using it in similar stuff. For what it’s worth
, I didn’t have trouble with the sugar burning on the grill, though I read in recipes that lacked it a warning not to use it for the grill for that reason.
A few hours before we went to the BYOM (bring your own meat) cookout, I made the rub, coated the seven drumsticks well, including under a large bit of detached skin, put them in a sealable plastic bag, tossed in much of the rest of the rub, and shook it to coat them even more. That went in the refrigerator for a few hours, then into the well-iced cooler for what turned out to be a few hours more.
I knew we would never eat them all, but wanted to let other people try them, especially if they turned out good.
I cooked them quite a while on the gas grill, turning them over a couple times. Depending where they were, they ranged from apparently cooked to falling off the bone.
The first one I tried tasted too peppery, and also seemed suspiciously underdone. It was probably fine; just not falling apart as I like. The second one I tried was quite good, but I would change the recipe. Meaning I’d do what felt right, as I usually do, rather than close to what a recipe said to do.
The third one I ate was also tasty. My nephew tried one and approved. Enough so that he ate three more, finally encountering an over-peppered one on his last drumstick and seeing what I meant about that first one.
Mostly, though, a success.
What would I do if I were trying this again? Less pepper and paprika. Possibly more, and additional, poultry seasonings. Possibly more of something like allspice or ginger. Perhaps more lightly applied rub.
I once did a chicken rub centered around orange (I’m amazed I found the recipe so readily to link it). Something like that might be interesting on a grill. Heck, I baked it, but the section has a focus on barbecues and grilling, so yeah. Heck, had I thought of it sooner, I even have oranges in the house because Sadie was with me at the farm stand and wanted them. And I have cloves, which I don’t believe I did when I made that rub before. Even if I do have to grind them myself.
Anyway, that’s the result. I didn’t think of taking pictures, though I could have as we had the camera. Oh well.