Ingredients
-
1/3
-
1/2
-
4
-
1
-
1
-
16
-
1/2
-
-
-
-
-
-
-
-
Directions
Smoked Spicy Teriyaki Drumsticks,This is a recipe that was adapted from Kraft Foods. It was a big hit at my recent cookout. I made my own barbecue sauce and used 1960’s Catalina Dressing for the quick marinade. This is delicious served with smoked corn on the cob and coleslaw.,I scaled this back for 2 serves, for the DM and DS, as we cannot get Catalina sauce here used recipe #44124 and as I do not have a smoker I backed the drumsticks on a rack in the oven and basted with a homemade (a gift from a friend) smoky b-b-q sauce over the hour that the drumsticks were in a 175C fan forced oven and the result very tasty moist tender drumsticks with the meat just about falling of the bone, thank you PaulaG made for Aussie/Kiwi Recipe Swap #71 December 2012.
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Steps
|
1
Done
|
In a Small Bowl, Mix Together the Dressing Through Oil. Wash and Dry the Drumsticks and Add to a Large Bag. Pour Prepared Dressing Mixture Over Chicken and Gently Coat . |
|
2
Done
|
Remove Chicken and Arrange on Large Cookie Sheet. Allow to Stand While Preparing Smoker and Bringing to Temperature. |
|
3
Done
|
Fill Smoker Water Pan as Directed by Manufacturer, Add Pre-Soaked Wood Chips. Bring Smoker to a Temperature of 250 Degrees. Lightly Grease or Spray Racks. Arrange Chicken Drumsticks on Racks Leaving Enough Space For Chicken to Cook. |
|
4
Done
|
Cook Chicken at 250 Degrees For 2 to 2 1/2 Hours or Until Internal Temperature Is 185 Degrees, Turning Every 30 Minutes and Basting With Barbecue Sauce. |
