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Dysartsmoker
01-30-2009, 10:36 AM
Going to do 30-40 drums tomorrow and summer sausage and breakfast sausage Never did drums before anyone have a good recipe or marinade for these I usually marinade my wings overnight any suggestions would be great. Oh yea I plan on taking pics to post Q-VIEW later.
:sign0092::sign0092::sign0092::sign0092:

Willkat98
01-30-2009, 12:28 PM
I find that just a little Tony Chachere's (its a season salt with cajun pepper spices. Not sure if you can get that, but you might get something similar up over by dare)

I use a little drummie rack, but after this initial smoke, I toothpick down the skin so it don't ride up

http://i511.photobucket.com/albums/s356/Willkat98/100_0967.jpg

BYBBQ
01-30-2009, 12:31 PM
Here's a recipe I use..............

Grilled Chile Wings

1 cup pineapple juice
2 tablespoons balsamic vinegar
2 tablespoons dark brown sugar
4 cloves garlic, finely chopped
1 Scotch bonnet or habanera Chile, finely chopped
1/2 teaspoon ground allspice
24 chicken wings
Salt and freshly ground pepper

Combine all ingredients ( except chicken wings ) in a small saucepan and let boil for 2 minutes.
Remove from heat, pour into a large bowl and let cool.
Add chicken wings to the marinade and marinate in the refrigerator at least 2 hours.
Grill over medium heat for 10 to 15 minutes or until cooked through.

chef schwantz
01-30-2009, 05:27 PM
Equal parts soy and teryaki mixed with 1/2 the amount of pineapple juice. add a good heaping spoonful of hot green or red thai curry paste, some ground ginger, and marinate overnite in the frig. :thumbs up:

morkdach
01-30-2009, 07:10 PM
i just use texas petes wing sauce great on drums & wings

Chargrilled
01-30-2009, 10:13 PM
I find that just a little Tony Chachere's (its a season salt with cajun pepper spices. Not sure if you can get that, but you might get something similar up over by dare)

I use a little drummie rack, but after this initial smoke, I toothpick down the skin so it don't ride up

http://i511.photobucket.com/albums/s356/Willkat98/100_0967.jpg

Bill I believe higher temps will prevent your drums becomin strippers:roflmaoha0::roflmaoha0::roflmaoha0::rofl maoha0:

TX Sandman
01-30-2009, 10:54 PM
Bill I believe higher temps will prevent your drums becomin strippers:roflmaoha0::roflmaoha0::roflmaoha0::rofl maoha0:

Hey, I like bare legs! Oh, and chicken drums, too. :msn-wink:

Dysartsmoker
02-02-2009, 01:09 PM
washed cleaned and ready for marinade
http://i259.photobucket.com/albums/hh313/Dysartsmoker/Summer%20Sausage/Breakfast%20sausage/Chicken%20drums/Chickendrums001.jpg


After overnight in fridge ready for the smoker
http://i259.photobucket.com/albums/hh313/Dysartsmoker/Summer%20Sausage/Breakfast%20sausage/Chicken%20drums/Chickendrums005.jpg

http://i259.photobucket.com/albums/hh313/Dysartsmoker/Summer%20Sausage/Breakfast%20sausage/Chicken%20drums/Chickendrums008.jpg


In the smoker with some pecan and cherry chunks

http://i259.photobucket.com/albums/hh313/Dysartsmoker/Summer%20Sausage/Breakfast%20sausage/Chicken%20drums/Chickendrums011.jpg




Done and very good

http://i259.photobucket.com/albums/hh313/Dysartsmoker/Summer%20Sausage/Breakfast%20sausage/Chicken%20drums/Chickendrums016.jpg

http://i259.photobucket.com/albums/hh313/Dysartsmoker/Summer%20Sausage/Breakfast%20sausage/Chicken%20drums/Chickendrums014.jpg

Joneser
02-02-2009, 01:31 PM
washed cleaned and ready for marinade
http://i259.photobucket.com/albums/hh313/Dysartsmoker/Summer%20Sausage/Breakfast%20sausage/Chicken%20drums/Chickendrums001.jpg


After overnight in fridge ready for the smoker
http://i259.photobucket.com/albums/hh313/Dysartsmoker/Summer%20Sausage/Breakfast%20sausage/Chicken%20drums/Chickendrums005.jpg

http://i259.photobucket.com/albums/hh313/Dysartsmoker/Summer%20Sausage/Breakfast%20sausage/Chicken%20drums/Chickendrums008.jpg


In the smoker with some pecan and cherry chunks

http://i259.photobucket.com/albums/hh313/Dysartsmoker/Summer%20Sausage/Breakfast%20sausage/Chicken%20drums/Chickendrums011.jpg




Done and very good

http://i259.photobucket.com/albums/hh313/Dysartsmoker/Summer%20Sausage/Breakfast%20sausage/Chicken%20drums/Chickendrums016.jpg

http://i259.photobucket.com/albums/hh313/Dysartsmoker/Summer%20Sausage/Breakfast%20sausage/Chicken%20drums/Chickendrums014.jpg

Seems you must have made a move on photobucket after you posted these pix. If you move them, you get these errors. :D

Dysartsmoker
02-02-2009, 01:37 PM
sorry guys I will re do them

Dysartsmoker
02-02-2009, 01:40 PM
http://i259.photobucket.com/albums/hh313/Dysartsmoker/Chicken%20drummies/Chickendrums001.jpg

http://i259.photobucket.com/albums/hh313/Dysartsmoker/Chicken%20drummies/Chickendrums004.jpg

http://i259.photobucket.com/albums/hh313/Dysartsmoker/Chicken%20drummies/Chickendrums008.jpg

http://i259.photobucket.com/albums/hh313/Dysartsmoker/Chicken%20drummies/Chickendrums011.jpg

http://i259.photobucket.com/albums/hh313/Dysartsmoker/Chicken%20drummies/Chickendrums016.jpg


Let me know if this works I did move pics around on bucket

Joneser
02-02-2009, 01:45 PM
Looks good to me.....man, that's a lot of legs.....

Buzzards Roost
02-02-2009, 02:19 PM
:whathesaid: Showing a lot of leg.

Jake
02-02-2009, 07:20 PM
thats my the plan for tonight mmmmm drums loved in a honey mustard, cant wait to see the picks :thumbs up:

crewdawg52
02-03-2009, 01:26 AM
I find that just a little Tony Chachere's (its a season salt with cajun pepper spices. Not sure if you can get that, but you might get something similar up over by dare)

I use a little drummie rack, but after this initial smoke, I toothpick down the skin so it don't ride up

http://i511.photobucket.com/albums/s356/Willkat98/100_0967.jpg

They got naked.......:oops: BUT!!!! Will eat any and ALL.....:drooling:

cowgirl
02-03-2009, 01:37 AM
Great looking legs!!:wow:

Jake
02-03-2009, 01:04 PM
how did my post get past the pics now :shrug: nice looking eats, how long did you end up doing them for? :thumbs up:

Dysartsmoker
02-03-2009, 01:18 PM
how did my post get past the pics now :shrug: nice looking eats, how long did you end up doing them for? :thumbs up:


Around the 2 hour mark at 300-325.

Jake
02-03-2009, 01:48 PM
Around the 2 hour mark at 300-325.

sorry forgot to ask what did you end up doing them in?