Seasoned Mustard Drumsticks with Peach Molasses Glaze Recipe #TailgateForOurTroops

Thursday, September 18, 2014

DISCLOSURE:  I received free products from Crowdtap to facilitate this post.  All opinions are my own.

If you saw my previous post, then you might have seen that I had the chance to participate in a #TailgateForOurTroops BBQ with Kingsford Charcoal and Crowdtap.  As part of the party, they sent hosts a copy of "Fire & Smoke" by world champion pitmaster Chris Lilly.  I didn't get a chance to make anything from the book for the party, but the recipes looked so good, I wanted to try at least one.

The other night we had the chance to try the Seasoned Mustard Drumsticks with Peach Molasses Glaze.  It didn't look too hard to make and my kids like eating chicken drumsticks.  It didn't require any crazy ingredients -- though, after purging our pantry and fridge of expired items, we happened to be out of almost everything on the list!

I hope you try this recipe. Even my picky kids enjoyed the seasoning and glaze.  It's sweet and I'd love to try it on other meats.  I do recommend making sure you have a meat thermometer.  With dark meat, it's hard to tell just by color if it's cooked.  You really want to make sure the internal temperature reaches 175 - 180 degrees F before serving.


Seasoned Mustard Drumsticks with Peach Molasses Glaze
Serves 6
From "Fire & Smoke: A Pitmaster's Secrets" by Chris Lilly

What you'll need for this recipe
Dry Rub
4 tsp dark brown sugar
2 tsp kosher salt
2 tsp garlic salt
2 tsp freshly ground black pepper
1 1/4 tsp paprika

12 chicken drumsticks
1/2 cup yellow mustard

Peach Molasses Glaze
1 cup peach preserves
4 tsp molasses
1 tbsp soy sauce
1 tbsp Dijon mustard

1.  Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill.  Preheat the grill to 300 degrees F.

2.  In a small bowl, combine the dry rub ingredients.  Paint each drumstick with a light coat of the yellow mustard and season with the dry rub mix (about 1 teaspoon per drumstick).

Coating drumsticks with mustard and the dry rub
3.  Put the drumsticks over indirect heat, away from the coals, close the grill lid, and cook until the internal temperature reaches 175-180 degrees F, about 40 minutes.

The drumsticks on the grill
4.  Meanwhile, for the glaze:  In a blender or food processor, combine the peach preserves, molasses, soy sauce, and Dijon mustard and puree.  Pour the glaze into a shallow bowl.

Peach Molasses Glaze
5.  Dip each drumstick into the glaze, completely coating it, and return it to the grill over indirect heat.  Cover the grill and cook until the sauce caramelizes, about 8 minutes.  Transfer the drumsticks to a platter and serve.

Dip each drumstick in the glaze.
Tada! Seasoned Mustard Drumsticks with Peach Molasses Glaze!

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