Tailgating Recipes – Peg Leg Chicken Drums

    Published: 06-16-2009
    Views: 27,327
    Barbecue Expert Mike Hedrick demonstrates how to prepare Peg Leg Chicken Drums for your next tailgate party.

    Mike Hedrick: Mike Hedrick, Pit Crew Barbecue, we are tailgating. The next thing I am going to show you is called a Peg Leg Chicken Drum. This is fantastic for tailgating, no matter where you are at because you are almost holding on to like a little wooden stick with just chicken and bacon and sweetness, it's just love. What I like about this is it's great when you are there. It does, on the back end, have just a little bit of upfront time where you have got to some preparation time. I recommend preparing these about a day or so ahead of time. Then taking them out to the track or taking them out to the football game, or wherever you are at, the little lee game and then put them on your grill or in your smoker or whatever. What we are basically going to do is we are going to take this chicken leg and we are going to remove all the skin and everything below there. So it's almost going to leave just like a little bone. You don't need that part anyway. So let's go and show you how we do this.

    It takes a few seconds. After you have done a couple, you really get going on it. We are going to go ahead and pick a spot just about at the bottom of the meat and we are going to cut in with our poultry shears. Make sure that you have got some that are nice and sharp. We are going to cut in and we are going to cut all the way around. Again, I told you this takes a second. Then we are going to skew it all the way around.

    So basically that we can try to go ahead and separate all these little connections, meats and different things. Hey, you don't have to look at all that, you don't have to be freaked out by all that. Like I said, you aren't going to eat that anyways. Then what we are going to do is we are going take that and remove the little knuckle part, right clean off of there.

    Once you get it to this point, get in there with your scissors, just a little indepth. This shouldn't freak you out too much. I am a single foot amputate, just don't freak me out. Then we are going to go ahead and get them to a stage where they are like that. Take the meat and move it up. Then this is going to go ahead and cook down and almost be like a little piece of wood.

    The next thing we are going to do is we are going to get a little bit of our dry rub that you can find, I think it's in the Carolina one, down over Yan, and put some of it all around the chicken. Then get your bacon, start on one side and wrap him around, get him nicely wrapped around real good and then get him skew it in. Let's do another one of those because I think this is a little bit tricky sometimes.

    You are going to go ahead, we are going to remove like we said, get that lower part, I would like to cut into the thickest part and then just start cutting your way around with a nice sharp shears. You can do this with a knife but be a lot more careful. Sometimes I'll scour around. Then like we said, we want to go ahead and just remove that little knuckle piece right off of there. If you can get it all with your hands, that's good, but if you need to get in there with your scissors, just chop in there with your scissors a little bit. Again, sharp stuff will get you cut a little bit less often.

    Again we have all the stuff up, we are going to put on some spice rub here. Remember, we are working with poultry, so we are going to throw that away. We have got chicken on our hands, we don't want to have anything contaminated, cross contaminated or anything like that. So what we are going to do now is put the bacon over the top, wrap it around nice and snug and then get him skew it through there and there. Then we are going to set him in the cooker, just about like that. I went ahead and got a few prepared up already and got them in the cooker because you guys are hungry. We are tailgating, it's beautiful here in Virginia today. So what we are going to do is grab a couple of these off here. I modified a rib rack and that's what I am using in here today. So that I can actually stand these chicken drums up in there.

    When you have them on the grill, you want to cook them at about 300-325 degrees. You want to get them up to a safe 170 degree internal temperature really by watching all times that bacon crisp up. They are great, so that's how you make Peg Leg Chicken Drums. These are awesome, they are great for tailgating. It's almost like a little bit of love, little bit of bacon. The sweetness of the barbecue sauce makes this thing perfect for walk around, kids love this, ladies love this, guys love this. The next thing we are going to get going, corned beef 'n stash fatty.