Originally Posted By: Windsor
Many moons ago I had a weber kettle grill, they're great for leg quarters. I almost wish I had one again just to cook leg quarters at least once a month.

The dark meat is great straight up or chopped up on top of a salad.

I don't mind the smoke, it's a signal for neighbors to come over, dinner is almost ready. smile I unpackage them, give then a quick rinse, leave the skin on, slather a lot of "slap ya mama" (yellow can) all over them, and on the grill they go.


I like to grill drumsticks over Red Oak wood. Then grill Pittsburg Hot Links, Italian Sausage, and Brats. Arrange the Drumsticks in the pan, slice up all the sausage, and smother the drumsticks with the sliced up sausage.

The sausage will slowly “drip” down on the drumsticks, keep them moist, and add flavor.

Here is what it looks like:


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------drumsticks smothered with sausage.gif




Edited by coachblalock (08/07/19 09:57 PM)
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"Filet that fish? Hell naw! I'll scale him, gut him, fry him up in grease, take him by the head and tail, and play him like a French Harp!" - Uncle Paul sometime in the 60s.