Penn Dutch had drumsticks on special this week so we bought a big
pack. Since they benefit from slow cooking I thought I'd 'bbq' them -
put them in a casserole dish and pour a jar of smokey mesquite bbq
sauce over the top and bake for a couple of hours. Does this sound
right? Anyone got any better suggestions for me?
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply

"Karen AKA Kajikit" > wrote in message
...
> Penn Dutch had drumsticks on special this week so we bought a big
> pack. Since they benefit from slow cooking I thought I'd 'bbq' them -
> put them in a casserole dish and pour a jar of smokey mesquite bbq
> sauce over the top and bake for a couple of hours. Does this sound
> right? Anyone got any better suggestions for me?

Sounds delish to me. I wonder if browning them first would be nice.... kind
of to add to the "BBQ" effect?

Karen AKA Kajikit wrote:

> Penn Dutch had drumsticks on special this week so we bought a big
> pack. Since they benefit from slow cooking I thought I'd 'bbq' them -
> put them in a casserole dish and pour a jar of smokey mesquite bbq
> sauce over the top and bake for a couple of hours. Does this sound
> right? Anyone got any better suggestions for me?


Use hickory, not mesquite. HTH :-)

Bob

Karen AKA Kajikit wrote:

> Penn Dutch had drumsticks on special this week so we bought a big
> pack. Since they benefit from slow cooking I thought I'd 'bbq' them -
> put them in a casserole dish and pour a jar of smokey mesquite bbq
> sauce over the top and bake for a couple of hours. Does this sound
> right? Anyone got any better suggestions for me?

They make great Tandoori. Mix up Tandoori powder with some lemon juice,
vegetable oil and yoghurt. Remove the chicken skin, piece the flesh to
the bone and robe with lemon juice. Marinate for 6 hours or overnight.
The longer the better. Cook in very high heat.

On Tue, 03 May 2005 13:04:29 -0500, zxcvbob >
wrote:

>Karen AKA Kajikit wrote:
>
>> Penn Dutch had drumsticks on special this week so we bought a big
>> pack. Since they benefit from slow cooking I thought I'd 'bbq' them -
>> put them in a casserole dish and pour a jar of smokey mesquite bbq
>> sauce over the top and bake for a couple of hours. Does this sound
>> right? Anyone got any better suggestions for me?
>
>
>Use hickory, not mesquite. HTH :-)

Alas the flavour of the sauce was decided by the manufacturer, not me
:P They had four different 'flavours' but this was the only one that
didn't have MSG in it, so it was the only one I could have! The brand
is 'Stubbs' btw
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply

"Karen AKA Kajikit" > wrote in message
...
> Penn Dutch had drumsticks on special this week so we bought a big
> pack. Since they benefit from slow cooking I thought I'd 'bbq' them -
> put them in a casserole dish and pour a jar of smokey mesquite bbq
> sauce over the top and bake for a couple of hours. Does this sound
> right? Anyone got any better suggestions for me?
> ~Karen aka Kajikit
> Crafts, cats, and chocolate - the three essentials of life
> http://www.kajikitscorner.com
> *remove 'nospam' to reply

Personally, I'd throw them in a smoker or on a grill. I'm thinking (perhaps
incorrectly) that the BBQ sauce will start to burn over a couple of hours -
but then again, I'm used to grilling or smoking chicken. Perhaps if you
covered the chicken while it was in the oven? Again, though, you may get
greasy, runny sauce.

Why not just grill them and then add sauce within the last few minutes of
grilling?

kili

Karen AKA Kajikit wrote:
>
> Penn Dutch had drumsticks on special this week so we bought a big
> pack. Since they benefit from slow cooking I thought I'd 'bbq' them -
> put them in a casserole dish and pour a jar of smokey mesquite bbq
> sauce over the top and bake for a couple of hours. Does this sound
> right? Anyone got any better suggestions for me?
> ~Karen aka Kajikit
> Crafts, cats, and chocolate - the three essentials of life
> http://www.kajikitscorner.com
> *remove 'nospam' to reply


Why not "oven fry them", to brown and then slow cook with bbq sauce?

..........Sharon

rmg wrote:
> "Karen AKA Kajikit" > wrote in message
> ...
>> Penn Dutch had drumsticks on special this week so we bought a big
>> pack. Since they benefit from slow cooking I thought I'd 'bbq' them -
>> put them in a casserole dish and pour a jar of smokey mesquite bbq
>> sauce over the top and bake for a couple of hours. Does this sound
>> right? Anyone got any better suggestions for me?
>
> Sounds delish to me. I wonder if browning them first would be
> nice.... kind of to add to the "BBQ" effect?

I'd brown them on a rack in a broiler pan first; it will remove a lot of the
excess fat prior to throwing them in the pot with the sauce.

Jill

Karen AKA Kajikit wrote on 03 May 2005 in rec.food.cooking

> Penn Dutch had drumsticks on special this week so we bought a big
> pack. Since they benefit from slow cooking I thought I'd 'bbq' them -
> put them in a casserole dish and pour a jar of smokey mesquite bbq
> sauce over the top and bake for a couple of hours. Does this sound
> right? Anyone got any better suggestions for me?
> ~Karen aka Kajikit
> Crafts, cats, and chocolate - the three essentials of life
> http://www.kajikitscorner.com
> *remove 'nospam' to reply

Just for a change....dip lightly in the sauce...roll in bread
crumbs...then bake.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

One time on Usenet, Karen AKA Kajikit > said:

> Penn Dutch had drumsticks on special this week so we bought a big
> pack. Since they benefit from slow cooking I thought I'd 'bbq' them -
> put them in a casserole dish and pour a jar of smokey mesquite bbq
> sauce over the top and bake for a couple of hours. Does this sound
> right? <snip>

Depends on what tempurature you use; when I oven "bbq", I usually
bake for an hour at 350F. But the sauce isn't very thick when I do
that, which is why I haven't done it for a while. Do post your
results, I'm very interested in the difference another hour could
make...

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

On Tue, 03 May 2005 13:53:24 -0400, Karen AKA Kajikit
> wrote:

> Penn Dutch had drumsticks on special this week so we bought a big
>pack. Since they benefit from slow cooking I thought I'd 'bbq' them -
>put them in a casserole dish and pour a jar of smokey mesquite bbq
>sauce over the top and bake for a couple of hours. Does this sound
>right? Anyone got any better suggestions for me?

Thanks for the advice! It's too late to try to cook them tonight, but
I'll do it tomorrow and report back. I'm thinking that it will work
okay if I just spread the legs in a dish and pour/baste with the sauce
and then bake at a fairly low heat so that the sauce doesn't burn...

Now for something quick and easy tonight! Hmmm... what can I whip up
in half an hour? I know - tilapia with a tomato/caper sauce and a
salad...
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply

Karen AKA Kajikit wrote:
>[snip] It's too late to try to cook them tonight, but
> I'll do it tomorrow and report back. [snip]

I'm too late for this batch, but consider this for the next time. Very
easy. Suitable for serving hot or picnic-temp. Always a favorite at a
potluck. (Find star anise at an ethnic grocery. Dried, they keep a
very long time.)

Red-cooked Drumsticks with Lemon Sauce

Brown the drumsticks. While they're browning, put together this
braising liquid in a casserole or dutch oven (quantity is about right
for 3 lbs chicken, adjust as necessary):

4 TB soy sauce
4 TB rice wine or sherry
1/4 tsp sugar
2 cloves garlic, peeled and smashed
2 slices fresh ginger, flattened
1/4 tsp sesame oil
2 whole star anise
2 dried red chili peppers, broken in half (use seeds, too)
1/2 cup chicken broth

When drumsticks are browned, remove them to the braising liquid,
draining all oil from them. Bring the braise to a simmer, cover, and
simmer till done, about 35 minutes. (If you simmer them overly long
they will be falling-off-the-bone, which is okay if you serve them hot,
not best for serving picnic cold.)

The braising liquid may be strained and frozen for a later use.

They are good as is, but if you're serving them hot, make this easy
lemon sauce while they're braising:

3/4 cup fresh squeezed lemon juice
3/4 cup sugar
grated zest of 1 lemon

Combine juice and sugar in a small saucepan, cook over low heat
stirring constantly until sugar is dissolved. Let simmer for about 10
minutes, then thicken with a slurry of 2 tsp cornstarch stirred into 2
tsp water. Add the zest, pour the sauce over the chicken, garnish with
some chopped scallions. -aem

Karen AKA Kajikit wrote:

>The brand is 'Stubbs' btw

is that the brand with the old black guy wearing a hat on the label? i bought
that once and thought it was pretty darn good.

On Wed, 4 May 2005 18:51:27 -0400, "A.C." > wrote:

>
>Karen AKA Kajikit wrote:
>
>>The brand is 'Stubbs' btw
>
>is that the brand with the old black guy wearing a hat on the label? i bought
>that once and thought it was pretty darn good.
>
Yes it is... and it is too! I made them last night. Mmmmm... and best
yet, it didn't use nearly as much of the jar as I thought it would, so
we can do it three or four times more
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply

One time on Usenet, Karen AKA Kajikit > said:
> On Wed, 4 May 2005 18:51:27 -0400, "A.C." > wrote:
>
> >
> >Karen AKA Kajikit wrote:
> >
> >>The brand is 'Stubbs' btw
> >
> >is that the brand with the old black guy wearing a hat on the label? i bought
> >that once and thought it was pretty darn good.
> >
> Yes it is... and it is too! I made them last night. Mmmmm... and best
> yet, it didn't use nearly as much of the jar as I thought it would, so
> we can do it three or four times more

How long did you bake them, Karen, and at what tempurature?

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

One time on Usenet, (Gal Called Jani) said:
> One time on Usenet, Karen AKA Kajikit > said:
> > On Wed, 4 May 2005 18:51:27 -0400, "A.C." > wrote:
> >
> > >
> > >Karen AKA Kajikit wrote:
> > >
> > >>The brand is 'Stubbs' btw
> > >
> > >is that the brand with the old black guy wearing a hat on the label? i
> bought
> > >that once and thought it was pretty darn good.
> > >
> > Yes it is... and it is too! I made them last night. Mmmmm... and best
> > yet, it didn't use nearly as much of the jar as I thought it would, so
> > we can do it three or four times more
>
> How long did you bake them, Karen, and at what tempurature?

Just saw your other post, so never mind -- they sound great, I'll
let you know when I try them myself... :-)

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG