Prep 15 mins
Cook 2 hrs 30 mins
This is a recipe that was adapted from Kraft Foods. It was a big hit at my recent cookout. I made my own barbecue sauce and used 1960's Catalina Dressing for the quick marinade. This is delicious served with smoked corn on the cob and coleslaw.
- 1⁄3 cup Catalina dressing
- 1⁄2 cup teriyaki sauce
- 4 minced garlic cloves
- 1 teaspoon ground ginger
- 1 teaspoon sesame oil
- 16 chicken drumsticks
- 1⁄2 cup barbecue sauce
- In a small bowl, mix together the dressing through oil. Wash and dry the drumsticks and add to a large bag. Pour prepared dressing mixture over chicken and gently coat .
- Remove chicken and arrange on large cookie sheet. Allow to stand while preparing smoker and bringing to temperature.
- Fill smoker water pan as directed by manufacturer, add pre-soaked wood chips. Bring smoker to a temperature of 250 degrees. Lightly grease or spray racks. Arrange chicken drumsticks on racks leaving enough space for chicken to cook.
- Cook chicken at 250 degrees for 2 to 2 1/2 hours or until internal temperature is 185 degrees, turning every 30 minutes and basting with barbecue sauce.
I scaled this back for 2 serves, for the DM and DS, as we cannot get Catalina sauce here I used Clone Kraft's Catalina Salad Dressing and as I do not have a smoker I backed the drumsticks on a rack in the oven and basted with a homemade (a gift from a friend) smoky b-b-q sauce over the hour that the drumsticks were in a 175C fan forced oven and the result very tasty moist tender drumsticks with the meat just about falling of the bone, thank you PaulaG made for Aussie/Kiwi Recipe Swap #71 December 2012.
Aussie Swap #69: These drumsticks are so juicy and full of flavor - outstanding!! I cannot wait to make them again!