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Smoked Turkey Drumsticks from EVERYDAY BARBECUE

Smoked Turkey Drumsticks from EVERYDAY BARBECUE

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As the winningest man in barbecue, a New York Times bestselling cookbook author, and a judge on the hit show BBQ Pitmasters on Discovery’s Destination America, Myron Mixon knows more about smoking meat than any man alive. And now he’s on a mission to prove to home cooks everywhere that they can make great barbecue any day of the week—in the comfort of their own backyard or kitchen, no matter their skill level. Across the country at competitions and in his Pride & Joy Bar-B-Que restaurants, Mixon has proven that no other pitmaster’s food can touch his when he’s behind a smoker. But he doesn’t need fancy equipment to do it: He can cook delicious barbecue with any grill, smoker, or oven, even on the busiest weeknight, and you’ll be able to, too, with the nearly 150 recipes in Everyday Barbecue. Armed with Mixon’s advice and tips, you’ll discover that barbecue isn’t just for the Fourth of July and Labor Day; it’s for any day you feel like cooking it. So fire up your grill and get ready to cook incredible barbecue favorites such as Ribs the Easy Way, Myron’s Dr Pepper Can Chicken, and The King Rib sandwich and adventurous backyard fare like Pork Belly Sliders and Barbecue-Fried Baby Backs, plus leftover inspirations, delectable deserts, and even some drunken recipes!
As the winningest man in barbecue, a New York Times bestselling cookbook author, and a judge on the hit show BBQ Pitmasters on Discovery’s Destination America, Myron Mixon knows more about smoking meat than any man alive. And now he’s on a mission to prove to home cooks everywhere that they can make great barbecue any day of the week—in the comfort of their own backyard or kitchen, no matter their skill level. Across the country at competitions and in his Pride & Joy Bar-B-Que restaurants, Mixon has proven that no other pitmaster’s food can touch his when he’s behind a smoker. But he doesn’t need fancy equipment to do it: He can cook delicious barbecue with any grill, smoker, or oven, even on the busiest weeknight, and you’ll be able to, too, with the nearly 150 recipes in Everyday Barbecue. Armed with Mixon’s advice and tips, you’ll discover that barbecue isn’t just for the Fourth of July and Labor Day; it’s for any day you feel like cooking it. So fire up your grill and get ready to cook incredible barbecue favorites such as Ribs the Easy Way, Myron’s Dr Pepper Can Chicken, and The King Rib sandwich and adventurous backyard fare like Pork Belly Sliders and Barbecue-Fried Baby Backs, plus leftover inspirations, delectable deserts, and even some drunken recipes!

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Published by: Random House Publishing Group on Nov 13, 2013
Copyright:Traditional Copyright: All rights reserved

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12/19/2015

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EVERYDAY

BARBECUE
MYRON MIXON
with Kelly Alexander
At Home with
America’s Favorite Pitmaster
T
B A L L A N T I N E B OOK S T R A D E P A P E R B A C K S / N E W Y OR K
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EVERYDAY BARBECUE
[ 90 ]
Smoked Turkey Drumsticks
Ever been to a BBQ competition or state fair and seen people waving around those
giant bronzed turkey legs, big and meaty and juicy? You can make them in your own
backyard, and you won’t have to contend with the crowds. The cure helps keep the legs
juicy by locking in the moisture. But keep in mind that turkey legs have a lot of con-
nective tissue, which needs to be broken down with high heat.
Makes 4 large drumsticks
½ gallon water 1 teaspoon dry mustard
½ cup kosher salt 4 turkey drumsticks
¼ cup dark brown sugar 2 tablespoons olive oil
1 teaspoon ground allspice 2 tablespoons Only Other Rub (page 23)
1 teaspoon ground coriander
Cure the legs: In a large bowl, combine the water, salt, sugar, allspice, coriander, and
mustard; stir to dissolve the seasonings. Pour the curing solution into a large zip- top
bag and add the turkey legs. Place the bag in a large aluminum baking pan and refrig-
erate for 24 hours.
When ready to smoke, prepare a charcoal grill (see page 7) or gas grill (see page 8)
with soaked wood chips and heat it to 250ºF. Alternatively, prepare a smoker with
soaked wood chips (see page 6)and heat it to 250ºF, or preheat the oven to 275ºF.
Remove the turkey legs from the curing liquid and rinse off in cold water. Pat the legs
dry with paper towels. Coat the legs with the olive oil, then, using your fingers, lightly
coat them with the rub.
Grill (covered), smoke (covered), or roast (covered) in the oven on a roasting pan for
about 3 hours, until the temperature of the legs reads 180ºF on an instant- read ther-
mometer. To crisp the skin on the smoker, leave the drumsticks on for 15 additional
minutes after the internal temperature has reached 180ºF. In the oven or on the gas
grill, turn the heat up to 350 or 400ºF and cook, covered, watching carefully to make
sure the skin does not burn, for about 10 additional minutes.
Pull the legs out and wrap each in foil to rest. Remove the foil and serve immediately.
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