Serves 1
Directions
- 1French the chicken drumsticks by cutting at the thin part of the bone (about the middle of the drumstick) and remove the skin, tendons, and push the remaining meat down to resemble a lollipop.
- 2Wrap each chicken lollipop with a thin slice of bacon and secure it with a grill pin.
- 3Season completely the bacon-wrapped chicken lollipops with BBQ rub or seasoning of your choice.
- 4Preheat the smoker to 275°F and place the seasoned chicken lollipops inside.
- 5Prepare the cowboy butter ranch by combining melted butter, minced garlic cloves, Dijon mustard, juice of one lemon, paprika, chili oil, mayonnaise, sour cream, buttermilk, garlic powder, onion powder, fresh dill, fresh parsley, chives, salt, and black pepper in a bowl.
- 6After 45 minutes of smoking, crack open some soda and pour it into a spritzer.
- 7Spritz the lollipops with soda every 10 minutes or so until the chicken reaches an internal temperature of 175°F (higher for dark meat).
- 8Once cooked, remove the chicken lollipops from the smoker, allow them to rest for a couple of minutes, and then dip them into the cowboy butter ranch.
Ingredients
- 12 pack Chicken Drumsticks
- 1 lb Bacon
- BBQ Rub or seasoning
- Soda
- 0.25 cup Butter (melted)
- 2 Garlic cloves (minced)
- 1 tablespoon Dijon mustard
- 1 Juice of lemon
- 1 teaspoon Paprika
- 1 teaspoon Chili oil
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 0.25 cup Buttermilk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 tablespoon Fresh dill (chopped)
- 1 tablespoon Fresh parsley (chopped)
- 1 tablespoon Chives
- Salt
- Black pepper
- Grill pins
Equipment
SmokerKnifeBowlSpritzer
Tips
- Adjust buttermilk for desired consistency.
- Cook until chicken reaches an internal temperature of 175°F (higher for dark meat).
- Allow to rest for a couple of minutes after cooking and dip into the ranch.
- This dish will impress your friends and family.
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