Smoked BBQ Chicken Knobkieries

Pre Time: 30min

Cooking Time: 2hrs

Feeds How Many – 6 people as a starter.

Ingredients

• 8 Large Free-range Chicken Drumsticks
• Dry Rub
• Smoked Bourbon BBQ Sauce
• 2 x tbsp Gherkin Relish
• 4 tbsp plain yoghurt
• 2 tbsp Mayonnaise
• 1tsp lemon juice
• 1 squirt Sriracha sauce –
• Salt to taste

Weber Prep

Here ensure you have enough heat to last 1.5hrs, indirect heat cooking method. Ensure Cherrywood chips have been soaking in water for at least 4hrs.

Place drumsticks on grid, place 2 handfuls of wet wood chips onto the coals and close. All vents open and the lid vent above the chicken pieces.

Once done, remove drumsticks and dip in your choice of BBQ sauce, here I used a smokey Bourbon BBQ sauce.

Weber Smoking Prep

How To Do It

French all your drumsticks – Frenching is a technique where tissues or meat are cut away and removed, exposing the bone for a better presentation. Usually it is simply for appearance sake, as with pork, kingribs or lamb chops.

But frenching a chicken leg is more than just an appearance treatment. When you french a chicken leg, you are also removing tendons and compacting the meat, making a more juicy and enjoyable bite. By doing so one creates a “handle” as well.

The key here is to use a sharp boning knife and ensure all chicken portions are the same.

Once frenched, wrap the exposed bone piece in tinfoil.

Season with your choice of Dry Rub or chicken seasoning, I made use of Kings Meat Dry Rub.

Once Frenched Wrap in tinfoil

Dry rub

Place upright in Weber

Dipping Sauce

Take your mayo & yoghurt and mix. Add in your gherkin relish, Sriracha Sauce and lemon Juice. Mix thoroughly and place in bowl on serving board. This dish would work perfectly with a nice Blue Cheese dipping sauce.

Once chicken has cooled down a bit, remove tinfoil and your Chicken Knobkieries are ready to be dipped and enjoyed.

Smoke for 1.5 hrs

Hows that smoke crust

Dip in BBQ sauce

Dip in BBQ sauce

Ranger Tip

Weber Braai Smoking tip – For best result using your weber braai wrap half the lower grid in tinfoil. This forces the air coming in from the bottom vent to pass directly through the coals/smoldering wood chips and out past the chicken.