BBQ rub with curry, here "Rubway to heaven" from RocknRubs
BBQ sauce (here Mississippi BBQ sauce from the USA)
Maple syrup
Monolith cherry smoke pellets
Preparación
These Kikok chicken drumsticks are not haute cusine - but honest BBQ soul food and always a hit as festival food. Juicy, tender and tasty Kikok chicken with a curry chilli BBQ rub, smoked to perfection on the monolith with cherry wood pellets and then caramelized with a sticky sweet glaze. It's that easy and uncomplicated to grill 350 portions of delicious BBQ finger food!
Massage the drumsticks with the BBQ rub and marinate for a few hours. Smoke on the Monolith Grill at an indirect heat of approx. 180°C with a little cherry smoke until a core temperature of approx. 85-90°C is reached and the drumsticks are golden brown and crispy. If desired, spray with a little apple juice from time to time. Mix the BBQ sauce and maple syrup 1/1, glaze the drumsticks with it and leave to caramelize for a few more minutes with the grill closed. Serve with Gran Luchito tortilla chips, salsa and some chopped coriander leaves.
Marco Greulich ist ein Meister der Grillkunst. Als Grillweltmeister und dreifacher deutscher Meister beweist er seine Expertise rund um Kamados, Grillen und Rezepte auf seinem Instagram-Kanal „@barbecueflavors“ und seiner Website bbqflavors.de. Mit seiner großen Leidenschaft für Keramikgrills erstellt er ständig neue Rezepte für uns, die wir liebend gerne mit unserer Community teilen.
