Grilled Butterflied Drumsticks in White BBQ Sauce
Grilled Butterflied Drumsticks in White BBQ Sauce
Regardless of how you season your chicken, butterflying them is the best way to grill drumsticks. This technique gives the drumsticks a wider flat surface area; allowing them to cook through more evenly and taking less time.White bbq sauce is indigenous to Alabama. The tangy mayo-based sauce was invented in 1925 by Bob Gibson of Big Bob Gibson’s Bar-B-Q. This sauce is great on chicken, pork, fish, and smoked meats.
Equipment
- chimney starter
- charcoal
- charcoal grill
- basting brush
Ingredients
- 3 lbs chicken drumsticks
- creole seasoning
- 2 tbsp olive oil
White BBQ Sauce
- 1 cup mayonnaise
- 1/3 cup apple cider vinegar
- 1 lemon juiced
- 2 tbsp horseradish
- 1 tbsp Worcestershire sauce
- 1 tbsp honey
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1/4 tsp cayenne pepper
Instructions
- Mix all of the white bbq sauce in a bowl and set aside in the refrigerator.
- With a sharp knife, cut straight down the center bone of the drumstick. Carefully cut the meat away from the sides until it lays out flat.
- Rib the drumsticks with olive oil and season with your favorite creole seasoning.
- Let your charcoal turn gray in your chimney starter. Pour in the grill and place on the grate. Place the drumsticks skin side down with. Grill for 5-6 minutes until you get a nice sear.
- Flip over and grill for another 5-6 minutes.
- Brush on a layer of the white bbq sauce. Grill for 2-3 more minutes.
- Flip the drumsticks over. Brush on a layer of the white bbq sauce. Grill for 2-3 more minutes.
- Flip over one more time. Brush on another layer of the white bbq sauce. Place on the grill cover and grill for 2 minutes
Alex’s Homemade Creole Seasoning
This is my personal recipe for my salt-free creole seasoning. I never really add salt to my spice mixes; mostly because if I want more of the spice flavor, it will increase the salt intake. Salt to me should be used separately. This creole seasoning is great on chicken, pork, beef, turkey, shrimp, and fish of all types. The main difference between creole and cajun seasoning is that Cajun is usually just paprika, cayenne, salt, pepper, and sometimes oregano. Creole seasoning will have garlic, onion, basil, and thyme in addition.
Equipment
- measuring spoon
- funnel
- 4 oz spice bottle
Ingredients
- 3 tbsp paprika
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp cayenne pepper
- 1 tbsp dried basil
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp black pepper
- 1 tbsp white pepper
Instructions
- Mix all of the seasonings together and funnel into a 4oz spice shaker bottle.
