*  Exported from  MasterCook  *
 
                                 HOT SHINS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Barbeque                         Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16       ea           Chicken Drumsticks (2 /12 to
                         -3 1/2 pounds)
      1/4   c            Flour
    2       ts           Paprika
    1       t            Black pepper, ground
    1       t            White pepper, ground
    1       t            Cayenne pepper, ground
    1       t            Thyme, ground
    1       t            Garlic, powder
    1       t            Salt
 
   The day before you plan to serve these drumsticks, lay
   them out on a cutting board or butcher block and
   pierce them all over with a fork so that, when they
   are seasoned, the spices will permeate the meat
   nicely. Set aside.
   
   Measure into a Ziploc-type plastic bag the flour,
   paprika, black, white, and cayenne pepper, thyme,
   garlic powder, and salt. Close the bag and shake to
   blend the spice well.
   
   Add the drumsticks to the bag, zip it shut again, and
   shake until the drumsticks are thoroughly coated with
   the seasoning. Refrigerate overnight.
   
   The following day, about 2 hours before dinnertime,
   fire up your smoker and, when the coals are glowing,
   add some wet wood to the fire pan and fill the water
   pan halfway with hot water. Transfer the drumsticks
   from their bag to the grill and cover the smoker
   snugly.
   
   Smoke at 200 to 220 degrees for about 1 1/2 hours, or
   until the juice runs clear when the meat is pricked
   and the drums are lusciously tender.
   
   Source:  Where There’s Smoke There’s Flavor by Richard
   W. Langer
  
 
 
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