- 6 Chicken Drumsticks
- 2 Tablespoons Sweet BBQ Rub (recipe below)
- 6 Strips Streaky Bacon
- ½ Cup Whiskey Peach BBQ sauce (recipe below)
- Turn on your Bradley Smoker and set the temperature to 110C degrees. Load your bisquettes (Maple is great with Chicken)
- Prepare your drumsticks by using a sharp knife to cut off the end of the drumstick leg, just under the bone joint. Press the meat down, away from the end of the exposed bone so the bone forms a handle for the lollipop.
- Season the chicken meat on all sides with the sweet rub. Wrap each drumstick in a strip of bacon and either tuck the ends of the bacon or secure with a toothpick. Wrap the exposed bones tightly with a strip of aluminium foil.
- Place the chicken lollipops on a smoker rack and cook until they reach an internal temperature (not touching the bone with the thermometer) of 64C degrees.
- At this point, start up your hooded grill (the COBB cooker is perfect for this) and heat to approximately 200C degrees. Transfer the lollipops to the grill to crisp the bacon.
- Close the lid and continue cooking until the internal temperature reaches 80C degrees. Brush the lollipops on all sides of the meat with BBQ sauce. Close the lid and continue cooking until you reach an internal temperature of 85C degrees.
- Remove the lollipops to a serving platter or cutting board and allow to rest for 10 minutes before removing the foil from the bones and serving.
Sweet BBQ Rub
- 1/4 cup dark brown sugar
- 1 Tablespoon coarse sea salt
- 2 teaspoons cracked black pepper
- 2 teaspoons smoked paprika (hot or mild, whichever you prefer)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground mustard
- 1/2 teaspoon cayenne pepper
- In a small bowl combine all of the ingredients for the rub. Stir well to combine and store in an airtight container. The spice mix will last in your cupboard for up to a month.
Whiskey Peach BBQ Sauce
- 1 cup Ketchup
- 3/4 cup peach preserves
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup whiskey
- 2 Tablespoons molasses
- 2 Tablespoons Hey Grill Hey’s Sweet BBQ Rub
- Combine all ingredients in a medium saucepan over medium heat. Bring to a boil, stirring frequently. Reduce the heat to a simmer and cook for 20 minutes, stirring occasionally to prevent anything from sticking to the bottom of the pan.
- Cool completely and transfer to an airtight container. Refrigerate overnight for the best flavour and then use liberally on grilled or smoked chicken, pork, and fish.
Original Recipe by Hey Grill, Hey – adapted by Bradley Smoker NZ