Posted by Mark - IN. on November 26, 2014 at 23:53:10 from (50.127.41.235):
In Reply to: Thanksgiving pies posted by jon f mn on November 26, 2014 at 18:28:58:
One cherry, one pecan, one pumpkin, one carmal apple.
AND I have six extra drumsticks marinating in a mixture of one jar of cherry preserves, one container of honey, one bottle of Stubbs hickory barbeque sauce, all mixed in with a fifth of Jack Daniels Old No. 7 black. I learned decades ago from John Madden doing Thanksgiving footbal games that a turkey needs about six extra drumsticks so it has eight legs, not two, but he never said how to cook them, so I figured it out on my own. Mix all of the concoction together in a pot small enough that when the drumsticks are dropped in, they get covered, at least the edible part. Heat the concoction on the stove, but don't boil it, just heat it up while stirring so the honey and jelly part of the preserves dissapate as part of the sauce. Don't boil it. Put the drumsticks in, turn the heat down and let them simmer about a half hour just until they get hot, but don't cook. You just want the pores of the meat to open and absorb the concoction. Put them in the fridge and let them marinate a couple of days, then cook on the weber using indirect heat until they cook. Take off a couple of times to redip in the concoction, and let finish cooking. The skin will turn black, black, black and look as though burned, but really isn't. The alcohol will evaperate as are cooking, but the taste afterwards? Good stuff. This year one of my sisters is having Thanksgiving as a change up, and rumor is no turkey this year, but her husband asked me to bring the drumsticks over, and I am.
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