Sherri Williams’ Korean Smoked Drummy Pops entry in the Sue Bee Honey Sweet Eats Recipe Contest!
Korean Smoked Drummy Pops
- 12-14 drumsticks
- 1 teaspoon toasted sesame seeds
- 2 tablespoons green onion, chopped
For the Rub
- 1 tablespoon smoked salt
- 1 tablespoon brown sugar
- 1 tablespoon Korean red pepper powder
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon ground ginger
For the Basting
- 8 ounces lemon lime soda
- 2 tablespoons Sue Bee® Clover Honey
- 2 tablespoons Korean barbecue marinade sauce (hot and spicy)
- 2 tablespoons grape seed oil
For the Spicy Sauce
- 1/3 cup Sue Bee Clover Honey
- 1/2 cup Korean barbecue marinade sauce (hot and spicy)
- 1 teaspoon sesame oil
- 1 tablespoon melted butter unsalted
- Using a sharp knife, make a cut all the way around each drumstick down to the bone, right below the knuckle. Hold the bone in one hand; push the chicken meat down to the end away from the knuckle. Clean up chicken by scraping any additional meat and cutting any tendons.
- Combine rub ingredients in a small mixing bowl. Evenly coat each drumstick with the rub. Place in zip-close bag and marinate in refrigerator for at least 4 hours (best overnight).
- Remove drumsticks from refrigerator and allow to reach room temperature. Prep smoker to 250 F (Sherri used apple wood).
- Combine basting ingredients in a mixing bowl.
- Place drumsticks in a single layer in smoker. Brush the drumsticks with basting sauce after 45 minutes of smoking time. Continue to baste about every 35 minutes (this will prevent the skin becoming to chewy and tough).
- Smoke drumsticks for 2 ½ hours or until the internal temperature reaches 165 F.
- Warm the spicy sauce ingredients in a small sauce pan.
- Add warm drumsticks to a large mixing bowl. Pour spicy sauce over drumsticks; coat evenly.
- Plate up and top with sesame seeds and green onion.
- Serve with steamed seaweed and sesame seed rice.
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