FLOWER POT KITCHEN: BOURBON GLAZED BARBECUE CHICKEN LOLLY POPS

27 Jul 2023

BOURBON GLAZED BARBECUE CHICKEN LOLLY POPS

Big Green Egg

Barbecue by Miss Kristi Lou

Oh boy these are glorious, so juicy so flavoursome with a marinated barbecue spice rub and a bourbon sopping glaze these will have your family or guests absolutely delighted.

Ingredients

(serves 4)

8 chicken drumsticks

4 tbsp barbecue seasoning rub

(homemade rub recipe below)

150ml bourbon barbecue sauce

(homemade recipe below)

To turn the chicken drumsticks in to lolly pops, simply chop off the narrow end top knuckle bone about 1/4 of a inch, this will leave a straight bone handle, next to clean the bone handle make a cut to the bone about 1-2 inches down the drumstick all the way round, pull the skin up and off the drumstick leaving you with a clean trimmed bone.

To level of the bottom of the drumstick so the lolly pop can stand upright simply cut the bone at the bottom straight. Smooth the skin down the drumstick to the base of the drumstick.

Toss the drums in your barbecue dry rub. Heat your grill to 230 C / 446 F. I cooked these with indirect heat. Stand the lolly pops upright and cook for 20 minutes, now start to sopping your drums with the gorgeous glaze, you can dip and roll them or sop, do this every few minutes for the next 10 minutes until they are cooked to 75C / 167 F, take off the grill and serve immediately.

Barbecue Spice Rub

7 tbsp dark brown molasses sugar

1 tbsp sweet paprika

1 tbsp smoked paprika

1 tbsp dried chipotle flakes

1 tbsp dried ancho flakes

1 tbsp salt

1 tsp garlic powder

1 tsp onion powder

Combine all ingredients together evenly, store in a glass air tight ball mason jar, this rub will last for 3 months ensuring the best flavours.

Texas Style Barbecue Sauce

1 cup Heinz tomato ketchup

2/3 cup molasses brown sugar

3 glugs old Worcestershire sauce

1 tbsp Dijon mustard

1 tsp chipotle powder

1/4 cup apple cider vinegar

Heat in a saucepan until desired consistency.

The Jack Daniels Maple Sopping Sauce

200ml Jack Daniels

300ml maple syrup

50 ml molasses

1 tbsp tamarind or lime juice

3 tbsp honey

Combine all ingredients until the honey is incorporated.

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.