Smoked Chicken Drumsticks with Bourbon Honey Orange Glaze

These drumsticks are tender, smoky, spicy, and delicious, and the skin gets super crispy. I used 6 drumsticks since I was making this for 2 people, but this recipe makes plenty of rub and glaze if you want to make more. I recommend serving these with my Chipotle Sweet Potato Purée.

Ingredients:

6 chicken drumsticks
3 tbsp. light brown sugar
2 tbsp. kosher salt
2 tbsp. smoked paprika
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. dried mustard
1 tsp. cayenne
1 tbsp. chili powder
1 tsp. cumin


Glaze:

1/2 cup orange juice
5 tbsp. bourbon
2 tbsp. honey
1/2 tsp salt
1/4 tsp. pepper

Directions:

In a small bowl, mix light brown sugar, kosher salt, smoked paprika, garlic powder, onion powder, dried mustard, cayenne, chili powder, and cumin. Rub on drumsticks and refrigerate drumsticks for at least 2 hours before smoking. Take drumsticks out of refrigerator at least 30 minutes before smoking.

In a small bowl, whisk together orange juice, bourbon, honey, salt, and pepper. Set aside.

Preheat smoker to 300˚. Using indirect heat, smoke drumsticks until they reach an internal temperature of about 145˚. This should take around an hour and 15 minutes. Raise heat to 450˚. Mop or spray chicken with glaze. Using direct heat, cook chicken for about 20 more minutes, glazing about every 5 minutes. Chicken should reach an internal temperature of 165˚. Remove from smoker.

Smoked Baby Back Ribs with Bourbon Barbecue Sauce

These ribs are perfect for watching football on Sunday funday. They have a deep smokiness and will just about fall off the bone.

Baby Back Ribs:

Ingredients:

2 racks baby back ribs
2 tbsp. light brown sugar
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried mustard
1 tsp. hot paprika
1/2 tsp. smoked paprika
1 tsp. chili powder
1 tbsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. cayenne pepper

Directions:

Mix all ingredients (other than the ribs) together in a small bowl. Rub mixture into both sides of ribs. Stack ribs and wrap with plastic wrap and then wrap with aluminum foil. Refrigerate overnight.

Preheat smoker to 225 - 250°. (I used hickory chips for smoking.) When smoker comes to temperature, place both racks of ribs in smoker. Smoke ribs, meatier side up, for 3 hours, making sure temperature stays between 225 and 250°. Remove ribs from smoker and wrap each rack of ribs tightly in aluminum foil. Return ribs to smoker. Cook, meatier side up, for another hour and a half. Remove from aluminum foil and return to smoker, meatier side up. Smoke for about 30 minutes to an hour, basting meatier side periodically with bourbon barbecue sauce and allowing to caramelize. When ribs feel tender but before they start falling apart, remove from smoker. Let rest at least 15 minutes before serving. 

Bourbon Barbecue Sauce:

Ingredients:

2 tbsp. extra virgin olive oil

2 cups ketchup

1/2 cup bourbon

1 heaping tbsp. dijon mustard

1 tbsp. worchestershire 

2 tbsp. molasses

1 small yellow onion, diced

3 gloves garlic, minced

2 tbsp. light brown sugar

1 tsp. kosher salt

1/4 tsp. black pepper

1/4 tsp. cayenne pepper

1/4 cup apple cider vinegar

1 cup water

Coat bottom of medium saucepan with olive oil and heat over medium. When hot, add onion and sprinkle with salt. Cook about 5 minutes, until softened. Add garlic and cook for 1 minute. Add the rest of the ingredients and bring to a boil. Once boiling, reduce to simmer, and simmer for 15 - 20 minutes, stirring occasionally. Remove from heat and let cool. Pour into food processor and pulse until smooth. 

Pork Chops with Bourbon, Basil, and Sautéed Peaches

I went to the farmer's market this morning and bought some perfectly ripe Georgia peaches, fresh basil, and local pork chops. Add a little bourbon, and these ingredients transform into a quick and easy meal, using some of summer's freshest ingredients.

Serves 1

Ingredients:

1 bone in pork chop, 1.5 inch thick
1 peach, pitted and sliced into 8 or 9 slices
1/2 tbsp. basil, cut into a chiffonade
2 tbsp. canola oil
2 tbsp. unsalted butter
2 tbsp. bourbon
Salt
Pepper

Directions:

Pat pork chops with paper towels to dry. Sprinkle heavily with salt and pepper on both sides. Coat cast iron pan with canola oil and heat over medium high heat. When pan is very hot add the pork chop. Cook for 4-5 minutes on each side, or until cook through, and remove from pan. Wipe pan clean. (I like to use some paper towels with tongs.) Lower heat to medium. Add butter and peaches. Cook for about 3 minutes. Peaches should be soft. Remove pan from heat and add bourbon. Using a torch or long match, wave in front of the pan. Allow the flames to die. Season to taste with salt and pepper. Pour peaches over the pork chop and finish by sprinkling the basil over the dish.