Camp Kitchen: Drumsticks
It’s easy to get a handle on drumsticks, both literally and as a mainstay of campground cuisine. They’re inexpensive, and cook on the grill or in a skillet or stewpot. Kids love them because they’re easy to eat. Here are ways to serve drumsticks on your next campout.
Three Rivers TomTom Drumsticks
Simply salt and pepper drumsticks and grill them, turning often, until they test done. Then let everyone choose a favorite dip or try all three. Plan two or three drumsticks per adult. They’re good hot or cold.
12 to 18 chicken drumsticks, skin on
16-ounce bag tortilla chips
1 cup mayo
1/3-cup grainy mustard
3 scallions, white and light green parts, finely sliced
Whisk together to make 1-1/2 cups dipping sauce.
Lone Ranger Dip
16-ounce bottle sweet barbecue sauce
8-ounce carton vanilla yogurt
1/3-cup honey or pancake syrup
Whisk together to make 2-2/3 cups dipping sauce
Hi-Yo Silver Sauce
Large cucumber, peeled and seeded
2 cups plain yogurt
1 teaspoon garlic salt
Just before serving, chop cucumber finely and mix with yogurt and garlic salt. Add more garlic salt and/or freshly ground pepper to taste. Makes 2-1/2 cups sauce.
Put sauces in three bowls for communal dipping or serve individually in small, bathroom-size disposable cups. Dip drumsticks and tortilla chips in sauces. For dessert, bring out cookies and bowls of fresh fruit salad.
You’ll need a 12×16-inch piece of foil for each serving, plus non-stick pan spray. You’ll also need one 15.5-ounce can of sliced potatoes for each three adult portions.
2 or 3 drumsticks per adult
Season salt, pepper
Canned, sliced potatoes, drained
Seeded and sliced red sweet pepper
Seeded and sliced green bell pepper
Spray foil and arrange drumsticks, large end to small end, to form a solid layer on center of foil. Sprinkle with season salt and pepper. Pile potatoes atop drumsticks. Add a layer of onions and layers of peppers. Sprinkle generously with soy sauce. Bring up corners of foil and twist to form a handle. Place packets on grill, chicken side down, over low/medium heat and cook 30 minutes. Open one packet to test chicken for doneness. Eat right out of the packet, providing chunks of French bread for swabbing up juices.