The credit for this one goes to Ben Kahn, Took drumsticks tossed em in canola and then Ben's rub, which he refuses to divulge any ingredient except one, which I wont post out of respect. Vacu-sealed then froze for a week or so. A one day thaw and then on the grill with a full hickory smoke box over indirect heat. Seemed to get an almost fried crispiness to the skin whilst retaining considerable moisture, I believe keeping the back burner on high in order to keep the smoke rolling while the front burner completely off is the key. Finished with a light slather of Stubb's spicy (my store bought of choice). Served with baked beans reduced slowly with a bit of catsup, and a fresh fruit salad composed of: kiwi, mango, strawberry, bartlett pear, banana, salt, pepper, lime juice, and honey. Retarded good. Jess and I have had some variation of this meal weekly for at least a month.
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