SMOKED & FRIED BUTTERMILK DRUMSTICKS

Rinse and pat the drumsticks dry. Place in a large plastic sealable bag. Add hot sauce and buttermilk and toss to ensure each piece of meat is well coated. Refrigerate for 3 hours. When they are ready to be removed, reserve the marinade for future use.

Place 1 cup of the wood chips in water to soak for 30 minutes. Squeeze the excess water from the wood chips and place in the center of a large piece of foil. Add the remaining 2 cups of dry wood chips. Fold the foil around the chips to create a well sealed package. Using a fork, poke several holes in both sides of the foil package.

Place the wood chip package directly on top of the heat source. Turn the grill burner under the wood package on high and wait for smoke. Leave the other burners off.

Oil the grill and place the drumsticks on the cool side of the grill. Smoke for 2 hours at 200 ºF. For a more intense smoke flavour, make a second smoke package and switch them after 1 hour.

Heat the bacon fat in a cast iron skillet. Combine the thyme, paprika, pepper and flour in a bowl.

Dip the finished chicken in the reserved buttermilk marinade and then into the flour mixture. Fry the drumsticks in the bacon fat for about 10 minutes a side until golden brown. Do this 3 or 4 at a time in batches being careful not to overcrowd the pan.

Chicken can be served hot or cold.

Yield: Serves 8