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Source: George Foreman's Knock-Out-The-Fat Cookbook

Texas Cowboy BBQ Drumsticks
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Serves: 4
Prep Time: 5 minutes
Cook Time: 22 minutes
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4 chicken drumsticks
canola oil, (to prepare grid, when using grill)
1 to 2 tablespoons extra virgin olive oil
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
2 to 3 garlic cloves, minced
1 cup tomato puree
1/2 cup apple cider vinegar
1/2 cup chili sauce
3 tablespoons honey
2 tablespoons Worcestershire sauce
6 peppercorns, (or 1/2 teaspoon coarsely ground black pepper)
1 bay leaf




For LBJ's Texas Barbecue Sauce:
Heat the oil in a medium pan over medium-high heat, and add the onion, bell pepper, and garlic. Cook for about 10 minutes, or until tender.

Add all the remaining ingredients, mixing well, and bring to a boil. Reduce the heat to low and simmer for 1 hour.

Strain or serve chunky, whichever you prefer, as a finishing and table sauce. (LBJ's was strained)

For the barbecued chicken:
Prepare the grill for cooking.

Oil the grid and place it above ashen coals. Place the drumsticks directly over the heat and sear for about 3 minutes on each side. Then move them over a drip pan and close lid. After 10 minutes, brush with barbecue sauce. Cook for about 3 minutes, turn the drumsticks over, and baste with sauce. Cook for another 3 minutes, or until done, turning and basting frequently. (When drumsticks are done, the juices should run clear and no pink remain.) Spoon warm barbecue sauce over the drumsticks and serve hot.



Notes:
Ingredients #3-13 are for LBJ's Texas Barbecue Sauce

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