Got this idea from Gunslinger, so here goes.

Doing a three shot on this pack of drummies. Didn't have any box stuffing, so here's what I threw together:

Test batch 1
4 Pieces toasted bread
~1/2 cup chicken broth
finely chopped onion
finely chopped smoked gouda
finely chopped green chili

http://i801.photobucket.com/albums/yy293/tgarchar/Picture001.jpg

http://i801.photobucket.com/albums/yy293/tgarchar/Picture003.jpg

http://i801.photobucket.com/albums/yy293/tgarchar/Picture002.jpg

That was the EASY part... now off to de-boning the drummies... To be honest, this was more of a pain in the a$$ that I would have ever guessed... if these babies aren't over the top, lip smack'en good, this probably won't happen again in my casa..

http://i801.photobucket.com/albums/yy293/tgarchar/Picture004.jpg

Did 2/3rds of the pack for stuffing
http://i801.photobucket.com/albums/yy293/tgarchar/Picture005.jpg

Test Batch 2
One hunk smoked gouda
One hunk green chili
-per drummie

http://i801.photobucket.com/albums/yy293/tgarchar/Picture006.jpg

Batch #3 - Injected, rubbed buffalo drummies. I know these will be good.
Prepared like the chicken wings I've done, injeted with Franks, and rubbed with rib rub

Entire project
http://i801.photobucket.com/albums/yy293/tgarchar/Picture007.jpg

Got these chill'en in the fridge, will hit these this afternoon after I get some yard work done.

Thanks for checking out my post - and thanks for the good idea, Gunny.
Tracey

Awesome Tracey!..... I wanna try this bad..... I can just see myself hacking a finger off with a clever though! :lol:.... Maybe I'll stuff some boneless thighs, at least I can buy them boneless :bounce:

Awesome Tracey!..... I wanna try this bad..... I can just see myself hacking a finger off with a clever though! :lol:.... Maybe I'll stuff some boneless thighs, at least I can buy them boneless :bounce:

Yeah - no !@#!$
That exact thought (chopping off finger~arm) went throw my mind, but I ended up just setting the clever on them, then whacking it with my hand - went right through....then after about three, your second thought (boneless anything else) went through my mind. I think the boneless thighs would be the best way to go - still have the good juicy dark meat...not as many tendons...more time to drink beer!

I guess I should stop my whinning... this idea is AWESOME! that's why I'm doing it. I'm just usually pretty good with a knife, and this kicked my.....

Heh... nice work, Walle. Usually the effort put in is well worth it :{) Making noodles for a big batch of chicken paprikash sux. But...I still do it!

Glad you still have all your appendages attached :lol:

Looks great. Points for trying this. I am afraid it will chip my knife blade AND cut off my finger.
You can do yard work today? Didn't you get any of this snow? I got about 14 inches yesterday! I thought they said the Western Slope was going to get this stom too...no?

Man, that does look good! I'll wait to give you points when I see them come out of the smoker!:noidea::sausage: In fact, I'll see if Gunslinger will bone out a bunch of legs and send them up here.

Mo, what part of Colorado are you from? We just got some rain before you got snow.

Mo, what part of Colorado are you from? We just got some rain before you got snow.

People's Republic of Boulder.
Beautiful day today. But still tons of snow left.

You on it~! Needa see some of that done gig~! :whistle:

Looks awesome man! yeah they are a bit of a pain, but well worth the effort.
I did about 10 of them as well and didn't get the hang of it until about #6. Then the last 4 or so went really quick.
That's cool we were on the same track and even better that you got the pics.poi-nts for that alone.

going to try this today - not worried about the cleaver, but had contemplated using a hack saw instead lol
we'll see.

kudos for carrying it through :-)

Thanks everyone,

Mo - yeah it has been a little cool, but sun a shining over here in Eastern Utah:lol:.
Whisky Fish - thanks!

Here's the final out come
Sausage on the top, Wing sauce (L), Gouda/Green Chili(C), Stuffing (R)
http://i801.photobucket.com/albums/yy293/tgarchar/Picture001-1.jpg

http://i801.photobucket.com/albums/yy293/tgarchar/Picture002-1.jpg

http://i801.photobucket.com/albums/yy293/tgarchar/Picture003-1.jpg

And plated with some toasted cheesy sourdough.
http://i801.photobucket.com/albums/yy293/tgarchar/Picture004-1.jpg

Overall I like the Gouda/GC the best of the two stuffed ones.
Wing Sauced drummies were excellent.

Probably won't be doing this again... taste and looks were awesome, just too much work when you could get to the same place using boneless thighs.

thanks for checking out my post.
Tracey

Those look good. You know I do them a lot and can de-bone about 2 per minute. Thighs take me a lot longer. The effort for me isn't really about taste with these, it's the novelty. I mean really, it's just a boneless leg. But I like to do them for guests.

OK Tracey. That by Gawd looks good enough for poi-nts. Wish I could get up enough ambition to do a smoke.:bounce:

. The effort for me isn't really about taste with these, it's the novelty. I mean really, it's just a boneless leg. But I like to do them for guests.

It IS novel, and impressive! I mean how cool is just biting into a drumsick on end??

Thighs take longer? Wow... you must be like middle handed or something :whistle: :lol:

Look's great Tracey. All the best...:thumb:

having just done 10 of these (in the smoker at the moment - will crisp up over the grill with the rest of tonights dinner in a bit)

Got to agree with gunny. very quick, very easy much much easier than boning a thigh, although if i use the same approach, thighs will probably be a lot quicker :-).

Definitely going to become a regular item - assuming they taste good (lol)

one tip, make more stuffing than you think you'll need - two of mine were just stuffed with some sausage lol

Great work Tracey.... Worthy of points on reload :thumb:

Those look good. You know I do them a lot and can de-bone about 2 per minute. Thighs take me a lot longer. The effort for me isn't really about taste with these, it's the novelty. I mean really, it's just a boneless leg. But I like to do them for guests.

Don't get me wrong, these were excellent - my Stuffing stuffed ones were good too. If you and CA can pop the bone outta these every thirty seconds, I guess one of you needs to do a video demo! I was tring to leave as many of the tendons on the bone as I could. I suppose that may not be a big deal...:noidea: That would definitely speed it up.

OK Tracey. That by Gawd looks good enough for poi-nts. Wish I could get up enough ambition to do a smoke.:bounce:

Thanks for the points, Keith! Got my eye an a package a that sausage of yours for a pizza tonight!

having just done 10 of these (in the smoker at the moment - will crisp up over the grill with the rest of tonights dinner in a bit)

Got to agree with gunny. very quick, very easy much much easier than boning a thigh, although if i use the same approach, thighs will probably be a lot quicker :-).

Definitely going to become a regular item - assuming they taste good (lol)

one tip, make more stuffing than you think you'll need - two of mine were just stuffed with some sausage lol

CA - Post a video on your process. I would love to see how to do these quick and easy.


Thanks for checking out my post - and a big THANK YOU to Gunny for the idea - just tossed my neighbor a few over the fence and he was definitely impressed with the boneless chicken leg.

Tracey

The do look good, some day I try it.

Those look good. You know I do them a lot and can de-bone about 2 per minute. Thighs take me a lot longer. The effort for me isn't really about taste with these, it's the novelty. I mean really, it's just a boneless leg. But I like to do them for guests.

The important thing to remember, is that you eat with your eyes first, your sense of smell second, your tactile(touch) sense next and finally with your tastebuds. Assuming everyone here knows how to make our stuff taste great, The presentation, surprise, and ingenuity of these buggers, makes these rock.
This is why I'm here.
Well that and you dudes and chicks are kinda cool.:lol:

looking good Walle!!!:thumb: i dont know what everyone thinks of store bought bbq sauce but seeing the sauce used on these reminded me of the sweet baby rays wing sauce i picked up. think it pretty new but have always liked the SBR's stuff...

CA - Post a video on your process. I would love to see how to do these quick and easy.

Next time. But I just followed the man in black (gloves that is) demo :-)
Which I cannot find, can't remember what gunnys youtube name is (see, if you all kept the same online identity like me - we would not have this sort of problem lol)
Can't find it going through his threads either - the link must just be in a post in an unrelated thread, sigh.

And no you don't leave the sinew on the bone - just break or cut through all of them.
No wonder you found it fiddly, if you were trying not to break the tendons :-)

here ya go (http://www.smoked-meat.com/forum/showthread.php?t=4957) - cunningly hidden under the title 'How I debone a drumstick' - I had no chance :bounce: lol

ps: just watched the video again. lmao I cut the tendons at the top not the bottom of the bone.
Next time I'll know better :-) Still worked though.

Next time. But I just followed the man in black (gloves that is) demo :-)
Which I cannot find, can't remember what gunnys youtube name is (see, if you all kept the same online identity like me - we would not have this sort of problem lol)
Can't find it going through his threads either - the link must just be in a post in an unrelated thread, sigh.

And no you don't leave the sinew on the bone - just break or cut through all of them.
No wonder you found it fiddly, if you were trying not to break the tendons :-)

here ya go (http://www.smoked-meat.com/forum/showthread.php?t=4957) - cunningly hidden under the title 'How I debone a drumstick' - I had no chance :bounce: lol

ps: just watched the video again. lmao I cut the tendons at the top not the bottom of the bone.
Next time I'll know better :-) Still worked though.

CA since I did that video, I've realized that most of those tendons cook to a point you don't even know they are there. I don't mess with them anymore. I just cut them at the top too. I mean we don't pick them out of a bone in chicken leg as we're eating it, right? So maybe I should update the video?

Looks fantastic great job

Man Tracey! Set those on a table I am sitting near...and I would have a heck of a time not chowing through 2/3 rds of it all!! Great Gimpy chicken stix for sure! I gotta try these for me self some day. Kelly hooked 'em up last December and I loved them!

Alright you two smart-assess...:lol:
That definitely WOULD make a difference.

Thanks for pointing me to the video:thumb: I'll quit my sniveling about deboning a fricking chicken leg!


CA since I did that video, I've realized that most of those tendons cook to a point you don't even know they are there. I don't mess with them anymore. I just cut them at the top too. I mean we don't pick them out of a bone in chicken leg as we're eating it, right? So maybe I should update the video?

Next time. But I just followed the man in black (gloves that is) demo :-)
Which I cannot find, can't remember what gunnys youtube name is (see, if you all kept the same online identity like me - we would not have this sort of problem lol)
Can't find it going through his threads either - the link must just be in a post in an unrelated thread, sigh.

And no you don't leave the sinew on the bone - just break or cut through all of them.
No wonder you found it fiddly, if you were trying not to break the tendons :-)

here ya go (http://www.smoked-meat.com/forum/showthread.php?t=4957) - cunningly hidden under the title 'How I debone a drumstick' - I had no chance :bounce: lol

ps: just watched the video again. lmao I cut the tendons at the top not the bottom of the bone.
Next time I'll know better :-) Still worked though.

Dude, did you really not see the video?

Dude, did you really not see the video?

I still haven't seen it, when I get a chance, I'll take a look - I just remember seeing your post and went for it.

I understand the "ring it around the top, and push"!

I'll do that next time.

I still haven't seen it, when I get a chance, I'll take a look - I just remember seeing your post and went for it.

I understand the "ring it around the top, and push"!

I'll do that next time.

You ain't missing nothing. Just a fat guy in black S&M gloves talking about tendons.