Caveman Pops

(Aug. 23, 2019) As the sun unwinds from a dazzling day, I decide to take a walk where I can be one with myself.

The warmth of the sand is comforting as my tired feet dig into the serenity of the Eastern Shore. Gentle waves kiss the shore and return to the Motherland sea.

A seagull seems to befriend me. I acknowledge my companion and enjoy the company.

As I listen to the surreal sound that surrounds my being, I cannot help but wonder if one knows why poultry has white and dark meat?

The answer is quite fascinating. Allow me to explain.

It turns out the colorization of meat is not due primarily to blood and its oxygen-carrying hemoglobin but to oxygen-storing myoglobin, which is located in the muscle cells.

Tissues with different colors contain different concentrations of myoglobin.

For example, chickens and turkeys do a lot of standing but little flying, so their breast muscle is white and their legs are dark.

Game birds, on the other hand, spend a lot of time in the air, and their breast meat may be as dark as the drumsticks.

Food for thought goes beyond building recipes. It is this type of knowledge that makes a well-rounded cook.

Unexpected company will be arriving tomorrow and I have no idea what to prepare.

Planning a menu depends on array of factors for a successful meal. I must say goodbye to my new friend, and concentrate on my main course.

My deck is an arsenal of grills and my passion for grilling is obvious. As I rack my brain for possibilities, the idea of grilled turkey drumsticks comes to my mind.

There are three main procedures one should follow when grilling turkey legs. First, and foremost, you should brine the meat for optimum juiciness and tenderness.

Next, one should precook the turkey before grilling it, otherwise you will have one tough bird. Finally, marinate the legs to ensure fantastic flavor.

Brining has become synonymous with Thanksgiving turkey, but it can be used in so many more ways.

Brining is the process of submerging a cut of meat in a brine solution, which is basically salt dissolved in water.

In very simple terms, the meat absorbs extra liquid and salt, resulting in a juicier and tastier final dish.

This technique benefits lean cuts of meat that have a tendency to dry out during cooking. If you are not brining your chicken, turkey, or pork, you might want to reconsider.

The extreme temperatures of grilling can toughen any piece of meat. Turkey legs are no exception and must be precooked before grilling.

Gently simmering the drumsticks in chicken and vegetable stock incorporates flavor and ensures even cooking.

Once the drumsticks are cooked, simply marinate for a few hours and you are ready to grill.

At this point, you want to grill the meat over a very hot grill. This will achieve a good char which will add to the flavor and the presentation.

If you love to grill and want to surprise your guests with something new, consider caveman pops.

Liquid Smoke, Worcestershire sauce, and hot sauce are just a few of the ingredients that give these pops a kick. Caveman pops are fun and delicious. Enjoy!

Caveman Pops


4 quarts of water

1 cup kosher salt

1 cup sugar

1 cup brown sugar

2 tablespoons dried crushed rosemary

2 tablespoons peppercorns

3 bay leaves

1. In a pot, combine water with salt, sugar, brown sugar, rosemary, peppercorns and bay leaves. Bring to a boil then remove from the heat.

Allow mixture to cool, then pour into a large container. Submerge turkey legs in the brine.

Cover, and refrigerate for at least 12 hours. When turkey legs have been brined, rinse thoroughly in cold water and pat dry with paper towels.


chicken stock

vegetable stock

8 turkey drumsticks

1 ½ tablespoons Browning Seasoning Sauce

3 tablespoons Liquid Smoke

5 tablespoons Balsamic Vinaigrette

2 tablespoon Worcestershire Sauce

2 tablespoon favorite hot sauce

3 tablespoon canola oil

1 ½ tablespoons black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon dried thyme

1 tablespoon dried crushed rosemary

1 teaspoon kosher salt

1. In a large Dutch oven, gently simmer turkey legs in equal amounts of chicken and vegetable stock until they reach a temperature of approximately 155 degrees. Remove from stock and allow to cool.

2. Using a 2-gallon Ziploc bag, combine cooked turkey legs with the remaining marinade ingredients. Place filled Ziploc bag in a large bowl and refrigerate for at least two hours.

3. Remove turkey legs from Ziploc bag and place on a sheet pan. Place turkey legs over a hot grill, close the lid, and cook until you obtain a nice char on all sides.

Remove and serve immediately.

* Food Lion carries turkey legs, ask the butcher if you do not see them.

* Brown Seasoning Sauce can be found in the spice isle at your neighborhood supermarket.

Secret Ingredient – Details. “Success is the sum of details.”

– Harvey S. Firestone

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