Since this recipe was originally posted, Killing Thyme has shifted it’s focus to the pesco-vegetarian diet. I’ve decided to keep a few popular meat recipes in my index for your convenience, including this one.
I remember a day when molasses used to solely remind me of my Grandmother. I don’t mean that in a bad way like how mothballs remind us of old folks – I mean it in a nice and nostalgic way. For dessert once in a while, my Grandmother used to tear up pieces of bread for me and then drizzle the bread with molasses. I know it sounds like a dull attempt at dessert, but I totally loved it. It was always done at my request! I was easy to please as a kid – clearly.
But, because of life and experiences, molasses now also reminds me of the South and grilling. So, when I learned that Crosby’s was holding a contest that involved cooking with molasses, I knew I had to play. I never enter these contests with high hopes of winning, but I love a challenge and it’s a fantastic excuse to get my wheels turning and try new things.
I thought that chicken drumsticks would be fun to work with. I’m tired of chicken breasts right now. Seriously, get chicken breasts out of my face for a while.
I also incorporated some beer into my molasses sauce because if I can incorporate beer into cooking, I gosh darn will. If you haven’t figured this out about me yet you will learn it very quickly. I chose Wellington Brewery’s Imperial Russian Stout, which is brewed in Guelph, ON. I was confident that this particular stout’s smooth and full bodied texture would be perfect, not to mention the notes of dark chocolate and coffee.
The result? These drumsticks are hard to beat. They’re even good cold, you know, in the event that you find yourself in the fridge late at night looking for a snack after too many beer tastings.