Fire, Meat, and Evolution

The history of barbecue is more than just a story about food—it’s a solid yarn about you and I.

Imagine our ancestors, huddled around a fire, making a remarkable discovery that changed the face of humanity. They learned that applying a little heat and smoke didn’t just make tough meat more delicious; it made it easier to digest and gave it a much longer shelf life. This wasn’t just a culinary win; it was a cognitive leap. All that energy they used to spend chewing and fighting off nasty cases of the “shits”, could now be redirected to more important things, like drawing on the walls, inventing the wheel, discovering new continents, or for some of us, just trying to figure out which end of the tongs to hold.

That primal urge lives on. It’s why a perfectly smoked brisket with crunchy bark and a beautiful smoke ring can bring a tear to your eye. It’s not just the flavour; it’s the echoes of your ancestors cheering you on, whispering from the depths of your DNA, “You’re doing the thing, kid. You’re doing the thing.”

In a world filled with endless notifications commanding your immediate attention, orange road cone armaged0n and modern day pressures, the act of barbecuing is a form of active meditation. It’s a “flow state” where your worries melt away, replaced by the hypnotic sear of meat, the crackle of flames and dance of smoke, and the low ‘n’ slow soft focus required to prevent your precious kiwi beef from becoming an inedible carbon briquette.

 

When you’re at your barbecue, you’re the master of your universe. You’re not just cooking; you’re a time traveler, a historian, and a therapist all rolled into one. You’re connecting with your whānau and your tribe, creating memories that will outlast any amount of screen time or new photo filter app. And you’re doing it all with a pair of tongs, a cold drink in hand, and a hearty smile.

 

This barbecue caper is a beautiful thing. People from all walks of life, age groups, cultures and backgrounds are all united by a common goal handed down to us by the ancients: to create something delicious with fire and to share it with the people we love. It’s a reminder that, despite our differences, we can all find common ground over a platter of perfectly smoked food. And if that’s not a recipe for a healthier, happier world, I don’t know what is.

Speaking of recipes; let’s get stuck in to a fairly easy and inexpensive option to get this fire started!

BBQ Chicken Lollipops

This recipe might sound fancy, but it’s really just a fun way to cook chicken drumsticks. The “lollipop” shape makes them easy to hold and looks awesome.

Difficulty: Medium

Prep time: 20 mins

Cook time: 45 – 60 mins

Serves: 4

Ingredients

12 plump chicken drumsticks

1/4 cup of maple syrup

Rum & Que Soft Coq rub

Rum & Que Meat Juice Sauce

Hot sauce (to your liking)

The Method

1. First things first, fire up your chosen BBQ to 200°C (400°F).

2. Next, let’s make the lollipops. Grab a sharp knife and cut all the way around the drumstick, right where the meat meets the bone. This is called “ring barking.” Once you’ve cut through the skin and tendons, push all that stuff up and over the knuckle to reveal the bone.

3. Use kitchen shears (no one will judge if you use scissors) to snip off that little, thin bone running alongside the main one. Trim away any other stray tendons, then pull the loose skin back up over the meat and around the bone. You should now have a cool-looking lollipop that stands up on its own. If it wobbles, just square off the bottom bone a bit.

 

4. Warm up the maple syrup on the stove-top until it’s nice and runny. Brush a light layer of it all over the chicken skin.

5. Now it’s time to season! Sprinkle your favourite meat rub all over the chicken skin. You can use the Rum & Que suggestion from the ingredients list, or a simple mix of salt, pepper, and paprika works great.

 

optional step: If you want to keep the exposed bones clean and white for a better look, wrap them in a little foil. It’s a small extra step, but it makes a big difference in presentation.

6. Place your lollipops on the BBQ grill, making sure they’re not directly over any flames. Add some cherry or apple wood chunks to the coals for that smoky flavour.

7. Close the lid and cook for 30-40 minutes. Turning the lollipops about the halfway mark.

8. While they’re cooking, you can make your sauce. Gently simmer a couple of cups of your favourite BBQ sauce on the stovetop. You can add a knob of butter, hot sauce, garlic salt, or anything else you like to make it your own. If you’re cooking for picky eaters, just keep some “plain Jane” sauce on the side.

9. After about 30 minutes, check the internal temperature of the chicken with a meat thermometer. It should be at least 75°C (165°F) to be safe to eat. If it is not, you MUST keep cooking till that target is reached – not negotiable!

10. Add some fresh roaring hot lit lump charcoal to the baskets, this will increase the pit temp to approx. 250°C (480°F). Take the lollipops off the grill, remove the foil, and dip them in your sauce. Put them all back on the grill at the same time for an even finish.

11. Cook for another 10 or so minutes or until the internal temperature hits 85°C (185°F). Keep an eye on them so the glaze doesn’t burn.

 

BBQ Chicken Lollipops look impressive, taste divine and are a real crowd-pleaser (kids love them too), serve with whatever takes your fancy but a decent hot sauce on the side is a good idea if you like that sort of thing, a fresh green salad, mac n cheese and some roasted spuds go down well or just as they are for a half-time feed with the crew…Enjoy!

 

 

 

 

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