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Dining

Sweet and spicy Carolina barbecue, from Pub 1842 to your own kitchen

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Stick it to ya: Pub 1842’s Carolina drumsticks would look good on your table, too. Just make sure you have the right beer ready.
Spencer Burton

The mention of bar food might conjure images of juicy burgers and cheesy nachos, and Michael Mina’s Pub 1842 does those, too, but there’s a deliciously surprising focus on quality barbecue at this casual restaurant at MGM Grand. “Our smoker runs 23 hours, nonstop,” executive chef Anthony Schutz says. “We’re doing St. Louis-style ribs, pulled pork sandwiches, beef brisket Texas-style with a rub heavily seasoned with black pepper, and you can do the sampler with a little bit of everything.”

If the pub’s ’cue inspires you, try this simple recipe for fried chicken drumsticks in a sticky, sweet, spicy Carolina-style sauce. Schutz says the key for perfect texture is resting the chicken in starch overnight and re-dredging the drums before frying, creating a nice crust.

Carolina-style barbecue drumsticks (serves 6-8)

Ingredients:

16 chicken drumsticks

1 quart potato starch

1 oz. kosher salt

½ oz. pepper

oil for deep frying

For the barbecue sauce:

1 cup apple cider vinegar

6 oz. ketchup

1 ½ oz. apple juice

½ oz. Sriracha

3 ½ oz. brown sugar

¼ oz. kosher salt

pinch red pepper flakes

pinch black pepper

For the drumsticks, mix potato starch with salt and pepper and divide the mixture in half, reserving half for the next day. Dredge drumsticks in the mixture and place them on a tray. Place the tray in the refrigerator uncovered overnight. The next day, dredge drumsticks again in the reserved starch and then deep fry for 15 minutes at 350 degrees. Allow drumsticks to cool.

Make the sauce by combining all ingredients in a saucepot and simmer on low flame until it thickens. Place drumsticks in a large mixing bowl and toss with barbecue sauce. Serve with celery sticks, thinly sliced green onions and blue cheese dressing.

Pub 1842 MGM Grand, 891-3922. Monday-Thursday, 11:30 a.m.-10 p.m.; Friday & Saturday, 11:30 a.m.-midnight; Sunday, 10 a.m.-10 p.m.

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Brock Radke is Las Vegas Weekly's food editor and author of the Strip-focused column The Incidental Tourist. He has written ...

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