Method

1. In a medium saucepan over a low heat, combine beer, jam, sauces and vinegar.

2. Simmer for 10-15 minutes until reduced by half, stirring occasionally. Leave to Cool.

3. Cut 2 deep slits into the thickest part of each drumstick. Combine with two-thirds of the marinade in a shallow dish, reserving the rest for basting. Cover and chill for 2 hours or overnight.

4. Heat the barbecue to a medium heat. Drain drumsticks and cook for 25-30 minutes, turning every 5 minutes and brushing with reserved marinade, until completely cooked through.

Tip: Scoring the drumsticks imparts better flavour and makes them cook faster.