I use a barbeque spice rub recipe that I got out of the Grassfed Gourmet Cookbook.
Barbeque Spice Rub
1/2 cup chili powder
3 tablespoons freshly ground black pepper
4 tablespoons sugar
3 tablespoons coarse salt
2 tablespoons paprika
This will make more than you need at one time. Just place all the ingredients into a dish that you can place a lid on to seal. Don't store this in plastic as it will take on the flavor of the spices.
Rub the drumsticks with the spice rub. Place the drumsticks on a high heat grill and grill for 5 minutes and then turn every 5 minutes until done.
Snap asparagus (hold a piece of asparagus in both hands and bend the asparagus, the asparagus will break at the tender spot of the asparagus). Don't throw away the tough end (the part you don't want to eat), save those (stick them in the freezer) to make vegetable broth or asparagus soup with at a later date. Place the asparagus on foil. Drizzle with olive oil and sprinkle with fresh ground black pepper. Place the asparagus on the grill, direct heat and cook for 5 minutes and then move to warming rack.
Fresh Pineapple, Blueberry and Mint Salad
Cut a fresh pineapple. I use a pineapple cutter made by Pampered Chef, it makes cutting a pineapple effortless and very simple. Take each section of pineapple and cut into lengthwise sections and then slice again to create small pieces. I had some organically grown local blueberries that I froze from last year. Just take the frozen blueberries and place in a bowl. Add chopped pineapple, mix. Take some fresh mint and pull the leaves off. Dice the mint and place in bowl with pineapple and blueberries. Mix together and let stand at room temperature until ready to eat.