You will see many in this day who allow their children to choose and think for themselves long before they are able, and even make excuses for their disobedience, as if it were a thing not to be blamed. To my eyes, a parent always yielding, and a child always having its own way, are a most painful sight – painful, because I see God’s appointed order of things inverted and turned upside down – painful, because I feel sure the consequence to that child’s character in the end will be self-will, pride, and self-conceit. You must not wonder that men refuse to obey their Father which is in heaven, if you allow them, when children, to disobey their father who is upon earth.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats		Main	1	Servings

INGREDIENTS

1		Split fryer chicken
		White vinegar
5	ts	Salt
2	ts	Dry mustard
2	ts	Coarse grind garlic powder
2	ts	Cracked black pepper
2	ts	MSG
1	ts	Crushed thyme
1	ts	Celery salt
1/2	ts	Dried ground lemon peel

INSTRUCTIONS

I let the chicken stand in the fridge for a good hour before cooking on the
Weber with a combination of charcoal and hickory (plain tap water in the
drip pan.) I personally thought it was a tad bit on the salty side, but the
family said it was fine. Must have been me. Next time I might back off some
on the plain salt and the garlic powder and make up the difference with
Lawry's (Coarse Ground with Parsley) Garlic Salt, which I happen to like a
lot.
NOTES : The weather finally warmed up around here (Eastern Nebraska) long
enough to allow for barbequing some chicken this past Saturday. I let a
split fryer sit in white vinegar for twenty minutes or so, turning a few
times. Next I coated the halves with olive oil. Then I sprinkled on this
rub (makes plenty for one split fryer):
Recipe by: Craig Edmundson
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 04, 1998

A Message from our Provider:

“Nothing ruins the truth like stretching it.”