| 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
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