| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | 1 | Servings | |
INGREDIENTS
| 1 | 3.7 lb chicken | |
| Salt and pepper | ||
| 1/2 | c | Butter |
| 1/8 | c | Lemon juice |
| 1 | t | Celery salt |
| 1 | t | Garlic powder |
| 1 | t | White pepper |
| 1 | t | Paprika |
| 1 | t | Onion |
INSTRUCTIONS
A great way to do chicken although I split it down the back and put it spread eagle on the rack. I have been using a recipe from The All-American Barbecue Book, one of the few recipes I haven't altered severly (at least mostly). The last time I did it I split a 3.7 lb chicken and salt and peppered it first thing before firing up the Q and making the basting sauce. Bring slowly to a boil and take off heat. I smoked it at 225 - 250 degrees for 4 hours. I basted it about every hour and also added a foil packet of mesquite chips to the coals (mostly mesquite with some Kingsford thrown in) Posted to bbq-digest V4 #076 From: mariusj@best.com (Marius Johnston) Date: Fri, 6 Dec 1996 00:28:45 -0700
A Message from our Provider:
“If it doesn’t lead to Jesus, it doesn’t lead to God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 986
Calories From Fat: 859
Total Fat: 97.7g
Cholesterol: 244mg
Sodium: 4167mg
Potassium: 876mg
Carbohydrates: 16.8g
Fiber: 2.1g
Sugar: 3.7g
Protein: 19.4g