| 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 |
ts |
Celery salt |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
White pepper |
| 1 |
ts |
Paprika |
| 1 |
ts |
Onion |
INSTRUCTIONS
BASTING SAUCE
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:
“Either Jesus pays or you do”