| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
|
1 |
servings |
INGREDIENTS
| 4 |
|
Chickens; (whole) |
| 1 |
ga |
Water |
| 1 |
c |
Salt |
| 1/3 |
c |
Italian seasoning |
| 2 |
tb |
Garlic powder |
| 3 |
c |
Star jalepeno nacho rings; (w/1 cup juice) |
| 1/3 |
c |
Black pepper |
| 2 |
tb |
Liquid smoke |
| 1 |
|
Onion choped |
| 1/2 |
c |
Olive oil |
| 2 |
ts |
Maple extract |
| 1/2 |
c |
Brown sugar |
| 1/2 |
c |
Marachine cherry juice |
| 1/4 |
c |
Brown sugar |
| 1 |
ts |
Cayenne |
| 1 |
ds |
Johnnys salad elegance |
| 1/2 |
ts |
Garlic powder |
| 1/3 |
c |
Fiesta chili powder |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
BRINE
FINISH SAUCE
Brine: Brined 6 hours in frig
Finish sauce: Whisk this up and mop 1/2 hour before finish and once when
you take chickens off.
When I first put the chickens on I also put a coat of olive oil on then and
lightly sprinkled with Alpine Touch and cracked black pepper. Smoke with
whole apples and cut up onion on your fire or grill. Enjoy
Posted to bbq-digest by DonHavranek <phl3426@montana.com> on Sep 27, 1999,
converted by MM_Buster v2.0l.
A Message from our Provider:
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