| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Philadelphia | 1 | servings | |
INGREDIENTS
| 2 | tb | Salt |
| 1 | ts | Freshly ground black pepper |
| 1 | ts | Lemon-pepper seasoning |
| 1 | ts | Ground red; (cayenne) pepper |
| 1 | ts | Chili powder |
| 1 | ts | Dry mustard |
| 1 | ts | Dark or light brown sugar |
| 1/2 | ts | Garlic powder |
| 1 | pn | Ground cinnamon |
| 1 | pn | Monosodium glutamate; optional |
| 1 | Fryer chicken; 4- to 4 1/2-pound, trimmed and quartered |
INSTRUCTIONS
In a small bowl or glass jar with a lid, combine salt, black pepper, lemon-pepper, red pepper, chili powder, dry mustard, sugar, garlic powder, cinnamon and monosodium glutamate. Stir or shake to mix. Lay a sheet of plastic wrap on the counter top; put chicken on plastic wrap. Lightly rub each piece with about 1 1/2 tablespoons seasoning mix, rubbing more into the bony side. Wrap plastic around chicken. Wrap a second sheet around chicken or slip into a self-sealing plastic bag. Refrigerate at least 5 hours but no longer than 12 hours. Start the cooker; bring temperature to 210 degrees. Cook chicken for 4 to 4 1/2 hours or until the thigh joint wiggles freely and the juices run clear. To assure doneness, check temperature with an instant-read thermometer; it should be 160 to 170 degrees. Remove chicken; sprinkle with remaining seasoning mix. Let rest for 15 minutes, loosely covered with foil, before serving. Yield: 4 to 6 servings. Adapted from "John Willingham's World Champion Bar-B-Q." © 1998 Philadelphia Newspapers Inc. Posted to bbq-digest by Sherman Watkins <[email protected]> on Jul 28, 1999, converted by MM_Buster v2.0l.
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