| 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 <SWatkins@24hourfit.com> on Jul 28,
1999, converted by MM_Buster v2.0l.
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