| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits |
|
Main dish, Bbq, Chicken |
1 |
Servings |
INGREDIENTS
|
|
-Hickory or fruitwood chips |
| 1 1/2 |
ts |
Oregano, dried |
| 1 |
tb |
Rosemary, dried |
| 1 |
tb |
Tarragon, dried |
| 1 |
tb |
Salt |
| 1 1/2 |
ts |
Onion powder |
| 1 1/2 |
ts |
Garlic powder |
| 1 1/2 |
ts |
Paprika |
| 6 |
|
Chicken quarters |
| 1/2 |
c |
Olive oil |
| 6 |
|
Sprigs fresh sage |
INSTRUCTIONS
Soak: wood chips in water in at least 30 minutes. Combine: next 8
ingredients; set dried herb mixture aside. Brush: chicken with oil: rub
with dried herb mixture, coating all sides. Place chicken in a 15 x 10 x 1
inch jellyroll pan. Broil: 6 inches from heat with electric oven door
partially open 10 minutes on a side. Prepare: charcoal fire in smoker: let
burn 15 to 20 minutes. Drain: chips, and place on coals. Place water pan in
smoker: add sage and water to pan to depth of fill line. Place: chicken on
food racks: cover with smoker lid. Cook: 2 1/2 hours or until thermometer
inserted in thickest portion registers 180 F.
Yield: 6 servings Source: Southern Living, 5/95 Shared by: Joyce M.
Monschein
Posted to MM-Recipes Digest by Smoke & Spice on Sep 08, 98
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