Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | 3.7 lb chicken |
\N \N | Salt and pepper |
½ cup | Butter |
⅛ cup | Lemon juice |
1 teaspoon | Celery salt |
1 teaspoon | Garlic powder |
1 teaspoon | White pepper |
1 teaspoon | Paprika |
1 teaspoon | Onion |
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@... (Marius Johnston) Date: Fri, 6 Dec 1996 00:28:45 -0700