Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Sticks butter |
| ¼ cup | Lemon juice |
| 2 teaspoons | Celery salt |
| 2 teaspoons | Garlic powder |
| 2 teaspoons | White pepper |
| 2 teaspoons | Paprika |
| 2 teaspoons | Onion powder |
BASTE
From: mariusj@... (Marius Johnston) Date: Sun, 28 Jul 1996 11:46:25 -0700 Did some last night. This from the All-American Barbecue Book The secret of this recipe is to cook the chicken at 225 - 250 degrees *skin side up*. Check doness by twisting leg, don't pierce the skin.
Salt and pepper chicken a few hours before cooking I basted every 45 min or so
bbq-digest V2 #054
From the BBQ recipe list. Downloaded from Glen's MM Recipe Archive, .