Yield: 1 Servings
|1 \N||3.7 lb chicken|
|\N \N||Salt and pepper|
|⅛ cup||Lemon juice|
|1 teaspoon||Celery salt|
|1 teaspoon||Garlic powder|
|1 teaspoon||White pepper|
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