J and r's barbecued chicken

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


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

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