Yield: 1 servings
|1 teaspoon||Freshly ground black pepper|
|1 teaspoon||Lemon-pepper seasoning|
|1 teaspoon||Ground red; (cayenne) pepper|
|1 teaspoon||Chili powder|
|1 teaspoon||Dry mustard|
|1 teaspoon||Dark or light brown sugar|
|½ teaspoon||Garlic powder|
|1 pinch||Ground cinnamon|
|1 pinch||Monosodium glutamate; optional|
|1 \N||Fryer chicken; 4- to 4 1/2-pound, trimmed and quartered|
In a small bowl or glass jar with a lid, combine salt, black pepper, lemon-pepper, red pepper, chili powder, dry mustard, sugar, garlic powder, cinnamon and monosodium glutamate. Stir or shake to mix.
Lay a sheet of plastic wrap on the counter top; put chicken on plastic wrap.
Lightly rub each piece with about 1½ tablespoons seasoning mix, rubbing more into the bony side. Wrap plastic around chicken. Wrap a second sheet around chicken or slip into a self-sealing plastic bag. Refrigerate at least 5 hours but no longer than 12 hours.
Start the cooker; bring temperature to 210 degrees. Cook chicken for 4 to 4 ½ hours or until the thigh joint wiggles freely and the juices run clear.
To assure doneness, check temperature with an instant-read thermometer; it should be 160 to 170 degrees.
Remove chicken; sprinkle with remaining seasoning mix. Let rest for 15 minutes, loosely covered with foil, before serving. Yield: 4 to 6 servings.
Adapted from "John Willingham's World Champion Bar-B-Q." © 1998 Philadelphia Newspapers Inc.
Posted to bbq-digest by Sherman Watkins <SWatkins@...> on Jul 28, 1999, converted by MM_Buster v2.0l.