Smokehouse dixie chicken

Yield: 1 servings

Measure Ingredient
2 tablespoons Salt
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.

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