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.