Barbequed Chicken
- 1 Split fryer chicken
- White vinegar
- 5 ts Salt
- 2 ts Dry mustard
- 2 ts Coarse grind garlic powder
- 2 ts Cracked black pepper
- 2 ts MSG
- 1 ts Crushed thyme
- 1 ts Celery salt
- 1/2 ts Dried ground lemon peel
I let the chicken stand in the fridge for a good hour before cooking on the
Weber with a combination of charcoal and hickory (plain tap water in the
drip pan.) I personally thought it was a tad bit on the salty side, but the
family said it was fine. Must have been me. Next time I might back off some
on the plain salt and the garlic powder and make up the difference with
Lawry's (Coarse Ground with Parsley) Garlic Salt, which I happen to like a
lot.
NOTES : The weather finally warmed up around here (Eastern Nebraska) long
enough to allow for barbequing some chicken this past Saturday. I let a
split fryer sit in white vinegar for twenty minutes or so, turning a few
times. Next I coated the halves with olive oil. Then I sprinkled on this
rub (makes plenty for one split fryer):
Recipe by: Craig Edmundson
Posted to recipelu-digest by molony on Feb 04, 1998
Weber with a combination of charcoal and hickory (plain tap water in the
drip pan.) I personally thought it was a tad bit on the salty side, but the
family said it was fine. Must have been me. Next time I might back off some
on the plain salt and the garlic powder and make up the difference with
Lawry's (Coarse Ground with Parsley) Garlic Salt, which I happen to like a
lot.
NOTES : The weather finally warmed up around here (Eastern Nebraska) long
enough to allow for barbequing some chicken this past Saturday. I let a
split fryer sit in white vinegar for twenty minutes or so, turning a few
times. Next I coated the halves with olive oil. Then I sprinkled on this
rub (makes plenty for one split fryer):
Recipe by: Craig Edmundson
Posted to recipelu-digest by molony
