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Texas Pete Garlic Chicken:


4 ounces Texas Pete hot sauce
4 oz beer
1 tablespoon garlic powder
1 tablespoon onion powder

Let sit overnight in the refrigerator. Inject 1 whole chicken (if you inject it before cooking, the spices tend to form pockets. If you inject it during cooking, the pockets aren't as bad, but you have to be careful where you inject from, otherwise you will loose a lot of precious bodily fluids through the puncture wound). Apply your favorite rub and put the chicken in the smoker. Take it out at about 170F internal temperature. Posted to the BBQ List on July 11, 1998 R.W. Ramsey - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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