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@@@@@ Now You're Cooking! Export Format Barbequed Chicken - Craig's none 1 split fryer chicken white vinegar ***RUB*** 5 teaspoons salt 2 teaspoons dry mustard 2 teaspoons coarse grind garlic powder 2 teaspoons cracked black pepper 2 teaspoons MSG 1 teaspoon crushed thyme 1 teaspoon celery salt 1/2 teaspoon dried ground lemon peel 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). 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. - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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