Recipe - J And Rs Barbecued Chicken

1 3.7 pound chicken
Salt and pepper

BASTING SAUCE
One half cup Butter
1/8 cup Lemon juice
1 teaspoon Celery salt
1 teaspoon Garlic powder
1 teaspoon White pepper
1 teaspoon Paprika
1 teaspoon Onion

A great way to do chicken although I split it down the back and put it
spread eagle on the rack. I have been using a recipe from The AllAmerican
Barbecue Book, one of the few recipes I haven't altered severly (at least
mostly).

The last time I did it I split a 3.7 pound chicken and salt and peppered it
first thing before firing up the Q and making the basting sauce.

Bring slowly to a boil and take off heat. I smoked it at 225 250 degrees
for 4 hours. I basted it about every hour and also added a foil packet of
mesquite chips to the coals (mostly mesquite with some Kingsford thrown in)

Posted to bbqdigest V4 #076

From: mariusj@best.com (Marius Johnston)

Date: Fri, 6 Dec 1996 00:28:45 0700