1 3.7 lb chicken
Salt and pepper
-------------------------------BASTING SAUCE-------------------------------
1/2 c Butter
1/8 c Lemon juice
1 ts Celery salt
1 ts Garlic powder
1 ts White pepper
1 ts Paprika
1 ts 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 All-American
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 lb 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)
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