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Recipe: Smokehouse Dixie Chicken
Categories: None
Yield: 1 servings
2 tb Salt
1 ts Freshly ground black pepper
1 ts Lemon-pepper seasoning
1 ts Ground red; (cayenne) pepper
1 ts Chili powder
1 ts Dry mustard
1 ts Dark or light brown sugar
1/2 ts Garlic powder
1 pn Ground cinnamon
1 pn Monosodium glutamate;
-- optional
1 Fryer chicken; 4- to 4
-- 1/2-pound, trimmed and
-- quartered
In a small bowl or glass jar with a lid, combine salt, black pepper, lemon-pepper, red pepper, chili powder, dry mustard, sugar, garlic powder, cinnamon and monosodium glutamate. Stir or shake to mix.
Lay a sheet of plastic wrap on the counter top; put chicken on plastic wrap.
Lightly rub each piece with about 1 1/2 tablespoons seasoning mix, rubbing more into the bony side. Wrap plastic around chicken. Wrap a second sheet around chicken or slip into a self-sealing plastic bag. Refrigerate at least 5 hours but no longer than 12 hours.
Start the cooker; bring temperature to 210 degrees. Cook chicken for 4 to 4 1/2 hours or until the thigh joint wiggles freely and the juices run clear. To assure doneness, check temperature with an instant-read thermometer; it should be 160 to 170 degrees.
Remove chicken; sprinkle with remaining seasoning mix. Let rest for 15 minutes, loosely covered with foil, before serving. Yield: 4 to 6 servings. Adapted from "John Willingham's World Champion Bar-B-Q." © 1998 Philadelphia Newspapers Inc.
Posted to bbq-digest by Sherman Watkins <SWatkins@24hourfit.com> on Jul 28, 1999, converted by MM_Buster v2.0l.
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