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BAR-B-QUE CHICKEN: Purchase at least 3 lb. split fryers (4 pounders are better). Add Santa Maria BBQ Salt
liberally, especially the cut side, and place cut side down over medium hot coals until the cut side is
dark brown & the breast and thigh are cooked through (turning white & solid to the touch). Turn the skin
side down & cook until skin is a light brown. Baste heavily with sauce (see BAR-B-QUE SAUCE FOR POULTRY)
and turn every 4 or 5 minutes for another 15 to 20 minutes. Chicken can be kept warm for about 30 minutes
without losing its juiciness.
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