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Add a photoServings: 1
Ingredients
- 1 x 3.7 lb chicken
- Â Â Salt and pepper
- 1/2 c. Butter
- 1/8 c. Lemon juice
- 1 tsp Celery salt
- 1 tsp Garlic pwdr
- 1 tsp White pepper
- 1 tsp Paprika
- 1 tsp Onion
Directions
- 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 hrs. 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1300g | |
| Calories 3313 | |
| Calories from Fat 2363 | 71% |
| Total Fat 264.4g | 331% |
| Saturated Fat 107.59g | 430% |
| Trans Fat 0.0g | |
| Cholesterol 1100mg | 367% |
| Sodium 1526mg | 64% |
| Potassium 2549mg | 73% |
| Total Carbs 10.69g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.61g | 2% |
| Protein 214.95g | 344% |
