"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Dry Rub for yo Chicken Recipe

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This recipe for Dry Rub for yo Chicken, by , is from The Anderson Families Mouth Watering Recipees, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

ryan anderson
Added: Wednesday, May 31, 2006


Dry Rub
2 tablespoons non-iodized salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground thyme
1 teaspoon rubbed sage
1 teaspoon paprika
1 teaspoon black pepper
2 whole chickens, skin removed and separated into white and
dark meat parts

2 cups Stonewall Barbecue Sauce
1/2 cup butter
1/2 cup cider vinegar
1/2 cup ketchup
1/2 cup lemon juice
1/2 cup Worcestershire sauce
1 tablespoon hot sauce

Mix dry ingredients together in a small bowl and rub into the
chicken, making sure to get the rub into the nooks and
crannies. Let rub sit on the chicken for up to 12 hours in the
Preheat a grill to medium heat.

Place dark meat on the grill first because it has a longer
cooking time than white meat. Grill until the internal temperature
of the chicken is 180 degrees F for all parts except the breasts
and is 165 degrees F for the breasts when measured with an
instant-read thermometer. When chicken is almost finished
grilling, baste it with a generous amount of barbecue sauce all
over the meat. Save any leftover sauce for dipping.

Combine all ingredients in a saucepan and slowly bring to a boil
over medium-high heat; then reduce the heat and simmer until
the sauce begins to thicken.

Number Of Servings:
Number Of Servings:




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