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Category: Sauces, Marinades, Spices, Glazes and Rubs
Prep Time: Cook Time: Total Time:
3 to 5 split frying chickens
1 cup barbecue rub or seasoned salt
1 gallon apple cider vinegar
1 cup of black pepper
1/4 cup cayenne pepper
Garlic salt to taste
Sprinkle chickens lightly with rub or seasoned salt. Place chicken, bone side down, directly over the coals in a pit. Cook the chicken 2 1/2 to 3 hours at 225 to 250 degrees turning after 1 1/2 hours and basting continuously with a mixture of the other ingredients. (The vinegar will seal the skin, keeping the juices inside.) Serves: 6 - 12, depending on number of chickens
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KANSAS CITY BARBECUE FACTORY CHICKEN BASTE
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Category: Sauces, Marinades, Spices, Glazes and Rubs
Prep Time: Cook Time: Total Time:
3 to 5 split frying chickens
1 cup barbecue rub or seasoned salt
1 gallon apple cider vinegar
1 cup of black pepper
1/4 cup cayenne pepper
Garlic salt to taste
Sprinkle chickens lightly with rub or seasoned salt. Place chicken, bone side down, directly over the coals in a pit. Cook the chicken 2 1/2 to 3 hours at 225 to 250 degrees turning after 1 1/2 hours and basting continuously with a mixture of the other ingredients. (The vinegar will seal the skin, keeping the juices inside.) Serves: 6 - 12, depending on number of chickens
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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