BBQ Chicken

 

Ingredients:

One chicken quarter per serving

Lone Star Dry Rub

3/4 cup paprika
1/4 cup ground black pepper
1/4 cup chili powder
1/4 cup salt
1/4 cup sugar
2 Tsp garlic powder
2 Tsp onion powder
1 Tsp ground cayenne

Beer Mopping Sauce for Poultry & Fish:

12 oz. beer (No 'lite' beer)
1/4 cup fresh lemon juice
1/2 cup oil
1/2 medium onion, chopped
2 garlic cloves, minced
2 Tsp Lone Star Dry Rub (cf. above)
1 Tsp Worcestershire Sauce

Directions:

Cover the quarters with the Rub a couple of hours before they are put in to smoke. Unlike the BBQ brisket [q.v.], they don't need to sit overnight. They probably don't need to be basted either, but I did anyway with Stubb's Mopping Sauce. You can use the mopping sauce described above. I have not used this particular version of the mopping sauce yet, but I have used the one described for the brisket. And it was good there. Both the Lone Star Rub and the Mopping Sauce recipes come fromTexas Home Cooking by Cheryl Alters Jamison & Bill Jamison. 1993. Boston: Harvard Common Press

Notes:

No, it doesn't have to be chicken quarters. That is just a convenient cut to BBQ. Any way of cutting up the chicken would do as long as the bones are left in. I imagine even a whole chicken would do nicely. So far I have only done this recipe once, but it worked well.

The recipe for the Rub makes a lot and its proportions are intended for a large brisket. You can adjust them downwards for the chicken, or just make it all. It will keep if tightly sealed in a jar, although it may tend to clump. Just break it up again.

The Mopping Sauce will make more than you can use, but use it frequently.