Barbecued Chicken
- 10 halves of chicken (may be quartered if desired)
- 1/2 pt. Wesson oil
- 1/2 pt. tomato juice
- 1 pt. vinegar
- 4 Tbsp. salt
- 1 Tbsp. pepper
- 2 Tbsp. poultry seasoning
- 1/2 Tbsp. onion salt
- 1/2 Tbsp. garlic salt
- 1 to 2 Tbsp. Texas Pete
- 1 Tbsp. powdered mustard
- Mix all ingredients
- and
- allow to set overnight to mix flavors. If desired, you may
- marinate chicken with the sauce one night prior to barbecuing.
- For best taste,
- place
- chicken on a rack over an open pit and barbecue
- slowly
- (approximately
- 3 hours).
- Turn chicken and baste with sauce each time
- chicken
- is turned.
- Chicken is done when the leg bone turns freely in its joint and the barbecue sauce is depleted.
chicken, wesson oil, tomato juice, vinegar, salt, pepper, poultry seasoning, onion salt, garlic salt, powdered mustard
Taken from www.cookbooks.com/Recipe-Details.aspx?id=890799 (may not work)