Barbequed Chicken
 
      1    Split fryer chicken                 2 ts Cracked black pepper
           White vinegar                       2 ts Msg
      5 ts Salt                                1 ts Crushed thyme
      2 ts Dry mustard                         1 ts Celery salt
      2 ts Coarse grind garlic powder        1/2 ts Dried ground lemon peel
 
  Recipe by: Craig Edmundson I let the chicken stand in the fridge for a good
  hour before cooking on the Weber with a combination of charcoal and hickory
  (plain tap water in the drip pan.) I personally thought it was a tad bit on
  the salty side, but the family said it was fine. Must have been me. Next
  time I might back off some on the plain salt and the garlic powder and make
  up the difference with Lawry's (Coarse Ground with Parsley) Garlic Salt,
  which I happen to like a lot.

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