Red's Barbq Chicken
 
      2    Chickens ; 4 lb or larger *         4    Cl Garlic ; halved
      2    Lemon ; quartered                        Black pepper
      2 md Onion ; quartered                        Vegetable oil
      4    Fresh rosemary                           Tabasco sauce
 
  Recipe by: Chile Pepper Magazine - Sep/Oct 1990 Probably the most abused
  food on any barbeque pit is the poor old chicken. don't know how many times
  good manners have been challenged by being served a blackened fowl that is
  still raw in the middle. There is no escape, so yo pick around the edges,
  then beat a hasty retreat, hopefully, unobserved. Generally, there are two
  mistakes that lead to this travesty. First, the bird is cooked over a fire
  that is much too hot. If you remember that fryin chicken takes about 45
  minutes, and that the oil is ideally at 360 to 375 degrees F., then you
  begin to see that barbecuing, a less efficient cooking method, should take longer. 
  And longer has to mean at a lower temperature level, or you wind up
  with the well-known charcoal effect. Secondly, many people feel that the
  clucker just has to be basted, and so they buy a bottle of comercial
  tomato-based sauce. Here comes the second layer of charring!! Just for
  grins, try out my method and see if the results aren't just a little more
  pleasing.
  
  Rinse the chickens thoroughly inside and out, discarding the neck and
  giblets. Stuff each chicken with one lemon, one onion, 2 sprigs of rosemary
  and two cloves of garlic. Sprinkle each bird with black pepper. Place the
  birds in a covered barbecue pit, away from the direct heat and close the
  pit. Hold the temperature in the pit at about 250 degrees F. for 3 1/2 to 4
  1/2 hours.
  
  Baste the birds occasionally with the cooking oil that has been seasoned to
  your liking with the Tabasco Sauce. When the chickens are a nice rich brown
  color, and the drumstick wiggles freely, they're done.
  
  *Whole chickens hold their juices better and come out much more moist.
  Larger birds have more fat and are better candidates for this method of
  cooking. If you're doing halved cluckers, then baste more frequently, and
  watch the cooking time. It should be about an hour less.

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