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2 whole (3 1/2-pound) chickens
3 tablespoons dry rub #1
--dry rub #1--
1 tablespoon paprika -- hungarian
1/2 teaspoon celery salt
1/2 teaspoon sugar
1/2 teaspoon sage
1/2 teaspoon mustard
1/2 teaspoon chipotle powder
--barbecue sauce--
1 tablespoon peanut oil
2 tablespoons minced onion
1 1/2 cups cider vinegar
1 cup ketchup
3 tablespoons dry rub #1
2 tablespoons brown sugar
1 cup coffee
1 tablespoon mustard
2 cloves minced garlic
Dry Rub: Mix all ingredients well and reserve in refrigerator, covered
tightly. Will keep for up to 2 weeks.
Barbecue Sauce: In a saucepan, heat peanut oil. Add garlic and onion. Cook
until soft. Add remaining ingredients and simmer until thickened.
chicken: Rub the chicken inside and out, with dry rub #1, making sure to
get under the skin as much as possible. Massage the bird well and
refrigerate overnight.
Prepare the grill with soaked wood chips. Split the chicken in half and
cook on the grill over slow heat for 45 minutes or until cooked.
Allow the chicken to cool slightly. Pick the meat off the bone, remove the
skin. Chop the chicken lightly and mix with 1 cup of the barbecue sauce.
Serve on white bun with cole slaw.
Busted by Gail Shermeyer on Jul 12, 97
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