Did this one last night and now it will be one of my go-to bbq recipes.
you will need-
1 whole chicken
2) cayenne pepper
3) garlic powder
4) black pepper
5) one bottle Scott's bbq sauce (very important that is this type)
Cut your chicken in half. Cut the entire back bone out of the bird and discard.
hit the bird very liberally with your dryrub mixture of cayenne, black pepper and garlic powder. get the stuff under the skin and everything. DO NOT ADD SALT TO THE RUB AS THE SAUCE IS A BIT SALTY.
place that bird over the coals skin side down. HAVE A SQUIRT BOTTLE FULL OF WATER TO KILL THE FLAREUPS.
turn the burn fairly often to avoid overly crispy or burnt skin. baste the bird with the scott's sauce as it cooks.
Only cook the bird about 3/4 of the way (till internal of the largest breast and thickest thigh reaches about 155 degrees).
take bird off the fire and place into an oven save pan or stainless steel pot (i use these). cover the bird with sauce and cover the entire thing tightly with tin foil.
cook that whole shootin' match @ 400 for about 45 minutes.
So good and spicy. the meat pulls apart like you would expect a pork butt to do.
Also, try to avoid buying chicken parts for any recipe except for chicken wings.
The best/healthiest birds are left whole because there are no defects in the product as whole.
I have a feeling that they "part" birds because "the legs were fine but the white meat looks nasty" or viceversa...
not really. takes 5 minutes to cut the backbone out of a chicken and get it rubbed up with spice. i agree that it is easier to pick up a rotisserie from the market but i guarantee that the above mentioned bird is far worth the effort. i've bbq'd for people on this board before and they'll vouch for my product. i may not be the most popular poster on here but if there were a "covers" bbq, i'd be cooking and everyone would be asking me "who you got in the game tonight" 
Established in 1995,
Sounds GREAT
Hot Forum Topics
