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1 whole Fryer Chicken
white vinegar
***RUB***
SALT
DRY MUSTARD
COARSE GRIND GARLIC POWDER
CRACKED BLACK PEPPER
MSG
CRUSHED THYME
CELERY SALT
DRIED GROUND LEMON PEEL
I let a split fryer sit in white vinegar for twenty minutes or so, turning a few times. Next I coated the halves with olive oil. Then I sprinkled on this rub (makes plenty for one split fryer). 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.
white vinegar
***RUB***
SALT
DRY MUSTARD
COARSE GRIND GARLIC POWDER
CRACKED BLACK PEPPER
MSG
CRUSHED THYME
CELERY SALT
DRIED GROUND LEMON PEEL
I let a split fryer sit in white vinegar for twenty minutes or so, turning a few times. Next I coated the halves with olive oil. Then I sprinkled on this rub (makes plenty for one split fryer). 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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