Barbequed Chicken

         Yield: 1 Servings
    Categories: Entrees

      1    Split fryer chicken
           White vinegar
      5 ts Salt
      2 ts Dry mustard
      2 ts Coarse grind garlic powder
      2 ts Cracked black pepper
      2 ts MSG
      1 ts Crushed thyme
      1 ts Celery salt
    1/2 ts Dried ground lemon peel
 
  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.
  
  NOTES : The weather finally warmed up around here (Eastern Nebraska) long
  enough to allow for barbequing some chicken this past Saturday. 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):
  Recipe by: Craig Edmundson