As a follow-up to my post, the neighbor asked for and received a
half a chicken. He took it home to his bride and they had the
half for supper. About 7:00p, he and his bride returned to our
house with a pan filled with mulled cider and topped off with good
brandy. We enjoyed it tremendously and I served them more of the
lemon bars our friend made yesterday from lemons I'd grown in the
back yard last year.

It was a very, very enjoyable evening and they departed with 2
large servings of lemon bars and another 1/2 chicken to enjoy
tomorrow. That's what BBQ is all about, IMHO.

Nonny=== note for anyone who worries about this kind of thing,
I've gotten as much as I've given over the past 50-60 years and
don't keep count of who got something and who gave me something.

> "Nonny" > wrote in message
> ...
>> Today, a cooking show had their version of Alabama BBQ, made
>> with a mayonnaise-based topping that was brushed on a chicken
>> at the last minute. There were a couple interesting things in
>> the show that if you not seen it, I'll pass along. It also got
>> me to get out my own white BBQ sauce recipe and translate it to
>> something I could pass along.
>>
>> First, the sauce: I use 1/2 cup mayo and 1/2 cup Marzetti
>> Original Slaw dressing as a starter. I then add 1-1/2 tsp of
>> cayenne, 1 tbsp Kosher salt, 1 heaping tbsp each of garlic and
>> onion powder and 1-2 tbsp apple cider vinegar to taste.
>>
>> Like on the show, I halved my chickens for easy flipping and
>> management. They were washed very well in cold water and patted
>> dry. I then sprinkled them LIGHTLY with my dry rub I use for
>> about everything. The 4 halves were placed on racks and put
>> into the Bradley smoker with 3 apple pucks for an hour. (one
>> puck is fed every 20 minutes). No heat was used other than the
>> heat from Las Vegas in the fall (75f) and the heater for the
>> pucks.
>>
>> The smoked halves were then placed skin side down on the heated
>> grill and directly cooked for about 10-15 minutes. By then, a
>> neighbor came over and we were drinking a little brandy and I
>> didn't really check. <grin> The heat under the 4 halves was
>> then turned off the the chicken finished with offset heat,
>> flipped about half-way through. About ten minutes before
>> removing it, I painted it both sides with the white sauce and
>> then repeated before putting it on a platter.
>>
>> It was good and a fun departure from the regular chicken I do:
>> typically with KC Masterpiece.
>>
>> FWIW, on the show, the host did offset charcoal on a Webber
>> kettle. They used briquettes, but after starting them in a
>> chimney, they placed a large, disposable aluminum foil drip pan
>> in the center of the bottom of the tub, with the briquettes
>> around the outside. They used wet chips to get a smoke started
>> and apparently the empty aluminum drip pan was enough to catch
>> any flammable drippings to prevent flare-up. Frankly, their
>> chicken looked pretty good and if you don't like my recipe, you
>> might want to try theirs for a change.
>>
>> --
>> Nonny
>>
>> Live a good and honorable life.
>> Then when you get older and
>> think back, you'll enjoy it
>> a second time.
>>
>>
>>
>
>


--
Nonny

Live a good and honorable life.
Then when you get older and
think back, you'll enjoy it
a second time.