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Kaye's Barbecue Chicken (6/6/2008)

Kaye's Barbecue Chicken

Dry Rub:
¼ cup paprika
1 tablespoon packed dark brown sugar
1 tablespoon granulated sugar
1 tablespoon meat tenderizer
1 teaspoon salt
1 teaspoon celery salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon garlic powder

In a small airtight container, mix all ingredients well. Seal and store in a cool dark place until ready to use.

Barbecue Chicken

4-5 bone-in split Chicken breasts, skin on
Chicken Dry rub
1 cup apple juice
1 bottle of barbecue sauce

Rinse chicken and pat dry. Spread dry rub evenly over the split chicken breasts, making sure to get some under the skin. Wrap in plastic wrap or place in ziplock bag and refrigerate at least 4-5 hours, overnight would be great if possible.

Lightly oil grill grates. Heat grill to 230-250 degrees F. Using indirect heating method (meaning, don't place chicken over direct flames) place chicken on cool side of the grill. Cook chicken 25-30 minutes. Baste with apple juice and continue cooking 2 hours, basting chicken every 30 minutes. You can move the chicken around if the pieces closest to the fire are in danger of over-cooking. But, keep the chicken skin side up during the cooking process. After 2 ½ hours, check for doneness with a meat thermometer. Chicken should read 165-degrees F in the meatiest part of the breast. When chicken is cooked, pour barbecue sauce in a separate bowl and brush onto the chicken. Let cook an additional few minutes, watching chicken closely to ensure it doesn't burn. Discard used barbecue sauce. Remove from grill and serve with remainder of the barbecue sauce on the side.

This week's recommended wine from Van's Liquor Store in East Dubuque-Eroica Riesling. $23.99 a bottle through Monday, June 9, 2008 at Van's Liquor Store in East Dubuque, The Tri-States Wine Specialist.

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