Title: Smokehouse Dixie Chicken
Categories: None
Yield: 1 servings

2 tb Salt
1 ts Freshly ground black pepper
1 ts Lemon-pepper seasoning
1 ts Ground red; (cayenne) pepper
1 ts Chili powder
1 ts Dry mustard
1 ts Dark or light brown sugar
1/2 ts Garlic powder
1 pn Ground cinnamon
1 pn Monosodium glutamate;
-optional
1 Fryer chicken; 4- to 4
-1/2-pound, trimmed and
-quartered

In a small bowl or glass jar with a lid, combine salt, black pepper,
lemon-pepper, red pepper, chili powder, dry mustard, sugar, garlic powder,
cinnamon and monosodium glutamate. Stir or shake to mix.

Lay a sheet of plastic wrap on the counter top; put chicken on plastic
wrap.

Lightly rub each piece with about 1 1/2 tablespoons seasoning mix, rubbing
more into the bony side. Wrap plastic around chicken. Wrap a second sheet
around chicken or slip into a self-sealing plastic bag. Refrigerate at
least 5 hours but no longer than 12 hours.

Start the cooker; bring temperature to 210 degrees. Cook chicken for 4 to 4
1/2 hours or until the thigh joint wiggles freely and the juices run clear.
To assure doneness, check temperature with an instant-read thermometer; it
should be 160 to 170 degrees.

Remove chicken; sprinkle with remaining seasoning mix. Let rest for 15
minutes, loosely covered with foil, before serving. Yield: 4 to 6 servings.
Adapted from "John Willingham's World Champion Bar-B-Q."
© 1998 Philadelphia Newspapers Inc.

Posted to bbq-digest by Sherman Watkins on Jul 28,
1999, converted by MM_Buster v2.0l.