1 split fryer chicken
1 white vinegar
5 tsp salt
2 tsp dry mustard
2 tsp coarse grind garlic powder
2 tsp cracked black pepper
2 tsp msg
1 tsp crushed thyme
1 tsp celery salt
1/2 tsp dried ground lemon peel
Directions
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.
Recipe By : Craig Edmundson
Servings: 1 servings
Barbequed Chicken Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Chicken; Poultry
The History of Recipes
Food historians have traced the existence of recipes far back into history, at least as far back as the Egyptians, and quite possibly further than that. In practice though, these, old cookbooks were just very simple pictorial instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to academics is a series of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius created a few documents showing how to cook the recipes cooked by his fellow Romans. He describes how the meals were divided into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Roman cooks were skilled in the use of a wide range of aromatic flavours, including many that are still in use today for example thyme, fennel and parsley. In the 15th century, knights returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including spices such as coriander, parsley, and basil. The introduction of these new tastes led to an explosion in books on cookery, the majority of which are now in private libraries. Over the following few centuries, the rich families of Wesstern Europe strove to offer the most extravagent banquests, and because of this chefs and their recipes increased in prestige. Notwithstanding that, it was during the 19th century that fine cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, trying out, and recording recipes of the day. By the arrival of the twentieth century, cooking publications are greatly in demand as a result of higher levels of literacy, increased leisure time and a general increase in wealth. The introduction of television brings us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Barbequed Chicken recipe.
