Ingredients
2 whole chickens (tyson)
24 oz italian salad dressing,
1 wishbone
1 lb head country bbq spice
3 cup coach's bbq sauce
1 gal zip lock bag
Directions
Put two whole chickens in a gallon zip lock bag with a 24 oz. bottle
of Wishbone Italian Salad Dressing. Seal the bag and refrigerate
overnight. Remove from bag and pat dry. Sprinkle the spice over the
chicken inside and out. Place chicken in the smoker and cook for 5
hours or until done. Every hour brush on a lemon mop ( see recipe).
If you are grilling the chicken, brush on more often. At the four
hour mark brush the BBQ sauce over the chicken, repeat every 30
minutes till chicken is done. This recipe works well with chicken
halves or chicken breasts. Also you can grill the chicken pieces.
Leave the skin on while grilling so the chicken will not dry out. Put
the BBQ sauce on the last 10 to 15 minutes of grilling. Otherwise the
chicken will burn if the BBQ sauce has tomatoes or sugar in it. Also,
if you cook pieces of chicken DO NOT marinate them more then 3 to
4 hours.
Recipe By : Jim Sposato
Servings: 2 servings
Coach's World Championship Bbq Chicken Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Chicken; Pork; Poultry
The History of Recipes
We can follow the history of `recipes` way back into antiquity, at least as far back as the Egypt of the Pharoahs, and maybe even further. Having said that, in the main part, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe found, according to experts in ancient history is a collection of stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a few scripts detailing recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, a very modern way of dining. This early Roman chef describes how the cooks of his times made use of a wide range of herbs, including a few that will be familiar to modern chefs like thyme, fennel and parsley. Later, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from the East, such as basil and coriander. These new foods and tastes caused an explosion in cookery books, the majority of which are now in academic collections. During the following few centuries, the wealthy families of Wesstern Europe competed to serve up the best banquets, and as a result cooks and their recipe collections could command a high salary. However, it wasn`t until the 19th century the formal cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, trying out, and writing down popular recipes of the day. By the advent of the 1900s, recipe publications are in great demand, due to increased literacy, people having more free time and having more money to spend. The revolution that is television brought us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Coach's World Championship Bbq Chicken recipe.
