Anonymous Tue May 23 19:26:02 2006

1 split fryer chicken

white vinegar

***RUB***

5 teaspoons salt

2 teaspoons dry mustard

2 teaspoons coarse grind garlic powder

2 teaspoons cracked black pepper

2 teaspoons MSG

1 teaspoon crushed thyme

1 teaspoon celery salt

1/2 teaspoon dried ground lemon peel

I let a split fryer sit in white vinegar for twenty minutes or so, turning a few times. Next I

coated the halves with olive oil. Then I sprinkled on this rub (makes plenty for one split

fryer). 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.