|Championship Chicken made with Sweet Rub BBQ Spice|
|By Obie Obermark
|Obie won 2 National Barbecue Titles cooking this recipe on a $30 charcoal grill.|
Chicken halves, apple/pineapple juice,
Sweet Rub BBQ Spice.
Build a low smoky fire, (my favorite smokewood for chicken is cherry) on a covered pit and
start the split bird skin side down. Baste it with apple or pineapple juice & sprinkle on
enough Sweet Rub
to cover the surface while the meat is wet. The
Sweet Rub will melt to form
a beautiful glossy glaze that seals the meat & keeps it juicy. Slowly grill until the skin browns,
(should be about 20 minutes) turn the chicken repeat the glaze. Baste & touch up any bare spots
as needed. Cook to an internal temperature of 165° or until the joints are loose.
Pull from fire & cover loosely with a tent of foil & let stand 10 min.