Kansas City Barbecue Factory Chicken Baste

Author, Elie, tells us that this chicken barbecue baste is also good for smoking a whole hog.

• 3 to 5 split frying chickens
• 1 cup barbecue rub or seasoned salt
• 1 gallon apple cider vinegar
• 1 cup of black pepper
• 1/4 cup cayenne pepper
• Garlic salt to taste

METHOD

Sprinkle chickens lightly with rub or seasoned salt. Place chicken, bone side down, directly over the coals in a pit. Cook the chicken 2 1/2 to 3 hours at 225° to 250° turning after 1 1/2 hours and basting continuously with a mixture of the other ingredients. (The vinegar will seal the skin, keeping the juices inside.)

Serves: 6 - 12, depending on number of chickens

Reprinted with permission from ©2005 Lolis Eric Elie The Smokestack Lightning: Adventures in the Heart of Barbecue Country, published by TenSpeed Press

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