Mix all ingredients well and reserve in refrigerator, covered tightly. Will keep for up to 2 weeks. Barbecue Sauce: In a saucepan, heat peanut oil. Add garlic and onion. Cook until soft. Add remaining ingredients and simmer until thickened. Rub the chicken inside and out, with dry rub #1, making sure to get under the skin as much as possible. Massage the bird well and refrigerate overnight. Prepare the grill with soaked wood chips. Split the chicken in half and cook on the grill over slow heat for 45 minutes or until cooked. Allow the chicken to cool slightly. Pick the meat off the bone, remove the skin. Chop the chicken lightly and mix with 1 cup of the barbecue sauce. Serve on white bun with cole slaw. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : GRILLIN & CHILLIN SHOW #GR3634 Posted to MC-Recipe Digest V1 #235 Date: Sun, 6 Oct 1996 00:41:52 -0400 (EDT) From: Chuck Tapping ~~ltctapping~~at;USIT.NET>
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|Serving Size: 1 Serving (4133g)|
|Recipe Makes: 1|
|Calories from Fat: 4409 (56%)|
|Amt Per Serving||% DV|
|Total Fat 489.9g||653 %|
|Saturated Fat 138.1g||690 %|
|Monounsaturated Fat 202.7g|
|Polyunsanturated Fat 107.5g|
|Cholesterol 2352mg||724 %|
|Sodium 5492.5mg||189 %|
|Potassium 8503.3mg||224 %|
|Total Carbohydrate 230.7g||68 %|
|Dietary Fiber 10.6g||42 %|
|Sugars, other 220g|
|Protein 607.2g||867 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 7853
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