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Name: Smokehouse Dixie Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 ts Dry mustard; 1 ts Ground red; (cayenne) pepper; 1 pn Monosodium glutamate;; 1 Fryer chicken; 4- to 4; 1/2 ts Garlic powder; 2 tb Salt; 1 ts Chili powder; 1 ts Dark or light brown sugar; 1 ts Black Pepper freshly ground; 1 ts Lemon-pepper seasoning; 1 pn Ground cinnamon

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INGREDIENTS

1 ts Dry mustard
1 ts Ground red; (cayenne) pepper
1 pn Monosodium glutamate;
1 Fryer chicken; 4- to 4
1/2 ts Garlic powder
2 tb Salt
1 ts Chili powder
1 ts Dark or light brown sugar
1 ts Black Pepper ; freshly ground
1 ts Lemon-pepper seasoning
1 pn Ground cinnamon

Servings

INSTRUCTIONS

In a small bowl or glass jar with a lid, combine salt, black pepper, lemon-pepper, red pepper, chili powder, dry mustard, sugar, garlic powder, cinnamon and monosodium glutamate. Stir or shake to mix. Lay a sheet of plastic wrap on the counter top; put chicken on plastic wrap. Lightly rub each piece with about 1 1/2 tablespoons seasoning mix, rubbing more into the bony side. Wrap plastic around chicken. Wrap a second sheet around chicken or slip into a self-sealing plastic bag. Refrigerate at least 5 hours but no longer than 12 hours. Start the cooker; bring temperature to 210 degrees. Cook chicken for 4 to 4 1/2 hours or until the thigh joint wiggles freely and the juices run clear. To assure doneness, check temperature with an instant-read thermometer; it should be 160 to 170 degrees. Remove chicken; sprinkle with remaining seasoning mix. Let rest for 15 minutes, loosely covered with foil, before serving. Yield: 4 to 6 servings. Adapted from "John Willinghams World Champion Bar-B-Q." ? 1998 Philadelphia Newspapers Inc. Posted to bbq-digest by Sherman Watkins on Jul 28, 1999,

NOTES

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Smokehouse Dixie Chicken

1 ts Dry mustard
1 ts Ground red; (cayenne) pepper
1 pn Monosodium glutamate;
1 Fryer chicken; 4- to 4
1/2 ts Garlic powder
2 tb Salt
1 ts Chili powder
1 ts Dark or light brown sugar
1 ts Black Pepper freshly ground
1 ts Lemon-pepper seasoning
1 pn Ground cinnamon

In a small bowl or glass jar with a lid, combine salt, black pepper,  lemon-pepper, red pepper, chili powder, dry mustard, sugar, garlic powder,  cinnamon and monosodium glutamate. Stir or shake to mix.    Lay a sheet of plastic wrap on the counter top; put chicken on plastic  wrap.    Lightly rub each piece with about 1 1/2 tablespoons seasoning mix, rubbing  more into the bony side. Wrap plastic around chicken. Wrap a second sheet  around chicken or slip into a self-sealing plastic bag. Refrigerate at  least 5 hours but no longer than 12 hours.    Start the cooker; bring temperature to 210 degrees. Cook chicken for 4 to 4  1/2 hours or until the thigh joint wiggles freely and the juices run clear.  To assure doneness, check temperature with an instant-read thermometer; it  should be 160 to 170 degrees.    Remove chicken; sprinkle with remaining seasoning mix. Let rest for 15  minutes, loosely covered with foil, before serving. Yield: 4 to 6 servings.  Adapted from "John Willinghams World Champion Bar-B-Q."  ? 1998 Philadelphia Newspapers Inc.    Posted to bbq-digest by Sherman Watkins <SWatkins@24hourfit.com> on Jul 28,  1999,

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Nutrition

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Serving Size: 1 Serving (49g)
Recipe Makes: 1 servings

Calories: 142
Calories from Fat: 32 (23%)

Amt Per Serving		% DV

	Total Fat 3.6g	5 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 43.8mg		2 %
Potassium 591.3mg		16 %
Total Carbohydrate 29.7g		9 %
	Dietary Fiber 12.3g	49 %
	Sugars, other 17.4g
Protein 6.4g		9 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 142

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