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re: BBQ Q&A - Chicken
Posted on 6/5/18 at 3:04 pm to Crawfish From Arabi
Posted on 6/5/18 at 3:04 pm to Crawfish From Arabi
A simple, old school BBQ bird is very enjoyable. Don't overthink it. 8 piece cut up 3 to 4 pound chicken. Pull out of fridge when you start charcoal. Salt and pepper generously. Use your hand over grates to feel the hotter and cooler portions of grates. Thighs and large breast over hotter portions and drums wings over cooler portions. 20 minutes, flip, other side 15 minutes. Sauce them for 5 minutes turning every minute or so to keep sauce from burning.
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