Serves 4-6 Difficulty
2 free range chickens 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1 cup dry white wine 6 oz. grapefruit juice 1 Tablespoon Worcestershire sauce BBQ Rub Apple juice Bopper's BBQ Sauce"
Butterfly chickens by cutting down one side of the backbone. Clean and remove any excess fat. Spread chicken out flat. Combine onion powder, garlic powder, salt, wine, grapefruit juice and worcestershire sauce in a small bowl. Using a poultry injector, inject mixture in breasts, legs, thighs and wings. Refrigerate injected chicken for 6 hours before barbecueing.
About 40 minutes before cooking, remove chickens from refrigerator (you want them at room temperature before you begin barbecueing). Pat chickens dry with paper towels. Sprinkle rub generously.
Prepare barbecue for indirect heat using coals, wood chips, and a water tray. (See August 2001 cooking class for further instructions.) Heat to 225 degrees F. Place chickens on grill rack (opposite coals). Maintain internal heat of barbecue between 225 and 250 degrees F. Barbecue for about 6-8 hours or until internal temperature of meat reaches 170-180 degrees F. Turn chicken over and around every half of remaining cooking time (if 8 hours, turn at 4, 2, 1). Spray chickens every hour with apple juice. With a pastry brush or mop, glaze chicken 30 minutes prior to finish with prepared Bopper's BBQ Sauce. When meat has reached 170-180 degrees F, remove from barbecue and allow to rest for 10 minutes.