Serves 6. Difficulty
Medium - Involved
2 free range chickens 1 teaspoons onion powder 1 teaspoon garlic powder 1 teaspoon salt 1 cup dry white wine 6 ounce grapefruit juice 1 Tablespoon worcestershire sauce BBQ Rub Apple juice Boppers BBQ Sauce
Butterfly chickens by cutting down one side of backbone. Clean and remove any excess fat. Spread chicken out flat.
In a small bowl combine onion powder, garlic powder, salt, wine, grapefruit juice and worcesershire sauce.
Using a poultry injector, inject chicken in breasts, legs, thighs and wings with mixture. 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 with prepared BBQ 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 meat temperature 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 Boppers BBQ Sauce. When meat has reached 170-180 degrees F, remove from barbecue and allow to rest for 10 minutes.
See the August 2001 True BBQ Cooking Class for complete instructions on how to do "True" BBQ.