* Note: See the "Dry Rub # 1" recipe which is included in this collection.
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. In a saucepan, heat peanut oil. Add garlic and onion. Cook
until soft. Add remaining ingredients and simmer until thickened.
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 buns with coleslaw. Recipe Source: GRILLIN'
& CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK
- (Show # GR-3634 )
