I let a split fryer sit in white vinegar for twenty minutes or so,
turning a few times. Next I coated the halves with olive oil. Then
I sprinkled on this rub (makes plenty for one split fryer). I let
the chicken stand in the fridge for a good hour before cooking on
the Weber with a combination of charcoal and hickory (plain tap water
in the drip pan.) I personally thought it was a tad bit on the salty
side, but the family said it was fine. Must have been me. Next time
I might back off some on the plain salt and the garlic powder and
make up the difference with Lawrys (Coarse Ground with Parsley) Garlic
Salt, which I happen to like a lot.
