JOE BUD'S GRILLED CHICKEN

There are many variations to grilled chicken and smoked chicken using Joe Bud's Everything Sauce. The one presented here is very basic and has been enjoyed by thousands over the years. The secret to tender succulent chicken with a crisp skin is using the combination of direct and indirect heat. Joe Bud recommends having the direct heat source approximately 12 inches from the meat when using a gas grill and 14 to 18 inches when using charcoal during the first hour and fifteen minutes of cooking. Always make sure that the gas grill is clean and does not have grease buildup from previous use to prevent flare ups. The most common mistake is using too much charcoal. Approximately 1.5 to 2 lbs. of charcoal is adequate to cook six half chickens. If using charcoal, we recommend using a quality charcoal ( Embers ) and a non fluid starter. Some fluid starters leave a lingering smell that could adversely effect the taste of the meat. Water soaked hickory or mesquite chips may be used for that smoked flavor if desired.

2.5 to 3 lb. broiler-fryers
1 cup Joe Bud's Everything Sauce ( hot or mild )
24 inch diameter grill or larger ( covered ) ( white hot coals )
or gas grill with a minimum cooking area of 432 sq. inches set on low to medium.
All gas grills cook differently and cooking times may have to be slighty adjusted.

NOTE: Due to unavailability of 2.5 lb. chickens in some areas, the typical grocery store chicken is almost 4 lbs. If using larger chickens, increase cooking time by 20 to 30 minutes.
Split chickens in half. Trim excess fat and any undesired parts and wash out cavity thoroughly. In case you've wondering, the undesired parts that I trim off is the ass and the outer wing tip.

Arrange chicken halves skin down on preheated grill with the thickest part toward the center. If your grill has a thermometer, it should be reading 350-375 F. Cook on each side 20 minutes for a total cook time of approximately 1 hour and 15 minutes.
Chicken should be golden brown with a crisp skin and all juices running clear. Move chicken away from direct heat or reduce heat to low. Begin basting chicken generously with basting brush. Cook 5 to 8 minutes on each side after sauce has been applied. Sauce will caramelize on chicken, enhancing its dark golden color. A sure fire way to determine if the chicken is thoroughly cooked is to gently twist the drumstick ( leg ). It should easily twist out of the socket.

Remove from grill and serve immediately. NOTE: Chicken may be layered in a foil lined pan or insulated foil lined cooler and covered for several hours. The trapped heat will allow it to continue to slow cook. This is suggested for tailgate or picnic parties.

Heat additional sauce and serve as table side dipping sauce.