Bludso’s Bar & Que: BBQ CHICKEN

Bludso’s Bar & Que: BBQ CHICKEN

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Chicken Rub

1¼cups seasoning salt

1/3cup granulated sugar

1/3cup ground cumin

1/3cup ground black pepper

1/4cup granulated garlic

1/4cup granulated onion

2tablespoons dark chili powder

2tablespoons smoked paprika

1tablespoon ground oregano

1tablespoon cayenne

1½teaspoons ground turmeric

Chicken

1(3½-pound or smaller) whole chicken, spatchcocked

yellow mustard, for rubbing

freshly ground black pepper

1/4cup Chicken Rub (recipe above)

apple juice, for spraying

charcoal, ideally mesquite

wood chunks, ideally oak, pecan and apple

Directions: 

To make the chicken rub, simply mix all of the ingredients together in a medium bowl and store in an airtight container at room temperature. To prepare the chicken, light your charcoal according to the instructions on the bag and fill it into the charcoal basket, pushing it all the way to one side of the grill. Once the charcoal has turned gray and ashed over, add 2 chunks of oak and 1 chunk of pecan. Allow the wood to burn off for about 5 minutes. While the wood is burning, prepare your chicken. Dry it off with paper towels, then spread a thin layer of mustard all over the chicken, making sure to rub it in well and remove any clumps. Season the chicken with black pepper, then add an even layer of chicken rub, ensuring that it gets into all the crevices of the chicken. Place the chicken on the grill, as far away from the charcoal as possible, and cover the grill, leaving the vent in the lid above the ribs open. Check the chicken, charcoal, and wood every 30 minutes or so, adding more wood chunks and charcoal as needed. Once the rub has set and the crust looks solid, spray the chicken with apple juice every time you open the grill to check the meat and fire. If the chicken is getting too dark, open the vent over the charcoal side of the grill. If the color keeps getting darker and the chicken hasn't finished cooking, you can wrap it with butcher paper or aluminum foil and put it back on the grill. Once the chicken is done, you can check it with a thermometer if you wish, but look for the leg and thigh to be loose. Spray the chicken with apple juice just before removing it from the grill and let it rest for 15 to 20 minutes before carving. Enjoy!