• Brine chicken, i.e. submerge in salt water and a few fresh herbs. Place in zip-lock bag and let stand for a few hrs. in the fridge. Brining will rejuvenate the meat but, don't expect the chicken to run around with its  head chopped off! Brining is optional.

• Remove from bag, drain, wash, and damp dry.

• Add 1/2 cup Guido's BBQ Sauce or any of Guido's Dry Seasoning/Rubs.

• Zip and manually 'mush' pieces around until all parts are covered with Sauce or sprinkle with 1/4 cup of Dry Seasoning. Place in another Zip-lock bag and let stand in fridge for an hour or so, or even over night. Now do our cookin' - be sure your coals are completely fired up.

For whole bird, also sprinkle some Seasoning into the bird cavity and stuff with one small whole apple, or a pealed orange, or insert an can of your favorite brew or juice (2/3 full) and stand bird upright in the grill. You can also cut bird in half from 'pope's nose to the neck (back side not belly), spread and lay open-face down on grill or on baking rack in the oven. Cook at 350° for about 1 1/2 hrs. or until bird is golden brown (not charred black color. For outdoor barbecuing place bird over small water pan (2/3 full) on one side of the BBQ with coals on the other and open lid vent over the bird. For added flavor ass some we chunks of Mesquite, Oak, or Fruit Woods on top of coals even when using 'hard wood' fuel. After cooking brush bird with a mix of melted butter and range concentrate or other favorite zesty jam or jelly before serving.
Remember - all chicken should reach 180° at the bone to be fully cooked.

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