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Post by BBQ Butcher on Jun 12, 2016 20:41:31 GMT -5
Chicken parts seasoned with salt, pepper and garlic, cooked for three hours starting at 225° and gradually increased temp to a finish of 325° and mopped about 10 times with Gracoman's Old School Mississippi BBQ Sauce. Served with tomatoes and potato salad Would I do it this way again? Yes, but I would cut back the salt in the bbq sauce to just 1 TBS, as it was rather salty
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