Grandpa's Barbecue Chicken

My Grandfather used to make this chicken for the family back when I was little on one of the original red Clay eggs.  Brings back memories for me, and is still one of my favorite recipes.

 Ingredients:
1.  Enough Bone-In Chicken Pieces to feed a small city, or whatever you need.  This also works well with Spatchcock Chicken.
2.  All-Spice
3.  Chili Powder
4.  Mustard Flour (dry mustard)
5.  Lawry’s Seasoned Salt
6.  Barbeque Spice.  This is the most important ingredient.  Use a **LOT** of this.  Maybe 2½  - 3 times more than the other spices.  “Stubbs” brand seems to work well, as well as the “Astor” brand available at Winn Dixie.
7.  Garlic Salt or Powder
8.  Poultry Seasoning
9.  Ginger (Powdered)
10.  Black Pepper
11.  I also use some Cajun Seasoning, but this is my addition, not part of the original recipe.
12.  Crisco Liquid Vegetable Oil (Not Wesson or other oil, as it tends to burn more quickly)
13.  One bottle of cheap sweet red wine.  “Mogen David Concord” seems to work great.  Plus, it’s only $3.00 a bottle.
14.  One bottle of beer.  Pick your favorite.

Directions:
Wash chicken and loosen skin (do not remove) and place in a DEEP pan or dish.  Pat dry.

Sprinkle each of ingredients #2-11 on both sides of the chicken, being VERY VERY generous with the spices.

After adding the spices, hand rub first the oil, then the wine and beer over and into each piece of chicken, and under the skin..  I normally have someone else pour the oil, beer, and wine in my hands, and then rub it into the chicken.  I do this over the pan, so the extra liquid will drip into the pan, mix with the remaining spices, and make the marinade.  Do not just pour it over the chicken, as it will wash off all the spices.  You should be able to tell you are doing it right by the “feel” of the chicken.  The spices and liquids should begin to make a nice marinade in the bottom of the pan, and the chicken will not feel nearly as “rough” as it did when you started.  Use the remainder of the beer and wine to fill the pan if necessary.  Dispose of the remainder in the proper manner (drink it).

Marinate overnight.  Turn chicken halfway through the marinade process (like the next morning) to fully soak both sides before cooking.  Sometimes I use my Cajun Injector to fill the insides of the meat as well.

Grill until done over raised grid at 350, basting frequently with marinade from bottom of pan.  Make sure to turn the chicken a couple of times after the last baste to cook the marinade thoroughly.  FYI, makes LOTS of smoke. 

Enjoy.