Copyright 2002 Blacks Culinary

Wet Brine Select chicken that is not too thick. You want pieces that are somewhat even and on the small side. Rinse the chicken removing any unwanted residue from processing. Add one gallon of VERY cold water to a large bowl or pot. In a large glass combine the salt and MSG in the glass of very hot water. Use a spoon to stir until all the salt has dissolved. Stir the glass into the gallon of ice cold water. Place the chicken into the brine. Cover and refrigerate overnight or for 24 hours. Dry Brine Remove the chicken from the brine to a rack and allow to drain. Pat dry with a paper towel. Evenly and generously apply the rub to each piece of chicken and place into a large bowl. Cover the bowl and place onto the refrigerator overnight or till ready to cook. The next morning toss the chicken lightly and recover. To Cook Preheat your grill to 350-375 (I let it get upwards of 400 when I’m not cooking on the direct flame) Once preheated oil the grates and place the chicken presentation side down. Lower the flame to medium low and let the chicken grill as long as possible without it flaring or burning. Once the chicken has established great marks but isn’t burned flip and cook on the other side. Once both sides have grilled as long as possible without burning the skin, remove to the upper rack or turn off one side of the grill and move the chicken there. Cook the chicken indirectly until the chicken reaches 165*, turning occasionally. When the chicken is close to being done apply the sauce to your choice and cook with the sauce side up till it begins to change color and adhere. Flip and apply the sauce to the other side and repeat. Flip and add a layer of sauce a couple times or till the chicken is done. Remove to a plate and allow to sit for 5 minutes. Serve with white bread and pickles with your choice of sides.