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Wash chicken halves carefully, pat draw with paper towels. Place chicken halves on grill surface skin side up. Baste the halves thoroughly with liquid using the mop. Turn chicken every 5 minutes. Baste chicken halves after each turn.
Cook chicken halves until they reach 170 degrees F minimum for 3 minutes OR
If you do not have a meat thermometer, cook until juice runs clear in the leg joint when broken open.
Wash Mop in kitchen sink with LOTS of HOT water ONLY. Cut handle of mop OFF, leaving about 2 feet.
By johnluse from Columbus, GA
By
08/31/2009
Turning the chicken on a large grill can get you a nasty burn with a normal cooking fork. I bought a stainless steel two prong long handled cooking fork and took it to a local welding shop and had them weld on 3 feet of stainless steel tubing to make the handle longer. Total cost about $35.00. A lot cheaper than getting a really bad burn and a visit to the hospital.
John <><
By
08/31/2009
Bubba's Chicken Additional Information
When you put the baking soda in the bucket and add the water, leave it in the sun for a couple of days. This will remove the pickle taste from the bucket.
The bucket and string mop are used as I normally cook 40 - 50 chicken halves at one time on a large grill.
The apple and pepper mixture is used to baste the chicken as it is cooking and to help keep it moist.
The vinegar seems to make the skin on the chicken swell some and allow the apple juice and peppers to season the meat.
By
08/28/2009
After reveiwing a couple of Bubba recipes they simply must be jokes. Saran wrap in the oven for two hours to bake spare ribs and a mop to baste chicken? ;-)
By
08/28/2009
I love this idea and thanks for the tip about he pickle buckets. My DH has a large grill which he doesn't get to use for the whole top very often. He will love this.
Jane Mae. She tells you to baste every five minutes with the marinade. I also think the mop is a good idea. My DH will love making his own basting mop. Men love things like that.
By
08/28/2009
This must be a joke and if it isn't I apologize but wouldn't it be easier, less messy and save having to buy a mop and have to cut the handle off and just simply marinate the chicken for an hour or two in all the ingredients in the bucket instead and then sprinkle a little extra lemon pepper once on the grill and again after turning?
By
08/28/2009
This recipe left out quite a few components. It doesn't say what the bucket of liquid is used for. I take it you are suppose to marinate the chicken but for how long. What in the world is the mop used for? Stirring the brine or what?
Editor's Note: The bucket is used to mix and store the basting liquid, which is then "mopped" on using the clean mop.
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