Old South BBQ Chicken Recipe

How to make it

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• Combine the chicken and marinade in a large non-reactive pan. Refrigerate for at least 2 hours and up to 6.
• Preheat the oven to 300 degrees F.
• Remove the chicken from the marinade and coat generously with some of the rub. Arrange the chicken, skin side-up, in a baking pan and pour the apple juice in the bottom. Cover the pan with aluminum foil and roast for 1 1/2 to 2 hours.
• Uncover the chicken and continue roasting, basting with the sauce occasionally, until the skin is golden.
• Old South Meat Marinade
• 2 quarts apple juice
• 1 cup Worcestershire sauce
• 1 cup orange juice
• 1 cup light brown sugar
• 1/2 cup olive oil
• 1/2 cup lemon juice
• 2 tablespoons hot sauce
• 1/2 cup apple cider vinegar
• 1/2 cup salt
• Combine all the ingredients in a saucepan and bring to a boil. Whisk until the sugar and salt dissolve. Let cool.
• Yield: 12 1/2 cups
• Old South BBQ Rub
• 1/4 cup brown sugar
• 1/4 cup sweet paprika
• 1/4 cup kosher salt
• 3 tablespoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon dried basil
• Combine all ingredients and mix well.
• Yield: 3/4 cup
• Old South Competition Vinegar Sauce
• 2 cups cider vinegar
• 3 tablespoons ketchup
• 2 tablespoons paprika
• 2 tablespoons brown sugar
• 4 teaspoons kosher salt
• 1 tablespoon hot sauce
• 1 to 2 teaspoons cayenne
• 1 to 2 teaspoons ground black pepper
• Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve. Taste for seasoning, adding pepper as needed. Transfer to a clean, sterile jar and refrigerate. Will keep for several months.