Ingredients

2 (3 1/2-pound) "baby" chickens
Olive Oil
Salt and fresh ground pepper or Classic BBQ Rub, recipe follows
Favorite BBQ sauce or Sassy Brown Sugar and Bourbon Sauce, recipe
follows

Directions

Build charcoal fire or preheat gas grill. Using
poultry shears or a chef's knife, split chicken down the breast bone to cut the chicken in
1/2. Brush lightly with olive oil on all surfaces and sprinkle with salt and pepper or
Classic BBQ Rub. Set aside.

Using a rib holder, place the 4 chicken halves vertically skin-side facing out in each of
the 4 slots. The chicken in the holder will resemble slices of toast in an old-fashioned

toast holder. Place the rib/chicken holder in the center of the cooking grate over
indirect medium low heat (making sure no heat is directly under the chicken.) Grill for 1
hour, or until chicken registers 185 degrees F in the thickest part of the thigh. After 30
minutes, check the internal temperature with an instant-read thermometer. Brush liberally
with barbecue sauce during the final 15 to 20 minutes only. If the chicken is sauced too
early, it will burn on the outside before the interior meat is cooked
through.

Ingredients

Classic BBQ Rub:

2 tablespoons smoky paprika
2 tablespoons kosher salt
3 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon ground cumin
2 teaspoons chili powder
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper

1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery salt
1 teaspoon oregano, crushed

Directions

Combine paprika, salt, sugar,
brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery
salt and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice
grinder until well combined and all pieces are uniform (the rub will be very fine and tan
in color). This step is important if adding to any homemade barbecue sauce.

Note: Extra rub can be stored in an airtight container for up to six months.

Yield: about 1 cup

Ingredients

Sassy Bourbon and Brown Sugar Barbecue
Sauce:

1 (28-ounce) can crushed tomatoes
1 cup firmly packed brown sugar

2 tablespoons molasses
1/2 cup bourbon
1/2 cup ketchup
1/4 cup American-style chile sauce
1/4 cup apple-cider vinegar
1/8 cup red wine vinegar
1/4 cup Worcestershire sauce
2 teaspoons Classic BBQ Rub, see recipe
1 tablespoon unsweetened cocoa
Kosher salt and freshly ground black pepper

Directions

In a large
saucepan on the stove, add tomatoes, sugar, molasses, bourbon, ketchup, chile sauce,
vinegars, and Worcestershire sauce, stirring after each additional ingredient to combine.
Add the classic spice rub and simmer until the flavors have blended and the sauce has
thickened somewhat, about 30 minutes.

Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot.

Puree using an immersion or traditional blender. Taste and adjust seasonings with salt,
about 1/2 teaspoon, and freshly ground pepper. Remember, the ribs will have plenty of
spice rub on them, so don't over-season the sauce. Add the cocoa powder and mix well to
combine. Let sit 5 minutes and stir again to make sure cocoa powder is well distributed.
Let cool and pour into a clean glass jar for storing. The sauce can be made in advance and
kept for 2 weeks in the refrigerator.

Yield: 4 cups