Novak, Curtis L.Troche, Catalina2014-06-062014-06-062009http://hdl.handle.net/10919/48464This publication presents various methods for barbequing whole and halved chickens. Discusses equipment, proper preparation, and cooking procedures, and includes sauce recipes.8 pagesapplication/pdfen-USVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.Poultry4-H Animal SciencesExtension publicationhttp://pubs.ext.vt.edu/408/408-287/408-287_pdf.pdfPoultryGrilling