(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


The Kansas City Barbeque Society Cookbook
by Ardie A. Davis, PhB; Chef Paul Kirk, PhB; Carolyn Wells, PhB

Buddy Foster: This recipe is Buddy's own creation, and he says it came about over 40 years of cooking. The herb mixture gives the chicken a very zesty, fresh flavor, and this is an especially tasty roasted chicken recipe for the spring and summer months, when fresh herbs are plentiful. You can use a whole chicken or pieces. Remember that pieces will cook faster than a whole, so adjust your times accordingly. Buddy's friend Alan augmented this recipe by throwing one jalapeno into the blender while he was making the sauce, and he cooked the chicken "beer can" style. Buddy suggests cooking extra; the leftovers are great!
Serves 4 to 6


    • 1 handful fresh mint
    • 1 handful fresh basil
    • 1 handful fresh parsley
    • 1 tablespoon minced fresh thyme leaves
    • 2 tablespoons fresh lemon juice
    • 1 to 2 cloves garlic, minced
    • 1/2 cup olive oil
    • 1 teaspoon kosher salt
    • 1/2 teaspoon white pepper
    • 1 (3½- to 4½-pound) whole chicken


Set up your grill to smoke at 230° to 250°F. Place all the ingredients except the chicken in a blender and blend until smooth. Rinse the chicken inside and out and pat it dry with paper towels. Paint the paste onto the chicken with a pastry brush Smoke for about 3 hours, basting every 30 minutes with the herb mixture Cook until the internal temperature registers at least 165°F.

Note: To make juicing citrus fruits easier, warm them in a microwave oven for 10 to 15 seconds before squeezing.


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.


  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages