Barbecue chicken (half chicken, sauced skin side up)

Make deep slashes in the half chicken, a couple in the breast, a couple in the thigh, one on the leg; cut the wing at the first joint.

Mix crushed garlic, a quarter cup rice vinegar and a few tablespoons of barbecue sauce; turn the chicken in it and refrigerate slashed side down for one hour.

Pat dry with paper towels and dust with the dry rub.

Grill skin side down on a hot grill 3 to 4 minutes for grill marks.

Flip skin side up and cook the rest of the way that side, lid down and vents almost closed, brushing on barbecue sauce every six or seven minutes, about 35 minutes, until 170 on a thermometer.