( GIB C3IID CHE 01020210 OiCECm?)
1. Brash cut-up fryers with Open Pit Smoky Barbecue C- - 1 f A.
Sauce-ahout V4 cup to 2 lbs. chicken. (Open Pit Smoky I!fgSgSSfliinMltmiinm,. iVTiCrVC 1
is perfect for basting. Thick. Tbmato-y. Won't dribble f. ! fTTH COUPON TOYOURGBOCER j
off like thin, watery sauces.) f i j 4 1 J I
2. Grill about 30 minutes, turning often. Brush fre- '. 3((( SAVE Givp rhirlr.n r.hc ,j u . TTT j
quently with more Open Pit Smoky Barbecue Sauce j $ k W Chicken, ribs, and burgers the tr,' Y)
(Open Pit smoky i. a rich, hearty blend, watch it ht i a n old-time taste of a hickory barbecue. A " m i
bubble and simmer into the chicken.) &- ' e I t f f f
' 3. Sy. tempting, tender Hickory-Saucv TWl L !l III I ThCre'S real h'Ckry Smoke new f-.J Jl ?
Chicken deliriously flavored with toma- Vip 1 1 ISV Open Pit Smoky Barbecue Sauce! M-'a ES f
toes, gentle spices, and real hickory smoke. lX ' 0 V U fc KCjl r
n (Open Pit Smoky gives that great old-time 1 o V M on , ,,, 0, Pil rlrrut w, 1. .13 I g
taste to ribs and burgers, too.) I I I lIJ 1 J V J D
.