Grilled Chicken Salad

Remove all fat and membrane from the meat. Combine the rest of the ingredients. Soak the meat in the solution (brining the meat) for 8 to 10 hours. Remove meat and rinse thoroughly. Pat dry with paper towels to remove excess moisture. Let stand to air-dry for an hour or so. Then rub in the seasonings of your choice, such as onion salt, garlic salt, pepper or a prepared seasoning mix from the spice department at the market. Smoke meat for 8 to 12 hours or until ready. Test the meat by twisting a strip of meat. It should be flexible but stiff like a piece of rope. Remove and let stand until cool and completely dry. Store in an airtight container. Ben's Grilled Chicken Marinade Prepare prior to departing. Soak your favorite chicken pieces on the way to your hideaway in a sealable container. Grill chicken until tender and brush occasionally with the mixture. This is so good you'll wonder why it isn't sold nationally. Marinade for Shish Kabobs Seasonings: garlic, onion, black

brown sugar or molasses