Not long ago I was talking to a friend about growing up in Vermont and I remembered something that I had seen there numerous times, but had forgotten until just then. Growing up in Vermont, the local churches often had a Grilled Chicken Dinner as fundraiser. Often sold as either halves or quarters, the chicken was bone in and skin on. The chicken was seasoned with just salt and pepper as it went on the grill, but just before before it came off of the grill they would sprinkle the skin side with powdered sugar, flip the chicken and cook for just another minute or two. It would help brown and crisp up the skin slightly and gave it just the faintest hint of sweetness. In all my travels since then, I have never seen that done again. Has anyone else ever seen or heard of this or was this just local to the area I grew up in Vermont? I've looked through a number of my "barbecue" cookbooks and have done an online search for this technique, but haven't been able to find out anything about it.