RECIPE FROM "THE
(This recipe came from North Carolina)
1 cup ketchup
1 cup cider vinegar
1 cup water
4 Tbsp. light brown sugar, packed
1/2 prepared mustard
1/4 lb. (1 stick) unsalted butter
2 tsp. salt, or to taste
1 tsp. cayenne pepper
1/4 cup Worcestershire sauce
1 tsp. Liquid Smoke
8 to 10 pounds chicken, cut into serving pieces
To prepare the sauce, combine all ingredients down through the Worcestershire sauce, in a 2-quart saucepan and cook together, uncovered, until somewhat thickened, about 30 minutes.
To barbecue the chicken, when the fire (grill) is ready, position the rack 5 inches above the heat source.
Place the chicken piees on the hot rack, skin side down. When seared, turn and grill the pieces bone side down, until light golden.
Remove the chicken from the grill and cover the grill with a layer of heavy duty broiler foil. Puncutre the foil to make plenty of ventilation holes.
Place the chicken on the foil, skin side down and generously spoon on the barbecue sauce. Grill until the sauce is set on the chicken. Then turn the pieces over, brush sauce on the skin side, and grill bone side down.
Continue brushing with sauce and turning until all the pieces are done, about 50 to 60 minutes. The more you brush with sace, the tastier your chicken will be. To test for doneness, insert the tip of a sharp knife into the largest piece of chicken breast. If the juices run clear, it's done.
YIELD: 1 quart sauce
SERVES: 8-10 lbs chicken serves 8 to 10 people