posted by LauraAlice 04-24-100 9:58 AM
Chicken Sauce
Note the smaller amounts for making less
3 qt. apple cider vinegar (1 qt.)
1-1/2 cups salt (1/2 cup)
1/4 cup black pepper (1-1/2 Tbl.)
1/4 cup white pepper (1-1/2 Tbl.)
1/4 cup paprika (1-1/2 Tbl.)
1/2 cup crushed red pepper (3 Tbl.)
2 cups vegetable oil (2/3 cup)
1 cup lemon juice (1/3 cup)
1/2 cup Worcestershire sauce (3 Tbl.)
Start with a one gallon jug of apple cider vinegar and empty out 1 quart of the vinegar. Combine all remaining ingredients in the gallon jug and shake well with the cap back on. Brush over chicken and
Barbecue.
While chicken is cooking continue to brush sauce on, until chicken is cooked.
Notes: The easiest method is to spritz or shake the sauce on with any handy device you have. Use a liberal hand -- every time the chicken is turned. Also, the slower the chicken cooks, the better. If you make the original amount of sauce, it will keep for "several weeks" unrefrigerated.
Source: Judd Farr for Calling All Cooks (Food Network)