Chicken bbq for the Carney reunion today. Dave, Wes, Oak Zach, Nathaniel & my cooked the chicken. Several people have asked for the sauce recipe that I use. Here goes; Makes enough sauce for about 2 dozen 22 ounce chicken halves. 6lg eggs 1qt oil 2 teaspoons fresh ground black pepper 4 tablespoons poultry seasoning 1/2 cup salt. Original recipe was 1 cup salt, but I have cut it back. 2 tablespoons garlic powder 2qts cider vinegar Break eqqs into 6 or 8 quart stainless steel kettle, (DO NOT USE ALMUMINUM!!!), and mix well with electric mixer. Add oil and mix again until it all becomes like a heavy paste. Add seasonings and mix with large mixing spoon until well mixed. Add cider vinegar and mix again with electric mixer until everything is well blended. Refrigerate sauce until cold. Place cold chicken in clean insulated ice chest, (Coleman cooler) and pour sauce over chicken, place in cool place and soak for 12 to 24 hours. Saving sauce for basting, place chicken on cooking grid about 2 to 3ft above charcoal fire, turn chicken often and baste on every turn, (I put sauce in gallon vinegar bottle that has a couple of 1/4" holes in cover and squirt sauce on to baste with). Continue to cook as fast as you can without burning or flare ups, turn every few minutes, and baste on every turn until chicken is done. Clean ice chest while chicken is cooking and when chicken is done, place chicken back into ice chest, shut cover and let it rest for about 1 to 2 hours before serving. It will stay hot that long.
Posted on: Sun, 28 Jul 2013 22:25:33 +0000
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