Servings: enough sauce for 50 or soPrep Time: several hours Cook Time: approximately 2.5 hours
2 – 2 1/4 pound chicken split shells
Vinegar (cider or distilled is ok) 2 gallons
Lemon juice 2 quarts
Tomato juice 46 oz
Tomato catsup 24 oz
Worchester sauce 10 oz
salt 1 1/2 cups
sugar 1 cup
Black pepper (ground) 4 oz
Red pepper (ground) 3 oz
Margarine 3 sticks
Prepare the sauce by mixing all the sauce ingredients in a large non-reactive pot and warming slowly until all the items are melted, dissolved and mixed together (can be done the day before – sauce keeps weeks when chilled).
Place the chicken skin side up on a grill.
Mop liberally with the above sauce.
Turn every 5 minutes.
Mop with sauce.
Check for doneness by pulling the drumstick (if it moves easily it’s done), if not done repeat.
Usually takes about 2.5 hours.
Sauce courtesy of Gwen Shermer (God rest his soul).
When the FD did this they also cooked the livers and gizzards in a cast iron fp with the sauce (too much for me).
A rayon mop with the handle shortened works well as the sauce mop.
Submitted by: tractor57 on May 16, 2010