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.
Turn again.
Mop again.

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.