---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Bar-B-Que Sauce For Chicken
 Categories: Sauce/Gravy
      Yield: 4 Servings
 
    1/2 c  Corn Oil
    2/3 c  Apple Cider Vinegar
      1 T  Salt
    1/3 t  Dry Mustard
      2 t  Worcestershire Sauce
    3/4 t  Dehydrated Onion Flakes
 1  1/3 t  Garlic,Crushed
      1 T  Paprika
      2 T  Tomato Paste
    1/2 t  Tony Chachere's Creole
           -Seasoning
  6 1/2 lb Chicken
    1/4 c  Butter,Melted

Mix ingredients together. Chill in refrigerator. Process in blender.

Clean chickens.  Cut chickens in half.  Each half will have 1 leg and 1
wing.
Brush chickens with butter.
These can be baked in an oven or cooked on a grill.
If using a grill, the addition of pre-soaked Cherry or Hickory chips to
the charcoal adds a nice flavor to the BBQ.

Cook on a high heat for about 15 minutes ( 400 degrees if cooking in an
oven).
Allow the grill to cool down a bit (or set the oven to 325 degrees).
Once the heat has been lowered, begin basting the chicken with the BBQ
sauce.
You will want to baste about every 10 to 15 minutes.  Keep an eye on
the chicken and don't let it burn.
If it starts to blacken, then the grill is too hot.  These need to cook
at a moderately hot temperature.
The chicken should be cooked in approximately an hour and a half.


Per Serving: 1452 Cal (72% from Fat, 26% from Protein, 2% from Carb);
94 g Protein; 115 g Tot Fat; 32 g Sat Fat; 41 g Mono Fat; 7 g Carb; 1 g
Fiber; 73 mg Calcium; 8 mg Iron; 2628 mg Sodium; 490 mg Cholesterol


-----