Basting Sauce
1 Qt. Apple Cider Vinegar
1 Qt. Cooking Oil
1 box poultry seasoning
½ box salt
(Add some real lemon if you like.)
Simmer, do not boil.
Final Sauce
2 Boxes dark brown sugar
1 bottle Heinz 57 sauce
3 bottles Worcestershire sauce (10 oz)
½ cup ketchup
½ cup real lemon
Simmer, do not boil.
Immerse chickens in basting sauce. Place skin down on grill. Salt & pepper chickens. When you turn, salt & pepper again. Baste as required. COOK SLOW
When finished cooking, dip chickens in final sauce. DO NOT PUT BACK ON GRILL.
Enjoy!