Lawrence's Chicken BBQ Sauce

Marilyn's uncle Lawrence used to make this at Rasmussen reunions.  Mmmmm.  

INGREDIENTS:

• 10 chickens halved (ideal size 2-3/4 lb)

• 2-1/2 cup vinegar (cider)

• 4-5 oz or 1/2 cup cooking oil (add oil last!)

• 1 egg, beaten

• 3 tsp poultry seasoning

• 1/2 tsp white pepper (+ a little)

• 3 Tbsp salt

INSTRUCTIONS

1. Prepare chicken by removing backbone.  You'll want to lick the bones if it's crispy done, so be sure you clean and prepare it well.  

2. Add vinegar to dry ingredients and stir to dissolve.

3. Add egg and mix

4. Add oil and mix again

5. Use 3/4" to 1-1/2" brush to to apply sauce while chicken is cooking. Chicken should not be too close to the charcoal.  Baste and turn about every 5 minutes.  It takes 45-75 minutes.  Browning should be done early, at the peak of the heat. Test for doneness by grabbing end of leg bone and twisting.  If joint breaks easily or leg bone comes free, it's done.  

                     Melda Morrill