Post by chief_cook2 on Dec 29, 2002 17:07:08 GMT -6
For 100 chicken halves.
1 gal. cider vinegar
1/2 gal. cooking oil
1 (2 oz.) bottle Tabasco® sauce
1 (4 oz.) box black pepper
1 (1 7/8 oz.) box crushed red pepper
1 (3/4 oz.) jar onion powder
1 (2 oz.) bottle liquid garlic
2 lb. salt
100 chicken halves
Combine all ingredients except chicken halves in saucepan. Simmer. Sprinkle chicken halves lightly with additional salt. Place chicken on grill. Baste after first turning. Turn and baste chickens frequently until done. Basting sauce may be prepared ahead and refrigerated, tightly covered, for up to 1 month.