Barbecue Sauce (Clone Of Chivetta'S)

1. 1

   To make half of this recipe you should use: 1/2 cup oil, 1 Tablespoon salt, pinch of pepper, 1/2 teaspoon poultry seasoning and 1 cup cider vinegar (again don't use white vinegar!).

2. 2

   This sauce is made by using a blender or mixer.

3. 3

   Start by putting the egg in the blender and thoroughtly beat. Continue to beat while slowly adding the oil to the egg.

4. 4

   This makes a thick, mayonnaise-like mixture which is the key to success in keeping the oil uniformly suspended in the vinegar.

5. 5

   Continue to beat while adding 1/4 of the vinegar and then the salt, pepper and poultry seasoning.

6. 6

   Finally add the remaining venegar and mix thoroughly.

7. 7

   Marinate from 30 minutes to a whole day.

8. 8

   The sauce may have to be stirred during the barbecuing.

9. 9

   Refrigerate the left over sauce in a covered container. It will keep indefinitely.

10. 10

    Cooking Chicken:

11. 11

    Turn halves of chicken as often as is necessary to keep from burning and at least every 5 minutes.

12. 12

    Sprinkle the sauce on the chicken halves after each turning by shaking the basting brush over the halves.

* Per serving · 4 servings · Values may vary.

No additional tips available.