Barbecued Chicken

Ingredients:
1 cup ketchup
1 cup cider vinegar
1 cup water
4 tablespoons light brown sugar, packed
1/2 cup prepared mustard (ball-park variety)
1/4 pound (1 stick) unsalted butter
2 teaspoons salt, or to taste
1 teaspoon cayenne pepper
1/4 cup Worcestershire sauce
8 to 10 pounds chicken, cut into serving pieces

Sauce Preparation:
In a 2 quart saucepan, combine all the ingredients through
the Worcestershire sauce and cook together, uncovered,
until somewhat thickened, about 30 minutes. Set aside
until you are ready to barbecue.

Chicken Preparation:
1) When the fire (or grill) is ready, position the rack 5
inches above the heat source.

2) Place the chicken pieces on the rack, skin side down.
When seared, turn and grill the pieces bone side down, until
light golden.

3) Remove the chicken from the grill and cover the grill with
a layer of heavy-duty broiler foil. Puncture the foil to make
plenty of ventilation holes.

4) Place the chicken on the foil, skin side down, and generously
spoon on the barbecue sauce. Grill until the sauce is set. Then
turn the pieces over, sauce the skin side, and grill the bone
side down.

5) Continue saucing and turning until all the pieces are done,
about 50 to 60 minutes. To test for doneness, insert the tip of
a sharp knife into the largest piece of chicken. If the
juices run clear, it's done.

Yield: 1 quart sauce
Serves: 8 to 10