MARINADE:

1 (3 lb.) fryer, quartered
1 lg. garlic clove, crushed
1 tsp. salt
1/2 tsp. freshly ground pepper
1 tbsp. oil
3 tbsp. lemon juice

Put ingredients in a heavy ziplock bag. Shake to coat well. Refrigerate for 24 hours if possible, turning the bag several times. When coals are ready, place chicken on the grill, skin side up, basting with the marinade. Cook until well browned before turning. (If baked in oven, bake at 400 degrees, skin side down first.) About 20 minutes before chicken is done, begin using your favorite bottled barbeque sauce or the homemade version on back of card. Serves 4.

BARBEQUE SAUCE:

1/4 c. cider vinegar
2 1/4 c. water
3/4 c. sugar
1 stick butter
1/3 c. yellow mustard
2 onions, coarsely chopped
1/2 tsp. each salt & pepper

Bring to a boil, cook on low 20 minutes or until onion is tender.

1/2 c. Worcestershire
2 1/2 c. catsup
6-8 tbsp. lemon juice
Cayenne pepper to taste

Simmer slowly for 45 minutes. Taste for seasoning. This sauce freezes well.