1 stick butter
8 oz. mustard
2 oz. vinegar
2 oz. Worcestershire sauce
Salt and pepper to taste

Melt butter and mix with other sauce ingredients.

Make a salty brine of a gallon of water and half box of salt. Soak six chicken halves in this brine before placing them on grill and dip them in the brine every 5 or 10 minutes while they are cooking. The salt water serves 2 purposes: it keeps the chicken from burning on the outside while cooking on the inside and also prevents flare up from the coals.

When chickens are done, spread barbecue sauce on them and let them cook for a few more minutes to give the sauce time to soak in well.