2 chickens, cut into halves
1/2 small jar horseradish mustard
1 stick butter (1/4 lb)
1/2 cup cider vinegar
1 teaspoon salt
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon chili powder

Combine all ingredients in a saucepan and simmer over low heat, stirring every 15 minutes until sauce is the desired consistency.

Have chickens cut in half as for broilers.

Optionally, the chicken can be marinated in brine for several hours or overnight. To make a brine, add 2 cups kosher salt to 2 gallons water, with 1 tablespoon sugar and 4 bay leaves and 1 teaspoon peppercorns. Keep refrigerated while marinating.

Have red hot coals at least 9 inches from the cooking grate, or use the indirect cooking method. Arrange chickens over or to the side of hot coals; cover grill and cook over slow heat, basting every ten minutes with barbecue sauce (use a mop). Turn chickens when halfway done. Keep applying sauce and turning for about an hour or more, or until chicken is very tender, with a brown crust.

Makes 4 servings (1 chicken half for each serving).

Submitted by: CM