SAUCE:

1 1/2 sticks butter
2 tbsp. peanut butter
2 tbsp. chili powder

Cream together over double boiler, then add: 2 tsp. celery seed 2 tsp. black pepper 3 1/2 c. white vinegar 4 lemons, squeezed

SAUCE: Bring to a boil and then remove from heat. When cool, add lemon juice. Wash and cut up fryer, sprinkle generously with lemon and pepper seasoning. Place on grill and baste continuously with sauce.