1 qt. vinegar
1 pt. corn oil
4 1/2 oz. prepared mustard (1/2 9 oz. jar)
1/4 bottle onion salt
2 1/2 oz. Worcestershire sauce (1/2 - 5 oz. jar)
1 c. sugar
1/2 c. salt
1/2 sm. bottle of catsup
2 heaping tsp. black pepper

Mix above thoroughly and keep in refrigerator.

Cut chickens in halves. Wash and salt. Have colas hot and rack about 5 to 6 inches from coals. Place chickens on rack "inside down." Turn often cooking for 1 hour 15 minutes. Mop sauce on last 15 minutes of cooking.