2 sticks butter
1/2 c. vegetable oil
1 tbsp. lemon juice
1 qt. apple cider vinegar
Salt and pepper to taste

Put all ingredients in saucepan. Heat until butter is melted and ingredients hot. Put chicken on grill; when chickens hot, dip chickens in hot barbecue mixture. Put chickens back on grill and when 2/3 done, dip again. When chickens are fully cooked, dip hot barbecue sauce (recipe follows) and return to grill for 5 to 10 minutes until sauce has dried. Refrigerate left-over dip for future use.

BARBECUE SAUCE:

1 c. dark brown sugar
1 qt. bottle ketchup
1 pt. plus 1 c. prepared mustard
1 pt. plus 1 c. apple cider vinegar
1/4 c. Worcestershire sauce
Texas Pete Hot Sauce to taste
1/2 c. Barbecue Dip (above recipe)

In large saucepan, combine all ingredients; bring to a boil, stirring occasionally to prevent sticking. Use as directed in above recipe.