6 chicken leg quarters
enough salt to season the chicken

FIRE DEPARTMENT SAUCE:

1 part red apple cider vinegar (3-4 cups)
1 part water (3-4 cups)
1/2 cup (1 stick) of butter
1/4 cup salt

For best results, salt chicken, cover, and place in refrigerator overnight. If crunched for time, salt chicken first then begin prep process.

Light grill and bring up to high temperature. If using charcoal, let coals become red hot then pour coals into center or one side of the grill for indirect cooking. If using a gas grill, set on medium high heat to sear sides of chicken.

Combine vinegar, water, butter and salt in a medium sized pot. Turn on medium high heat until butter is melted.

Place chicken directly over coals or a hot flame to sear 4-5 minutes per side. Careful not to burn the chicken. After it has been seared, remove from coals and set the chicken so it is not over any coals. If using gas, cut to low or medium low heat. Using a BBQ mop, or a dishtowel and thongs, baste each side of the chicken. Return baste and utensil to stove to kill any bacteria from uncooked chicken and to keep hot. Repeat this basting process every 10 to 15 minutes.

Chicken should be done in about one hour. Check with meat thermometer for doneness.

Submitted by: The General