4 (4-lb.) chickens, quartered
1/4 cup vegetable oil
4 tsp thyme
2 tsp crushed red pepper
Salt and freshly ground black pepper
Water-soaked hickory chips (optional)
-- True Texas Barbecue Sauce --
2 cups catsup
1/2 medium onion, minced
2 garlic cloves, minced
1/2 cup Worcestershire sauce
1/3 cup fresh lemon juice
1 Tbsp unsulphured molasses
1 Tbsp malt vinegar
2 tsp kosher salt
2 tsp mustard (preferably Creole)
1 tsp crushed red pepper
1 tsp Tabasco
1/2 tsp thyme
To make the True Texas Barbecue Sauce: Combine all of the sauce
ingredients in a medium non-reactive saucepan, and simmer over low
heat for 10 minutes to blend the flavors. Remove from the heat and
Light a grill (preferably charcoal). Rub the chicken with the oil
and season with the thyme, crushed red pepper, and salt and pepper.
When the fire is medium-hot, throw in the hickory chips (if using).
Arrange the chicken, skin side down, on the grill. Cover and cook,
rotating from time to time, so the fat is rendered -- about 10
minutes. Turn the chicken, cover, and continue cooking until almost
cooked through, about 15 minutes longer.
Uncover and generously spoon the True Texas Barbecue Sauce all over
the skin. Turn the chicken skin side down and grill, basting and
turning so it doesn't burn, until the pieces are nicely glazed and
slightly charred -- about 10 minutes.
Serve hot off the grill.
Makes 16 servings.