Grandmother's Barbecued Chicken Dry Rub: 2 Tbs. brown sugar 1 tsp. dry mustard 1 tsp. chili powder 1 tsp.

paprika 1 tsp. salt 1/4 tsp. pepper dash red pepper Sauce: 1/4 cup white vinegar 1/2 cup water 3 Tbs. brown sugar 3 Tbs. ketchup 3 Tbs. Worcestershire sauce 3 Tbs. tomato paste 1/2 large lemon, juiced 1 tsp. dry mustard 1 tsp. chili powder 1 tsp. paprika 1 tsp. salt 1/4 tsp. pepper dash red pepper One whole chicken, cut up. ________________________________________ Mix the dry rub ingredients together and sprinkle over the chicken pieces. Mix the sauce ingredients together and simmer over low heat while the chicken is cooking. The chicken can be roasted over a medium hot grill (about 400F). I like to cook mine in a foil-lined and parchment-topped roasting pan, but it can be placed directly on the grill. Turn frequently to prevent burning if directly on the grill grates. Cook about 35 40 minutes, or until the chicken juices run clear when the chicken is pierced with a fork. Time will vary with the size of the chicken pieces. Serve with the sauce.