Alabama Smoky Barbecued Chicken and Spicy Barbecue
8 x 3- to 4-pound chickens, quartered or cut into serving pieces
4 cup tomato sauce
1/2 cup light soy sauce
1/2 cup white or apple cider vinegar
12 ounce beer
2 teaspoon salt
1 tbl pure ground hot red chile
1 tbl freshly ground black pepper
3 large cloves garlic, finely minced
Place the chicken pieces in large oiled baking pans, skin-side up, and bake
at 450 degrees for 45 minutes.
Meanwhile, combine the rest of the ingredients in a 2-quart saucepan and
simmer, uncovered, over low heat for 20 minutes. Remove from heat and stir
to combine well. Remove chicken from the oven and pour off he collected pan
juices.
Reserve one cup and add to sauce. Bring sauce to a boil, then lower heat and
simmer for another 15 minutes. Pour the sauce over the chicken (still in the
pans) and marinate for one hour, basting frequently with the sauce.
Prepare the grill. When coals are ready, arrange them evenly on either side
of the grate, and place a drip pan in the middle. Add some soaked wood chips
for more smoke. Remove chicken from marinade, saving the sauce for basting
and serving at the table. Place the chicken on the grill, skin-side up,
centered over the drip pan.
Cover the grill. Baste chicken frequently as it cooks. Turn it after 30
minutes. Continue grilling, basting often, for 60 to 70 minutes, or until it
is very tender and smoky. Serve with the remaining sauce. Serves 12 to 15.