From the Kitchen of
- 1/2 gallon water
- 2 pounds salted butter (NOT margarine/oleo)
- 1 cup canola or vegetable oil
- 1 quart cider vinegar
- 1/2 cup fresh-squeezed lemon juice
- 3 ounces Worcestershire sauce 1/2 container of salt (from a 3/4 pound box)
Combine all ingredients in a large pot. Cook on stove over medium heat, stirring often, until mixture comes to a boil. Let cool to room temperature before pouring into a well-cleaned and thoroughly dried bug/lawn sprayer.
Spray “goopy” frequently over grilling chickens to ensure a crispy skin. Grill over charcoal approximately 1 1/2 hours. Chicken is done when the legs turn easily in their sockets.
This recipe will coat 100 chicken halves (1/2 of Bob’s modified grill.) On average, you will use three 20-pound bags of charcoal for this recipe.
To mix up a batch of “goopy” for just a couple of chickens on your backyard grill, simply reduce all ingredients to taste but OMIT the water (the water in the recipe above is necessary to ensure a good flow through the sprayer.)