Cherylís Sauce
This recipe should make enough sauce to cook two small hens with some left over for serving as extra at the table.

1 24-ounce bottle pre-made honey or hickory barbecue sauce
3/4 cup Worcestershire sauce
Up to 1 cup honey or fruit butter of any kind
1/4 cup hot sauce or to taste
1 quart cider vinegar
4 tablespoons seasoning salt
1 teaspoon crushed red pepper (optional)
1/3 cup finely minced sweet onion
2 tablespoons butter

For Chicken Wings: Prepare the sauce using the full cup of fruit butter, heating slowly over medium heat without stirring until slight foam appears.  Keep warm while cooking chicken by placing on grill.

For whole-bird grilling: Always choose the smallest fresh (not frozen) hens (the smaller the bird, the more tender the meat). Be sure to split the bird at the breastbone, then flip over and flatten the bird out by breaking the ribs along the spine.  If desired, remove wings, tuck and cook separately. Prepare the sauce as for wings, but thin down slightly with extra vinegar and by cutting down on the fruit butter when first beginning the grilling (the vinegar actually helps cook the meat) then thickening up about two-thirds of the way through by stirring in more base or fruit butter.

For Pork Bulk Barbecue: When using this recipe for a pig picking, thin the sauce down to more of a vinegar rather than base sauce.  Some prefer to forego the honey and just use good quality catsup for the base.  This sauce would be tossed into the barbecue after the pig is cooked and chopped. Increase quantities to allow for amount of meat cooked.

For barbecued chops or beef: Prepare as for wings but increase the Worcestershire to 1 cup and substitute 2 tablespoons seasoned meat tenderizer for 2 tablespoons of the
seasoning salt.
 
 

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