Recipe - Hotter Than Hell Bbq Chicken

One fourth cup Bacon drippings
1 tablespoon Maple syrup
1 cup Chopped onion
4 Cloves (large) garlic;
minced
1 Bottle (44oz) ketchup
One fourth cup Cider vinegar
One fourth cup Dark molasses
One fourth cup Worcestershire sauce
One half cup Flat beer
2 tablespoon Dijonstyle mustard
1 tablespoon Liquid smoke
1 teaspoon Pequin quebrado
1 teaspoon Frsh ground black pepper
1 tablespoon Minced pickled jalapenos
2 (3lb) broilerfryer
chickens; cut for frying

To make barbecue sauce, melt bacon drippings in a heavy, 3quart or larger
pot. Add maple syrup, onion and garlic and cook 3 minutes. Add ketchup,
vinegar, molasses, Worcestershire sauce, beer, mustard, liquid smoke,
pequin and jalapenos. Stir well, cover & simmer 30 minutes. Meanwhile,
preheat oven to 400. Place chicken pieces, skin side up, in 2 large,
shallow roasting pans. Bake 3040 minutes or until skin in parched, turn
over, reduce oven to 350. Generously baste each piece with sauce, using 3
cups of sauce; bake 15 minutes longer. Turn; baste skin side with pan
drippings and 1 cup more sauce. Bake 20 to 30 minutes longer, until sauce
is glazed and tips of chicken are browned. Makes 812 servings. For really
hot sauce, increase pequin up to 1 tablespoon and jalapenos up to 3
tablespoons!

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.