For 100 chicken halves.

1 gallon cider vinegar
1/2 gallon cooking oil
1 (2 ounce) bottle Tabasco sauce
1 (4 ounce) box black pepper
1 (1 7/8 ounce) box crushed red pepper
1 (3/4 ounce) jar onion powder
1 (2 ounce) bottle liquid garlic
2 pounds salt
100 chicken halves

Combine all ingredients except chicken halves in saucepan. Simmer. Sprinkle chicken halves lightly with additional salt. Place chicken on grill. Baste after first turning. Turn and baste chickens frequently until done. Basting sauce may be prepared ahead and refrigerated, tightly covered, for up to 1 month.

This recipe was developed to be used by the Mississippi Department of Agriculture and Commerce Cooking Team in promotion of Mississippi agricultural products.