Recipe: Cajun Country Barbequed Chicken

From the evening we decided to eat in the living room because new table cloths and BBQed chicken do not play well together.

Recall Mr. Big Food loves to add prefaces to some recipes as he puts them in the Big Food Manual and Survivalist Flourishing Guide. 

Things got so bad down the bayou, what with inflation and taxes and surcharges and such, that the King couldn’t afford to write to his friends any more, the stamps were so costly. So His Majesty took this under consideration and decided he’d open his own post office. Which he proceeded to do. And everything was going along just fine, and the King was making as much as a buck-forty-nine profit, when a postal inspector came along and told him he’d have to close up because NOBODY, not even The King, was supposed to be able to run an efficient post office. Well, His Majesty didn’t want to get in trouble with the Feds, so he shut her down. And anyhow, he told the Queen that licking all those stamps was making him lose his appetite. —John and Glenna Uhler, Royal Recipes from Cajun Country (1969)

CAJUN COUNTRY BARBECURED CHICKEN  

2 Tbsp butter 
1 C onion, chopped fine 
1 Tbsp vinegar 
2 Tbsp brown sugar 
¼ C lemon juice 
1 C ketsup or chili sauce (preferably homemade—see recipes in Basics section) 
3 Tbsp Worcestershire sauce 
½ Tbsp prepared mustard (preferably homemade—see recipes in Basics section) 
1 C chicken stock or bouillon 
½ C celery, chopped 
Salt to taste 
Liberal dash cayenne pepper 
Chicken, cut into serving pieces, seasoned to taste with salt, black pepper, and cayenne pepper 

To prepare sauce, sauté onion in melted butter. Add vinegar, brown sugar, lemon juice, ketsup or chili sauce, Worcestershire sauce, mustard, chicken stock, celery, salt to taste, and cayenne pepper, and simmer for at least 30 minutes. Cool. Cook chicken over hot coals , basting with sauce during the last 15 minutes grilling time.