Looking to build a stainless steel bbq chicken cooker. One you would slide the chicken on a rod and it would rotisserie the chicken, dip it in the sauce and cook it all in one easy step. Anyone have any ideas where I could get plans for such a project? I would like it to cook about 100 chicken halves.

Juliann, I haven't tried freezing the barbequed chicken because we eat it all up each time I make it :) I don't see any reason why it wouldn't work. Depending on when I need my meal is how I choose Low or High power to cook the chicken. I use Low for about 4-5 hours (like before going to church in the A.M. to have an early afternoon meal) or on High for 8-10 hours to cook all day while I am busy with the kiddos. The crockpot is very forgiving just check it to see if it's done, if not continue cooking. If it is done earlier than you are it can stay there safely until you are ready. As to how much barbeque sauce, just pour it on to coat the pieces you have, no need to measure.

Over charcoal on a grill? The best is low and slow. Make the coals all red hot but covered with ash. NO FLAME! biggest mistake for grilling over charcoal is to many people do not let the coals get hot but no flame. Flame burns Coals cook. Prep chicken pieces by trimming off excess fat, dry rub on seasoning and put on the grill about 6-8 inches high over coals. Watch to make sure fat dripping onto coals doesn't start flame ups. If a flame up starts spritz with a little beer or water. The steam wont hurt the chicken and the beer steam actually adds a bit of flavor. Turn direction (not flip to other side) of piece after about 15 min let cook another 10 min then flip to other side. turn direct at 15 min then baste on BBQ sauce cook for ten min and flip so BBQ sauce is down baste other side let cook another 5-10 min per side with sauce basting as needed. Once BBQ sauce is cooked on lifting the rack higher at least 12" over the coals, or spritz the coals to cool them down some, close the cover and let chicken sit for 10 min. Pieces should be all cooked thru evenly, juicy and tasty. Dearest Grandpa taught me this long long ago and I have never served a bad piece of BBQ chicken from the grill. Have fun LIL

Use this mixture to swab your chicken with. Seals in the juices and baste about every 15 minutes. This was my former MIL's recipe and she was very picky with whom she shared her recipes. This is a mixture that I have used on grilling pork chops, ribs, chicken, turkey. 1 cup vinegar 1 cup water 1 Tbl salt 1 tsp pepper Swab every 15-30 minutes with bbq mop. Last 15 minutes with bbq sauce. I prefer to serve the bbq sauce "on the side". Sometimes, I just don't serve sauce at all. -------------------------------------------------------------------------------- This is the bbq sauce that I make, it's a family sauce. Know it has ketchup, but it is a VERY light bbq sauce compared to others that are mainly ketchup. 1 garlic clove minced 1 chopped small onion 1/4 cup salad oil Saute until onions are transparent. Add 2 tsp sugar 1 tsp dry mustard 1 Tbl prepared mustard 1/2 tsp salt 1/4 tsp pepper 1/4 tsp Tobasco sauce 1 Tbl worcestershire 3/4 cup ketchup 1/3 cup vinegar 1/2 lemon sliced Bring to boil,reduce to simmer for 30 minutes. Baste meat the last 15 minutes of grilling, after swabbing with the vinegar, water, s & p mixture. ----------------------------------- Or your can combine equals amounts of coke and ketchup for an outstanding bbq sauce. May sound weird and it is great!