Barbecued Chicken

• 5 cups white vinegar
• 1 tablespoon whole cloves
• 2 teaspoons ground Salt and freshly ground pepper to taste
• 15 pounds chicken pieces
• 1/4 cup vegetable oil
• 3 cloves garlic, minced
• 3 cups ketchup
• 1 cup dark brown sugar
• 1/2 cup mustard
• 1/4 cup Worcestershire sauce
• Juice of 1 lemon
• 1 small onion, grated
• 1 tablespoon Tabasco sauce
• 3 teaspoons chili powder
• 1 teaspoon celery seeds

1. The night before serving, combine the vinegar with 10 cups water, the whole cloves, salt and pepper.
2. Add the chicken and marinate, refrigerated, overnight.
3. To make the sauce, heat the oil in a large pan and saute the garlic until golden.
4. Add all the remaining ingredients and a dash of salt, and bring to a simmer, stirring constantly.
5. Cook over medium-low heat for 45 minutes, stirring occasionally.
6. Remove and cool.
7. Forty-five minutes before cooking, light the charcoal fire.
8. Remove the chicken and discard the marinade.
9. Cook the chicken over low heat for about 30 minutes, turning to cook evenly on each side.
10. Brush the pieces with the sauce and cook 30 minutes more, basting and turning occasionally.
11. Serve the chicken hot or at room temperature, with the remaining sauce on the side.

white vinegar, whole cloves, ground salt, chicken, vegetable oil, garlic, ketchup, brown sugar, mustard, worcestershire sauce, lemon, onion, tabasco sauce, chili powder, celery seeds

Taken from cooking.nytimes.com/recipes/3403 (may not work)