From Low Country of South Carolina, inland from Charleston, famous
for its mustard-based BBQ sauce. Good for grilling chicken, pork &
turkey. This recipe was handed down 30 years ago from Dr. Crooks, advisor at Furman University.
1 Browder chicken, butterflied (remove spine and neck with sharp scissors, and flatten chicken)
1 cup of butter, melted
Juice of 1 lemon
5 tablespoons yellow picnic mustard, like French's
1 tablespoon white vinegar
1 tablespoon Worcesterhire sauce
1 tablespoon sugar
Salt and pepper to taste
Stir all ingredients in small saucepan over low heat until well blended. Baste chicken while on grill from time to time. Reserve a little to drizzle over chicken when ready to serve.
Yields 1 and 2/3 cups sauce.
Richard H. Crooks, M.D.
Greenville, SC
Juice of 1 lemon
5 tablespoons yellow picnic mustard, like French's
1 tablespoon white vinegar
1 tablespoon Worcesterhire sauce
1 tablespoon sugar
Salt and pepper to taste
Stir all ingredients in small saucepan over low heat until well blended. Baste chicken while on grill from time to time. Reserve a little to drizzle over chicken when ready to serve.
Yields 1 and 2/3 cups sauce.
Richard H. Crooks, M.D.
Greenville, SC
