Chicken Barbecue Sauce

When we lived in Lexington, Virginia back in the ‘70s, the fire departments in the little Rockbridge County towns, made money by having Fire Festivals during the summer. There were parades with fire trucks, ambulances, and other emergency vehicles,drums, an old guy drum major who had more fun than anyone and majorettes from toddler age on up. I recall being worried about who was looking after business because at least one truck showed up from each little town. There were also a few rides and wonderful barbecued chicken dinners, except for one community which served pot roast. I thought that seemed strange for a hot summer evening, but it was tasty. We went almost every weekend with friends and their children. To be honest, I think the parents had as much fun as the little ones.

Each dinner consisted of half or quarter of a chicken with sides and a drink, and there were wonderful desserts. I had never seen such huge grills for the chargrilled chicken. It took several men to tend them and you could smell the chicken before you got out of your car. We were told that many of the communities used some version of barbecue sauce said to have originated at VPI to baste the chicken because it doesn't have tomatoes in it and is less apt to burn before the chicken is done. A neighbor told me how to make her version of the sauce.

VPI,for non Virginians and young Virginians, stands for Virginia Polytechnic Institute, located in Blacksburg and now commonly called Va Tech. Several Robinsons went there over the years.

Recipe:
½ cup oil
1 c. cider vinegar
1/2c. Water
2T salt
½ t. black pepper (I use 1/2 black and 1/2 red)
1t. poultry seasoning (I use 1/2 t.)

Mix together and refrigerate for several hours so flavors will meld. Put into food safe spray bottle and spray chicken frequently while cooking. Leftover sauce will keep in fridge for several days.

Note: I usually cut the recipe in half. I have also made it without poultry seasoning when I didn't have any.