BBQ Sauce

2 c  Vinegar
1 c  Oil
1    Egg
3 tb Salt
1 tb Poultry seasoning
     Pepper; to taste

Put ingredients into a blender and blend until smooth. Marinade
chicken in sauce for at least 1 to 2 hours; overnight is good. Baste
while cooking.

This recipe was developed by the poultry department of Cornell
University during the 1950's when I was a student. Purpose was to
help a broiler grower find a new outlet for his excess flock. His
business is now called "Brooks Barbecue" in Oneonta, NY and recently
was part of the "Rachel Ray" show. They have a number of mobile units
available for County Fairs, as well as large and small gatherings.
The sauce is applied to a rack of broilers with wide brushes over
portable barbecue pits and slow cooked. An empty rack is placed on
top of a full rack and flipped over to cook the other side. Usually
served with a roll and coleslaw.

Recipe by Robert C. Baker