Barbecue Sauce (Clone of Chivetta's)

READY IN: 15mins
Recipe by Nikki Kate

This is a recipe my husband received from a fireman. Chivetta's has been in the Western New York area for more than 50 years!! This sauce can be used for not only chicken but beef, lamb, pork, fish and vegetables. But I suggest you try it on Chicken!

Top Review by michdale10

it may not look like the stuff we buy at the grocery store but it is awesome. I learned of making this from scratch while I was shopping one day! The store I was at didn't carry it and a clerk told me to try it from scratch! The egg is not necessary but does help it stick.

Ingredients Nutrition

Directions

  1. To make half of this recipe you should use: 1/2 cup oil, 1 Tablespoon salt, pinch of pepper, 1/2 teaspoon poultry seasoning and 1 cup cider vinegar (again don't use white vinegar!).
  2. This sauce is made by using a blender or mixer.
  3. Start by putting the egg in the blender and thoroughtly beat. Continue to beat while slowly adding the oil to the egg.
  4. This makes a thick, mayonnaise-like mixture which is the key to success in keeping the oil uniformly suspended in the vinegar.
  5. Continue to beat while adding 1/4 of the vinegar and then the salt, pepper and poultry seasoning.
  6. Finally add the remaining venegar and mix thoroughly.
  7. Marinate from 30 minutes to a whole day.
  8. The sauce may have to be stirred during the barbecuing.
  9. Refrigerate the left over sauce in a covered container. It will keep indefinitely.
  10. Cooking Chicken:.
  11. Turn halves of chicken as often as is necessary to keep from burning and at least every 5 minutes.
  12. Sprinkle the sauce on the chicken halves after each turning by shaking the basting brush over the halves.

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