My grandpa was the "chief cook and bottle washer" for his American Legion post in Nederland, TX, in charge of all things barbecue'd. Family reunions were never the same after he went on to that Great Grill in the Sky and I'm sure our Heavenly Father calls on Grandpa often for charcoaled chicken sloppy with his finger-lickin' tangy goodness.
Grandpa's "sop" is the starter for this recipe, used as a marinade and for basting while the meat is cooking. The red sauce should be used in the last 10-15 minutes only, as it will burn. Note: If you double this recipe, don't double the lemon. It's just too much. Also, the garlic juice called for in the recipe used to come in a garlic-shaped green bottle with a pointed top, and I think was made by McCormick. I found another brand near the seasonings at the market.