Barbecue is slow cooking over a low flame or heat. The tang of the smoke, from selected woods, melds with the natural flavors of the meat to produce the characteristic flavors of the barbecue. Often the natural flavors of the meat and the smoke are enhanced with the addition of a seasoned barbecue sauce. Seemingly everyone has their own favorite barbecue sauce. One summer evening after a long day’s work , I looked in the cupboard for a bit of bottled barbecue sauce to cook a chicken. Alas, there was none. The cupboard was bare. However, after a few minutes searching about the pantry shelves, I concocted his simple but elegant recipe that has become a repeat favorite at my house. The kids seem to remember the first encounter on a warm summer evening with fondness and ask for it frequently to relive a wonderful time.

• 1 cup catsup
• 1 cup water
• 1/4 cup red wine vinegar
• 1 tablespoon Worcesershire Sauce
• 1 teaspoon celery seed

• 1 teaspoon salt
• 1 teaspon light brown sugar
• 1/4 teaspoon liquid barbecue smoke, optional - see notes
• 1 4 to 5 pound whole chicken

1. The liquid barbecue smoke is optional. Use the smoke additive if broiling indoors and omit if cooking over the out-of-doors grill.
2. In a small saucepan, combine the sauce ingredients and bring to a boil while stirring. Reduce heat, stir and simmer for a few minutes until mixture is smooth and thickened. Keep the sauce hot for basting the chicken with a brush.
3. If cooking the chicken whole, tie the wings to the side of the bird to avoid burning and promote even cooking. This can be done on the upper rack of the barbecue but it is so much easier with a rotisserie. Otherwise, half or quarter the chicken for cooking.
4. Barbecue the chicken slowly over low flame or coals basting frequently with the sauce.