3 (2 to 2-1/2 lb.) broiler-fryers, quartered
Barbecue sauce (See below)

Place chicken, skin side down, on grill and brown about 10 minutes. Turn chicken, skin side up, and grill for about 10 minutes.

Brush chicken with barbecue sauce, and cook over medium coals 25 to 30 minutes. Turn chicken and brush with sauce about every 10 minutes. Yield: 10 to 12 servings.

BARBECUE SAUCE:

1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons butter or margarine, melted
1 (14-1/2 oz.) can whole tomatoes
1 (8-oz.) can tomato sauce
1/2 cup chopped celery
1/4 cup chopped green pepper
2 fresh celery leaves, chopped
1 bay leaf
3 tablespoons molasses
2 teaspoons dry mustard
2 teaspoons hot sauce
1-1/2 teaspoon salt
1/3 cup vinegar
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2 lemon slices

Saute onion and garlic in butter until tender. Stir in remaining ingredients; simmer, uncovered, for 30 minutes. Remove from heat, and press mixture through a food mill, if desired, or a colander. Use to baste chicken when grilling. Yield: about 3 cups.

*Note: Store unused portion in refrigerator.