Remember the Chicken!
A long time ago, I mentioned that I was working on the perfect "golden chicken."
This isn't the final recipe, I'm still working on that but, here's a start.
4 or 5 chickens, cut in half
1 1/2 cups champagne vinegar
3/4 cup light olive oil
1 1/2 tablespoons kosher salt
1 teaspoon white pepper
1 small yellow onion chopped small
1 clove garlic minced
Mix well in a food processor so that the onion is pureed. Wash and dry the chicken. Brush the chicken with the sauce. Cook over in-direct charcoal and oak till done. Mop the chickens with sauce every 1/2 hour or so.