Copyright 2002 Blacks Culinary

To prepare the dip place all of the ingredients in a saucepan. Heat over low heat stirring often to combine the ingredients. Heat until the sugar and butter are melted and combined. To make the mop simply combine the ingredients in a bowl. Start by bringing your cooking surface up to somewhere between 250*- 275* , clean the grates and coat with oil. The ideal cooking temperature at the cooking surface is 275* - 325* so you want to try to keep your heat somewhere around there. If you are using a charcoal grill or wood burning pit you will want to burn the initial wood to coals and add wood or charcoal as needed to maintain temperature. The trick for the chicken is to cook it as long as possible, using only the salt water mop to keep moist, you will only want to add the dip for the last hour of cooking. It takes somewhere between 2-3 hours (depending on the size of the chicken) to cook through. During the last hour replace the salt water mop with the dip. Mop or brush the dip onto both sides of the chicken. When there is only 15-20 minutes left to cook, dip the entire chicken into the chicken dip and return to the grill to finish. When the chicken has reached a suitable temperature (around 165* in the breast and 175* in the thickest part of the thigh) remove from the grill and wrap with foil. If desired mop a small amount of dip onto the chicken before resting. Allow to rest for 15-30 minutes.