Originally Posted by Zig
Most of the chicken you see done around here in southern Pa is done over charcoal pits with a mixture of vinegar, water, butter, salt and pepper sprayed on the chicken while it is cooking.
That's the way I've done it, and the way my parents did (except for the water). They just melted one stick of butter into one cup of cider vinegar with a good dose of cayenne and mopped it. Good to know that there's an area where almost the same thing is done. It sounds too simple to yield a sublime result, but it does!