FRIST RECIPE I DEVELOPED

I WAS A MEAR BABE IN THE WOODS,  A NEWLEY WED, WHAT THE DEVIL DID I KNOW OF COOKING?  I KNEW FOR BARBECUE YOU NEED A TOMATO BASE, SOME ACID (VINEGAR) AND SOME THING SWEET.  SO I WENT TO MY PANTRY AND CAME UP WITH THIS RECIPE.  IT'S MY ALL TIME FAV FOR BARBECUE CHICKEN.  TRY IT SOME TIME.

ALL THE INGREDIENT MEASUREMENTS ARE APPROXIMATE ( I COOKED GRANDMA STYLE THEN.... A DASH OF THIS AND EYE BALL OF THAT) BUT THE PROPORTIONS ARE CORRECT

3C HEINZ KETCHUP

1C WISHBONE ITALIAN DRESSING (ORIGINAL FLAVOR)

1/2 GRANDMA'S MOLASSES 

1 CHICKEN CUT UP INTO 8THS

IN A LARGE BOWL ADD THE KETCHUP, ITALIAN DRESSING AND MOLASSES AND MIX WELL, ADD CHICKEN PIECES ONE AT A TIME AND COAT WITH SAUCE.

SET IN FRIG FOR ONE HOUR 

HEAT YOUR BARBECUE, COOK CHICKEN, DISCARD REMAINING SAUCE

ENJOY 

NO AFTER PICTURE BECAUSE BEFORE I TURNED AROUND TO SNAP A PHOTO, IT WAS ALL GONE!
HOPE YOU ENJOY, LET ME KNOW YOUR THOUGHTS...