Cookbook:North Carolina Style BBQ Chicken

In eastern North Carolina, they use thin, vinegar-based barbecue sauces called mops, which differ from the thick, rich, tomato-based sauces most Americans are familiar with.

Ingredients

 * 3 each skinless bone-in chicken thighs and drumsticks
 * Barbecue rub
 * ½ cup apple cider vinegar
 * ¼ cup honey
 * 2 tbsp Worcestershire sauce
 * 1 cup soaked hickory chips

Procedure

 * 1) Season chicken liberally with the barbecue rub. Gently massage into meat and refrigerate for at least 1 hour.
 * 2) Meanwhile, combine the vinegar, honey, and Worcestershire sauce.
 * 3) Place enough charcoal briquets to fill the charcoal compartment of a large chimney starter. Wad up some oil-moistened newspaper, stick under the compartment, and light. Wait 15 minutes.
 * 4) Once coals are heated, disperse evenly along the bottom of the grill. Toss in soaked hickory chunks and reapply the grate.
 * 5) Grill chicken over medium low, turning often and brushing with vinegar mixture when turned, until internal temperature reaches 165°F.
 * 6) Remove and let rest for 7 minutes.
 * 7) While chicken is resting, boil remaining vinegar mixture on high for 5 minutes. Drizzle over chicken and serve warm.