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Barbecued Chicken Quarters

    3 cloves garlic, minced
    2 teaspoons butter
    1 cup ketchup
    1/4 cup packed brown sugar
    1/4 cup chili sauce
    2 tablespoons Worcestershire sauce
    1/2 tablespoon celery seed
    1 tablespoon prepared mustard
    1/2 teaspoon salt
    1 teaspoon hot pepper sauce
    2 whole chicken, cut into quarters

  In a saucepan, saute the garlic in butter until tender. Add the next
 8 ingredients. Bring to a boil, stirring constantly. Remove from the
 heat and set aside.

  Preheat the grill to a medium temperature, about 275F preferably
 over hickory and charcoal. Grill the chicken, covered, for 30 minutes,
 turning occasionally. Baste with sauce. Grill 15 minutes longer or
 until juices run clear. Continue basting and turning for another
 15 minutes of cooking. Serve with any extra sauce you set aside for
 dipping.