Ingredients - a couple of chicken quarters, a bottle of red wine, butter, garlic powder,
 a pack of poultry seasoning (Colemans coq au vin is nice), sage, Tabasco & some crusty cobs.

Light the BBQ. As always you'll have to wait for this to warm up for about 20 minutes.
And as always, while you're waiting what better to do than check out the red wine?
As soon as the 20 minutes are up, put the small saucepan onto the grill.
Add the butter, and as it melts stir into it a cup of the red wine, a small cup obviously.
A level teaspoon of garlic powder, the same of the chicken seasoning,
4 or 5 drops of Tabasco & a pinch of sage.
While you
 are waiting for this lot to boil up,
put the chicken portions onto the ocular end of the grill, Skin side up.
Keep the sauce moving & use it to liberally baste the chicken.
Plenty on the skin side of the bird & then turn it over straight away & brush it onto the underside.
The chicken will need to be on the BBQ for about 40 minutes
& you're going to be using the sauce that you've just made to keep it from burning.
Because there's a lot of butter in it,
it's going to flare up like Red Adair should become involved,
but it's also going to stop the chicken burning & make it really nice & crispy.

Serve with crusty cobs & salad.