Barbecued Chicken

6 Ibs bone-in chicken pieces
olive oil for brushing and sautéing
grill seasoning (like McCormicks steak seasoning blend)

Sauce:
1 medium onion, chopped
2 cups ketchup
1 cup brown sugar
3 tablespoons apple cider or white wine vinegar
3 Tbsp Worcestershire Sauce
1 tsp garlic salt
1/2 tsp red pepper flakes
several shakes of Cholula

Brush chicken pieces with olive oil and sprinkle liberally with grill seasoning.  Cook on a hot grill for about 5 minutes on each side or until they are nicely browned.  Remove to a pan with at least 1-inch sides.  While pieces are grilling, make sauce and preheat oven to 350 degrees.

Saute chopped onion and red pepper flakes in a generous drizzle of olive oil in skillet.  Cook for about 4 minutes over medium heat.  Add remaining ingredients and taste.  You can adjust this sauce to your taste.  Cook over medium for about 1 minute and then pour all of it over the chicken pieces in the pan, covering the chicken entirely.  Place in oven for about 25 minutes or until the chicken is tender and cooked through.  About every 10 minutes, spoon the sauce back over the chicken pieces.  Let the chicken rest for about 5 minutes befores serving and pour the extra sauce over chicken pieces

Cedar-Plank Salmon

1 Large Salmon filet
1/2 lemon
2 untreated 1/2-1 inch cedar planks
olive oil
salt and pepper
1 cup brown sugar.

Soak 2 cedar planks in water for at least half an hour and up to several hours.  Heat barbecue.  Divide filet in half on planks.  Squeeze half a lemon over and drizzle with good olive oil.  Sprinkle lightly with coarse salt and freshly ground pepper.  Sprinkle with brown sugar and place both planks on grill.  Close grill top and let cook and smoke.  Check occasionally to make sure the planks do not catch flame.  If they do, put it out with water.  Cook for about 20 minutes or until the edges are starting to char and the center of the fish is opaque.  Remove fish from planks to serve.  You can break it into serving sized pieces as you remove it from the planks.