Chicken quarters: Add sauce on the cool side as you are heating the first side, then the heated side when you flip. Low heat longer duration. Slather lightly each turn.
Pork: About the same way. Whole hog, put the ribs down and sauce what’s on top, then the hot side when flipped. Slather lightly each turn.
I’ve never used foil or bacon. Just brushed the sauce on with a brush. I would say it’s similar to a glaze that you want, but no real blackening. It’ll get somewhat crusty over the cook.
There’s flavor in the meat from the sauce but the sauce can also be drizzled on the meat after it’s pulled and on the plate. De boning chicken or pork pretty much ensures sauce gets all over as well. There’s a different flavor imparted by sauce through the entire cook, than just sauce on the last two flips. Or even drizzled over.
That recipe makes a good amount… you could experiment and figure the cuts needed and make a small batch. If you tweak it to taste, keep notes to keep track for the next time. You might find it too sweet and back off the sugar. Might find you want more twang and tweak the vinegar. Too mustardy, back off the mustard. Quality ingredients make for good sauce. Just like whisky…
In SC, as you travel around to the BBQ joints, you can taste the difference. Even in my family depending on who made it, you can taste the difference.
