This is our favorite in New York State I would think it would be close to that being the oil for the mayo - but I am certainly going to try yours.
CORNELL BARBECUE SAUCE
(enough for 10 halves)
1 cup cooking oil
1 pint cider vinegar
3 Tablespoons salt
1 Tablespoon poultry seasoning
1/2 teaspoon pepper
Add all into a blender w/ the top on.
pour over the chicken to marniate saving some to baste with.
Brush sauce on the broiler halves every few minutes during cooking.
The recipe can be varied to suit individual tastes. Like splitting 1/2 and 1/2 of the vineger with lemon juice or added some rosemary and garlic. and yes the salt is right. It isn't salty when it is done.
Leftover sauce can be stored in a glass jar in the refrigerator for several weeks.
Note: Sauce that the chicken hasn't been in.
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