The Spiker Family Gathering Place

Geneaology and History Portal

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Bob and Dean Spiker's family loved "Charcoaled Chicken" (so named because "gas" and "grill" should never be uttered in the same sentence...real Spikers use ONLY charcoal.) 

In order to share our beloved chicken with large groups of people, Bob designed a grilling system back in the 1970s that would easily accommodate over 200 chicken halves.  (Based on his original plans, a similar set-up is now being used at the Spiker Family Reunions.) 

In response, Dean adapted her chicken marinade accordingly (which she always called "goopy") and poured it into a clean bug/lawn sprayer for ease in coating the chickens on the over-sized grills. 

Here is the modified recipe. 

Dean's "GOOPY" for Charcoaled Chicken

From the Kitchen of:   Willa Dean Bonnell Spiker
Recipe Submitted by:  Willa Dean Bonnell Spiker




1/2 gallon water
2 pounds salted butter (NOT margarine/oleo)
1 cup canola or vegetable oil
1 quart cider vinegar
1/2 cup fresh-squeezed lemon juice
3 ounces Worcestershire sauce 1/2 container of salt (from a 3/4 pound box)



Combine all ingredients in a large pot.  Cook on stove over medium heat, stirring often, until mixture comes to a boil.  Let cool to room temperature before pouring into a well-cleaned and thoroughly dried bug/lawn sprayer. 

Spray "goopy" frequently over grilling chickens to ensure a crispy skin.  Grill over charcoal approximately 1 1/2 hours.  Chicken is done when the legs turn easily in their sockets



This recipe will coat 100 chicken halves (1/2 of Bob's modified grill.)  On average, you will use three 20-pound bags of charcoal for this recipe.  

To mix up a batch of "goopy" for just a couple of chickens on your backyard grill, simply reduce all ingredients to taste but OMIT the water (the water in the recipe above is necessary to ensure a good flow through the sprayer.)