Barbecue Season

6/09/2013

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It's officially here according to the thermometer at Casa Wallace. Summer is blazing a trail through the desert right now. June is the hottest time of the year, which entices the monsoon season to finally show up. With summer comes barbecue time.  Steaks, burgers, chicken, you name it, we'll grill it to keep the heat of the house. Veggies are great too. The smell is my favorite summer air freshener.

Every region has its own particular flavor for barbecue. Arizona is famous for that mesquite flavor. I haven't discovered THE Arizona barbecue recipe since we're greatly influenced by Texas. Smoked, slow cooked with a tomato based sauce, and fallin' off the bone, the ribs are finger lickin' good.

We're lovers of Memphis barbecue, especially Corky's which is famous for its dry and wet seasoning. The dry rub is wonderful with a little kick to it. It's good on any meat, just rub it in, let it sit a spell and grill. Memphis elevates barbecue to divine heights during the Memphis in May celebration which has the prestigious contest for the best barbecue. The competition is fierce, the recipes, the wood, and methods of cooking are all carefully guarded secrets. Who knows what espionage goes on during this event.

If you head for the Carolinas, vinegar based sauces dominate and pork is the meat of choice. Each region is confident that it produces the absolute best darn barbecue you've ever had. And if you follow Diners, Drive-Ins, and Dives with Guy Fieri, you've seen it all and wished you were Guy's tasting assistant as he samples the vast array of smoky meats available across the country.

From Jungle Bistro.com
But, now I come to the hometown favorite and classic Cornell Marinade which is peculiar to New York State. Introduced to this many years ago by the late, master barbecuer, Dick Wing, his slowed cooked chicken was the taste of summer. The vinegar based marinade was liberally slapped on chicken halves with a broad brush and grilled over coals until it was perfection. Dick with a bandanna tied around his forehead, glasses steamed up with vinegary mist, basted each chicken with military precision. It was that Air Force pilot training, I'm sure. Dick's Chicks were sought after for the big East Koy get together on the 4th of July. As you might guess, the chicks were in demand for a lot of other events during the summer. I'm glad he gave me that marinade recipe a long time ago, so we can still enjoy the summer treat on our own grill.

Here it is for those who may want to try it themselves:

1/2 cup vegetable oil
1 cup vinegar
2 t. salt
1 1/2 t. poultry seasoning
1/2 t pepper
1 egg

Whisk up until well mixed.  Marinate chicken pieces for a few hours and then grill. Baste with the marinade throughout the cooking time. Happy grilling!


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Positively encouraging

6/09/2013

Barbecue Season

It's officially here according to the thermometer at Casa Wallace. Summer is blazing a trail through the desert right now. June is the hottest time of the year, which entices the monsoon season to finally show up. With summer comes barbecue time.  Steaks, burgers, chicken, you name it, we'll grill it to keep the heat of the house. Veggies are great too. The smell is my favorite summer air freshener.

Every region has its own particular flavor for barbecue. Arizona is famous for that mesquite flavor. I haven't discovered THE Arizona barbecue recipe since we're greatly influenced by Texas. Smoked, slow cooked with a tomato based sauce, and fallin' off the bone, the ribs are finger lickin' good.

We're lovers of Memphis barbecue, especially Corky's which is famous for its dry and wet seasoning. The dry rub is wonderful with a little kick to it. It's good on any meat, just rub it in, let it sit a spell and grill. Memphis elevates barbecue to divine heights during the Memphis in May celebration which has the prestigious contest for the best barbecue. The competition is fierce, the recipes, the wood, and methods of cooking are all carefully guarded secrets. Who knows what espionage goes on during this event.

If you head for the Carolinas, vinegar based sauces dominate and pork is the meat of choice. Each region is confident that it produces the absolute best darn barbecue you've ever had. And if you follow Diners, Drive-Ins, and Dives with Guy Fieri, you've seen it all and wished you were Guy's tasting assistant as he samples the vast array of smoky meats available across the country.

From Jungle Bistro.com
But, now I come to the hometown favorite and classic Cornell Marinade which is peculiar to New York State. Introduced to this many years ago by the late, master barbecuer, Dick Wing, his slowed cooked chicken was the taste of summer. The vinegar based marinade was liberally slapped on chicken halves with a broad brush and grilled over coals until it was perfection. Dick with a bandanna tied around his forehead, glasses steamed up with vinegary mist, basted each chicken with military precision. It was that Air Force pilot training, I'm sure. Dick's Chicks were sought after for the big East Koy get together on the 4th of July. As you might guess, the chicks were in demand for a lot of other events during the summer. I'm glad he gave me that marinade recipe a long time ago, so we can still enjoy the summer treat on our own grill.

Here it is for those who may want to try it themselves:

1/2 cup vegetable oil
1 cup vinegar
2 t. salt
1 1/2 t. poultry seasoning
1/2 t pepper
1 egg

Whisk up until well mixed.  Marinate chicken pieces for a few hours and then grill. Baste with the marinade throughout the cooking time. Happy grilling!


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