Good morning everyone!
It’s been a long, long time since I’ve posted anything on my blog. But last night as I was sitting in bed watching a cake decorating show the boob tube, I was thinking about what I was gonna cook for myself this weekend. Just then, I saw one of the bakers make a barbecued pig from cake and thought, “I’ll make some of Dad’s barbecued chickens!” So I decided I wanted to share the recipe and memories with you.
I don’t know where my dad got the recipe for his barbecue sauce but I tell ya, it’s the best sauce for anything you want to barbecue. Dad started barbecuing chickens when my sister and I were kids but we didn’t learn to appreciate the flavor until we were older.
He built himself a grill from a 50-gallon drum but he also had a charcoal grill that he used. The secret to barbecuing chickens is to keep the heat at a lower heat. That way, the chickens won’t burn up on the outside and still be raw on the inside. But the best part of my dad’s chickens was the sauce.
Dad would set up outside underneath the shade trees with his grills and basting brush. While the chickens cooked, he would sing songs from the little brown hymnal we used at church. Meanwhile, Mom would fix baked beans, deviled eggs, slice tomatoes (fresh from the garden), maybe some corn on the cob and garlic rye bread. We didn’t have barbecued chicken very often because it was an all-day job, but oh so worth it at the end of the day. It was some mighty fine eatin’.
Let me add the recipe here so you can try it: For three chickens, you need 2 cups of lemon juice, 2 sticks of butter, 1 Tsp. cayenne pepper and 2 Tbsp. salt. Mix together and bring to a boil. Pour over chicken and let set for 30 minutes. Repeat that process three times. After the last soaking, add a bottle of BBQ sauce and bring to a boil. Place chicken on grill and baste with the sauce. I freeze the leftover sauce and use it on hamburgers, steaks and pork chops.
I make and use this barbecue sauce every chance I get and think of my dad every time I do. I just wish he was here so he could see that I’ve carried on his great recipe. I hope you’ll try it and let me know what you think.
Have a great day everyone!
That got your attention, didn’t it?
Last week I introduced you to my little sister Cheryl. Much to my pleasure, she came from Georgia to visit me this past weekend. We had a great time and talked about some of our adventures when we were growing up. We also looked through some old family photos that she brought with her. It’s funny, but as we looked at these old photos, stories about each one came to mind. We fixed some good food too and I made one of her favorite dishes, a six-cup salad. I’m not sure where this dish originated but it has been a family favorite for many years. Now, I don’t know the exact name of this salad other than six-cup salad; however, my dad called it Calf Slobber and my mom called it Gary’s Salad. You will find the recipe at the end of this story, but first let me explain the odd names given to this dish.
Honestly, I couldn’t tell you exactly why dad called it Calf Slobber; I just know he said that’s what it looked like. My dad’s family had a dry sense of humor and you’ll see more of their humor in future stories. Anyhow, I will leave it to your imagination to figure out why he called it Calf Slobber.
It came to be called Gary’s Salad from a boy named Gary who attended one of the churches where my dad preached. Gospel meetings were held during the summer and we would have a big dinner-on-the-ground after Sunday morning services. The men of the congregation would bring farm wagons and anything else that would make good-sized tables to hold all the delicious homemade dishes prepared by the ladies. My mom would bring this salad to the dinner at the request of Gary, and that’s how it came to be known as Gary’s Salad. Now, once the meal was over and the mess had been cleared away, everyone would gather in the church auditorium and sing gospel hymns for a couple of hours. It was a good day!
Okay, so here’s the recipe as promised:
1 small carton of Whipping Cream
1 8 oz. pkg. cream cheese softened
1 cup pineapple chunks
1 cup red seedless grapes halved
1 cup pecan pieces
1 cup miniature marshmallows
Beat the whipping cream into stiff peaks and set aside. Add 3 to 4 tablespoons of pineapple juice to the softened cream cheese and beat until smooth and creamy. Combine the whipped cream and cream cheese mixture, add the remaining ingredients and chill overnight. Serve as salad or dessert. Serves 8.
Believe me, this salad is delicious and I hope it will become one of your favorite dishes too. I would love to hear what you think of Calf Slobber.
See ya next Wednesday.