Practically perfect pasta maker Martha Francis, this week's featured culinarian in our Grillaxin Q&A, dug down into her family recipes for this little slice of summer. Martha, who has been rolling soft, supple pasta dough for Tom Douglas restaurants for almost 14 years, loves to cook pasta at home, but a batch of grilled chicken makes her feel nostalgic for her grandfather. (Read part one and part two.)
Martha said she found out after her grandpa died that the recipe came from Cornell University's Co-operative Extension program: "Back in the '40s, they'd developed this recipe, then went around the region and trained local fire departments and granges to run fundraising barbecues with this chicken sauce. I think it's from the man who developed Chicken McNuggets. Grandpa and his brothers would sit by the grill all day when we had chicken, usually Sunday after church."
Grandpa Brugger's Chicken Barbecue
1 cup vegetable oil
2 cups apple cider vinegar
4 tablespoons salt
1 tablespoon poultry seasoning
1/2 teaspoon white pepper
2 chickens, cut in half
Combine all ingredients in blender. Pour half over 4 halves of chicken, reserve rest of the marinade. Allow chicken to marinate over night.
Cook chicken low and slow over charcoal. Turn often and baste with reserved marinade until chicken is 165 degrees.
I do this recipe with chicken wings, two dozen or so, and roasted as slow and low as I can in my gas range. It's not the same, but it's good.