My dad and mom simply bought our household home of 31 years. Considered one of my earliest reminiscences there — food-related reminiscences, anyway — is of my dad making barbecue rooster on his outdated Weber kettle grill on our driveway whereas my brothers and I performed within the yard. Even now, I can virtually scent it. It was nothing fancy. Retailer-bought sauce, perhaps a bit blacker in locations than we’d need, however satisfying nonetheless.

The home and grill at the moment are gone, however there’s a brand new home and a not-quite-as-new gasoline grill (Dad gave up charcoal way back) to usher in new reminiscences. So, when it got here time for me to check a barbecue rooster recipe, the roles have been reversed, to the satisfaction of each generations. I acquired to grill for my dad and mom, with a little bit of help from Dad, whereas Mother watched my son.

I didn’t need to stray from the easy sauce-and-chicken system. Traditional Barbecue Rooster, an archive recipe from former Washington Submit columnist Jim Shahin, sounded precisely like what I wanted. The upgrades: A straightforward-to-assemble, from-scratch sauce and an oblique cooking technique that retains the pores and skin from getting too darkish and the meat too dry.


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