Cycle 3 – Item 220
12 (Sun) August 2012
Grilled Chicken with Two BBQ Sauces
at the cabin
-Oksu, Seongdong, Seoul, Republic of Korea-
with W and DJ (and IZ), Mom + Dad, various maternal relatives
The two sauces were both from the book Barbecue Nation. The first was Lexington County-Style North Carolina BBQ Sauce. Described as more of a “dip” – a couple cups of cider vinegar flavored with dollops of ketchup + mustard + worcestershire + salt + sugar – the tart liquid seemed more suited as a marinade, so I immersed the pieces of chicken in it overnight. The next evening, I grilled the chicken over coals and finished it off with a glaze of the more traditional Virginia Pruitt’s Perfect BBQ Sauce. The marinade added a slight tang to the meat, most notable in the breasts, but didn’t affect the overall flavor to any significant extent.
The family gathered at the cabin for the official christening, a ceremony that concluded with my priest uncle walking from room to room and sprinkling holy water, much to DJ’s amazement (“Why is he allowed to throw water everywhere?!?!”).
(See also GLOBAL FOOD GLOSSARY)
(See also RESTAURANTS IN KOREA)