3.220 Grilled Chicken with Two BBQ Sauces

Cycle 3 – Item 220

12 (Sun) August 2012

Grilled Chicken with Two BBQ Sauces


by me

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?!?!”).



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