Another Saturday, Part Three
After Tops , I drive up the road to Maple Valley Farms, a market of all naturally grown local fruits and vegetables. I pick out six ears of corn, pulling the husk down on the first two to check out the kernels. I get impatient with that and just pick up four more.
“Six ears,” I tell the wife of the farmer who supplies the food.
“Sounds like I’ll have to take two dollars from you,” she says in a smooth way that comes from years of repetition. I pay her and leave. I stop at Miniers to look for a half gallon of Friendly’s Peanut Butter Cup ice cream for Leigh.
Nothing. I go home, mow and weed whack the lawn which takes a couple hours.
Then I prepare the chicken for the grill. Leigh bought a turning spit which works wonders. I use my no-fail Floyd Wright recipe. Floyd was a heavy-set old guy who was known around the county as the best chicken barbecue guy around. That was his legacy. His summers were busy cooking chicken outdoors for the Lions and other groups.
For the recipe and an authentic photo of the chicken, click here.
After 2 ½ hours, I shuck the corn throw it in boiling water and set the time for seven minutes. When it’s down to two minutes, I bring in the chicken. I call to Nathan:
“Son! When 30 seconds are left on the timer for the corn, remove the ears! “ I ease the chicken off the spit. “This is critical to the entire supper. The corn must be taken out and the chicken cut up at the same moment! The proper – no, the only way – to serve barbecued chicken and corn on the cob is together. The chicken must fall off the bone and burn the lips. The corn must be hot enough to melt the butter faster than you can spread it.
We take everything on the deck overlooking the patio and valley. Yes, the meat falls from the drumstick. Perfect! The first bite of corn is hot, sweet and salty. When five minutes have passed the chicken and corn will be cooler and not as tasty.
It’s the first few bites that are the ones that make it all worth it.
Okay, here’s my Floyd Wright recipe:
2/3 cup apple cider vinegar
1/3 cup olive oil
4 tablespoons of salt
3 tablespoons of poultry seasoning
1 raw egg
Mix until egg and poultry seasoning are fully blended. Baste the chicken when you first put it on, then three more times.
Grill should be at 350. If it’s on a spit, leave it alone. If it’s on the grill, flip it every 30 minutes. Cook at least 2 ½ hours.
If you eat it with corn on the cob, potato salad and beer, you’ll wind up taking one of the sweetest naps of your life.