You
know.
Hello I'm Sally net
and I do the leading soprano roles with the Americans a voyage.
We spend our summers in the state of Maine here at the Gilbert
and Sullivan festival theater in Monmouth the company enjoys working in this
unusual theater and when we have measure time we enjoy sports
and outdoor cookery.
Once we had a chicken barbecue beside the lake just such a barbecue as you might
have in your own backyard.
Although our location gave us a chance to have an afternoon of horseback riding
swimming.
And just relaxing in the sun our barbecue pit was a cinder block
by the time the last of our company arrived the fumes of the starter fluid had
burned. From the charcoal. That takes several minutes.
Our cook was a specialist who was to show us exactly how state of Maine brother
should be barbecue.
Many of the sayings he said
and what he showed us about cutting also applied to frying
and broiling in the kitchen.
The secret of starting broilers is to begin the cooking with the bone side of the
bird towards the heat on our two foot deep pit the broilers were to be kept at low
even heat for five minutes before being turned on small a pit
where the birds are as near to the fire as six to ten inches.
They have to be turned at about a minute and a half
and must be basted at once we were using only one layer of briquette.
When you have a barbecue by the water.
There's always something to do while the chicken is broiling.
But there's one way of waiting for dinner.
That is perhaps somewhat exclusive to the American civil lawyer.
Is an excuse for a busman's holiday.
Whatever our picnic sport.
The summer sun is itself a principal attraction.
Now it's time to turn the broiler.
And they have to be basic with barbecue sauce to help retain the natural juices of
the nice in some parts of the country when anyone speaks of barbecue sauce.
They mean a highly seasoned hot sauce.
In Maine the preference is for a blend saw a basting sauce which sealed in
moisture and brings out the flavor of the broiler.
Our recipe calls for two parts of the nigger to process of water with one part of
oil or butter
and salt to take some of our company come from states which use hot sauce
for them. So we use the same basic ingredients.
A little was just a sauce and put in a few dashes of chili
and a few garlic slaked whatever the sauce basting with the basic
ingredients helps to seal in the bright as moisture.
Our broilers cooked for five minutes with the bone side down then they returned to
cook them a skin side just half as long as they have to be cooked
and turned like that for an hour
or slightly more depending on the size of the birds
and the depth of the pit of course a brisk wind speed the cooking time.
You can depend upon the aroma of broiling chicken to keep most of your party nearby.
The lawn can become a stage for informal instruction or practice.
Through
that even roiling chicken won't dissuade your obvious from the brief excursion.
Under normal conditions.
It takes from one hour to one hour
and fifteen minutes to broil chicken have which way from one comes around
and a half. If the heiress humid. Or if the ground is wet.
It will take ten or fifteen minutes longer the cook is making a simple check.
When the leg bone twists resume from the time each week
and each.
Row a little.
There's something about eating by a lake with the sun going down
and barbecued chicken is one of the few ideal outdoor meal.
It's easy to prepare and economical to.
Goodbye.
The poor
the the
poor.