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Barbecue Chicken

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NEWS
By Betty Rosbottom and Betty Rosbottom,Special to the Sun | May 18, 2003
There are many opening seasons in our country. The first ball pitched in early spring grabs the attention of baseball fans ready to root once again for their favorite team. In late fall, music lovers anxiously await the first note of the weekly Metropolitan Opera radio broadcasts. And for food lovers -- especially those who live where winters are long -- Memorial Day opens the season of backyard cooking and initiates the slow, easy days of summer entertaining. On the long Memorial Day weekend, millions pull out their grills, tongs and potholders and move their kitchens outdoors.
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NEWS
By ELIZABETH LARGE | November 7, 2007
The best news for Waverly since the farmers' market became the chic place to shop may be the opening of Darker Than Blue, a cheerful little cafe at 3034 Waverly St. (443-872-4468). Chef/owner Casey Jenkins is producing what he calls "modern American" food, which ranges from a Darker Than Blue Burger for $10.95 to a Maryland Crab Cake Dinner for $22.50, with comfort dishes like slow-roasted half chicken and baby back ribs.
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NEWS
By Michael Dresser | November 6, 2002
2000 Etim Selection Old Vines Grenache, Tarragona-Falset ($12). This aggressive Spanish red wine is not for the faint of palate, but consumers who appreciate bold flavors will adore it. This friendly monster is loaded with black-currant, black-cherry, bacon and spice flavors - and what it lacks in subtlety it more than makes up for in length. One caveat: It could overwhelm delicately seasoned food. Try it with something along the lines of blackened steak or barbecue chicken.
NEWS
By Chris Guy and Chris Guy,Sun reporter | July 6, 2007
LINKWOOD -- Paula Gargano has this stop all mapped out in her mind even before she starts cramming the family van with a week's worth of summer necessities - coolers, beach chairs, umbrellas, oversized towels - along with her husband, Bill, and their two college kids, Joanie and Nick. There's no chance of bypassing the nondescript, one-story Linkwood-Salem Volunteer Fire Company along U.S. 50, not after 30 years of driving to Ocean City. Everybody keeps an eye out for a cloud of smoke billowing from two barbecue pits about five miles south of Cambridge.
FEATURES
By Joanne E. Morvay | June 16, 1999
Item: Create a Meal! Oven Roasted chicken flavorsWhat you get: 4 servingsCost: About $3Preparation time: 20 to 25 minutesReview: Barbecue Chicken and Chicken and Stuffing are among the latest additions to Green Giant's Create a Meal! line of meal starters. While nobody would mistake these casseroles as made from scratch, the frozen bags of vegetables and sauce (you add 1 pound of uncooked chicken strips) are convenient. The Barbecue flavor offers chicken, potatoes, lots of carrots, green beans and corn in a mild sauce.
NEWS
By Jan Townsend and Jan Townsend,McClatchy News Service | July 3, 1994
Packed with more than two centuries of tradition and steeped with small-town American ideals, the Fourth of July is a mix of fireworks and fireflies, parks and parades, hot dogs and hamburgers.If you haven't done so already, clean up the barbecue and stock up on charcoal for a backyard cookout. Or put together a picnic and visit a park. It's not a time to go fancy.Simple, however, doesn't have to be plain. We've chosen 10 staples of this patriotic holiday, then given them a twist or two to transform the customary into the sensational.
NEWS
By ELIZABETH LARGE | November 7, 2007
The best news for Waverly since the farmers' market became the chic place to shop may be the opening of Darker Than Blue, a cheerful little cafe at 3034 Waverly St. (443-872-4468). Chef/owner Casey Jenkins is producing what he calls "modern American" food, which ranges from a Darker Than Blue Burger for $10.95 to a Maryland Crab Cake Dinner for $22.50, with comfort dishes like slow-roasted half chicken and baby back ribs.
NEWS
By Greg Tasker and Greg Tasker,Staff Writer | August 30, 1992
The first inkling we had that J/R's may be the place for ribs came when we tried a rack at an establishment opened by former cooks of the well-known eatery.There, the meat just fell off the ribs and melted in our mouths. The ribs we tried later at yet another popular restaurant didn't quite match what we found at the less expensive and more casual Beach House.But J/R's the Place for Ribs doesn't disappoint. Plus you get your choice of two locations: 62nd Street or 131st Street.We arrived early at the north beach address to avoid late dinner-hour crowds and find time to linger over a tasty onion ring loaf and barbecued baby back ribs.
NEWS
By Vikki Valentine and Vikki Valentine,SPECIAL TO THE SUN | January 14, 2001
Certain occasions demand comfort food: shaking off a stressful work day, mending a broken heart, or getting through the month of January. With this winter shaping up to be the coldest in years, ovens will be working overtime pumping out food to make us forget about the finger-numbing weather outside. So we asked area restaurateurs and chefs what foods warm them up during these bitter days and nights. A childhood memory On a recent snowy day, Pease Porridge Hot owner Eileen Zack whipped up a tuna casserole for her customers.
NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | March 31, 2004
Teletha Wheatcroft of Merced, Calif., is seeking a particular barbecue chicken recipe. "The chicken is placed in a baking dish and covered with onions and a mixture that includes brown sugar, lemon juice, liquid smoke and ketchup. I would love to have this recipe," Wheatcroft said. Dorothy Harrison of Frederick responded with her favorite, which she said came from "a Better Homes and Gardens cookbook I used as a young bride back in the early 1950s. It originally called for salt and red pepper, but I have never included them, and it said to simmer the sauce for 30 minutes, which I long since have stopped doing.
NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | March 31, 2004
Teletha Wheatcroft of Merced, Calif., is seeking a particular barbecue chicken recipe. "The chicken is placed in a baking dish and covered with onions and a mixture that includes brown sugar, lemon juice, liquid smoke and ketchup. I would love to have this recipe," Wheatcroft said. Dorothy Harrison of Frederick responded with her favorite, which she said came from "a Better Homes and Gardens cookbook I used as a young bride back in the early 1950s. It originally called for salt and red pepper, but I have never included them, and it said to simmer the sauce for 30 minutes, which I long since have stopped doing.
NEWS
By Betty Rosbottom and Betty Rosbottom,Special to the Sun | May 18, 2003
There are many opening seasons in our country. The first ball pitched in early spring grabs the attention of baseball fans ready to root once again for their favorite team. In late fall, music lovers anxiously await the first note of the weekly Metropolitan Opera radio broadcasts. And for food lovers -- especially those who live where winters are long -- Memorial Day opens the season of backyard cooking and initiates the slow, easy days of summer entertaining. On the long Memorial Day weekend, millions pull out their grills, tongs and potholders and move their kitchens outdoors.
NEWS
By Michael Dresser | November 6, 2002
2000 Etim Selection Old Vines Grenache, Tarragona-Falset ($12). This aggressive Spanish red wine is not for the faint of palate, but consumers who appreciate bold flavors will adore it. This friendly monster is loaded with black-currant, black-cherry, bacon and spice flavors - and what it lacks in subtlety it more than makes up for in length. One caveat: It could overwhelm delicately seasoned food. Try it with something along the lines of blackened steak or barbecue chicken.
NEWS
By Vikki Valentine and Vikki Valentine,SPECIAL TO THE SUN | January 14, 2001
Certain occasions demand comfort food: shaking off a stressful work day, mending a broken heart, or getting through the month of January. With this winter shaping up to be the coldest in years, ovens will be working overtime pumping out food to make us forget about the finger-numbing weather outside. So we asked area restaurateurs and chefs what foods warm them up during these bitter days and nights. A childhood memory On a recent snowy day, Pease Porridge Hot owner Eileen Zack whipped up a tuna casserole for her customers.
FEATURES
By Joanne E. Morvay | June 16, 1999
Item: Create a Meal! Oven Roasted chicken flavorsWhat you get: 4 servingsCost: About $3Preparation time: 20 to 25 minutesReview: Barbecue Chicken and Chicken and Stuffing are among the latest additions to Green Giant's Create a Meal! line of meal starters. While nobody would mistake these casseroles as made from scratch, the frozen bags of vegetables and sauce (you add 1 pound of uncooked chicken strips) are convenient. The Barbecue flavor offers chicken, potatoes, lots of carrots, green beans and corn in a mild sauce.
NEWS
By Dail Willis and Dail Willis,SUN STAFF | July 20, 1997
EASTON -- John Wesley would be proud. The "Christian perfection" that is the basis of his Methodist religion is alive and well more than a hundred years after his death, burning as hot and true as the flames of four barbecue grills fired every Saturday of the summer by five men who worship at the St. Luke United Methodist Church of Bellevue.The men, members of a tiny church whose history reaches back two centuries, sell barbecued chicken and ribs from a stand on Route 33 between Easton and St. Michaels.
NEWS
By PEG ADAMARCZYK | August 6, 1993
Food, glorious food. Everything from peaches to chicken will be available at Galilee Lutheran Church Aug. 14.First, there's the annual Peach Festival from noon to 4 p.m., rain or shine.The featured item on the menu will be -- what else? -- fresh peaches served with or without ice cream and dozens of homemade peachy desserts.But dessert delights are not the only items featured.Residents can't live by peaches alone. Luckily, the Lutheran Men will be at the grills and offer a barbecued chicken dinner featuring half a bird, a choice of two homemade salads, a roll and a beverage for $6. Carryouts are available.
NEWS
By Chris Guy and Chris Guy,Sun reporter | July 6, 2007
LINKWOOD -- Paula Gargano has this stop all mapped out in her mind even before she starts cramming the family van with a week's worth of summer necessities - coolers, beach chairs, umbrellas, oversized towels - along with her husband, Bill, and their two college kids, Joanie and Nick. There's no chance of bypassing the nondescript, one-story Linkwood-Salem Volunteer Fire Company along U.S. 50, not after 30 years of driving to Ocean City. Everybody keeps an eye out for a cloud of smoke billowing from two barbecue pits about five miles south of Cambridge.
NEWS
By Jan Townsend and Jan Townsend,McClatchy News Service | July 3, 1994
Packed with more than two centuries of tradition and steeped with small-town American ideals, the Fourth of July is a mix of fireworks and fireflies, parks and parades, hot dogs and hamburgers.If you haven't done so already, clean up the barbecue and stock up on charcoal for a backyard cookout. Or put together a picnic and visit a park. It's not a time to go fancy.Simple, however, doesn't have to be plain. We've chosen 10 staples of this patriotic holiday, then given them a twist or two to transform the customary into the sensational.
NEWS
By PEG ADAMARCZYK | August 6, 1993
Food, glorious food. Everything from peaches to chicken will be available at Galilee Lutheran Church Aug. 14.First, there's the annual Peach Festival from noon to 4 p.m., rain or shine.The featured item on the menu will be -- what else? -- fresh peaches served with or without ice cream and dozens of homemade peachy desserts.But dessert delights are not the only items featured.Residents can't live by peaches alone. Luckily, the Lutheran Men will be at the grills and offer a barbecued chicken dinner featuring half a bird, a choice of two homemade salads, a roll and a beverage for $6. Carryouts are available.
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