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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.
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ENTERTAINMENT
By Karen Nitkin and Karen Nitkin,Special To The Sun | March 13, 2008
There's nothing quite like barbecue to get the mouth watering, especially when it's dry-rubbed and then slow-cooked in a smoker. Kloby's Backyard Barbecue began dishing out smoky chicken and giant, sauce-slathered beef ribs from a small shop in Woodlawn four years ago. The restaurant, in the Dogwood Shopping Center, is emphatically casual, with wood picnic tables arranged on the concrete floor, and photographed close-ups of barbecued chicken and ribs...
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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 ROB KASPER | July 11, 2007
In the summer, I get lazy when it comes to making supper. I want something that doesn't require much fussing. It doesn't have to be fast, but it does have to deliver flavor, without making the cook sweat. I came up with such a dish the other day. I call it yellow chicken. You put a whole bird on a barbecue grill. You mop it with a sauce made with yellow mustard and peppers. You let nature, mostly smoke, fire and sauce, do the rest. This is not speedy fare; I let my chicken sit next to that slow fire for a little more than 3 hours.
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 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.
ENTERTAINMENT
By Karen Nitkin and Karen Nitkin,Special To The Sun | March 13, 2008
There's nothing quite like barbecue to get the mouth watering, especially when it's dry-rubbed and then slow-cooked in a smoker. Kloby's Backyard Barbecue began dishing out smoky chicken and giant, sauce-slathered beef ribs from a small shop in Woodlawn four years ago. The restaurant, in the Dogwood Shopping Center, is emphatically casual, with wood picnic tables arranged on the concrete floor, and photographed close-ups of barbecued chicken and ribs...
NEWS
By Audrey Haar and Audrey Haar,Staff Writer | July 25, 1993
NICK IDONIWhere: 145th Street and Coastal Highway, (410) 250-1984Hours: Dinner daily from 4 p.m. to 1 a.m.Credit cards: Visa, MasterCard and American ExpressThere may be more rib places in Ocean City per square mile than anywhere else in Maryland. These aren't the sort of places with a smoky grill out back and an old man with a secret sauce recipe. Here, it is big business.A recommendation from a neighbor sent me to Nick Idoni's House of Ribs. He spoke glowingly of the restaurant and now I can see why. The ribs are well worth the trip.
FEATURES
By Susanne A. Davis | June 9, 1993
It's the time of year to enjoy the simple pleasure of cookin outdoors and eating relaxed meals on the deck. A down-home, (( all-American meal is in order, and this week's menu of barbecued chicken, potatoes and slaw, fits the bill. The meal is ready in well under an hour. The fact that the fat content has been slashed by half without sacrificing traditional flavor is an added perk.The barbecue sauce for the chicken requires no cooking: It relies on a combination of Asian condiments (all available at most supermarkets)
FEATURES
By Charlotte Balcomb Lane and Charlotte Balcomb Lane,Knight-Ridder News Service | June 14, 1995
Curry Barbecued Chicken with Sizzling Apricot Sauce can help you beat the summer heat in two ways. First, it's spicy, and eating spicy food in the summer can actually make you feel cooler. Asian cooks have known this for generations: Fiery spices cause the body to perspire and the evaporation creates a cooling sensation.Second, it's easy. Simply sprinkle some chicken tenderloin pieces with a sweet, spicy curry rub and grill them without adding any oil or sauce. Then, top them with an invigorating fruit sauce spiked with hot Chinese mustard.
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 ELIZABETH LARGE | June 6, 2007
If you're wondering why a new place that specializes in barbecue Memphis-style is called the Alabama BBQ Co. (4311 Harford Road, 410-254-1440), it's because co-owner Jay Belle is originally from Huntsville. To make things even more confusing, he's a member of the Kansas City Barbecue Society (as well as a certified pit master, event judge and event champion). Co-owner Louise Pantall makes the desserts. "We cook everything over charcoal with a dry rub," says Belle. "In the Memphis tradition, it's not sauced unless the customer wants it."
NEWS
By Frederick N. Rasmussen and Frederick N. Rasmussen,SUN STAFF | August 27, 2004
Albert A. Fellner, who supplied shoppers at Baltimore's Northeast Market with custom-cut meats and homemade sausages for 30 years as the owner of Fellner's Meats, died of bladder cancer Monday at Hope Hospice in Coral Gables, Fla. The former Rosedale resident was 65. Mr. Fellner was born in Weiden, Germany, and was 12 when he immigrated to Baltimore to join family members. He attended city public schools and spent summers on a relative's farm in Finksburg. "He went to work at 16 for Karl Sachs, who had a stall in the Northeast Market and a shop in Hamilton," said a brother, Joseph Fellner of Baldwin.
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.
FEATURES
By Rob Kasper | October 28, 2000
SALISBURY - This week, as I sat in Wicomico County District Court listening to the stories offered by my fellow traffic offenders, I wondered: "If everybody here is such a good driver, how did we end up in traffic court?" I kept that thought to myself. In my mind, I worked on what I was going to say when I stepped before Judge Lloyd O. Whitehead. I had been crafting my plea since 5 o'clock in the morning, when I pulled myself out of bed and drove - at a slow pace - the 100 or so miles to Salisbury to appear in court.
NEWS
By Vicki Wellford and Vicki Wellford,SUN STAFF | June 24, 1997
THE NATIONAL Wild Turkey Federation Central Maryland Chapter is having an old-fashioned bull roast and turkey shoot from 10 a.m. to 5 p.m. Saturday at Meyer Station Range.Of course, no one shoots at turkeys -- only paper targets.Men, women and young adults can compete in their own groups, firing shotguns, black powder rifles, and bows and arrows. Shells will be provided at $2.50 per shot, and shotguns with any more than what is known as a "full choke" are not permitted.Pit beef, pit ham, pork ribs, hot dogs, barbecue chicken, coleslaw, potato salad, three-bean salad, iced tea, coffee, lemonade, sodas and desserts will be sold.
FEATURES
By Miles Gwyn | November 2, 1991
It's much easier now to get your hands on a rack of ribs in Millersville. Construction of I-97 adjacent to Aloupis complicated access for a while.I took home half a rack, fries and cole slaw ($10.25) the other night and was glad I hadn't ordered the large rack ($10.95 a la carte, $12.25 platter) or whole rack ($14.95, $15.95). Half a rack here is a meal.If barbecued chicken is more to your taste, a whole chicken is $8.95, and the platter is $10.25. A half chicken is $4.95 and $6.25. The ribs and chicken combo goes for $9.95 and $11.25Sandwiches?
NEWS
By Susan Nicholson and Susan Nicholson,Universal Press Syndicate | December 26, 1999
This week's menusEach day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu aimed at younger tastes, a heat-and- eat meal that recycles leftovers, a budget meal that employs a cost-cutting strategy, a meat- less or "less meat" dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation, and an entertaining menu that's...
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