Page 3 - March2022 Barbecue News Magazine

For the Love of CHicken
Barbecue News Magazine
R. Kell Phelps
Publisher
info@barbecuenews.com
Some of the best memories I have of learning to grill and smoke meat came from watching my dad grilling chicken. He would always use the old mop basting technique that consisted of a vinegar-based liquid that al- ways made me turn up my nose. Mom used to make pickles every year and I would always call up friends and spend a few days at their house until that smell vacated the house. To this day the smell of hard vinegar
PO Box 981
Douglas, GA 31534 PHONE: 800-385-0002 EMAIL: info@BarbecueNews.com WEBSITE: www.BarbecueNews.com
Co-Founders
Joe M. Phelps and Dr. Don “Doc” Gillis
Publisher
R. Kell Phelps
Editor
Carlene S. Phelps
Office Manager
Janet Phelps
Featured Contributors
Ardie A. Davis (aka Remus Powers) Doug Mosley
Daren Proctor
Vic Clevenger
Meathead
Mark & Gretchen Noordsy Dana Hillis
Ray Sheehan
Michael Garrison Raymond Cato
Ben Arnot
Christy Jones
Published Monthly By
Baylyn Enterprises, Inc.
In Memoriam
Joe M. Phelps • Dr. Don “Doc” Gillis
Brian Heinicke • Billy Bones • Rocky Danner • Jim Tabb
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Barbecue News Magazine is published monthly by Baylyn Enterprises, Inc., for (U.S.) $30 per 1 year or 12 issues, 336 Phelps Rd., Douglas, GA 31533. Periodicals Permit USPS 018428, entered at Dou- glas, Ga.
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will have me leaving quickly to find fresh air.
Now the craziest part of these vinegar memories was the eating part. It would be impossible to count the number of chicken quarters that I have eaten that dad cooked while using that awful smelling mop sauce. I would also eat an en- tire jar of mom’s pickles after they were refrigerated. I still can’t cook my dad’s recipe because of the smell, but know I would love to dig into those direct grilled chicken quarters.
In my hometown of Douglas, GA, and only about four miles from my house, is the Pilgram’s Pride chicken processing plant. About 25% of the businesses in my county are operat- ing because of the support this plant brings. This facility helps my local community thrive.
As thankful as I am for that facility it can sometimes become a bit smelly. Chicken trucks, waste products, and other is- sues have caused me to turn up my nose on numerous oc- casions. I am pretty sure that every similar plant in the world has to deal with these same issues as well. As bad as these odors can be from time to time, I am still a huge fan of the chicken.
Here’s the deep question that I keep asking myself about my crazy dislikes:
If I can eat chicken after smelling the processing plant, also eat the chicken and pickles after smelling the vinegar process used to prepare them, then why can’t I stomach the cooking process of using vinegar?
I would love for someone to enlighten me or show me a technique to get around this crazy situation so I can create some of the great chicken quarters that I enjoyed so much as a youngster.
Until Next Month...Keep It Smokin'
Kell and Crew
MARCH 2022
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