Grant Cunningham
TVWBB Pro
When I was growing up in the '60s and '70s, my Dad would often get together with other civic-minded folks in our small town and do a chicken feed for various social events (both family and community.) Those events were the highlight of summer, and I'd like to recreate that recipe. They cooked over a pit fire and used a sprinkled-on rub for flavor. It was delicious.
Unfortunately my Dad died in 2001, and at the time I wasn't interested enough in BBQ to ask him what the seasoning was. The only thing I seem to remember is that it was made by some company in New York state (we lived in Oregon — how he learned about this, or where he got it, is one of the mysteries.)
Here's a clue: it was a very tangy rub, red in color, and had the same taste as the common "BBQ" potato chips of the day. Not the fancy "mesquite" or maple BBQ chips that crowd the shelves today, but simple cheap BBQ potato chips. You know the kind - the powder they're coated with makes your fingers and lips red. Probably carcinogenic, but delicious!
Does any of this jog a memory out there?
Unfortunately my Dad died in 2001, and at the time I wasn't interested enough in BBQ to ask him what the seasoning was. The only thing I seem to remember is that it was made by some company in New York state (we lived in Oregon — how he learned about this, or where he got it, is one of the mysteries.)
Here's a clue: it was a very tangy rub, red in color, and had the same taste as the common "BBQ" potato chips of the day. Not the fancy "mesquite" or maple BBQ chips that crowd the shelves today, but simple cheap BBQ potato chips. You know the kind - the powder they're coated with makes your fingers and lips red. Probably carcinogenic, but delicious!
Does any of this jog a memory out there?