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Barbecue at the Quakertown Volunteer Fire Company
Sunday, 23 June 2024
Darn! I wanted to take pictures of racks of ribs on the grill at the Quakertown Volunteer Fire Company's barbecue. But the pit chief and his crew start at 8;00 a.m. And I'm not ready to get there at that time. But . . .
They were just finishing up with the barbecue chicken quarters. Just look at them!
Add a ladle of sauce, carefully dribbled over them before they go to the kitchen.
That's the finishing touch, which began with carefully massaging the chix rub on them.
That was before they go on the grill, over the glowing coals.
I had pre-ordered so all I need to do is show up, pay my tab, and hurry home.
A full rack of ribs in the takeout box. Quickly slice them apart. Finger food.
Sides are the usual coleslaw. And something new rather than the typical potato salad.
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They're called "Syracuse salt potatoes" and date back to the 1800s when workers in the salt mines
would boil small potatoes in brine from salt springs, boiled dry in large vats known as "salt blocks."
Dark beer goes very nicely with the ribs and the potatoes.
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