Good ole wishbone. Brings back a lot of beer and chicken memories.
Had an ole girlfriend once and she would wishbone a slab of meat (I believe it was a London broil) and foiled and cooked on a cos that I once had. Then open it up towards the end to smoke it. And add more seasonings. Sorta like mustard on pork. But with wishbone ya could taste it more. All in one marinade.
Just found out Woody's originated in California so (according to their product locator) its available in a couple stores in my city. Could've sworn it would be a southern thing.
You have completely perplexed me. I recognize the cover of that cookbook as an old one that I had at the house. Since your post I have searched everywhere for it. I asked my wife if she recognized it and she said "yes" but I still can't find it. It should have a broken cover and some tabs for recipes. The chicken looks tremendous and I know there are other recipes in that book that I have forgotten about. That's why I am upset with myself. I know it is here, somewhere, and in the upcoming year I want to go back to old recipes and see how they stack up to what I do now. Love the post, by the way. Please help me find that book!
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
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Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
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gasser
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BBQ Dragon and Dragon Chimney
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Oh man, you had me at Wishbone. Does that ever bring back memories of my Dad super-charring every bit of chicken I ever ate until I left home and saved up enough money to buy my own grill. (Then I charred a few more chickens before learning the ropes, but I digress. )
I'm going to give this a go, Troutman . Sounds like a fun cook with a mighty tasty ending. Thanks!
Good memories for sure. With my Pop it was Italian on chicken thighs and Golden Caesar on Delmonico (chuck eye) steaks. I bet it has been 25 years since I have done either one. I will now work one or the other into the plan. Thanks for the memorable post.
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Books
Meathead: The Science of Great Barbeque and Grilling, Meathead Goldwyn
Project Smoke, Steven Raichlen
Franklin Barbeque: A Meat-Smoking Manifesto, Aaron Franklin
Wicked Good Barbeque: Fearless Recipes From Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World, Andy Husbands and Chris Hart
I'm kind of blown away that Wishbone has been popularized so widely across the country by your replies. Even combining Woody's and Wishbone I thought was something I did in a vacuum. Thanks for all the comments, perhaps you all can share some Woody's inspired recipes, the stuff is killer.
When I was growing up in Mansfield TX we used to marinate chicken in that same Wishboone Italian dressing. We mostly would do the boneless skinless chicken breast which can dry out in a hurry but the marinade really helped out. Great story and thanks for sharing.
I have some chuckies that are waiting to be smoked but after that I think it might be time for some thighs like this.
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