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!
“[A] collection of barbecue memoirs, trivia and history . . . Walsh interviews the top pit bosses across the state and shares their secrets.” —Publishers WeeklyIf barbecue in Texas is a religion, this book is its bible. Originally published only in print in 2002, this revised and updated edition explores all the new and exciting developments from the Lone Star State’s evolving barbecue scene. The one hundred recipes include thirty-two brand-new ones such as Smoke-Braised Beef Ribs and an extremely tender version of Pulled Pork. Profiles on legendary pitmasters like Aaron Franklin are featured alongside archival photography covering more than one hundred years of barbecue history. Including the basic tools required to get started, secrets and methods from the state’s masters, and step-by-step directions for barbecuing every cut of meat imaginable, this comprehensive book presents all the info needed to fire up the grill and barbecue Texas-style.“In 2002, Robb Walsh’s Legends of Texas Barbecue Cookbook hit the sweet spot for lovers of smoked meat. The book was part travelogue, part instruction manual, with a side of history thrown in . . . If your old copy is worn, tattered and splashed, it’s time to trade up. If you are late to the barbecue and don’t know the likes of Bryan Bracewell, Vencil Mares and Lorenzo Vences, consider it an investment in your education.” —The Dallas Morning News“Robb Walsh has been there to help shape and document the evolution of Texas barbecue. This new edition is a must-have.” —Aaron Franklin, James Beard Award–winning pitmaster
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)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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.
MasterBuilt 200772115 Bluetooth Smart Digital Electric Smoker, 30-Inch
Weber Original Kettle Charcoal Grill, 22-Inch, Black
Weber Spirit II E-210 Gas Grill, Red
Accessories
Char Baskets
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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