June 13th, I hope everyone is doing well. I know I haven’t kept up with the blog and I apologize. Those of you who live in the area know that the Virginian-Pilot has changed their format and it no longer contains the Chef’s tip of the week. So I no longer have a fall back for those busy times. My wife and I have been contemplating whether to move, add on or not incur additional debt. I believe that we have decided to stay put at least for now. I hope everyone had a safe and restful Memorial Day. I also hope that along with good food and drink you raised a glass or at least gave a passing thought to those overseas past and present that help protect our country. I was at the Church of the Resurrections June Fest giving away samples of my BBQ. The intent was to introduce more people to my products and hopefully kick start business. I met a lot of good people there and got a lot of positive feedback. On the 23rd of this month is the Pennell family reunion (my wife’s mothers side of the family). We will once again be providing the food. The menu right now will be Pulled Pork BBQ, Coleslaw, Potato Salad, Richards’ Baked Beans, Iced Tea and various Dessert items. I haven’t selected a chicken dish yet. This weekend I’m going to try a Smoky Grilled Butterflied Chicken featured in this months LIVING. It has a rub using smoke paprika. If it is good I may modify the recipe to use sweet paprika and smoke the chicken to get real wood flavor. I’ll let you know what happens. Cooking Tip: If you are buying fresh peaches for cobbler or other uses you can remove the skin just like a tomato. Cut a shallow X into the bottom of the fruit and place in boiling water for 20 – 60 seconds depending on skins thickness. Remove fruit and place in a bowl of iced water to stop the cooking. If the skin doesn’t slide off put back in boiling water and repeat the process.
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