Support Your Local Volunteer Fire Company: Chicken Barbeque & sides

Barbecued chicken in this part of the country is grilled/smoked until browned, succulent, and juicy tender. The Muncy Valley Volunteer Fire Company has  “Chicken Barbecue Dinner” fundraisers 3 times during the summer, an all-you-can-eat dinner. Well, you only get half a chicken, but to go with it, it’s a sit down at a long table with strangers, served family style, all you can eat meal: homemade potato salad, pickled cabbage (more commonly known as a cole slaw variation), baked beans, homemade bread, butter, pickles, and then for dessert, chocolate or vanilla ice cream, and a platter of cake –  a variety of pieces of cake and cupcakes. Yes, all homemade, so the breads are a little different, the potato salad varies a little, and the pickles – usually crinkle cut dills – are amazing.

They also have take-out, and you can get a dinner plate to go (includes one serving of everything mentioned above but the pickles), or just a chicken half, or a quart of ice cream, or pickled cabbage or baked beans or potato salad. So this time, I got a couple of chicken halves, thinking of wonderful chicken leftovers for the next few days: chicken salad, chicken sandwiches, reheated chicken with rice and vegetables.

My southern friends may not know you can make cole slaw without mayonnaise as the dressing. I think this is a particularly PA- style dish, although I have never researched it, but I associate it with PA Dutch cooking. I’ve heard the mayo style called creamed cabbage, too, although when I think of a creamed vegetable, I think of a cooked vegetable with a white sauce. I do have some good creamed cabbage recipes, but somehow they are more wintery dishes. Here’s a version of pickled cabbage:

Pickled Cabbage:

  • 2-1/2 cups shredded cabbage (finely shredded is better)
  • 1/2 medium green pepper, diced to 1/4″ or less
  • 1 celery rib, diced
  • 3/4 cup sugar
  • 1/2 cup vinegar
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

In a large bowl, combine all ingredients. Toss to coat. Cover and refrigerate at least 1 hour, or overnight, before serving. 

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2 Responses to Support Your Local Volunteer Fire Company: Chicken Barbeque & sides

  1. Jenness says:

    Thanks for the cabbage recipe! I always have lots of cabbage leftover after I make the few dishes I know…I will try this.

  2. Tom says:

    Grew up going to and working at this barbeque with my grandmother. Would love to have the “secret” barbecue sauce recipe!

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