the chicken in sauce. In later years, a sprayer accomplished this task. If you followed their plan, you would have a meal so good that, according to Marty, “If you put a little on your head your tongue will beat your brains out trying to get at it!” A sassy aroma filled the air. To turn the chicken, an additional grilling rack was placed atop the halves and volunteers turned the entire rack at once. By 3:30 a.m., Connie was preparing the sauce, using as many as 20 gallons of vinegar when ticket sales were high. Delicious chicken wasn’t the only benefit of the day. Friendships were born as people worked, and laughter and conversation punctuated the earlymorning hours. Money was raised to help deserving schools and churches. And a community grew stronger as strangers became friends over a simple piece of chicken flavored with G.W.’s secret sauce.
Ou As rWkA ai bou tL t ist !
Multiple businesses — car dealerships in Union City, banks along Bullsboro, stores on the Court Square, often bought 40-50 plates each to feed Saturday employees. Deliveries also extended along Highways 16 and 29. The Webbs protected their reputation and never allowed shortcuts or inferior products. Deviate from the plan and you would have to answer to Connie… and no one wanted to answer to Connie! The day before cooking, a concrete block pit was built for each event. The size was determined by the number of halves to be cooked. The pit was lined with thick aluminum foil to help with wind control. The Chickenator started his fire around 2 a.m. Saturday, put grilling racks in place and greased them with mops. Fresh chicken from Sutherland Eggs Farms at the Farmers Market was carefully placed on the racks. Left halves and right halves went next to each other so that no space was wasted. Mops were also used to drown
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770-632-5823 www.towneclubpeachtreecity.com
september /october 2013
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