House BBQ Sauce + Chicken & Corn ready for Summer!
Summer brings to mind two things to eat together. Barbecue and corn. They connote things that are cooked outside so the party can stay outdoors. They connote seasonality as corn is ready to eat during the hot days of the year. They tell of a time where school is ending, and kids are out for the summer celebrating. Corn is the first veggie that is added to a bbq party.
Chicken does well grilled. There is so much surface to a bird for sauces to adhere to and caramelize. A bbq sauce has so much sweetener that chars and darkens adding bitter caramelly notes to the savory succulent falling off the bone meat of a bird. Bones are necessary. They provide an avenue for heat transfer and meat adherence so when eaten by hand there is a handle to hold.
Make it stand out
And the corn can share the same cooking space. Both on the grill or oven or whatever dry high heat method to really bring the browning and char over their surfances. I love how corn is mysteriously good and picking up sauce. And it’s best on the cob.
That is also a type of freshness indicator. A certain wow factor that tells, this corn must be in season because this party is serving it on the cob and it must not have been stored in a bag in someone’s freezer for two months and taken out occasionally to ice an impacted joint injury.
All those kernals nestled together making enough crevices to have a sauce latch onto. And both chicken and corn are eaten by hands so everything gets everywhere.
Make it stand out
Sauce is the key to good BBQ! Making a good sauce in house makes the flavor unique and special.
At The Table Catering, we shy away from refined sugar, so for sweetener, we use local honey. Instead of ketchup, we make our own tomato jam, and season our sauce with spices and molasses. Sauces for bbq should be thick in order to stay on the meat. To acquire some thickness we reduce stock for the gelatin to give the sauce a nice richness.
BBQ chicken and corn are such a great pair and The Table Catering are putting them together for this month in hopes to celebrate graduations and the beginnings of summer.
We are now offering online reservations! View our Summer menu here - Best for groups 50 - 300 guests!
