So it’s become a bit of a tradition for this curry blogger (and the hubby) to make my Perfect Summertime BBQ chicken while at camp in Upstate N.Y., and this Labor Day was no exception.
Unlike Fourth of July, when the whole family gathers, the “shoulder” weekends of Memorial Day and Labor Day usually attract a smaller crowd — of course, in our family, a smaller crowd still means 17 people. That meant 30 pieces of chicken on the grill, and 24 ears of corn.
Thankfully, several campers volunteered their services as sous-chefs. So while myself and the hubby escaped for the (rainy) afternoon for an Uncle Sam “two-nation” boat tour, Emily Rose and Devin chopped up several onions, an entire head of garlic and a big chunk of ginger for the curry marinade. By the time we returned from Canadian waters, we had very little left to do! After adding lime juice, soy sauce and several tablespoons of curry power — we used Kalustyan’s Imperial Curry Power — we let the chicken marinate for about 45 mins before turning on the grill.
But how does one grill THAT much food, all in one sitting? Well, lo and behold, this must be my lucky year. Pictured left is a new commerical-grade Weber Grill, valued at $850, which this curry blogger WON in a local raffle! (Even stranger, I’ve won the raffle two years in a row…the organizers and possibly the town paper, Thousand Islands Sun, are beginning to think it’s fixed.) The new addition to camp is a welcome one, particularly as our group seems to be getting bigger every year…
By the time we ate — blame it on the New York City chefs, who are used to eating late — the sun had set. I’m stealing a picture from my sister’s blog to show our picnic tables set up with emergency candles for the meal.
Below is a twilight view from the picnic table of Goose Bay, with a light on in the main cabin.