This is the barbecue sauce that we had at many family picnics on Corliss Ave. I have a distinct memory of this sauce. but I don't know if it is a mish mash of several memories or if it is memory of one specific time. The charcoal grill was set up in the driveway of 190 Corliss and the chicken pieces that had been marinating in the sauce were ready to go on the grill. When the coals began to glow, Papa (in a pair of cutoff jean shorts), put the pieces on the grill and they sizzled and smoked. He then cooked, turned and mopped the pieces with more sauce until they were just the right amount of char and still juicy. And I am thinking he did this with a beer in one hand. I made this sauce and cooked some chicken a few weeks ago, but something was just missing.
I used the less fussy pate de choux recipe that I made growing up before I knew the correct french term for cream puff dough. I have made it the fussy way and the way I will describe below and I don't really notice much difference. Here is is: Put one stick of butter in 1 cup of water and bring to a boil; add 1 cup of flour and stir until combined; remove from heat and add 4 eggs one at time making sure that each egg is fully incorporated before adding the next. If you have never made these before, the dough gets slimy when you add the add and then you keep stirring and in a blink it incorporates into the dough. For this bake, I made chocolate eclairs with chocolate glaze and regular cream puffs with a cardamom cream filling. Pipe eclairs or puff onto a cookie sheet lined with parchment and cook until golden. Cook time depends on the size of the puff but make sure to not take them out too early so they are able to have the right crisp and not be doughty inside.
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