bryan (02/20/83)
Rochester style barbequed chicken is coated with a sweet and sour hot sauce. The following recipe for such a sauce has been circulating around the University of Rochester for years. "Smittey's Sauce" 6 oz prepared mustard 2 oz ketchup 2 c water 1/2 c white vinegar 1 1/2 c brown sugar 6 oz honey 1 sliced peeled lemon (put bits of peel in sauce) 1 oz crushed red pepper Cook over low heat about 1 hr. Do not boil. Set aside overnight. Next day add Frank's (or other brand) hot sauce. Original version called for 3 oz, I would suggest adding 1 oz at a time and taste. You will not be able to judge without swallowing. It is possible to substitute oranges for the lemons. Rochester birds are traditionally served on a bed of sliced bread and with side order of macaroni salad. The bread soaks up the excess hot sauce and is a real treat at the end of the meal. The birds are 1/2 chicken, breaded and Southern Fried. Varing degrees of flame are provided by the quantity of hot sauce on a bird. Sal's Birdland serves what is known as a "swimmer"; drop the entire bird into the pot of sauce and let it soak for a few seconds, then for good measure pour a little extra sauce over the macaroni salad. -Bryan Lyles (allegra or seismo)!rochester!bryan