Saturday Night Barbecues

Thursday, September 29, 2011 by Anna.

Chef Tony, Eugene, and the kitchen staff have really outdone themselves this year with their Saturday night barbecue dinners, featured on YMCA weekends and our Family Camp Event.  The meal is a southern-style barbecue feast, the star of which is slow-roasted pork (cooked for hours in a wooden roasting box) and grilled chicken.  These meats are topped off with a choice of homemade barbecue sauce: sweet and traditional, or the spicier (and truly to-die-for) Carolina sauce.

Some people say, though, that the sides steal the scene: a thick slice of bread  (last week’s was honey wheat), warm and rich cream corn, baked macaroni and cheese, crisp coleslaw, and fresh salad - all of it (even the bread!) made right there in our kitchen at White’s.  And, of course, no meal would be complete without dessert - in this case, apple crisp topped with vanilla ice cream.  I’m embarrassed to say that no matter how stuffed I am after dinner (I can never resist seconds on cream corn or Carolina sauce) I always get at least a few bites of that dessert.

I can’t say I’ve tried the pork myself, being a longtime vegetarian, but I can definitely appreciate how happy our guests are.  As Homer Simpson said before his barbecue, “You don’t win friends with salad!”  You definitely don’t win YMCA Dads with salad, but you sure can with a huge hunk of roasted meat. We hope that those of you who haven’t had a chance to try this feast will join us out here at camp one of these Saturdays…you surely won’t regret it.

Check out our flickr site for a few more photos:  http://www.flickr.com/photos/53138689@N04/

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