Are You Going To the Fourth?

May 16

Chapter 7

It was known as “Going to the Fourth.”

Addy’s Great Grandmother, “Miss Fannie” was born on the Fourth of July. She was an only child and adored by her parents. She was sweet, smart, beautiful and had a wonderful mind that would absorb all she saw or experienced. Her father sent her to the Pape School in Savannah to receive the best education. She learned Latin and French as well as mathematics and etiquette.

Fannie was not spoiled; however, it was known that whatever “Miss Fannie” wanted “Miss Fannie” got. She realized early on that her parents were indulgent, but she never took advantage of it.

Her childhood, on the outskirts of town was ideal. She grew up around loving family and friends and the natural beauty of the area. She would spend hours exploring the woods and creeks.

Her father owned a large timber farm, mill and woodworks. He supplied lumber to the builders who were busy creating the new homes in Savannah’s Baldwin Park.

On one trip to town, Miss Fannie and her father stopped at a local jewelry store. A necklace in the window caught her eye. It was gold. The flat links were plain on one side and engraved with the most intricate flowers on the other. She was mesmerized. She gave her father a look that indicated she would love to have it. They went inside to inquire the price. Her father was shocked! Rarely had he ever said no, but this time he did. Fannie understood and did not mention it again.

Every year, her parents would hold a countywide Fourth of July Celebration. It was a highlight of the year. All were invited- family, friends, merchants, famers and farm hands. People referred to it as “going to the Fourth.” Everyone brought a dish and there was always plenty to eat.

The large lawns were laid with plank tables with festive red, white and blue tablecloths. The railings on the rambling Victorian home had patriotic buntings hanging from them.

This particular Fourth of July, Fannie was turning 18. Before the party, her parents gave her a gift. As she unwrapped it, she saw the necklace she had admired several months before. As her father clasped it on her neck, she swore she would wear it every day of her life.

There were tables devoted to entrees, vegetables and desserts. The tables sagged under the weight. Among the guests was a handsome dark haired young man named Lawrence Wilder. He had just received his law degree from the University of Georgia and was settling back home in Savannah to start his practice. His white linen suit had a small stain from where a drip had settled from the barbecue chicken Fannie had made.

She came to his rescue. She brought out a little peroxide and dapped the stain until it disappeared. He could not take his eyes off her.

The next Summer they were married. She was of course, wearing the necklace.

Their wedding gift was a home in the same neighborhood where her father’s lumber was creating the new dwellings.

True to her word she wore the necklace every day until she died.

Since that time, the necklace and the recipe for the barbecued chicken has been passed to the eldest daughter in the family.

Miss Fannie’s BBQ Chicken

INGREDIENTS FOR THE MARINADE

2 cups buttermilk
¼ cup brown sugar
1 tablespoon apple cider vinegar
4 cloves garlic, minced
1 teaspoon dried thyme
1 tablespoon ground black pepper
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon cayenne pepper
2 tablespoons kosher salt
1 (3 pound) whole chicken

INGREDIENTS FOR THE BBQ SAUCE

¾ Cup Root beer (or Coca-Cola)
1 Cup Southern Conserve Tomato Conserve
1 Tbs light brown sugar
1 Tbs Worcestershire sauce
Juice of one lime
2 tsp minced garlic
½ tsp onion powder
1 tbs Bourbon
2 tsp cider vinegar

DIRECTIONS FOR THE SAUCE

In a small pan over medium heat, whisk together root beer, tomato conserve, brown sugar, Worcestershire, lime juice, minced garlic, and onion powder.

Simmer until the flavors meld and sauce reduces slightly, 8 to 10 minutes.

DIRECTIONS FOR THE MARINADE & CHICKEN

Step 1.
Whisk buttermilk, brown sugar, cider vinegar, garlic, thyme, pepper, paprika, cumin, cayenne, and salt together in a bowl.

Step 2.
Trim wing flaps from the chicken. Cut along both sides of the backbone from the tail to the neck; remove backbone. Make a 1/4-inch-deep cut through the piece of cartilage in the center. Open both sides to reveal breastbone; lift out. Cut chicken in half through the center line.

Step 3.
Place both halves in a resealable zip-top bag and pour in the buttermilk marinade. Place the bag in a bowl to catch any leaks. Press air out and seal. Marinate in the fridge for 6 to 18 hours.

Step 4.
When marinating is complete, preheat oven to 400 degrees and line rimmed baking sheet with aluminum foil. Toss chicken with vegetable oil and season with salt and pepper.

Place in center of the oven and bake 20 minutes.

Step 5.
Flip chicken over return to oven and continue baking for 7 to 10 minutes. Flip once more and grill until no longer pink in the center*, about 15 minutes more.

*An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

CAUTION!

Use of this recipe can lead to drips and/or romance!