Grilling chicken a long tradition at St. Paul's Church
Ian Waters Jr., left, and Alec Waters remove a rack of chicken from the grill in preparation for the annual barbecue held Saturday at St. Paul's Church on Bantam. Below, Scott Parsons uses a thermometer to check on the progress of the chicken. BZ photos
The chicken was sizzling on the grill on Saturday as St. Paul's Church in Bantam held its annual barbecue.
Ian Waters Jr. and Scott Parsons, as they've done for more than 20 years, manned the grill and made sure all 300 of the half-pound chickens were cooked to perfection before being served to a hungry crowd. Volunteers under the direction of barbecue chairman Alec Waters also cooked 27 dozen ears of corn from Towne Farm in Morris.
For Waters and Parsons, the grilling is a tradition started by their fathers, Ian Waters Sr. and Walter Parsons in 1962. Clyde Tibbets and Jim Kilbourn were involved in establishing the church barbecue, too.
The broth of seasoning and oil Ian Waters Jr. and Scott Parsons sprayed on the chicken as it was grilled is made of the same ingredients their fathers concocted.
Ian Waters Jr., foreground, and Alec Waters work at the grill.