The day started at 6 a.m. for Ron Podolak and the rest of the crew in charge of cooking the 850 barbecue chickens for St. Ann’s Annual Barbecue and Bazaar.
Podolak, a parishioner at the Catholic Church in Owasco, said they cook the chicken “low and slow” for two to three hours and then slather it with the church’s secret Cornell sauce recipe.
“No, the secret ingredient is not holy water,” Podolak said.
After the chicken is cooked, its served up with salt potatoes, coleslaw, a roll, a dessert and a drink for $10. The diners are sold from 11 a.m. until all the chicken is gone. Podolak said he expects this year to be a sell-out, as most years are.
