Before Chicken Wings There Was This!

[mjdart]

I know most everyone out there has had "Buffalo" chicken wings at one time or another. I thought I'd tell you about life before wings. I grew up in Rochester NY which is just down the road (90 miles) from Buffalo, so when I talk wings I've enjoyed 'em for over 35 years. Now if you research the Anchor Bar in Buffalo, they first prepared 'em in the mid 60's, but they didn't flood across the US for a number of years. In my home town you would go into some pretty shady areas of the inner city for a real treat. In the early 70's you would typically find a big square welded steel tub filled with frying oil. You would carry just enough money (never bring your wallet) to pay for the meal usually about $3.25. Keep your eyes down and look ahead as you worked your way to the counter to place your order. The chef would grab a split chicken (breast, thigh, leg & wing) and toss it in the boiling hot oil. When it floated to the surface it was done. He would then pluck it out and dip it in the special sauce (see typical recepe below). It was then laid on a fresh piece of "Wonderbread" and a scoop of macaroni salad was placed along side. It looked just like this whichou can still get at Sal's Birdland if you happen to pass through Rochester.

 

 

Every now and then one of the "brothers" would push me around and cut in front of me in line, but "Smitty" who was highly respected would always make things right and re-establish my place in line. See about him below:

Those of you who like to cook might like to try out this recepe from a friend who worked at Snuffy's Birdland

Snuffy's Birdland (Smitty's)

 

 

 

(8oz) apple cider vinegar

(1) bottle honey flavored beer

1/2 bag/box (2lb) brown sugar (so 1lb for chemists)

1/2 - 3/4 jar (16oz) honey (so 8oz for chemists)

(1) small can plain tomato sauce (4-6 oz)

(4-6 oz) brown mustard

1/2 - 3/4 small bottle Louisiana Hot Sauce

1/2 - 3/4 small jar crushed red pepper seeds

dash of salt

juice from an orange

 

 

I usually start with the beer, vinegar, sugar and honey as a base. It is

important to use honey as well as brown sugar. Then add the tomato sauce

and mustard. The mustard usually doesn't dissolve right away. Don't use too

much tomato sauce. The Louisiana hot sauce and red pepper are added to

taste. I usually add the juice from the orange last as it is very powerful.

Don't add too much. Add a little at a time and taste. The salt is

important. It somehow blends everything together. Again add a little and

taste, don't add too much. Cook the whole thing until the sugar carmelizes

together. Don't let it boil. Don't keep it on the heat too long. When

making Smitty's (and the way I cook in general) I usually don't follow the

chemists' approach and cook by taste comparing to what I did last time.

<BR style="mso-special-character: line-break">

Rochester icon, Harry "Snuffy" Smith, died last Sunday in Phoenix, AZ. Smith, 86, was know nationally as a Lightweight Boxing Hall of Famer and was owner of "Snuffy's Birdland" restaurant for about 40 years. Funeral services will be held in Phoenix, Arizona. Snuffy's family and friends are planning a celebration on February 5th (his birthday) at Latimer Funeral Home.

 

Every community is blessed to have individuals whose style, ingenuity and perseverance make them stand out from ordinary people. They are driven to make a difference in the lives of their families and their communities. They come up with an idea, and they persist until the idea achieves success.

 

"Snuffy" Smith was one such individual, a natural showman dating back to his days as a flamboyant boxer from a family of boxers. He took his natural flair to the marketplace and became a well-recognized and successful entrepreneur. Cooking ribs was not merely his specialty, but slathering them with a secret, succulent sauce was the genius idea that had people coming from all over Rochester and from beyond to devour them. "Smitty's Birdland", in its heyday, was the premium barbeque palace in Rochester, and Snuffy was the recognized king of that venue. And he served those ribs with a generous, genuine smile, a heaping dose of palaver, and a profound sense of pride. Many people tried to replicate his sauce, but nobody could replicate his style. He was truly one of a kind.

 

As far as I can tell from the 35 years I have known him, Snuffy never made a fortune selling his brand of barbeque. He was, however, enriched in another important way. He enjoyed his work immensely, and he enjoyed the pleasure he brought to so many people from a simple pursuit. Most days, until he passed his 80th birthday, he arose before dawn to get ready for the tons of customers who would stream through his doors for his ribs. And he often worked late into the evening, to keep those customers satisfied. He seemed to never tire, or want to take it easy, other than pursue his passion for golf. Snuffy loved what he did for a living, and he loved that people craved what he created.

<BR style="mso-special-character: line-break">

Edited August 22, 2010 by mjdart

[longrider]

sounds like a good man i like me some bbq

[mjdart]

sounds like a good man i like me some bbq

 

Smitty was a really good guy, I was many times pretty scared but he'd always make it right.

 

We used to go get it sometimes in the middle of winter (COLD). Take it to Genessee Park, sweep the snow off a picnic table and sit down and eat. That sauce would get you so hot you'd never notice the cold and then your nose would start running like a water fountain. As long as you kept your knees apart it would land on the ground and not on your pants. Man I would love to go back in time to one of those nights and enjoy that chicken!

[hesss]

Been to Sal's birdland many times. They used to have one in Syracuse too. Great chicken! I highly recomend it. I sometimes order the sause online. Live in Saratoga now, which is a bit of a ride from Rochester.

 

http://salsbirdland.com/

 

Stu

[mjdart]

Been to Sal's birdland many times. They used to have one in Syracuse too. Great chicken! I highly recomend it. I sometimes order the sause online. Live in Saratoga now, which is a bit of a ride from Rochester.

 

http://salsbirdland.com/

 

Stu

 

 

Hey Stu, really cool to hear from back home who has enjoyed the chicken , thanks for chimming in:Beer-Chug[1]:

[hesss]

Hey Stu, really cool to hear from back home who has enjoyed the chicken , thanks for chimming in:Beer-Chug[1]:

 

One other Rochester favorite I forgot to mention. Nick Tahou's garbage plate. http://www.garbageplate.com/

 

Can't go out drinking in Rochester without visiting Nick Tahou's for a garbage plate around 2 am! I prefer mine with the cheeseburger. Here's something I found for those of us that have not had the opportunity to have one:

 

 

Rochester, New York, is known for this unusual dish. The original Garbage Plate was created at Nick Tahou Hots' fast-food restaurant more than fifty years ago. Tahou came to Rochester in 1937, selling hot dogs near the railroad depot.

 

Legend has it that long-ago college students asked Nick Tahou for a dish with ''all the garbage'' on it. So, he concocted his original combo plate with two hamburger patties and a choice of two sides — usually some combination of home fries, macaroni salad, and beans. The contents are often laced heavily with ketchup and hot sauce, and mixed together before eating. Rolls or white bread are served on the side.

 

The Garbage Plate is considered a great late-night snack, and this restaurant is packed with diners from around midnight to 4:00 a.m. Young college men living in Rochester, who like to have contests to see how much beer or food they can consume, consider the Garbage Plate a rite of passage from boyhood to manhood.

 

Restaurants all over the city serve many variations or imitations on this famous combo plate, but the original is the invention belong to a downtown restaurateur named Nick Tahou. Other restaurants in the Rochester area have tried to put garbage plates on their menu but have been legally enjoined to rename similar dishes they serve with names such as Dumpster plates, Messy Plate, Sloppy Plate, Dog Dish, and Plat du Refuse.

 

Today, there are many different Garbage Plates served, such as cheeseburger, hot dog, hamburger, egg, sausage, and steak. They all have the same base with half the plate piled with home fries, and the other half with a pile of macaroni salad. Then comes whatever you order, such as eggs or burgers, placed on top. Over everything are a couple of spoonfuls of onions and a glob of mustard.

[PPScoutrider]

Cool stories! (and you need won of those (beer chug) if you are eating wings) And, in case some of you don't know this or even give a shit, Buffalo NY wings are the genesis for the starting of the now very successful Buffalo Wild Wings sport bars. the startup group was from the Buffalo area, and were bummed about not being able to get good tasting wings in the upper midwest, if I recall correctly. Read the brochure if you are ever at one.

 

Looks like they have Snuffy to thank for their success!!

Edited August 26, 2010 by PPScoutrider

[mjdart]

Glad for the Garbage Plate memory, had a few late @ night or after work 2nd shift GM Roch Products. Spent quite a few nights at Campis where "sandwich is King" They had a 1lb burger called the mama Mia & a 1lb steak & cheese called the Bomber.

[hesss]

Glad for the Garbage Plate memory, had a few late @ night or after work 2nd shift GM Roch Products. Spent quite a few nights at Campis where "sandwich is King" They had a 1lb burger called the mama Mia & a 1lb steak & cheese called the Bomber.

 

 

Went to Buffalo for the Bills game this past weekend. Stopped at Wegmans before the game to stock up on beer, ice and etc. Had to pick up some Sal's sauce while I was there!

 

The game sucked. Good thing we had beer.

[stu]

Went to Buffalo for the Bills game this past weekend. Stopped at Wegmans before the game to stock up on beer, ice and etc. Had to pick up some Sal's sauce while I was there!

 

The game sucked. Good thing we had beer.

 

Kind of ironic... Wegmans is the Bentley of Grocery Stores....

[mjdart]

Kind of ironic... Wegmans is the Bentley of Grocery Stores....

 

Yes it is, maybe even the Rolls of grocery stores:Beer-Chug[1]: