Time For Cutchogue Fire Department's 63rd Annual Chicken BBQ

CUTCHOGUE, NY — One of the most beloved, and delicious, events of the year takes place Saturday as a hungry crowd heads to the Cutchogue Fire Department's Annual Chicken Barbecue.

"A summer tradition for 63 years," the event will be chaired this year by Chris Voegel, beginning at 4 p.m. at the Cutchogue Firehouse on New Suffolk Road.

The event is so popular that it has already sold out, organizers said.

Describing the work done in advance of the big day, the Cutchogue Fire Department said preparations began several months ago; it was necessary to give suppliers adequate time to order their products.

"Corn must be planted to arrive the week of the barbecue without issue," the CFD said. "Over 3,600 chicken halves had to ordered and guaranteed. Peaches and ice cream also had to be ordered in large quantities for the dessert."

The week of the barbecue kicks off with the large tent being set up by a vendor, followed by tables and chairs arranged for 600 people, the CFD said.

"The cooking of the chickens is quite important, and the related equipment had to be removed from storage, cleaned and inspected. Friday evening the pits are assembled and ready for the sand on Saturday morning," the CFD said.

The three pits will cook 2,025 chicken halves for the first cook. Between 3 p.m. to 4 p.m. the first batch will come off the grill and be stored in containers for transfer to the take-out building at 4 p.m. and the main serving tent by 4:30 p.m., the CFD said.

On Friday evening, the Ladies Auxiliary and their volunteers gather in an annual, beloved tradition to prepare the potato and cucumber salad; Saturday morning finds the corn committee shucking corn and setting up to cook 7,000 ears of corn that afternoon, the fire department said.

"All committees are hustling with their duties and are finished by 11 a.m. The pit crew has set up tents and mixed the special sauce for the chickens. After a break for lunch, the fire will be lit by Pit Chairman Jack Lademann to officially begin the cook of over 3,600 chickens. While the fires are settling down, the men are racking the chicken and placing 27 racks on each pit. The racks are flipped 3 to 4 times and sauced each flip. Cooking is monitored by temperature and color of the bird. Between 3 p.m. to 4 p.m. the chicks will come off the grill, then placed in a can for distribution.

Meanwhile, back in the firehouse "the ladies are completing the salads and peaches by early afternoon. The firehouse will be used for take-outs at 4 p.m. At 6 p.m., groups form in the parking lot for tailgating parties, and at 10 p.m. the Cutchogue Marching Band signals their arrival. The band, under the direction of Tom Roslak, "will march into the tent's center and play several familiar melodies giving the folks a chance to sing along with the band. As the band exits the tent, a rousing applause is heard from the supporters of the department."

The Cutchogue Fire Department has 115 members and the Ladies Auxiliary has about 40 "but this is not enough hands to do a barbecue of this size. The Junior Fire Department members also assists where needed and not to be forgotten are our residents who volunteer for many of the committees. We could not do this without you," the CFD said. "The Cutchogue Fire Department would like to thank all those who support us in whatever way you can. Thank you!"

Lademann, who's been working at the event for more than 60 years now, said that he enjoys the barbecue, which brings the community, young and old, together for good food, fun, and laughter. "We have a good time," he said.

CFD's chicken is so good, in fact, that Martha Stewart raved about it after attending in 1997 — and guests have said for years that it's the best they've ever tasted.

But don't ask for the recipe. "It's a secret sauce," Lademann has said, smiling.