Wallkill, New York -
The men working the firepit have one advantage on the rest of the attendees at the New York State Rifle Pistol Association's Annual Members Meeting: quality control. "We have to taste it before we can serve it!" a volunteer told NRAblog.
The chickens come halved and ready to grill. Volunteers worked in teams of four to "rack" them, placing the chicken face down
on grills which are then placed above the open flames of the firepit.
Chicken Willie--also known as Bill--is tasked with mixing the secret seasoning. NRAblog was able to glimpse a few of the ingredients: vinegar, oil, salt, pepper, poultry seasoning, and apple juice. Throughout the two and a half hours each rack spends on the grill, each chicken is coated with the seasoning mixture several times.
"This is an exact science," a volunteer told me.