In The Media: Guy doesn’t live by barbecue alone
The first thing Guy Hughes remembers cooking is a hamburger.
''I had smoke everywhere, but it was great,'' he said.
The only problem was that Hughes was 7 years old at the time, and he waited until his parents were gone and his older siblings were occupied elsewhere before deciding to start his culinary career.
''I got my butt whupped when they got home, because I was too young to use the stove,'' he said.
His cooking efforts tend to get a better response these days.
Hughes has been feeding folks his barbecue for more than 30 years. While he's operated various restaurants over the years and opened Guy's Award-Winning BBQ Carry Out last fall at 2545 Belmont Ave. on the Liberty / Youngstown line, many have enjoyed his ribs and barbecued chicken from his catering trucks at festivals and events throughout the Mahoning Valley.
He's been a part of the Mahoning Valley Rib Burn Off (now known as the Eastwood Rib Fest) since it started and frequently tops the national rib cookers in the awards.
And even those who don't eat the ribs he cooks depend on him to make their own barbecue dishes better. Guy's BBQ sauces are sold by regional and national retailers and have been featured in Saveur magazine and on the popular food website Hungry Girl, and the sugar-free varieties have been championed by professional bodybuilder Jay Cutler.
But Hughes doesn't live by barbecue alone.
Guy's Baked Chicken
- 1 whole chicken, cut into eight pieces with skin on and bones left in
- Granulated garlic
- Seasoning salt
- 1 stick of butter
- 1 can condensed mushroom soup
- 1 can (about 2 cups) chicken broth
Preheat oven to 375 degrees.
Arrange eight pieces of chicken into a 9-by-13 glass baking dish. Sprinkle the meat with the garlic, seasoning salt and paprika so that the top of the chicken is lightly coated with each.
Sprinkle flour on top of the chicken.
Cut the stick of butter into pats and place on top of the chicken.
Put the chicken in the oven for about 45 minutes. Remove the chicken from the oven and turn down the heat to 300 degrees.
Mix the can of mushroom soup with the chicken broth and pour over the chicken.
Put dish back in the oven and cook for another 30 minutes until the gravy forms and the chicken is cooked through.