By Don Bingham
Recently retired Air Force C130 instructor pilot Glen N. Williams Jr. has literally flown around the world with a career of service to our country and teaching others the skills of flying.
Admittedly, Arkansas is his “second home,” with “God’s country” being – what else – Texas! Glen carries on that timeless pride of his Texas roots.
His career in smoking and grilling meats began in Bryan, Texas, and the talent and enjoyment of meats and sauces has found him cooking everywhere from Saudi Arabia to the gigantic neighborhood garage sale in Cabot. His equipment is his cherished Klose barbecue unit, brought up from Houston, complete with the chrome cutout of Texas on the side.
The list of diners could go on and on, and includes squadron Christmas parties, cooking at the “crash pad” in Newark, N.J. (where Glen currently serves as a First Officer for Continental Airlines), and the tradition of “every-Sunday-night half-pound cheeseburgers” at Barberry Cove in Magnus Creek subdivision at Cabot.
Glen, along with his wife Janna, have spent five consecutive nights cooking, marinating, turning, storing and preparing meats for weddings.
Glen also considered the whole idea of having six flavors of barbecue sauce as admitting to have a lack of confidence in your meat. “I have one sauce.” This husband and wife cooking duo spend hours in preparation of their secret sauce – the one sauce Glen will use – for all his smoking culinary production.
“Nothing but salt on the meat – I want to taste the meat,” he said, explaining his philosophy. He does use his own personal rub on the meats – but adds only salt to this personal creation.
Glen and Janna’s two sons – 14-year-old Glenn III and 10-year-old Colton – are already in training and often take over “the family spatula” of grilling. As Glen Jr. did, it is never too soon to start the learning process of great smoking and grilling.
Glen’s Argentinean Chimichurri Sauce, along with steak and fresh roasted corn are a must for your smoking recipe files. The corn technique is innovative. Fill a gallon container with warm water and butter; place roasted corn for guests to dip the ear of corn in to the container. When the corn is drawn through the water/butter mixture, the ear of corn is perfectly buttered, leaving the eater intact. This is a great way to butter an ear of corn without the hassle. Here are three recipes that are regulars on the Williams smokin’ menu:
Argentinean Chimichurri Sauce
1 cup lightly packed chopped parsley (ideally, flat leaf “Italian” parsley)
3 to 5 cloves garlic, minced
1 teaspoon salt
½ teaspoon freshly ground pepper
½ teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallot or onion, minced
¾ cup vegetable or olive oil
3 tablespoons red wine vinegar
3 tablespoons lemon juice
Combine all ingredients and mix well.
Roasted Fresh
Corn on the Cob
Soak corn with husk on in a salt bath for 4 hours.
Place on grill and cook for 30 minutes, rotating occasionally.
Steak
1 flank steak
3-4 tablespoons salt
Preheat grill.
Liberally season the steak with kosher salt on both sides and let stand for 5 minutes. Place the steak directly over a hot grill and cook until it reaches desired state of doneness. (Rubs may be used as well.)