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1. Planking day on the Nanticoke River starts at 4 A.M. with a sizzling oak wood fire and plenty
of freshly cleaned and planked shad fillets. |
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2. Head Chicone Planker, Glenn Carowan, Jr., keeps a close watch on the "secret sauce",
which is used to baste the shad fillets several times during the cooking process, and can also be used as a seasoning on
the shad when served. |
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3. Chicone Ruritan members Carl Horsman and Balvin Brinsfield III baste the shad with the "secret
sauce". The closely guarded recipe for the sauce was passed to the Chicone Club from the Wakefield, VA Club several years ago when they
generously traveled to Vienna to teach us the craft. |
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4. The white oak planks are rotated and turned several times during the process to insure an even
cook. Here members Glenn Carowan, Jr. and Moody Gray carefully turn the planks. |
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5. The cooked shad fish are removed from the planks, cut into halves, and then thirds depending on
the size of the fish, and served hot and spicy. Corn bread and coleslaw are favorite side dishes. Assorted ice cold beverages are a must. Come and
get it! |
