
The beginning of BBQ.
The year is 1954. Thomas and Eleanor Chiavetta are poultry farmers in Brant, New York, a rural township just south of Buffalo. During a meeting at the Erie County Farm Bureau in nearby East Aurora, the couple discovers BBQ chicken. It is juicy. It is spicy. It is succulent. With a tang on their tongues and an eye for the future, Thomas and Eleanor decide to get cooking.