The Station Bar & Grill’s 151 Rum BBQ Wings
As a teenager journeying through the culinary universe, Joseph Turrisi had a moment where, upon reflecting on his family’s influence and personal passion, he declared “Wow, I can do this.” The 46-year-old has made many well-received stops since that revelatory occasion, with The Station Bar & Grill, 1550 McKean St., occupying him for the third time.
“I like to say I make magic happen here,” the resident of the 1100 block of Shunk Street said from the Newbold establishment. “It’s great to experiment and give customers some examples of my creativity, and I like being back here to do that.”
The Lower Moyamensing inhabitant rejoined owner Lou Maglio’s six-year-old site Jan. 16, continuing a career that includes positions at The Union League and Devil’s Den, 1148 S. 11th St. Having “almost total autonomy” with the menu, the chef is relying on his diverse skill-set, with assistance from his relatives and Restaurant School tutelage, to give the location’s libations delicious companions. Seeking to situate The Station Bar & Grill high on the list of must-visit-often destinations, Turrisi has called on trusted recipes, including his beloved formula for 151 Rum BBQ Wings.
“It has been with me on almost every menu I have ever made,” he said of the 26-year-old favorite, which he noted dates back to his days at the now-defunct Pompano Grille, formerly Fifth and Bainbridge streets. “Because of that, everyone knows how fond I am of it.”
Turrisi relayed that he considers eye appeal the main attraction of his offerings. The wings, however, prove that taste always makes for an amazing complement to a great presentation. The creator and Maglio beamed when announcing the venue will soon begin to deliver, and they expect their chicken to be champion.
“I’ve had some interesting experiences,” Turrisi, a Springfield native, said when analyzing his path from an unproven adolescent to a thriving adult. “My wings have been with me through most of that trip.”
Chef Joseph Turrisi
1 ounce of 151 rum
1/2 cup of molasses
1 cup of brown sugar, packed
1/4 cup of cider vinegar
Pinch of salt
8 to 10 medium-sized wings
Combine all ingredients, except for the wings, in a large pot, and bring to a boil. Reduce to a simmer for 20 minutes, and allow to cool, with Turrisi noting the benefits of placing the combination in a refrigerator. Fry the wings at 375 degrees until crispy, perhaps seven to eight minutes.
The Station Bar & Grill
Owner: Lou Maglio
Opened: August 2008
1550 McKean St.
Contact Managing Editor Joseph Myers at firstname.lastname@example.org or ext. 124.