Cornell Chicken

[Harry Jones]

Just in case anyone's interested, a pamplet originally written by the author of the Cornell chicken recipe . . . .

Harry

[Buzz Dean]

interesting--maybe will try that sauce tomorrow on some yardbird--thanks

On Fri, Jan 4, 2013 at 12:49 PM, Harry Jones <jones...@gmail.com> wrote:

Just in case anyone's interested, a pamplet originally written by the author of the Cornell chicken recipe . . . .

Harry

--
You received this message because you are subscribed to the Google Groups "Smoke Ring BBQ List" group.
To post to this group, send email to SmokeR...@googlegroups.com
To unsubscribe from this group, send email to SmokeRingBBQ...@googlegroups.com
For more options, visit this group at http://groups.google.com/group/SmokeRingBBQ?hl=en
Visit The Smoke Ring website http://www.TheSmokeRing.com
Wanna talk trash instead of barbecue? Go to the Backporch
http://groups.google.com/group/smoke-ring-backporch

[Barb Read]

I grew up near Cornell University and have been using the sauce for years I talk the recipe to Joe wells and he pronounced it wonderful

[Erin Fuller]

I have the original that came back from Cornell when they had groups of fireman go down to learn to cook it. At least that is how it was told to me by the guy who gave it to me. It gives the recipe for 10, 50 and 100 halves. If anyone needs it. We use white pepper instead of black. And use a 2 liter bottle with 3  1/8" holes drilled in the cap to apply the sauce. Much easier than brushing it on.
 

Erin

---

Date: Sat, 5 Jan 2013 07:18:17 -0600
Subject: Re: [BBQ] Cornell Chicken
From: barb...@gmail.com
To: smoker...@googlegroups.com

[David Theimer]

could you use Mayo since there is an egg and oil in the sauce?

David Theimer
Houston, Tx
www.smokindavesbbqreview.info

[Buzz Dean]

when you whip the egg and oil it does turn a mayo like substance<sf> so that substitution probaly would be fine but there is something nice about whisking with one hand and drizzling the oil with the other--imo anyways--just started the egg to give this a try!

[Drew]

Sure... both contain emulsifiers, so it should work... not sure what the ratio is for mayo vs. egg for an emulsifier.  I'm sure you would need to add more oil to get it to the consistency needed.

Drew

[Buzz Dean]

Ok-made chicken this way last night & it was tasty-quartered a whole fryer, seasoned it with s&p and grilled it direct on the BGE basting liberally with the sauce-end result was a very example of grilled yard bird-a definite do over with only minor tweaks

On Jan 4, 2013 12:49 PM, "Harry Jones" <jones...@gmail.com> wrote:

Just in case anyone's interested, a pamplet originally written by the author of the Cornell chicken recipe . . . .

Harry

--

[Big Krabba]

On Sun, Jan 6, 2013 at 9:14 AM, Buzz Dean <2fa...@gmail.com> wrote:

Ok-made chicken this way last night & it was tasty-quartered a whole fryer, seasoned it with s&p and grilled it direct on the BGE basting liberally with the sauce-end result was a very example of grilled yard bird-a definite do over with only minor tweaks

Care to share tweaks?  I reduce salt 1/3.

I'm gonna try the white pepper.  Funny I never thought of that.

Les

[Buzz Dean]

The salt is one for sure, different vinegar(and a little less too), more peppers(not a lot)--maybe just a couple shakes of Texas petes to liven it up a bit---this brought me back quite aways remembering how good grilled chicken can be!! Maybe been cooking indirect too long!

[Buzz Dean]

also maybe fresh herbs--big T of each rosemary, thyme, and sage---plus will try soaking the chicken in the marinade over nite too

[Buzz Dean]

and as I think of this more--next version will be with crushed Grains of Paradise too---peppery&fruity plus sitting unused in spice cabinet since using them once brewing beer

[Tim A.]

We have always soaked it over night, but ya gotta reduce the salt for an overnight soak.  I've also actually increased the salt for a hour or two short brine and had great results, almost the same as an overnight.  A couple of times I have done a same day brine with regular salt, but people seem to wanna suck on the bones every time we do it overnight.

A big hit I've discovered is using this on wings, but you definitely have to reduce the salt or it's just way to strong.  But I marinate the wings overnight, and just before putting on a super hot grill, I put a lot of fresh cracked pepper on em.  The pepper goes good with the pepper in the marinade which I increase from the recipe amount.  I grill them pretty crispy/crunchy.  About half way through,  I take them all off the grill and drop em in the marinade for 15 or 20 seconds.  Same thing I do with regular chicken pieces.  I don't baste anymore as there is something about dunking them in the marinade when their hot that really soaks it in.  Those wings are known around here.  Can't tell ya how many people I'll run into that ask me if we can one of *those* wing nights again.

I have no idea how people I've lied to over the last 30 years about this recipe.  My mom and dad have used this to wow friends since I was a little boy.  But I always thought it was a special family recipe and told that to every person I made this for, for the last 30 years.

I had no idea until a few years ago when you people showed me where this recipe came from.  I forwarded to as many people as I could remember I had told about our super secret family recipe that actually had been published in a newspaper in an effort to get rid of a serious chicken surplus.

Tim in tn

[Big Krabba]

Well, thank you all for all the new stuff I hafta try.

Les

[Kurt Lucas]

It certainly does sound good, but my ass ain’t goin’ outside to cook until at least mid spring!

 

Kurt

 

From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of Big Krabba
Sent: Sunday, January 06, 2013 4:30 PM
To: smoker...@googlegroups.com
Subject: Re: [BBQ] Cornell Chicken

 

Well, thank you all for all the new stuff I hafta try.

Les

[Jon Stine]

Yeah right!  Let's start a pool to see when Kurt actually gets outside to cook.  I am predicting February 9th.

Jon