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    • #25991
      Screwbolts
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      With the weather warming up some here in the Northeast, time to think more about using the grill. This has become my favorite poultry recipe. It was developed by a proffessor at Cornell University, and is commonly referred to as the Grange recipe also.

      Enjoy,

      Ken

      Cornell Chicken Barbecue Sauce Recipes:

      According to Robert Baker, “Barbecue broilers without sauce are like bread without butter, The barbecue sauce is a basting material. Brush it on the broiler halves every few minutes during cooking.”

      Recipe Type: Poultry, Barbecue and Grilling
      Yields: serves many
      Sauce prep time: 10 min
      Chicken cook time: 25 min

      Yield: Enough for 5 pounds of chicken.

      1 egg
      1/2 cup vegetable oil
      1 cup cider vinegar
      2 teaspoons coarse salt*
      2 teaspoons poultry seasoning
      1/4 teaspoon freshly-ground pepper
      Poultry pieces (half chicken, whole chicken, whole chicken legs,
      chicken thighs, and/or chicken breasts)

      Makes about 1 1/2 cups.

      * Adjust the quantity of salt to meet individual health needs and taste. I use less salt than called for in the recipe. Barbecued chicken basted frequently during cooking will be saltier than chicken that has been lightly basted.

      In a large bowl, whisk the egg. Add the oil and whisk until the mixture gets thick, homogenous, and a bright yellow, approximately 2 minutes. Whisk in the cider vinegar, salt, poultry seasoning, and pepper. NOTE: If you prepare the barbecue sauce ahead of time, refrigerate until ready to use. As this sauce is high in acid which kills any bacterial that might be present in the eggs. If you are still worried, use pasteurized eggs.

      In a large re-sealable plastic bag, place the chicken pieces of your choice. Pour the prepared sauce over the chicken and let marinate in the refrigerator for at least 2 hours or up to 24 hours (the longer you marinate, the better).

      marinating Chicken

      When ready to grill, preheat barbecue grill (spray grill with vegetable-oil cooking spray).

      Place the marinated chicken over indirect heat on the grill (to the side of the grill). You want to slow roast the chicken on your gill. Baste the chicken every 5 or 10 minutes with the Barbecue Sauce. Discard any barbecue sauce that was used to baste the chicken. Do not serve any leftover basting sauce as it will have been contaminated with raw chicken during the marinating process with repeated basting. Remove from grill, transfer onto a serving plate and enjoy!

      For Barbecue with Charcoal: When coals are ready, spread them around the edge of the firebox (24″ round) and keep a squirt bottle near the fire to put out flames. Turn the chicken often and don’t let it burn. Breasts take about 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Do not close the lid on the barbecue.

      For Gas Barbecue (since you cannot maintain a hot fire without closing lid): Place prepared chicken onto hot grill. Cover barbecue with lid, open any vents, and cook approximately 20 to 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); turning several times during barbecuing.

    • #25992
      Anonymous
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      Sounds delicious. And now that grilling season has started I may have to give this a try next week.

    • #25994
      Menner
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      Don’t know when he developed it but I know the VFW around here has been using that recipe for over 35 years they have a standing BBQ every weekend Fri & Sat when thed weather warms up. I Know for a fact that they have made over a well Mil. on BBQ Chicken over that time period. Got so big the local FD took it over a few years ago.

      I had a professional BBQ Guy tell me that the secrete to keeping chicken moist on a BBQ is low and slow and when you hear the chicken sizzle flip it over so the juices will migrate back and forth.
      Don’t know if is fact have not tried this theory out yet but his chicken is juicy every time I have had it
      Tony

    • #26069
      Screwbolts
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      Tony,

      Probably 50 plus years ago, it was first published.

      I agree low and slow, I have the regular gas Char Broil grill and I don’t cook chicken on it it is to uncontrollable, constant flame ups. For our camper I picked up a Coleman gas grill with a burner on the Right. This Coleman grill is IMHO perfect for grilling chicken, with the flame as low as it will go and staying lit, I cook the chicken for 1 hour with it covered with Aluminum foil. fliping and basting every 5 to 7 minutes, I cook the chicken until the sauce is gone and golden brown.

      Just found this: “Cornell Chicken Barbecue Sauce/Finger Lakes Marinade Recipe

      Developed by the late Robert C. Baker, Professor of Poultry Science and Food Science.

      Recipe for Barbeque Sauce (enough for 10 halves):

      1 cup cooking oil
      1 pint cider vinegar
      3 tablespoons salt
      1 tablespoon poultry seasoning
      1/2 teaspoon pepper
      1 egg

      Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes.

      Dr. Robert C. Baker, creator of chicken nuggets and Cornell Chicken Barbecue Sauce, passed away at age 84 on March 13, 2006. “

      Another:

      http://amazingribs.com/recipes/chicken_turkey_duck/cornell_chicken.html

      Our Families Farm is only 20 miles east of Cornell university. My Youngest brother is running today.

      Enjoy,

      Ken

    • #26070
      Menner
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      Yeah have that problem with my gas grill so I only cook small portions on it, and do it with indirect heat it has 3 burners and I just turn on the one on the right and chicken on the far left. but usually I cook all my chicken on the weber round charcoal grill.
      Tony

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