The Texas BBQ Forum

Best thing we EVER had. Never doing chicken any other way!

https://pics.ourpatioparty.com/images/2021/07/03/ae9de4d0b56a1d1cb156ea0be505a7fa.jpg

Cornell Chicken sounded a little complicated, what with beating eggs and all....I took a short cut with commercial mayo loosened with water and vinegar. Besides that, just salt, pepper and a little sugar. Had to force myself to stop eating or else.

(Served with Tater salad and pickled red cabbage).

Cornell recipe, original:

https://homeinthefingerlakes.com/cornell-chicken-bbq/

PS: Forum won't allow pics to be posted now, but click on the URL and the image should come up. Happy Independence weekend!

Interesting

Here's the pic as an attachment (BBCode for img isn't working for us now):

I'll be coming back to this Post as soon as I get the proper "artillery" - - -

"LOOKS LARAPIN"

OldUsedParts wrote:I'll be coming back to this Post as soon as I get the proper "artillery" - - -

"LOOKS LARAPIN"

Thanks OUP. Have a Happy Independence Day!

Here's a recipe similar to Cornell Chicken that uses oil instead.

ROADSIDE CHICKEN​

1 cup white vinegar
1/2 cup veg oil
1/4 cup Worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1/2 tsp celery salt

Mix/shake till well dissolved. Put sauce in a bottle with the shaker top. You can marinate the chicken in the sauce for up to 2-8 hrs before cooking. If so discard marinade and make fresh for the cooking sauce. Apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. It's impossible to put too much sauce on while grilling. It will build up a nice layer of flavors. Cook on charcoal grill.
EDIT: If you are going to marinate the chicken first, then leave the oil out for the marinade process. Make up a fresh batch for basting the chicken with the oil in the sauce.

Looks tasty. I'll have to try out this way of cooking chicken. Bunky: I see your picture in Tapatalk and in the browser.

Sent fra min SM-G988B via Tapatalk

As a native of Western NY, this is what we had at a "Chicken BBQ". Pretty much every fair, volunteer fire dept, festival had a night where they held a chicken BBQ and sold plates of this. The chicken was cooked over charcoal on big open pits. They were put on big metal grates, basted with mops of this marinade as it cooked. When the time to flip came, you'd place another grate on top and two guys would flip them as a unit, much like a whole hog. The smell from the marinade hitting the coals was awesome. You'd get a half chicken, roll, salt potatoes (another upstate NY favorite) and another side for $12 or so. It's just a normal summer tradition.

If you want a premade marinade that is quicker and easier, look up Chiavetta's marinade. It's what a lot of the chicken BBQ fundraisers use. The original recipe isn't hard to make as it's just whisking and egg with oil and vinegar along with spices, but this works nicely.

Professor Bunky wrote:
Thanks OUP. Have a Happy Independence Day!

YEs Sir and Y'all have one as Well

Scott P wrote:As a native of Western NY, this is what we had at a "Chicken BBQ". Pretty much every fair, volunteer fire dept, festival had a night where they held a chicken BBQ and sold plates of this. The chicken was cooked over charcoal on big open pits. They were put on big metal grates, basted with mops of this marinade as it cooked. When the time to flip came, you'd place another grate on top and two guys would flip them as a unit, much like a whole hog. The smell from the marinade hitting the coals was awesome. You'd get a half chicken, roll, salt potatoes (another upstate NY favorite) and another side for $12 or so. It's just a normal summer tradition.

If you want a premade marinade that is quicker and easier, look up Chiavetta's marinade. It's what a lot of the chicken BBQ fundraisers use. The original recipe isn't hard to make as it's just whisking and egg with oil and vinegar along with spices, but this works nicely.

4h chicken.jpg

chiavetta.jpg

Salt potatoes? Tell me more!

That looks like fun.

Sailor Kenshin wrote:

Scott P wrote:As a native of Western NY, this is what we had at a "Chicken BBQ". Pretty much every fair, volunteer fire dept, festival had a night where they held a chicken BBQ and sold plates of this. The chicken was cooked over charcoal on big open pits. They were put on big metal grates, basted with mops of this marinade as it cooked. When the time to flip came, you'd place another grate on top and two guys would flip them as a unit, much like a whole hog. The smell from the marinade hitting the coals was awesome. You'd get a half chicken, roll, salt potatoes (another upstate NY favorite) and another side for $12 or so. It's just a normal summer tradition.

If you want a premade marinade that is quicker and easier, look up Chiavetta's marinade. It's what a lot of the chicken BBQ fundraisers use. The original recipe isn't hard to make as it's just whisking and egg with oil and vinegar along with spices, but this works nicely.

Salt potatoes? Tell me more!

That looks like fun.

Salt Potatoes are really simple. Boil "new" or small potatoes (smaller than a golf ball) in heavily salted water. Drain, put back into the pot and toss with an ungodly amount of butter. Season with garlic salt and serve. We always poured the excess melted butter in the bottom of the pot on top of the potatoes on our plate.

Thanks, Scott! Must try!

It all looks great!
I was about to suggest the roadside chicken, but I see 1MoreFord has ya covered.

Last summer I finally got around to trying 3 recipes that I had for a while - Roadside Chicken, Huli Huli Chicken and Cornell Chicken.

The Huli Huli and Roadside are definite keepers for me, and I thought the Cornell was similar to Roadside. Both are good, but I prefer
using the recipe with no eggs.

Looks great. I'm gonna have to make the Cornell and the Roadside. It's time for a taste test.