Cornell chicken

Powak

Making Cornell chicken tonight. Picked up some chicken halves, got the marinade all made, chicken marinating in the fridge. When you guys make these what temp do you run the egg, do you go direct or indirect and do you cook em at the felt or up higher in dome?

NorthPilot06

Not familiar with Cornell chicken, can you describe?

Powak

NorthPilot06 said:

Not familiar with Cornell chicken, can you describe?

Chicken halves or spatchcocked chicken marinated in a vinegar, vegetable oil, poultry spice and an egg blend, grilled over coal. Supposed to be amazing.

SmokeyLopey

Last chicken halves I cooked were at 350, direct (no higher than felt) and took 20 mins/side. Obviously, cooking to temp will take whatever time it takes, so your mileage may vary.

Powak

SmokeyLopey said:

Last chicken halves I cooked were at 350, direct (no higher than felt) and took 20 mins/side. Obviously, cooking to temp will take whatever time it takes, so your mileage may vary.

Sounds good. This recipe recommends basting so that may add some time but I’m really looking forward to that crispy skin 

Powak

https://www.thespruceeats.com/dr-bakers-original-cornell-chicken-recipe-101127

Powak

Would you guys cook these direct or indirect?

marysvilleksegghead

not that I'm an expert, but I'd go direct, raised as much as possible
good luck
plz post pics

JethroBodeen

If there is no sugar involved in the rub. I would go direct.

Powak

AMAZING

womaus

There's big history here guys. He helped bring chicken to the forefront.

https://www.washingtonpost.com/lifestyle/food/the-grilled-chicken-recipe-so-brilliant-its-got-an-ivy-league-name/2017/09/25/5d237c12-9e50-11e7-8ea1-ed975285475e_story.html

The official how-to:

https://ecommons.cornell.edu/bitstream/handle/1813/2652/bbq.pdf?sequence=2

womaus

I'll add that if you have a WSM in your arsenal it's the perfect venue for this cook. You can get 6 halves on the grill, it's the required distance from the coals, and the aroma emanating from the fire will get all of your neighbors into your yard. It smells like true backyard bbq(sic)/grilling.
I've done these on a WSM, a Big John, catering charcoal grill, and another that I can't remember the exact name of the manufacturer. Cajun something...

jdsmithii

I'm an upstate NY'er, and we grew up calling this 'bbq chicken.' If you went most places east of Syracuse (they weren't doing spiedies) you would see this at fire departments or VFW cookouts all summer, and still do.  You can even visit Baker's Chicken Coop at the NY State Fair.  

He also invented the chicken nugget.  

womaus

jdsmithii said:

He also invented the chicken nugget.  

Whoa, hold on there. It wasn't Ronald?

Richard Fl

Looks delicious.  here is a recipe i picked up awhile back. Sauce, BBQ, Vinegar, Chicken, Cornell

This is the famous sauce devised at Cornell University's Farm Home Extension sometime in the 1950's.

INGREDIENTS:
2 cups vinegar
1 cup oil
1 egg
3 Tbs salt
1 Tbs poultry seasoning
Pepper to taste

PROCEDURE:

1. Put Ingredients into a blender and blend until smooth. Marinade chicken in sauce for at least 1-2 hours (overnight is good), baste while cooking

Recipe Type: BBQ Sauce/Sauce

Source
Source: BBQ-Brethren, Cornell, 2011/10/18
Web Page: http://www.bbq-brethren.com/forum/showthread.php?t

d

stlcharcoal

Raichlens Project Fire just did an episode on it......saw it last night.  Boston pit beef and cedar plank salmon on the same episode. 

Gulfcoastguy

Richard Fl said:

Looks delicious.  here is a recipe i picked up awhile back. Sauce, BBQ, Vinegar, Chicken, Cornell

This is the famous sauce devised at Cornell University's Farm Home Extension sometime in the 1950's.

INGREDIENTS:
2 cups vinegar
1 cup oil
1 egg
3 Tbs salt
1 Tbs poultry seasoning
Pepper to taste

PROCEDURE:

1. Put Ingredients into a blender and blend until smooth. Marinade chicken in sauce for at least 1-2 hours (overnight is good), baste while cooking

Recipe Type: BBQ Sauce/Sauce

Source
Source: BBQ-Brethren, Cornell, 2011/10/18
Web Page: http://www.bbq-brethren.com/forum/showthread.php?t

d

Any particular variety of oil and vinegar? This sounds interesting?

Powak

Gulfcoastguy said:

Richard Fl said:

Looks delicious.  here is a recipe i picked up awhile back. Sauce, BBQ, Vinegar, Chicken, Cornell

This is the famous sauce devised at Cornell University's Farm Home Extension sometime in the 1950's.

INGREDIENTS:
2 cups vinegar
1 cup oil
1 egg
3 Tbs salt
1 Tbs poultry seasoning
Pepper to taste

PROCEDURE:

1. Put Ingredients into a blender and blend until smooth. Marinade chicken in sauce for at least 1-2 hours (overnight is good), baste while cooking

Recipe Type: BBQ Sauce/Sauce

Source
Source: BBQ-Brethren, Cornell, 2011/10/18
Web Page: http://www.bbq-brethren.com/forum/showthread.php?t

d

Any particular variety of oil and vinegar? This sounds interesting?

I believe the original recipe specifies cider vinegar and vegetable oil.

thetrim

I might start adding an egg to all marinades.

caliking

That chicken looks legit!

Never seen egg in a marinade before, but I guess it makes sense. I'll have to try this sometime. 

Gulfcoastguy

I am going to go get some salt free poultry seasoning and some variety of bird. Three tablespoons seems like a lot of salt. Maybe the marinade is enough for a lot of chicken. I had been thinking about trying my rosemary mustard marinade again but this might be better. New at least.

Powak

Gulfcoastguy said:

I am going to go get some salt free poultry seasoning and some variety of bird. Three tablespoons seems like a lot of salt. Maybe the marinade is enough for a lot of chicken. I had been thinking about trying my rosemary mustard marinade again but this might be better. New at least.

Yes it’s Supposed to be enough for 5 more batches. 

Powak

caliking said:

That chicken looks legit!

Never seen egg in a marinade before, but I guess it makes sense. I'll have to try this sometime. 

Acts as a binder and helps keep the Oil and vinegar mixed.

SaltySam

Did a quick YouTube search of Cornell chicken and Chef John did a video of this.  His sing-songy presentation voice strikes again.  Haha.  Man, he knows what tastes good though!

def trying this