cornell chicken again

char buddy

I experimented with BGE version of the Cornell Chicken yesterday (see original post below). I'll post a pic as soon as my son downloads it for me. Verdict. A vinegar-based chicken barbecue that tastes like what guys at state fairs and food festivals are shooting for. I smoked mine at 250º and a curious neighbor decided it tasted more like pork than chicken. He promptly asked for the recipe and asked how he could get the same taste without using a BGE. I couldn't give him an answer. [p]I've posted the recipe, but this one is easy. Just get a fresh young fryer. Cut into halves. Marinate in a vinger-based marinade for 24 hours (1 cup or oil, two cups of cider vinegar - mix with a large egg, 3 tablespoons of salt, a teaspoon for fresh smashed peppercorns and a tablespoons of any kind of seasoning (dizzy dust is good). Take the chicken halves out of the marinade and boil the marinade for a good half-hour. Plop the chicken halves on raised grill, direct cook set up. Cook at either 350 for an hour or cook at 250 or below for three hours. Come out to baste and flip the chicken halves every 10 minutes if you're cooking at 350, or every half hour if you're cooking at 250 or below.[p]I did the the second way - the lower temp. When I took them off the thigh temp was 190. I got a golden, crispy skin. Pull of the bone texture and a kick in the back of the throat, vinegared taste.

WooDoggies

char buddy,[p]The marinade sounds great...... I would have guessed 24 hours in the vinegar to be a bit long but if you say it was good, and I've had your chicken, then I'm gonna try this recipe.[p]Thanks biddy,
John[p]

char buddy

WooDoggies,[p]Yeah I would have thought so as well. [p]The best part is that with all that basting you get a lot of smoke when the cooking oil hits the charcoal.