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Cornell chicken
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Powak
Posts: 1,391
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?
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Not familiar with Cornell chicken, can you describe?DFW - 1 LGBE & Happy to Adopt More...
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Chicken halves or spatchcocked chicken marinated in a vinegar, vegetable oil, poultry spice and an egg blend, grilled over coal. Supposed to be amazing.NorthPilot06 said:Not familiar with Cornell chicken, can you describe? -
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.
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Sounds good. This recipe recommends basting so that may add some time but I’m really looking forward to that crispy skinSmokeyLopey 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.
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Would you guys cook these direct or indirect?
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not that I'm an expert, but I'd go direct, raised as much as possible
good luck
plz post picsLrg 2008
Mini 2009 -
If there is no sugar involved in the rub. I would go direct.
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AMAZING
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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
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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... -
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. -
Whoa, hold on there. It wasn't Ronald?jdsmithii said:He also invented the chicken nugget. -
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
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Raichlens Project Fire just did an episode on it......saw it last night. Boston pit beef and cedar plank salmon on the same episode.
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Any particular variety of oil and vinegar? This sounds interesting?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 -
I believe the original recipe specifies cider vinegar and vegetable oil.Gulfcoastguy said:
Any particular variety of oil and vinegar? This sounds interesting?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 -
I might start adding an egg to all marinades.
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
That chicken looks legit!
Never seen egg in a marinade before, but I guess it makes sense. I'll have to try this sometime.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
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.
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Yes it’s Supposed to be enough for 5 more batches.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. -
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. -
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 thisLBGE since June 2012
Omaha, NE
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