Tuesday, July 2, 2013

Cornell Barbecue Chicken Sauce

I don't want to cause a "'cue" fight, but this sauce was developed by a Cornell professor, and I want to tell you, when it comes to Agriculture and food stuff, the people at Cornell and the Cooperative Extension rock the big kahuna.

In other words:

They know their stuff!

I first had this as a kid. My Aunt Isabelle (the one who always said "And this too shall pass") took me and my sister Ginny to a special chicken barbecue/festival held in Lockport, New York (near Buffalo and Niagara Falls) There were cake booths, candy booths, some simple games and of course things for the Oddfellows Lodge and the Rebekahs, their feminine counterparts.

But mostly the air was filled with music and chicken. Fiddlers and small bands played foot tapping tunes and the scent of that spit-roasted chicken wafted for hours as half-fryers were turned and dredged to perfection.

I never smelled anything that wonderful until our local church started hosting chicken barbecues and my mother-in-law said they were using that Cornell sauce folks like so well.

This is the recipe. It's common knowledge and it's crazy wonderful and I think if this professor were still alive he should be given a medal of some sort because it's that good.


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. 

    I cook this on the grill when I can be outside for a long while basting it. You don't hurry a masterpiece like this.

    Did they hurry the Mona Lisa?

    Did they hurry Picasso?

    Well, it appears they did, so that was a BAD EXAMPLE

    Did they  hurry Charles Wysocki?


    I just love his stuff THIS MUCH.

    Anyway, so you keep basting these big ol' chicken breasts. And turning.

    And basting:

    And do it some more:

    Don't  Stop Yet!!!




    I boned out the chicken breast and did a blue cheese vinaigrette dressing salad on the side.


    And very few carbs.

    :)  Big Ruthy Grin....


    1. Wait a minute -- it's not Thursday. You're messing with my brain!!!!!!

      I wonder if this would work with tofu burgers? Bwahahahahahaaha! Maybe not. Does the chicken that looks into your window realize what you guys are up to at the barbecue???????

      1. Mrs. G need not worry. She is old and tough. I would stew her, LOL, KAV!!!!


        And Mindy is still tied up with wedding stuff so I'm here talking about the GREATEST BARBECUED CHICKEN IN THE WORLD

        In my humblest opinion of course, LOL!

    2. I am with Kav! But the egg is what is messing with me. Otherwise it is similar to my MIL' s recipe.

      1. The egg does something. I don't know what. Probably stick-to-it-iveness for good-stickage???? Crispiness? I bet that's part of it. But Julie, so worth it.


        Not this farm girl! :)

    3. Oh, the beauty of the Yankee Belle Cafe! You said this was common knowledge, and yet I've never heard of it before! I always learn something new here :)

      But I can almost smell that sweet/tangy aroma of the chicken roasting over a slow fire...sauce dripping onto the coals...ice cream freezers churning...kids splashing in the lake...a distant motorboat...sand between my toes...

      Ahem. I'm back to reality now!

      Seriously, first things first. It's time to get a new grill. One that has adjustable heights or adjustable fire. The one I have now is okay for burgers, but nothing else.

      But once that hurdle is crossed, I trying this recipe!

      1. We had to put the old grill out by the road and buy a new one this year. We kill grills every few years. And lawn mowers.

        But that's a different blog, LOL! I can't wait for youse to try it and see. And I can't explain it, but it's magic.

        I love tomato based bbq for my beef and pork, but for this chicken, tomato based would burn and get nasty charcoal-y-dark. I don't like that. I like crisp, but not burnt.

        So this is just wonderful!!!

      2. Thanks for that brief vacation, Jan! :)

    4. Oh my gosh, my stomach is growling!!! I want chicken on a salad for lunch. But I have no chicken thawed. Might have to hit Zaxby's!

      You know, I would have NEVER thought to put an egg in to baste meat. Wow.

      LOL! And I see it has baffled others! :)