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.
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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?
http://www.charleswysocki.com/
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:
NO KIDDING.
HERE'S SUPPER:
I boned out the chicken breast and did a blue cheese vinaigrette dressing salad on the side.
LOVELY!
And very few carbs.
:) Big Ruthy Grin....
