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I inquired about this recipe last year, but just got around to making it this last weekend. My intention was to use a halved chicken, but my sloppy cutting resulted in quarters! I think this recipe would be good with any chicken cut ... halves, quarters, thighs, breasts, you name it. I used a...

I just went back and re-read your post and didn't see the link to the Cornell Chicken the first time. oops

I saw someone make a mention of Church Chicken. I believe this is similar to Cornell Chicken (?) * 1 egg * 1 cup vegetable oil * 2 cups cider vinegar * 3 tablespoons salt * 1 tablespoon poultry seasoning * 1 teaspoon ground black pepper

How often is everyone basting the chicken while on the grill? Also whats the prefered type for cooking with this method? Thighs, breast, split?

This recipe is somewhat similar to the 'Fire Department' Cornell Chicken. Boy that stuff is good. I have to cook some chicken breasts this weekend and I'll be using this recipe. thanks

Wow that stinks man. Haven't had that luxury yet but I'm sure I will one day. As long as no one was hurt (including the smoker) All is well. Lesson learned.

Personally, and this is just me, I hate a product that uses some crazy slang term in it's name. Dawg for example. It just doesn't seem right. If you must use dog. Keep away from dawg. Aside from that you should post the recipe so we can let you know if it's worth mass-producing.

I gave this a shot over the weekend. Marinated about 6 hours in the Paul Newman's (EVOO & Vinegar). Indirect about 60 minutes, in the pan for about 30 then over the coals for a few to crisp up the exterior. Man this was good. So tender and juicy. Oh and I used split breasts. Probably the...

Thanks Bruce, I thought thats what you were supposed to do but wanted to ask anyway. This sounds delicious!

Stogie, I'd like to know the cut rate as well. Thanks

Bruce, When you say put them in a pan with sauce. Are you leaving the chicken in the pan with the sauce on the grill to simmer? thanks

I also have to ask. What kind of Taco Seasoning? TacoBell brand is DRASTICALLY different than Ol' El Paso mix.

Never heard of them till this morning. I ordered one of these. For $10 what the hey! Scale

This is something I'll be watching very closely today. I'm doing a breast on my kettle this afternoon. I'll probably pull at 160 degrees and wrap in foil. btw...is it necessary to wrap the breast in foil vs. loosely tenting the bird?

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Bryan S: Wesley, Here you go bud. http://tvwbb.infopop.cc/eve/forums?a=tpc&s=98110183&f=1780069052&m=9010069882 <HR></BLOCKQUOTE> Thanks Bryan, I had my brine all ready to go except for the salt. Used...

Hey Keri, I'd like to try this with a boneless skinless turkey breast. I'm assuming I can use all the same ingredients. My only question is my mother has already bought an enhanced breast @ 15%. I know thats a lot so would it hurt just to leave the salt out of the brine?

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Larry Wolfe: Jim, Thanks for the idea to do with my wife's Dallas Cowboys sweatshirt!! <HR></BLOCKQUOTE> I couldn't think of a better use for that myself.

I'm guessing 7 hours but the wording is kind of difficult to follow.

As recommended here to me use a soup can instead of a beer can. Much more stable and for those of us who don't drink beer out of a can a whole lot cheaper

Wrap it in foil and stick it in the oven at 250 degrees. At this point I don't think you'll miss out on any flavor. Check in 30 minutes to see if it's done.