A Cornell Professor Invented What May Be the Best BBQ Chicken Recipe Ever


 
Joe Anshien

Joe Anshien

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Saw this today and wonder if anyone has tried it? It looks interesting.

A Cornell Professor Invented What May Be the Best BBQ Chicken Recipe Ever​

Here's everything you need to know about five-ingredient "Cornell chicken" including how to make the timeless summer supper.
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This 75-Year-Old BBQ Chicken Is Considered by Many to Be the Original (and the Best)

Here's how to make easy Cornell chicken, a slice of American culinary history, on your grill this weekend.
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Joe Anshien said:
Thanks - Very detailed directions. The only part I don't really like is multiple bastings as excess marinade can really mess up your grill.
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I tried it once. Didn't really wow me over that time but that could of been my fault.
I need to try it again so thanks for the bump.
 
If I do it again, think I’ll setup the WSM for a high heat cook and baste. I may be able to get some tin foil under the charcoal grate.
 
Joe Anshien said:
Saw this today and wonder if anyone has tried it? It looks interesting.

A Cornell Professor Invented What May Be the Best BBQ Chicken Recipe Ever​

Here's everything you need to know about five-ingredient "Cornell chicken" including how to make the timeless summer supper.
View attachment 96509
www.cnet.com

This 75-Year-Old BBQ Chicken Is Considered by Many to Be the Original (and the Best)

Here's how to make easy Cornell chicken, a slice of American culinary history, on your grill this weekend.
www.cnet.com www.cnet.com
Click to expand...
This was our first ever cook on the wsm lol
 
Ok - so I’m going to try spinning 2 whole Cornell chickens on the vieluxe

Any recommendations on setup?

I was thinking smoker burner with oak chunks on low (far left) - far right main burner on low - rotisserie IR on low

I guess it would be most similar to a Summit S470 as far as layout
 
R Chin said:
Ok - so I’m going to try spinning 2 whole Cornell chickens on the vieluxe

Any recommendations on setup?

I was thinking smoker burner with oak chunks on low (far left) - far right main burner on low - rotisserie IR on low

I guess it would be most similar to a Summit S470 as far as layout
Click to expand...
You might try to copy and paste this in the gas grill section.
My rotiss is for charcoal so I'm no help.
 
R Chin said:
Ok - so I’m going to try spinning 2 whole Cornell chickens on the vieluxe

Any recommendations on setup?

I was thinking smoker burner with oak chunks on low (far left) - far right main burner on low - rotisserie IR on low

I guess it would be most similar to a Summit S470 as far as layout
Click to expand...
There was a couple of really good threads about spinning chicken.

First two on this search I think

 
I don't get the recipe. The egg+oil almost looks like a mayonnaise. I imagine whisking a whole egg with oil can result in a thin emulsion. Is that the idea?

And secondly, holy moly that's a lot of oil. Does the chicken actually benefit from it? I barely put any oil on my BBQ chicken. And my chicken is a solid meh...
 
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