Cornell Chicken, Corn and Bread


 
Don Cash

Don Cash

TVWBB Gold Member
Our go to...Cornell.


Ready to go on.

IMG_0176.jpg



On...may be time for a 26er
icon_biggrin.gif


IMG_0178.jpg



First flip and saucing at the 15 minute mark.

IMG_0179.jpg



Second flip and saucing at the 30 minute mark. Corn off for Leigh-Ann to do her thing...

IMG_0180.jpg



Leigh-Ann's thing. Diced onion and poblano sweated in butter. Italian bread SOAKED in butter and toasted.

IMG_0181.jpg



Corn added to the onions & peppers. Bread coming along nicely...

IMG_0183.jpg



Chicken off.

IMG_0182.jpg



Plated. A little queso fresco on the corn.

IMG_0184.jpg



Thanks for looking. Have a great rest of your weekend!
 
Funny, I made Cornell cx last night and it was very bland. I had marinated for 24 hours. Is that normal? I used Meathead's recipe with 1tbsp of salt.
 
Thanks everyone!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alan F:
Funny, I made Cornell cx last night and it was very bland. I had marinated for 24 hours. Is that normal? I used Meathead's recipe with 1tbsp of salt. </div></BLOCKQUOTE>
I'm not familiar with Meathead's recipe but this is how we do it. It's from Cook's Country. No marinating but it does brine for a few hours.
 
Absolutely perfect. Every bit of it.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Cash:

On...may be time for a 26er
icon_biggrin.gif


IMG_0178.jpg

</div></BLOCKQUOTE>

I have the very same thought every time I do corn on the grill like that.
icon_smile.gif
 
Hi Don; I do Cornell chicken and everyone loves it but it looks like you have a rub on yours before you sauce it. Is that what I see or is it just me? I use nothing but the sauce.
Does the rub change the taste any from the original method. If you did use a rub may I ask what it was. I'd love to try that the next time.

Also loved that corn idea. LOL

Thanks in advance.

Killbuck
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chuck W.:
I do Cornell chicken and everyone loves it but it looks like you have a rub on yours before you sauce it. Is that what I see or is it just me? I use nothing but the sauce.
Does the rub change the taste any from the original method. If you did use a rub may I ask what it was. I'd love to try that the next time. </div></BLOCKQUOTE>
Not a problem, Chuck...and the method we use is definitely not the traditional recipe. It's from Cook's Country. If you're an online member, here's the link to the recipe with the explanation as to why they do it the way they do. I've never had it any other way so I can't really compare it. All I know is that it's our favorite grilled chicken. If you're not a CC member, here is the recipe.

Welcome to the forum!
 
You must log in or register to reply here.

 

Back
Top