Bob Correll
R.I.P. 3/31/2022
Been meaning to make Cornell chicken, finally did.
Large, fatty, 59 cents per pound legs were in the sauce all day.
I used the standard recipe with an egg.
Started indirect over a mix of KB and lump, gold potatoes upstairs.
Kept them basted, then went direct at 145 in the thigh.
Much of the skin was doing a disappearing act, some got crispy, some not.
Tried to add some color and taste with ancho chili pepper on the corn, still a bland looking plate.
But the taste was great!
Jo Anne thought it was very good, but still prefers my kettle 'fried' whole thighs.
Before going in the sauce, I used a sharp tipped knife to perforate the skin all over.
Maybe this helped cause the shrinkage? (hold the jokes please)
Thanks for checkin' out my Cornell!
Large, fatty, 59 cents per pound legs were in the sauce all day.
I used the standard recipe with an egg.
Started indirect over a mix of KB and lump, gold potatoes upstairs.
Kept them basted, then went direct at 145 in the thigh.
Much of the skin was doing a disappearing act, some got crispy, some not.
Tried to add some color and taste with ancho chili pepper on the corn, still a bland looking plate.
But the taste was great!
Jo Anne thought it was very good, but still prefers my kettle 'fried' whole thighs.
Before going in the sauce, I used a sharp tipped knife to perforate the skin all over.
Maybe this helped cause the shrinkage? (hold the jokes please)
Thanks for checkin' out my Cornell!
........Did you hear about the guy..........ok, ok. Bland plate or not, and it happens to look just fine to me, I bet it was good eats.......next time just throw some green lettuce on there for the heck of it...............d
I have been meaning to make this again too but try it on my SM grill.
