Some Cornell chicken

[Tim Campbell]

Man, I almost forgot how good this recipe is. Been a year or more since I cooked it. We're still having our house painted and only my Genesis is running right now. I've only ever done this on charcoal, but it came out insanely good on the gasser. Can't believe I don't do this more often.

Cornell chicken. It's so good and so simple.

High heat on the left burner, low heat middle and far right burners.


Probably overly excessive but I use two basting setups. When the chicken hits about 160°, I switch to the back container for the rest of the cook. This bird got basted skin side up every 10 minutes before going to high heat.


Moved over high heat, skin side down, and switched basting brush and clean marinade.


Basted twice more over high heat and pulled after about 10 minutes.


We devoured this.


Some cast iron spuds.


No plated shots but this was one of the best cooks I've ever pulled off the Genesis. Thanks for looking!

 

[Brett-EDH]

Looks very good. Question, do you find that your current cooking method renders that fat layer that sits under the skin?

I ask because I used to cook with a similar plan to your cook above, but then I moved to a hard sear upfront and then the indirect render/cook. That always results in the deeper fat layer rendering so there’s no chewy fat, but crispy skin.

Curious how yours came out as cooked.

Is there a link to the seasoning?

 

[Tim Campbell]

Hey Brett!

I've also done that, high heat up front. I just find I get better results this way. Zero chewy fat, very crispy. I just had a leftover wing and it was still crispy hours later. Fat rendered brilliantly. Basted every 10 minutes.

This got a 24hr marinade first. Spices were thyme, sage, oregano, rosemary, salt, and pepper. These were added to the marinade: 2C ACV, 1C vegetable oil, 1 egg.

 

[Josh Dekubber]

Looks Delicious! Nicely done Tim!

 

[Darryl - swazies]

It does look really really good....I have never heard of this cook before.....
So you cook skin side up and baste that side every 10 minutes then go full out cook on the skin side and then again on the other side until colour/ temp is right?

 

[Timothy F. Lewis]

This must be a sign, I’ve now seen three references to “Cornell chicken” this week!

 

[Jabe G]

That looks great!

 

[Tim Campbell]

It does look really really good....I have never heard of this cook before.....
So you cook skin side up and baste that side every 10 minutes then go full out cook on the skin side and then again on the other side until colour/ temp is right?

Yessir. It took about 45 minutes over low heat zone. Roughly 4-5 bastes. Then high heat for about 10 minutes.

 

[Brenda T]

That looks delicious, Tim. Taters too!

 

[timothy]

Great cook, love the color on the chicken an CI taters.

 

[Tim Campbell]

Thanks, folks!

 

[JeffG]

Tim double baster Campbell they call me <<<< Hehe....Man that chicken looks good.

 

[Tim Campbell]

Tim double baster Campbell they call me <<<< Hehe....Man that chicken looks good.

I don't talk about those days anymore, Jeff.

 

[JimK]

Awesome looking bird. Man, it's been a minute since I've had Cornell chicken.

 

[Richard S]

Beautiful cook!

 

[JimS]

Man, I almost forgot how good this recipe is. Been a year or more since I cooked it. We're still having our house painted and only my Genesis is running right now. I've only ever done this on charcoal, but it came out insanely good on the gasser. Can't believe I don't do this more often.

Cornell chicken. It's so good and so simple.

High heat on the left burner, low heat middle and far right burners.
View attachment 118606

Probably overly excessive but I use two basting setups. When the chicken hits about 160°, I switch to the back container for the rest of the cook. This bird got basted skin side up every 10 minutes before going to high heat.
View attachment 118607

Moved over high heat, skin side down, and switched basting brush and clean marinade.
View attachment 118608

Basted twice more over high heat and pulled after about 10 minutes.
View attachment 118610

We devoured this.
View attachment 118611

Some cast iron spuds.
View attachment 118612

No plated shots but this was one of the best cooks I've ever pulled off the Genesis. Thanks for looking!

I had to look up Cornell chicken. I see that it's something that's affiliated with Cornell University? I found this and am wondering if this is the same thing that you did: https://yates.cce.cornell.edu/resources/cornell-chicken-barbecue-sauce-and-safe-chicken-barbecues

 

[Tim Campbell]

I had to look up Cornell chicken. I see that it's something that's affiliated with Cornell University? I found this and am wondering if this is the same thing that you did: https://yates.cce.cornell.edu/resources/cornell-chicken-barbecue-sauce-and-safe-chicken-barbecues

That's it, Jim.

 

[Kemper Morris]

Good Job Tim!! Everything looks Great!!