I’ve shared this recipe before, but it’s been a long while.
It was developed at Cornell University’s Farm Home Extension about sixty years
ago. You can sample it at Brook’s House of Barbecue in Oneonta, New York and at
county fairs all over that state. The last time I checked, you could buy the
bottled marinade through Amazon. But why would you when it’s so much simpler
(and better tasting) made fresh?
Cornell Barbecue Chicken Sauce
2 cups vinegar
1 cup oil
1 egg
3 tablespoons salt
1 tablespoon poultry seasoning
Pepper to taste
Put all ingredients
in a blender and process until smooth. Marinade chicken quarters in sauce in
fridge at least two hours (overnight is good). Brush meat with marinade while
grilling. Dispose of leftover marinade. Serve grilled chicken with soft rolls, slaw
and baked beans.
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