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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-08-2018, 06:50 PM   #1
GVDub
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Default Cornell Chicken Cook

Cornell Chicken by George Van Wagner, on Flickr

I need to find tongs that don't tear the skin quite so easily when I'm flipping chicken. Any suggestions?

While I'm at it, I think I need a new cooker. Surprisingly, considering how many air leaks this thing has, I was able to keep the grate temp between 260° and 300‡ for the 75 minutes of cooking time.

Cornell Chicken by George Van Wagner, on Flickr
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Old 08-08-2018, 06:53 PM   #2
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The cooker looks long in the tooth, but that chicken is looking good.

Use a spatula to flip those quarters - it won't tear the skin.
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Old 08-08-2018, 08:01 PM   #3
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Good looking chicken.
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Old 08-08-2018, 08:16 PM   #4
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Try using a pigtail hook like this

https://www.amazon.com/Jaccard-Origi...dp/B00HWJBK10/
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Old 08-08-2018, 08:21 PM   #5
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Good looking quarters.
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Old 08-08-2018, 08:49 PM   #6
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Chicken looks yummee! I bought some tongs at Wal-Mart that had one spatula side and a "pincher" side.Great for flipping burgers/ chicken,etc.
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Old 08-08-2018, 09:31 PM   #7
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Gorgeous color right there
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Old 08-09-2018, 05:58 AM   #8
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Quote:
Originally Posted by sudsandswine View Post


I've been curious about these for a while - wouldn't it tear the skin?


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Old 08-09-2018, 06:04 AM   #9
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Try these:

https://www.amazon.com/gp/product/B0...ag=amazi0a8-20
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Old 08-09-2018, 07:16 AM   #10
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Very nice looking. I grill Cornell chicken a lot and use the big Weber tongs you can buy at Ace.
Are you mopping with the marinade until the last 10 minutes?
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Old 08-09-2018, 08:06 AM   #11
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Quote:
Originally Posted by Sooner21 View Post
I've been curious about these for a while - wouldn't it tear the skin?


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Just hook the end of the piece where there's no skin. I use one for chicken thighs, never have issues with the skin.
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Old 08-09-2018, 09:00 AM   #12
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Quote:
Originally Posted by charcoalwilly View Post
Very nice looking. I grill Cornell chicken a lot and use the big Weber tongs you can buy at Ace.
Are you mopping with the marinade until the last 10 minutes?
Yes, and I always finish skin side up so the final mop sets as a sort of glaze. I hadn’t made this in decades, and my wife had never had Cornell chicken before last night. She’s now a fan, observing that, unlike some heavier sauces and mops, the Cornell method really requires quality meat to be its best, from a bird that’s had time to develop some flavor, rather than the immature blandness of the typical fryer you find in the mega-mart.

Here in L.A., we’ve got a few good live poultry markets near us, and now I’m dying to do it again, with freshly dressed birds.
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Old 08-09-2018, 09:19 AM   #13
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good lookin bird! I second the pigtail food flipper. It's much better than tongs because it's nearly impossible to drop the meat. even if you pierce the skin you also pierce the meat so the skin doesn't move. The reason tongs ruin the skin is 1. because the amount of surface area that has to touch the meat to move it is high and 2. you're holding the skin and not the meat and there is movement between the two causing it to slide.

the gut reaction is that poking holes in your meat will lose the juices. Personally I don't see a difference at all and I've been using one for years. Once I got it I wondered why I waited so long.
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