PBS Test Kitchen - Cornell Chicken

QuietOne · 02-01-2011, 09:01 PM

I happened to flip on PBS while it was doing Cornell chicken make over, 1000 chickens for the fair at 26" over the coals, so PBS got it down to 2 chicks but in the oven,

Anyone done this in the UDS?

Big Frank · 02-01-2011, 09:50 PM

I cooked some on my kettle a couple of months ago after seeing the show. They weren't bad.

JazzCat · 02-01-2011, 09:57 PM

Cornell Chicken is daggum good....
butt nothing like RoadSide Chicken.
RSC is KING!

Frank Grimes · 02-02-2011, 06:15 PM

I saw them on PBS, I may try it as soon as the snow melts a little.

landarc · 02-02-2011, 06:16 PM

Quote:

Originally Posted by JazzCat

Cornell Chicken is daggum good....
butt nothing like RoadSide Chicken.
RSC is KING!

Ummm, well...CC and RSC are the same thing as I understand it.

jdub · 02-02-2011, 07:40 PM

Pretty close. Cornell sauce starts with an egg whisked into oil. A thicker consistency and a bit less tangy.

Nickos · 02-02-2011, 10:33 PM

Never heard of this... no tv

What is this?

headrush · 02-03-2011, 07:11 AM

cornell U is about 45 minutes from me, the recipe was created by one of the professors. i've had the chicken a few times, phil's chicken house (famous for its cornell chicken) is about a 5 minute drive.

recipe as follows:

1 Large Egg (Not for flavor, to hold ingredients together)
1 C. Vegetable Oil
2 C. Cider Vinegar
3 Tbs. Coarse Salt (Kosher or Sea)
1 Tbs. Poultry Seasoning
1/2 Tsp. Freshly Ground Black Pepper

marinade the chicken for no longer than an hour and cook it up

Garyclaw · 02-03-2011, 07:20 AM

Sounds good to me. Any excuse to try another chicken recipe.

righteousdog · 02-03-2011, 08:20 AM

Quote:

Originally Posted by QuietOne

Anyone done this in the UDS?

i've done RSC several times in the drum.

the comments are always "best chicken ever"

Pyle's BBQ · 02-03-2011, 08:23 AM

OK, so who has the recipe for RSC? I would like to see the difference.

Garyclaw · 02-03-2011, 08:34 AM

Moose posted one back in July I think.

JazzCat · 02-03-2011, 09:10 AM

Quote:

Originally Posted by landarc

Ummm, well...CC and RSC are the same thing as I understand it.

umm, no. not the same.
Flavour is completely different.

righteousdog · 02-03-2011, 09:35 AM

the RSC "moose" post:

http://www.bbq-brethren.com/forum/sh....php?p=1342427

i also marinade it (sans oil) and mix a virgin batch. i believe this method was described elsewhere here. start out using the "tainted" for the first part of the cook, then switch to the "virgin" so as to avoid cross-con

Moose · 02-03-2011, 11:19 AM

Quote:

Originally Posted by QuietOne

I happened to flip on PBS while it was doing Cornell chicken make over, 1000 chickens for the fair at 26" over the coals, so PBS got it down to 2 chicks but in the oven,

Anyone done this in the UDS?

I don't have much to add to this...not much difference between RSC and cornell chicken except the egg.

I will say that doing this on the UDS at high heat (300-325) creates some spectacularly crispy skinned chicken! I originally started doing RSC on my kettle, but the results are far better on the drum.

Give it a whirl and let us know how it comes out.

02-01-2011, 09:01 PM	#1
QuietOne Full Fledged Farker Join Date: 09-18-09 Location: Fort Smith, NT	PBS Test Kitchen - Cornell Chicken I happened to flip on PBS while it was doing Cornell chicken make over, 1000 chickens for the fair at 26" over the coals, so PBS got it down to 2 chicks but in the oven, Anyone done this in the UDS?

02-01-2011, 09:50 PM	#2
Big Frank Full Fledged Farker Join Date: 08-21-09 Location: Meredith NH	I cooked some on my kettle a couple of months ago after seeing the show. They weren't bad. __________________ Frank [COLOR="Green"][COLOR="SeaGreen"][/COLOR][/COLOR] Blaz'n Grill Works -Grand Slam 22.5" WSM -UDS (Pat) 22" weber Weber Genesis S-330 Camerons Stovetop Smoker Super-Fast Splash-Proof[COLOR="Red"] RED[/COLOR] Thermapen [FONT="Verdana"][COLOR="SeaGreen"][B] [I] Imbas Certified MOINK Baller [/B][/I] [/COLOR][/FONT] ______________________________________________________________________________________________

02-02-2011, 07:40 PM	#6
jdub is one Smokin' Farker Join Date: 08-23-07 Location: Rye, NH, USA	Pretty close. Cornell sauce starts with an egg whisked into oil. A thicker consistency and a bit less tangy. __________________ I woulda gotten away with it if it weren't for you meddlin kids and your dog!

02-03-2011, 07:20 AM	#9
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Sounds good to me. Any excuse to try another chicken recipe. __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

02-03-2011, 08:23 AM	#11
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	OK, so who has the recipe for RSC? I would like to see the difference. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

02-01-2011, 09:57 PM	#3
JazzCat Full Fledged Farker Join Date: 11-30-09 Location: Raymond, Wisconsin Name/Nickname : Jim	Cornell Chicken is daggum good.... butt nothing like RoadSide Chicken. RSC is KING!

02-02-2011, 06:15 PM	#4
Frank Grimes Full Fledged Farker Join Date: 07-24-08 Location: Hudson, IL	I saw them on PBS, I may try it as soon as the snow melts a little.

02-02-2011, 10:33 PM	#7
Nickos Full Fledged Farker Join Date: 01-03-10 Location: Northren Minnesota	Never heard of this... no tv What is this?

02-03-2011, 07:11 AM	#8
headrush Knows what a fatty is. Join Date: 05-12-09 Location: vestal, ny	cornell U is about 45 minutes from me, the recipe was created by one of the professors. i've had the chicken a few times, phil's chicken house (famous for its cornell chicken) is about a 5 minute drive. recipe as follows: 1 Large Egg (Not for flavor, to hold ingredients together) 1 C. Vegetable Oil 2 C. Cider Vinegar 3 Tbs. Coarse Salt (Kosher or Sea) 1 Tbs. Poultry Seasoning 1/2 Tsp. Freshly Ground Black Pepper marinade the chicken for no longer than an hour and cook it up

02-03-2011, 08:34 AM	#12
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Moose posted one back in July I think. __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

02-03-2011, 09:35 AM	#14
righteousdog On the road to being a farker Join Date: 04-15-10 Location: west olive mi	the RSC "moose" post: http://www.bbq-brethren.com/forum/sh....php?p=1342427 i also marinade it (sans oil) and mix a virgin batch. i believe this method was described elsewhere here. start out using the "tainted" for the first part of the cook, then switch to the "virgin" so as to avoid cross-con __________________ CGP w/sfb, 275g roaster, 55g wsm knock off (UDS), 16g MUDS, otg, 2x55g UDS, 22.5 WSM