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Unread 02-01-2011, 09:01 PM   #1
QuietOne
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Default 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?
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Unread 02-01-2011, 09:50 PM   #2
Big Frank
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I cooked some on my kettle a couple of months ago after seeing the show. They weren't bad.
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Unread 02-01-2011, 09:57 PM   #3
JazzCat
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Cornell Chicken is daggum good....
butt nothing like RoadSide Chicken.
RSC is KING!
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Unread 02-02-2011, 06:15 PM   #4
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I saw them on PBS, I may try it as soon as the snow melts a little.
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Unread 02-02-2011, 06:16 PM   #5
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Quote:
Originally Posted by JazzCat View Post
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.
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Unread 02-02-2011, 07:40 PM   #6
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Pretty close. Cornell sauce starts with an egg whisked into oil. A thicker consistency and a bit less tangy.
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Unread 02-02-2011, 10:33 PM   #7
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Never heard of this... no tv

What is this?
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Unread 02-03-2011, 07:11 AM   #8
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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
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Unread 02-03-2011, 07:20 AM   #9
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Sounds good to me. Any excuse to try another chicken recipe.
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Unread 02-03-2011, 08:20 AM   #10
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Quote:
Originally Posted by QuietOne View Post
Anyone done this in the UDS?
i've done RSC several times in the drum.

the comments are always "best chicken ever"
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Unread 02-03-2011, 08:23 AM   #11
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OK, so who has the recipe for RSC? I would like to see the difference.
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Unread 02-03-2011, 08:34 AM   #12
Garyclaw
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Moose posted one back in July I think.
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Unread 02-03-2011, 09:10 AM   #13
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Quote:
Originally Posted by landarc View Post
Ummm, well...CC and RSC are the same thing as I understand it.
umm, no. not the same.
Flavour is completely different.
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Unread 02-03-2011, 09:35 AM   #14
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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
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Unread 02-03-2011, 11:19 AM   #15
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Quote:
Originally Posted by QuietOne View Post
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.
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