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State Fair marinade
- Thread starter Cris
- Start date
IamMadMan
somebody shut me the fark up.
- Joined
- Jul 30, 2011
- Location
- Pemberton, New Jersey
It will work for smoking at a higher temperature, but the skin may not be 'bite through" tender, while smoking at a low temperature may dry out the white meat.
The product is best used over hot coals, moving back and forth between direct and indirect heat sources to facilitate cooking until done to a safe finished temperature. When I have done it this way, the chicken skin is always as thin as rice paper and nicely crisped.
The chicken is best when left in the cold marinade for 24 hours...
Here is the original recipe... and cooking techniques...
https://ecommons.cornell.edu/bitstream/handle/1813/2652/bbq.pdf?sequence=2&isAllowed=y
http://www.huffingtonpost.com/craig-goldwyn/crispy-cornell-chicken-recipe_b_771375.html
The product is best used over hot coals, moving back and forth between direct and indirect heat sources to facilitate cooking until done to a safe finished temperature. When I have done it this way, the chicken skin is always as thin as rice paper and nicely crisped.
The chicken is best when left in the cold marinade for 24 hours...
Here is the original recipe... and cooking techniques...
https://ecommons.cornell.edu/bitstream/handle/1813/2652/bbq.pdf?sequence=2&isAllowed=y
http://www.huffingtonpost.com/craig-goldwyn/crispy-cornell-chicken-recipe_b_771375.html
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