What’s Cooking: Cornell Prof Gave Us A BBQ Sauce Recipe For The Ages | get out

It’s one of America’s most famous chicken recipes. So a delicious way to celebrate the summer barbecue is to whip up a cold one in honor of the man who helped make grilled chicken America’s favorite picnic.

Cornell University professor Robert Baker is the creator of the famous Cornell BBQ Chicken Sauce, the recipe often referred to as “State Fair Chicken.” The simple and flavorful sauce can be used as a fabulous two-hour marinade or to baste chicken on the grill.

And the barbecue sauce that accompanies the chicken is equally unique, with a mayonnaise base instead of tomato sauce.

Cornell BBQ Chicken isn’t Baker’s only signature recipe. He is also the inventor of more than 40 other recipes, including chicken and turkey hot dogs, and the world famous chicken nugget.

(McDonald’s usually gets credit for inventing chicken nuggets, but Baker published his chicken nuggets recipe in the 1950s, while McDonald’s Chicken McNuggets recipe was patented in 1979.)

Another creation that probably helped get Baker into the Poultry Hall of Fame (yes, there is one!) was his revolutionary method of bonding breading to chicken which is used in hundreds of applications. food today.

In the book “The Lexicon of Real American Food”, it says that Robert Baker’s goal in life was to get people to eat more chicken. Mission accomplished.


8 large boneless, skinless chicken thighs

1 egg

1 cup vegetable oil

2 cups cider vinegar

2 tablespoons of salt

2 tablespoons poultry seasoning

1 teaspoon freshly ground black pepper


1. Wash and dry the chicken thighs. Place in a large bowl.

2. Prepare the brush mixture by placing the egg and vegetable oil in a medium bowl and whisk vigorously to combine. Add vinegar, salt, poultry seasoning and pepper, whisking to combine. Put aside.

3. Heat a griddle over medium-high heat. Brush with olive oil. Arrange the thighs on the grill.

4. Immediately begin brushing the chicken with the basting mix. Baste often, about once every 3-5 minutes, stirring the basting mixture as you use it. Continue grilling until the chicken turns a rich golden brown and the meat is cooked through, 15 to 20 minutes per side and the internal temperature is 165 degrees. Serve with barbecue sauce. For 4 people

Cornell Chicken BBQ Sauce

Makes 1 ½ cups


1 cup mayonnaise

½ cup cider vinegar

1 tablespoon poultry seasoning

1 teaspoon freshly ground black pepper

1 teaspoon of salt


1. In a bowl, combine mayonnaise, vinegar, poultry seasoning, pepper and salt. Whisk to combine.

2. Lightly brush the chicken thighs and serve the rest in a small bowl on the side.

For 8 people.

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