From: Kelley
Date: Wed, 30 May 2001 03:35:32 -0400
I think this is pretty regionally distinctive, again. Dunno for sure.
Anyway, people usually love it. Need lots of napkins. If this is a
romantic tryst, then the right someone might engage in some good
natured fun with a napkin war after dinner. eh? eh eh eh? :)
Cornell Chicken Barbecue Sauce
1 c cooking oil
1 pt cider vinegar
5 tb salt
1 tb poultry seasoning
2 ts pepper
2 eggs
10 chicken halves, parboiled*
Beat the egg; set aside. Measure vinegar into mixing bowl. Add salt,
pepper, poultry seasoning. Yes, this is a lot of salt. It should be salty.
Chicken _loves_ salt. Whisk vinegar and seasoning. As you whisk, slowly
poor oil into vinegar mixture. There's a technical word for this, but I've
forgotten. The point, however, is to do so slowly because that is your best
bet for making sure that oil mixes with the vinegar. It will eventually
separate, of course. Whisk some more til it's got a little viscosity to
it. Add the eggs.
Brush on chicken halves several times during cooking, but don't use the
mixture again on cooked chicken.
*Low and long for cooking chix. duh. :) oh, this is bad, i'm flashing
back to kitchen humor. Anyway, to excellent browned chicken is the result
of low heat, long cooking time. (No, you can't torch it, unless you want
burnt chicken skin.) When you cook out for catering, you use pits that are
about three feet high--iow, the meat is about 2.5 feet from the coals. At
home with a grill, place the rack as far as possible from the heat. Since
it takes forever, though, you run the risk of attaining the nice browned
chicken, but it won't be cooked inside. So, it's a good idea to cook the
chicken off first. Don't cook the hell out of it, just stick it into a pot,
cover with water and bring to a boil. That should do it. You don't want to
cook too long, or you'll have meat falling off the bones after you grill.
Not the worst thing to happen, but....
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