Steve M Posted June 18, 2017 Report Share Posted June 18, 2017 A friend of mine from upstate New York posted this article on a recipe that brought back some great child hood memories. The ingredients are really simple and I expect most of us have them in their pantries. I tried it and I think it has become my new favorite for grilled chicken. for the poultry rub, I used Dizzy Pig IPA; probably not what they used back in the day but it is one of my favorite rubs. BBQ sauce Thunder storms are moving in but we're not askeered. Kebabs go on. I tried out a new german grocery store that just opened up (Lidl) and picked up about 6 boneless skinless chicken thighs and a bunch of boneless chicken breasts. One funny thing was the boneless thigh package had a boneless breast in it. I cut them up and added to the skewers. I brushed them with EVOO and added salt and pepper before thinking about how much salt was in the sauce. It wasn't too salty and I would do the same next time. I basted and turned them pretty often moving them around the grill to make sure they were cooking fairly evenly. Just about finished up. This recipe was awesome. There was plenty of sauce in this recipe and I still have at least half of it left in the fridge. I also cooked all of the chicken breasts but didn't grab any pics. I plan on eating them this week. 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 18, 2017 Report Share Posted June 18, 2017 Sure looks tasty, Steve. Thanks for posting the sauce recipe. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 19, 2017 Report Share Posted June 19, 2017 Nice looking kabobs. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 19, 2017 Report Share Posted June 19, 2017 That sauce sounds interesting thanks for sharing I'm going to give it a go .see a dizzy chook coming up Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 19, 2017 Report Share Posted June 19, 2017 That recipe is pretty damned close to Cornell Chicken. Use a blender to make an emulsion out of it and marinate the chicken in it first, then baste away with some marinade that you've set aside first. Cornell Chicken.pdf Quote Link to comment Share on other sites More sharing options...
Steve M Posted June 19, 2017 Author Report Share Posted June 19, 2017 12 minutes ago, tony b said: That recipe is pretty damned close to Cornell Chicken. Use a blender to make an emulsion out of it and marinate the chicken in it first, then baste away with some marinade that you've set aside first. Cornell Chicken.pdf I think that is the recipe. The article mentions a Cornell professor that came up with it. Cornell chicken is new to me but I really liked it. I think next time, I may score the chicken breasts to get a bit more surface area for the sauce. That's where the kebabs really shined with all of that surface area. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 20, 2017 Report Share Posted June 20, 2017 If you like Cornell chicken (which was developed at the NY college to help promote chicken consumption, way back in the day. Ya think it might have worked??), you should try Alabama White Chicken, which is very similar. Get the Big Bob Gibson white sauce or use Chris Lily's "original" recipe (but we all know that no Pro BBQ'er/Restaurant owner tells you everything that goes in it!). Big Bob Gibson’s White BBQ Sauce **taken from Big Bob Gibsons BBQ Book by Chris Lilly 2 cups mayo 1 cup distilled white vinegar 1/2 cup apple juice 2 teaspoons prepared horseradish 2 teaspoons black pepper 1 teaspoon salt 1/2 teaspoon cayenne pepper Combine the above ingredients and mix well. This can be used as a marinade, baste or dipping sauce. Here's Meathead's version from Amazing Ribs, which adds a nice couple of ingredients - mustard powder and ground garlic. Recipe Makes. 1.5 cups of sauce, enough for 2 large chickens or 3 Cornish game hens, which serves 4 to 6 people Takes. 10 minutes for the sauce, about 45 minutes to cook the meat Ingredients 3/4 cup mayonnaise 1/3 cup apple cider vinegar 1/4 cup lemon juice 1/4 cup apple juice 1 tablespoon powdered garlic 1 tablespoon prepared horseradish from a jar (either in vinegar or creamy) 1 tablespoon coarsely ground black pepper 1 teaspoon mustard powder 1/4 teaspoon salt 1/2 teaspoon finely ground cayenne pepper Method 1) Whisk together all the ingredients in a large bowl and refrigerate in a jar for at least 2 hours, if possible, to allow the flavors to meld. 2 Quote Link to comment Share on other sites More sharing options...
Steve M Posted June 20, 2017 Author Report Share Posted June 20, 2017 That looks pretty good. If you think about it, the Cornell recipe uses the basic ingredients for mayonnaise so they are pretty similar. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 22, 2017 Report Share Posted June 22, 2017 If you like Cornell chicken (which was developed at the NY college to help promote chicken consumption, way back in the day. Ya think it might have worked??), you should try Alabama White Chicken, which is very similar. Get the Big Bob Gibson white sauce or use Chris Lily's "original" recipe (but we all know that no Pro BBQ'er/Restaurant owner tells you everything that goes in it!). Big Bob Gibson’s White BBQ Sauce **taken from Big Bob Gibsons BBQ Book by Chris Lilly 2 cups mayo 1 cup distilled white vinegar 1/2 cup apple juice 2 teaspoons prepared horseradish 2 teaspoons black pepper 1 teaspoon salt 1/2 teaspoon cayenne pepper Combine the above ingredients and mix well. This can be used as a marinade, baste or dipping sauce. Here's Meathead's version from Amazing Ribs, which adds a nice couple of ingredients - mustard powder and ground garlic. Recipe Makes. 1.5 cups of sauce, enough for 2 large chickens or 3 Cornish game hens, which serves 4 to 6 people Takes. 10 minutes for the sauce, about 45 minutes to cook the meat Ingredients 3/4 cup mayonnaise 1/3 cup apple cider vinegar 1/4 cup lemon juice 1/4 cup apple juice 1 tablespoon powdered garlic 1 tablespoon prepared horseradish from a jar (either in vinegar or creamy) 1 tablespoon coarsely ground black pepper 1 teaspoon mustard powder 1/4 teaspoon salt 1/2 teaspoon finely ground cayenne pepper Method 1) Whisk together all the ingredients in a large bowl and refrigerate in a jar for at least 2 hours, if possible, to allow the flavors to meld. Love the bottle you sent me Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 23, 2017 Report Share Posted June 23, 2017 On 6/22/2017 at 4:46 AM, Aussie Ora said: Love the bottle you sent me Will start a list for the next box to Down Under - Gibson's White Sauce, Uncle Dougie's (?), anything else you fancy. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 23, 2017 Report Share Posted June 23, 2017 Some ribs with some meat on the lol ours suckOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
tony b Posted June 23, 2017 Report Share Posted June 23, 2017 Probably won't be able to accommodate that one, Aussie, as I couldn't afford the overnight shipping costs - !!! 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 24, 2017 Report Share Posted June 24, 2017 Yeah I know Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
