Aussie Ora Posted July 6, 2019 Report Posted July 6, 2019 Got some beef ribs going with some Gunpowder over black cherry. .. tony b sent me a Cornell chook recipe. . Thought I would give it a try. I used flakey Himalayan salt and purple crack. ... Ready for tomorrow. Sent from my SM-T835 using Tapatalk 5
Tyrus Posted July 6, 2019 Report Posted July 6, 2019 Looks good Aussie, a little on the rare side but I'm with ya 1 3
tony b Posted July 6, 2019 Report Posted July 6, 2019 Will be curious to see how you like the Cornell chook! 1
Bruce Pearson Posted July 6, 2019 Report Posted July 6, 2019 Aussie where is the finished ribs? Looking forward to the cooked chook
Aussie Ora Posted July 8, 2019 Author Report Posted July 8, 2019 The ribs turned out great ... Now for the chook thighs. Ready to put on. .on they go over apple. .after a few bastes got them to temp..and plated.. Cheers for the recipie tony b. These tasted so good the cider vinegar shined through which I thought it would but everything blended so well .very tasty Sent from my SM-T835 using Tapatalk 2
Tyrus Posted July 8, 2019 Report Posted July 8, 2019 I knew ribs would be good as they they always are. The chicken is interesting, resembles Alabama white sauce. Good job 1
Aussie Ora Posted July 8, 2019 Author Report Posted July 8, 2019 I knew ribs would be good as they they always are. The chicken is interesting, resembles Alabama white sauce. Good job Cheers Tyrus .tony's recipie in the blender made the difference. He sent me some bob Gleeson white sauce awhile back that tasted goodSent from my SM-T835 using Tapatalk 1
tony b Posted July 8, 2019 Report Posted July 8, 2019 Weird "parallel universes" story. Recipe that I gave Aussie was developed at Cornell University (NY) in their ag program right after WWII to promote folks eating more chicken. The Alabama White Sauce developed by Bob Gibson back in his day was completely independent, from what all I've read about both stories. They are similar, both are riffs on mayonnaise, but I find the Alabama version to be a bit on the sweeter side, whereas the Cornell chicken, as Aussie noted, is much more on the vinegar side. Glad you enjoyed it, Aussie! Cheers, mate! 1
Aussie Ora Posted July 9, 2019 Author Report Posted July 9, 2019 Weird "parallel universes" story. Recipe that I gave Aussie was developed at Cornell University (NY) in their ag program right after WWII to promote folks eating more chicken. The Alabama White Sauce developed by Bob Gibson back in his day was completely independent, from what all I've read about both stories. They are similar, both are riffs on mayonnaise, but I find the Alabama version to be a bit on the sweeter side, whereas the Cornell chicken, as Aussie noted, is much more on the vinegar side. Glad you enjoyed it, Aussie! Cheers, mate! Gibson that's him lol.very tasty recipie .I have two thighs that were left over from the cook been marinading nicley that I'm going to throw on the Jr tonight Sent from my SM-T835 using Tapatalk
