My redneck husband hails from upstate NY. The Finger Lakes area - it's beautiful there. Very much in the country. When the hubs was around 8 years old, they moved to Mabank (Maybank), TX. Mabank is tiny. There's not a lot going on there....even now. It's SE of Dallas, not too awful far from the TX / LA border. It's next to Gun Barrel City - not that you'd know where that is either. He was the Yankee kid when he moved there. According to him small town TX hears "New York" and you're automatically from "the city". Upstaters don't like the downstaters (NYC is downstate, let's face it, it's pretty much part of New Jersey). As I said before...upstate is out in the country. That's where the city folk buy their lake houses. Anywho - because Mr. P is from NY we sometimes eat Yankee style. Spiedies are the bomb and yesterday we did some Cornell BBQ Chicken for the party. First time I've had it. It was good. I have already staked claim to the leftovers for lunch this week.
This is the famous barbecue sauce created at Cornell University's Farm Home Extension in the 1950's.
My mother-in-law went to Cornell.
My husband wanted to go to Cornell. It was the one school he applied to where he didn't get accepted. He's still bummed about that.
Please note this recipe is copied word for word from Food Network - so you may choose to "accept" the chicken if you like...please note that while you are deciding whether or not to "accept" the chicken (and i'm going to assume you've already come to terms with said chicken or you wouldn't be looking at this BBQ CHICKEN recipe right?) I suggest you mix everything EXCEPT the chicken. I'm just going to leave the other errors alone. For now.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 3 1/3 cups
- 2 cups vinegar
- 1 cup oil
- 1 egg
- 3 tablespoons salt
- 1 tablespoon poultry seasoning
- 6 to 8 chicken breasts
Put all ingredients (accept chicken) into a blender and blend until smooth.
Place chicken in an airtight container. Pour mixture over chicken and marinate for at least 1 to 2 hours (I allow mine to marinade overnight in the refrigerator). Remove chicken from marinade and cook over grill until done. Bring marinade to a boil and use to baste the chicken while cooking.
Note that this is a white BBQ sauce...not your traditional red. It's good.