4 ms·

When you make this yourself you have to be careful not to let the sauce break. Add in the egg and oil and beat vigorously then slowly add the vinegar while mixi

When you make this yourself you have to be careful not to let the sauce break. Add in the egg and oil and beat vigorously then slowly add the vinegar while mixing. You want a nice emulsified mixture. Also make sure you base every 5-10 minutes, thats a lot more frequent then you might do when normally cooking chicken, but you really need to build up the layers of sauce on the outside. Finally I have never gotten a good result off propane, so give it a try on coal if its not turning out right

13of40 9y ago
I'd really love to make that recipe, but for some reason I keep getting a stack overflow exception when I get to "poultry seasoning".
- dkhenry 9y ago
  Yeah, poultry seasoning is mostly sage and thyme. different brands will add in Oregano, Marjoram or rosemary, but they all grind it to a powder which ruins it for me. If you want to really class up your BBQ go get some Herbs de Provence and use that.
- dlgeek 9y ago
  Not sure if you're trying to be funny here, or genuinely confused. In case of the latter: https://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/poultry-seasoning https://www.mccormick.com/spices-and-flavors/herbs-and-spice... http://www.food.com/recipe/mc-cormick-poultry-seasoning-copycat-495472 http://www.food.com/recipe/mc-cormick-poultry-seasoning-copy... (I have not tried this, can not vouch for it)
lysis 9y ago
As the sauce seems a lot like Mayonnaise, another egg and oil emulsion, a hand blender in a tight fitting cup might produce good results as in this recipe: [http://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html http://www.seriouseats.com/recipes/2011/10/two-minute-mayonn...]
munificent 9y ago
It took me a while reading the recipe before it clicked what this is. The sauce is basically a thin mayonnaise — an emulsion of oil and egg with an acid added to it. Mayo is thicker and usually uses lemon juice instead of vinegar, but Cornell sauce is a variation of that theme. If you use melted butter instead of oil, you'd get a Hollandaise sauce. I wonder how that would work as a marinade or basting sauce. I used to make a chicken recipe on the grill that involved marinating in mayo. It was fantastic, but the heavy oil coating had a tendency to turn the chicken pieces into poultry Molotov cocktails, so I haven't made it in a while. (Now that I think about it, simply turning off the burner under the chicken would fix that.) Seems like I've got some chicken grilling ahead of me.
- dkhenry 9y ago
  The ratio is way off from what you would use in Mayo ( Mayonnaise is 1 part water to 16 parts oil, cornell BBQ is 2 parts water to 1 part oil ), but its along the same lines, which is why you want to get a good emulsion. There is a slight variation called roadside chicken that doesn't use the egg to emulsify so for that I always use a blender or food processor to get as much of a mixture as I can.

13of40 9y ago

I'd really love to make that recipe, but for some reason I keep getting a stack overflow exception when I get to "poultry seasoning".

dkhenry 9y ago
Yeah, poultry seasoning is mostly sage and thyme. different brands will add in Oregano, Marjoram or rosemary, but they all grind it to a powder which ruins it for me. If you want to really class up your BBQ go get some Herbs de Provence and use that.
dlgeek 9y ago
Not sure if you're trying to be funny here, or genuinely confused. In case of the latter: https://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/poultry-seasoning https://www.mccormick.com/spices-and-flavors/herbs-and-spice... http://www.food.com/recipe/mc-cormick-poultry-seasoning-copycat-495472 http://www.food.com/recipe/mc-cormick-poultry-seasoning-copy... (I have not tried this, can not vouch for it)

lysis 9y ago

As the sauce seems a lot like Mayonnaise, another egg and oil emulsion, a hand blender in a tight fitting cup might produce good results as in this recipe: [http://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html http://www.seriouseats.com/recipes/2011/10/two-minute-mayonn...]

munificent 9y ago

It took me a while reading the recipe before it clicked what this is. The sauce is basically a thin mayonnaise — an emulsion of oil and egg with an acid added to it. Mayo is thicker and usually uses lemon juice instead of vinegar, but Cornell sauce is a variation of that theme. If you use melted butter instead of oil, you'd get a Hollandaise sauce. I wonder how that would work as a marinade or basting sauce. I used to make a chicken recipe on the grill that involved marinating in mayo. It was fantastic, but the heavy oil coating had a tendency to turn the chicken pieces into poultry Molotov cocktails, so I haven't made it in a while. (Now that I think about it, simply turning off the burner under the chicken would fix that.) Seems like I've got some chicken grilling ahead of me.

dkhenry 9y ago
The ratio is way off from what you would use in Mayo ( Mayonnaise is 1 part water to 16 parts oil, cornell BBQ is 2 parts water to 1 part oil ), but its along the same lines, which is why you want to get a good emulsion. There is a slight variation called roadside chicken that doesn't use the egg to emulsify so for that I always use a blender or food processor to get as much of a mixture as I can.