With spring around the corner my mind turns to the great outdoors. I think of gardening, fishing, walks along the lake shore and of course, BBQing! I don’t think there is a better dish on the planet then the chicken you get at a good old fashioned Fireman’s field days. This meal served up with fresh corn on the cob and salt potatoes is my little slice of heaven. I have made this a million times with no complaints. Here’s how I do it…
THE CHICKEN:
Get some nice chicken quarters or half’s with leg attached but any pieces will work.
THE SAUCE:
This is the famous sauce created at Cornell University's Farm Home Extension in the 1950's.
INGREDIENTS
2 cups vinegar
1 cup oil
1 egg
3 tablespoons salt
1 tablespoon poultry seasoning
black pepper to taste
PREPARATION:
Put Ingredients into a blender and blend until smooth. I use a wide mouth water bottle that I got at the dollar store. Add all ingredients and shake like heck. Marinate chicken in sauce for at least 1-2 hours, overnight is better. Don’t marinate more than one night or you will have chicken pickles. Discard marinade.
COOKING:
I prefer indirect cooking in a charcoal grill with lid and smoking woods but this will work with any type of grill. If you are doing them on a gas grill and you want the inside to be perfect without burning the outside, the secret is to par boil the chicken for a few minutes then place on the grill over medium heat.
You can get some smoke flavor even on a gas grill. Soak your wood chips for 20 minutes in water then place in a foil pouch with holes punched in it and place on burner. Experiment with different woods until you find the flavor th
THE CHICKEN:
Get some nice chicken quarters or half’s with leg attached but any pieces will work.
THE SAUCE:
This is the famous sauce created at Cornell University's Farm Home Extension in the 1950's.
INGREDIENTS
2 cups vinegar
1 cup oil
1 egg
3 tablespoons salt
1 tablespoon poultry seasoning
black pepper to taste
PREPARATION:
Put Ingredients into a blender and blend until smooth. I use a wide mouth water bottle that I got at the dollar store. Add all ingredients and shake like heck. Marinate chicken in sauce for at least 1-2 hours, overnight is better. Don’t marinate more than one night or you will have chicken pickles. Discard marinade.
COOKING:
I prefer indirect cooking in a charcoal grill with lid and smoking woods but this will work with any type of grill. If you are doing them on a gas grill and you want the inside to be perfect without burning the outside, the secret is to par boil the chicken for a few minutes then place on the grill over medium heat.
You can get some smoke flavor even on a gas grill. Soak your wood chips for 20 minutes in water then place in a foil pouch with holes punched in it and place on burner. Experiment with different woods until you find the flavor th
at you like. I like apple for this recipe. The nice thing woods do is add flavor without adding salt.
Turn chicken frequently until done basting with sauce that you didn’t use for marinade and voila you’re done. Another "secret" recipe revealed via the internet.
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