Right before my college graduation, one of my favorite professors invited me over for dinner with his family. Dr. Munson was a Horticulture professor, I had him for Woody Plants. He grew up in Ohio and attended Ohio State, he received his Doctorate from Cornell. That night he made Cornell BBQ chicken, now I'd never had anything that tasted like that in my life. It was delicious. I understand that if you grow up in upstate New York, this is a summer staple. I've never forgotten how good that chicken was. Unfortunately, I didn't get the recipe, and as time went by, I even forgot the name. Then about 3 years ago I ran across it while looking for BBQ sauce recipes and the light bulb went off!! I was ecstatic, I made some right away and it was just as good as I remembered it. Now, I make it several times a year, and tonight was one of those times.My understanding is that this recipe was developed by a Cornell professor who was working at the Cornell Extension sometime in the late 50's. It's super easy, but it's much better if you make it a day ahead and marinate the chicken in it overnight. This is a clear sauce, it's white when you brush it on, but becomes transparent or clear as it cooks.
When you cook it, you must cook it indirect or over very low heat or you'll have major flare-up problems. Also, when you make it, reserve a cup or two for basting the chicken while cooking. I baste mine at least 7-8 times.
Cornell BBQ Chicken
1 cup vegetable oil
2 cups cider vinegar
1 egg
3 TBSP salt
1 TBSP poultry seasoning
1 tsp black pepper
I mix everything in a blender.
Had some blanched broccoli and salad w/tomato-avocado salsa to go with it.
