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Old 02-27-2009, 03:43 PM   #1
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Whats cooking this weekend?

alright so this weekend and into Monday I am doing brisket and butt practice to try to get back into the swing of things.

Also craving a fatty. So thats the plan for this weekend.

Whats everyone else up to?
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Old 02-27-2009, 03:59 PM   #2
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Same here... back to basics. Butt and brisket for me as well!
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Old 02-27-2009, 07:35 PM   #3
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Tomorrow I am starting off the day off with coleslaw and a marinade for Cornell Chicken. Iíll meet up with my neighbor around the middle of the day to make beer (pumpkin ale). Towards the end of the brew, Iíll switch my attention to the Cornell Chicken and salt potatoes. It should be a fun day in the 40s before winter returning with snow and ice for the next three days.

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Old 02-28-2009, 08:04 AM   #4
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nothing here, raining. Got two invites for dinner, trying to decide between fried chicken and lasagna.

what is Cornell Chicken? Is it made with ivey wood?
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Old 02-28-2009, 08:08 AM   #5
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Cater job, just a few butts is all and a few sides. No big deal.

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Old 03-01-2009, 07:48 AM   #6
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Putting some spares on today. Not gunna trim em like I usually do.
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Old 03-01-2009, 08:38 AM   #7
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Chicken Stroganoff and I'm baking a loaf of Whole Wheat bread.
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Old 03-01-2009, 07:27 PM   #8
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Quote:
Originally Posted by Captain Morgan
what is Cornell Chicken? Is it made with ivey wood?
Cappy,

Cornell Chicken was invented by Dr. Bob Baker at the University of Pennsylvania and Cornell University. The recipe was created in 1946 as a way to get more Americans to eat more chicken. The recipe became an upstate New York tradition at the New York State fair. The chicken is marinated and basted with a vinegar, salt, and poultry seasoning mixture. It is traditionally roasted over live coals about 26 inches above the coals. At home, I typically cook it indirectly on the Weber kettle at 350-400ļ. The salt and vinegar penetrates the meat and gives a wonderful flavor with a crisp skin. However, given your comments, you got me thinking about cooking it low and slow with some apple for smoke. At the end I could crisp the skin over some hot coals.

Cookís Country recently developed a recipe for Cornell Chicken http://www.cookscountry.com/recipe.asp?recipeids=5087 and there are two recipes for it in Steven Raichlenís BBQ USA on page 384-386.

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Oak
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Old 03-02-2009, 07:28 AM   #9
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sounds like Roadside chicken kind of sprang up out of this,
and I love roadside chicken. I'll give it a try soon. Thanks.
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Old 03-02-2009, 09:09 AM   #10
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Quote:
Originally Posted by Captain Morgan
sounds like Roadside chicken kind of sprang up out of this,
and I love roadside chicken. I'll give it a try soon. Thanks.
Kind of like Chivettaas
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