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Old 09-13-2011, 06:48 PM   #1
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Cornell Wings & Thighs

Our favorite grilled chicken. Never disappoints.


After a 2 hour brine and 1.5 hours drying out in the fridge...ready to go on.




On for 15 minutes un-sauced.




First turn, first saucing.




Second turn, second and final saucing. Campbell took this pic...way better than the one I took at this point in the cook.




Off.




Plated with some Parmesan-Crusted Squash from Whole Foods.




Man was this good! Thanks for looking!!
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Old 09-13-2011, 07:33 PM   #2
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Re: Cornell Wings & Thighs

As always a great lookin' plate Don and a super beer.
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Old 09-14-2011, 09:23 AM   #3
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Re: Cornell Wings & Thighs

That looks delicious... I think that may need to be on the weekend schedule.
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Old 09-14-2011, 11:52 AM   #4
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Re: Cornell Wings & Thighs

looks fantastic....wish we had a Whole Foods. We just got
a Fresh Market, but I was kinda meh about it.
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Old 09-14-2011, 06:59 PM   #5
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Re: Cornell Wings & Thighs

What buzz said!
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Old 09-17-2011, 09:30 PM   #6
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Re: Cornell Wings & Thighs

I could eat some of that right now the chicken looks good..............
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Old 09-21-2011, 09:29 AM   #7
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Re: Cornell Wings & Thighs

You ROCKED that chicken Don! What's your sauce?
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Old 09-23-2011, 10:04 AM   #8
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Re: Cornell Wings & Thighs

Quote:
Originally Posted by bknox
What's your sauce?
It's a Cook's Country recipe.

For 2 (3 1/2-to 4-pound) whole chickens, brine it for about 2 hours in 2 quarts water, 3 1/2 cups cider vinegar and 1/4 cup salt.

Remove the chicken from the brine, pat it dry with paper towels and season it with a mixture of a tablespoon ground poultry seasoning and a teaspoon each of kosher salt & pepper. Let it "dry out" in the fridge for an hour or so.

Light a whole chimney and set up the grill for an indirect cook, vents wide open the whole time. Put the chicken on the indirect side for 15 minutes un-sauced. Brush both sides with the sauce (recipe below), turn the chicken and cook indirect for another 15 minutes. Brush both sides with the sauce again, turn the chicken and cook indirect for another 15 minutes. If needed (usually not needed), crisp skin direct for a few minutes. Done!


Cornell Basting Sauce

1/2 cup cider vinegar
3 tablespoons Dijon mustard
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh rosemary
Kosher salt
Pepper
1/2 cup olive oil

Process vinegar, mustard, sage, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth, about 1 minute. With blender running, slowly add oil until incorporated.
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Old 09-23-2011, 10:30 AM   #9
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Re: Cornell Wings & Thighs

Appreciate it Don. We go through some chicken around here and I am always looking for something different. MAy make this recipe this evening.

Thanks again,
Bryan
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Old 09-23-2011, 01:03 PM   #10
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Re: Cornell Wings & Thighs

Looks mighty tasty. Thanks for the recipe. Now do the brine need to be hot or cold?
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