| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Cooking oil |
| 1 |
pt |
Cider vinegar |
| 3 |
tb |
Salt |
| 1 |
tb |
Poultry seasoning |
| 1/2 |
ts |
Pepper |
| 1 |
|
Egg |
INSTRUCTIONS
Matthew: cleaning out a stack of BUFFALO NEWS food pages yesterday, I found
the Cornell BBQ Sauce recipe. Here 'tis:
Beat the egg; add the oil and beat again. Add other ingredients and stir.
Brush on chicken halves several times during cooking, but don't use the
mixture again on cooked chicken. Makes enough for 10 chicken halves.
This is, as I thought, what the Chiavetta people bottle and sell, though I
don't know if theirs has egg in it. I usually marinate the chicken in this
sauce for at least a couple of hours and then use new sauce (not what the
chicken has marinated in) to baste while grilling. It is mighty good
chicken, indeed.
Posted to FOODWINE Digest by "Joanne L. Schweikj" <SCHWEIKJ@FREDONIA.EDU>
on Jan 22, 1998
A Message from our Provider:
“We simply prepare ourselves. God fills us.”