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Original recipe yields 24 servings
anyone from upstate NY knows that this is the best barbeque sauce! I have used it for years, and every fire department in the region uses it as a base for their marinade. The man that invented this sauce was a Cornell University professor at the agriculture school. He humbly gave up the rights to his own claim of fame and let it have the Cornell name associated with it instead. I usually do cut down on the salt though, as I do find it to be a bit too salty. I think the original recipe on the Cornell co-op extention site calls for the use of Kosher salt specifically. If one ever makes it to the NY state fair, this professor and his family have a stand called, "Baker's Acres" where you can try this chicken from the originator of the recipe.
This recipe is originated from Cornell University which is 10 minutes from my home. If you cut the recipe in half you can eliminate the egg. I strongly recommending that you marinate the chicken overnight and it does make an abundant amount of marinade. Enjoy - You'll love it. Perfect chicken everytime :)
Like Judy (review below) I have enjoyed this ever since I could remember. My parents grew up about 20 minutes form Cornell and I spent almost every summer up there visiting my grandparents. We had this every 4th of July at my grandparents boat club bbq and lots of other bbq's since. Three things that I can add to the reviews. 1) we use white pepper in ours and 2) if you don't like "vinegary" recipes, you should marinade it for less time (about 3 hours). 3) I actually put marinade in a bag, put the chicken in it and freeze until I am ready to cook it. Now - if I could just find a spiedie marinade!