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Cornell Chicken and Salt Potatoes
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Boomer
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Joined: 22 Mar 2007
Posts: 1543
Location: SMOKIN' in SHAMOKIN PA

PostPosted: Tue Feb 23 10 7:19 am    Post subject: Reply with quote

KulinaryKila

Thanks, I just made a list for my buddy what to do and where to eat.
That is a real nice area. I am sure Dinasaur BBQ is on his list.

bootlegbbq

Thanks, besides being so gooood it is a cheap meal and no crazy ingridients that you can't find.

OwenStubbs

Still is under a blanket of snow, and probably will be till May.
We have 2-3 cooks every summer for charities. These pics are
from July. The post is pretty old, I took pics once but we do it
every year. Go to search and put in 1500 chickies


99nails

Thanks, let me ask you a question are they as good if you make them ahead as you said in your post????????? Everyone I talk to says to
serve them right away. Heck if they can be made ahead and taste as
good as they do, they would be a real winner


Toga

Thanks and good hearing from you Toga.


eccho108

Thanks and I think you have a great idea. A little butter and beef gravy
might just send these to another level. Good luck on your Rump roast

Thanks Guys
Very Happy Very Happy Very Happy Very Happy

boomer
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PullinSmoke
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PostPosted: Tue Feb 23 10 7:30 am    Post subject: Reply with quote

Thanks for Posting Boomer I have this one my recepie list to do. Got to find them Dutch yellow taters as soon as i seen them sure did bring back memories my mom made them a lot when i lived at home. I live around Dutch Country and have not seen them
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jeepdad
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Joined: 21 Sep 2008
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Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Tue Feb 23 10 7:43 am    Post subject: Reply with quote

Wow Boomer that is a couple great recipes...thanks brother. I can relate I search the web high and low for recipes and ideas. One question the pint of vinegar is for the egg and oil mix or it is for soaking the chicken beforehand? Thanks Bro.

--jeepdad
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Boomer
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Joined: 22 Mar 2007
Posts: 1543
Location: SMOKIN' in SHAMOKIN PA

PostPosted: Tue Feb 23 10 8:22 am    Post subject: Reply with quote

PullinSmoke

Thanks, Hershey hmmmmmmm I'm only 50 miles from you.
I seen your post about the cast-iron pizza, great job. We did
a catering job for the doctor that is head of cardiology at
Hershey Medical Center. It was a little stuffy crowd but we
have a way of growing on people and at the end of the reception
everybody was having a great time. If you like cast-iron and
DO there is a forum for that here too. Like I told you the people
on the Ring are very knowledgeable catering, building, DO's,
whatever; they know the answers believe me on that.
If you ever need any help or anything just PM

jeepdad

Great hearing from you friend. Here is what I do put the egg
in a food processor and pour the oil in and then the vinegar.
The egg is used as a binder. I just put some vinegar in the
chicken pot, IMHO I think it gives the chicken a cleaner taste
and gives great color. It is best to cook the Cornell Chicken over
a charcoal fire with no flame. I just tried it on the smoker to see
what would happen. If you make it on a charcoal grill wack it
with that marinade allot. I don't marinade the chicken long in
vinegar or it will take over.

Thanks PullinSmoke & jeepdad
Very Happy Very Happy Very Happy
Boomer
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OwenStubbs
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Joined: 27 Aug 2009
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PostPosted: Tue Feb 23 10 9:45 am    Post subject: Reply with quote

Boomer wrote:
OwenStubbs

Still is under a blanket of snow, and probably will be till May.
We have 2-3 cooks every summer for charities. These pics are
from July. The post is pretty old, I took pics once but we do it
every year. Go to search and put in 1500 chickies


That explains it then! I thought those photos were recent! Laughing Wishful thinking, I am sure!!! You guys are doing good putting on such a cook for those charities! My hat's off to ya!! Wink
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Brinnie
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Joined: 28 Jun 2007
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Location: Melbourne - Australia

PostPosted: Tue Feb 23 10 8:08 pm    Post subject: Reply with quote

Mate ! you've done it again Very Happy
I have just got home and opend the forum for a quick look before hitting the sack and I spot this Very Happy
awesome job Boomer them taters look outstanding and we all know how well you can cook chickens Cool this one's a keeper Very Happy
Cheers mate
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BBQMAN
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Joined: 13 Jun 2005
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PostPosted: Tue Feb 23 10 8:37 pm    Post subject: Reply with quote

Thanks for the something new chicken and tater post Boomer!

And dang it all if I don't get "Chicken Envy" every time I see the pics of that yearly chicken cook of yours! Wink Razz Cool
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PullinSmoke
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PostPosted: Tue Feb 23 10 9:27 pm    Post subject: Reply with quote

Will Basalmic Vinegar work ? i got so many bottles of the stuff from them Italian gift baskets but i dont know what to do with it
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Boomer
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Joined: 22 Mar 2007
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Location: SMOKIN' in SHAMOKIN PA

PostPosted: Wed Feb 24 10 7:20 am    Post subject: Reply with quote

Brinnie

Good hearing from you mate, and thanks for the nice words.
The potatoes are really good, chicken is something different.
Hope all is well my friend.

BBQMAN

Thanks and always good to hear from you friend, that is a fun
cook every year and we usually over celebrate afterward.

NOT THAT THERE IS ANYTHING WRONG WITH THAT
Laughing Laughing Laughing Laughing Laughing Laughing Laughing Laughing Laughing Laughing


PullinSmoke

Never marinaded in Balsamic but I have made sauces with it.
If you would brown some chicken in clarified butter, remove from
pan, add some shallots, onions, or garlic or all three. Have a
mixture of 1 cup chix stock, 1 cup of balsamic, and as much
honey to you liking. Add to pan reduce by half and add chicken
to finish. If you want you could remove chicken when done
swirl some cold butter in off the heat and then pour over the
chicken.

Thanks Guys
Very Happy Very Happy Very Happy Very Happy Very Happy Very Happy Very Happy Very Happy Very Happy
Boomer
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jeepdad
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Joined: 21 Sep 2008
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Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Sat Feb 27 10 8:24 am    Post subject: Reply with quote

Boomer, I'm hinking of trying this tomorrow if the wind dies down. How long did it take to smoke the chicken at 340 temp?

--jeepdad
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Boomer
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Joined: 22 Mar 2007
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PostPosted: Sat Feb 27 10 9:21 am    Post subject: Reply with quote

jeepdad

Like I said in the posts before, it was made for the big
BBQ'S at the state fairs in and around central New York
half chickens are basted with the sauce over a custom-
made grill that elevates the birds exactly 26 inches above
the coalsóbut I tried it on the top two grills of the gas smoker
with hickory.

I have some other things I tried over the years maybe you
could try them if you like.

You might try some of the marinade for the chicken for
1-2 hours and then keep some to baste with to.

Not a big fan of the raw egg we sometimes use dijon
mustard as an emulsifier great results but it gives you a
different taste.

Replace the poultry season with rosemary or anything you
like on poultry, sometimes we rubbed the chicken before
putting it on the grill with S&P and rosemary then start basting.

Like you saw in the pics we soaked in vinegar and sometimes
salt for a brine for 1-2 hours before we grill.

The mustard also made the mop thicker whick makes it easier
to stick on the chicken. So you don't have to baste al the time.

As for your question I would start checking it at 50 minutes.
When I made it I mopped it allot which brang the temp down
and it had to recover allot of times. No real time to tell you
exactly when I kept opening the door to baste. Most of this
stuffI know you already know just wanted to give ya a heads
up.

Here are two other bastes I found that people use

Cornell Chicken with Mustard Baste

1 Large Egg
1/2 C. Extra Virgin Olive Oil
1/2 C. Mustard Oil, or more Olive Oil
1/4 C. Dijon Mustard
2 C. Distilled White Vinegar
3 Tbs. Coarse Salt (Kosher or Sea)
1 Tbs. Mustard Seeds
2 Cloves Garlic, Minced
1/2 Tsp. Freshly Ground Black Pepper


Cornell Chicken with Curry Orange Baste

1 Large Egg
1 C. Vegetable Oil
1 C. Fresh Lime Juice or Distilled White Vinegar
1 C. Fresh Orange Juice
3 Tbs. Coarse Salt (Kosher or Sea)
2 Tbs. Curry Powder
2 Cloves Garlic, Minced
1/2 Tsp. Freshly Ground Black Pepper


Good Luck and please let me know
how it turned out for you

Very Happy Very Happy Very Happy Very Happy Smile Smile Smile
Boomer
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daddywoofdawg
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PostPosted: Sat Feb 27 10 4:25 pm    Post subject: Reply with quote

Are the taters salty tasting? I'd like to try it but the GF doesn't like salt much.And you soak the chicken in vinagar before cooking?
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Boomer
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PostPosted: Sat Feb 27 10 8:05 pm    Post subject: Reply with quote

daddywoofdawg

The potatoes were not salty to my taste. I am not a salt lover
and I thought the same thing. My thoughts on both both recipes
daddywoofdawg is that they have been serving thousands of
these at New York Fairs you would think the vinegar would be
overpowering and the salt too but that doesn'tt seem to be the
case.

Soak the chicken in the Cornell marinade, 1-2 hours and
then reserve some for basting. I basted allot over the time
of the cook.


Thanks
boomer
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jeepdad
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PostPosted: Sat Feb 27 10 10:02 pm    Post subject: Reply with quote

I may use my WSM as a grill removing the waterpan and put the chicken on the lower grate. Should work never used it as a grill before.

--jeepdad
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99nails
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Joined: 11 Oct 2008
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Location: western NY

PostPosted: Sun Feb 28 10 1:59 am    Post subject: Reply with quote

Boomer, They are a 9 out of 10 reheated. They are not waxy like a baked when re heating. As you said the starch is cooked. I reheat them in the micro. Big hit on camping trips, foil and add toppings as follows,
We do not serve them as you. 3-4 potatoes in each bowl,lightly smashed as in your pic, boiling (not browned) butter poured and served. This way, you can dip, in the hot butter. I set out Salt, pepper, crushed red and parmesan for topping.

On the same salty note, if you would like to try something different: 2 bags of large raddish, cleaned and stemed. Start at one end and slice 3/4 through.As close as possible make the next and so on.Think as though you are making pages in a book. do not cut through the binding. Now spread the pages and salt. In the fridge for the nite, salt tones the bite and is great with a brew.
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Boomer
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PostPosted: Sun Feb 28 10 2:31 am    Post subject: Reply with quote

99nails

Thanks allot for the reply I will try them your way. I used
to make them but didn't for a long time. And then ran across
a recipe I had that sort of jogged this old man's memory.

Again thanks for the serving idea and the radish idea,
how can anything be bad that makes you drink more BEER.
Smile Smile
Thanks Boomer
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Okie
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PostPosted: Mon Mar 01 10 9:29 am    Post subject: Reply with quote

Thanks for the history lesson! Recipes look great. Your cook looks like it was a good time for everyone. It's a great thing you are doing for the Seniors. Q'ers have big hearts for sure!
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Boomer
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PostPosted: Mon Mar 01 10 4:49 pm    Post subject: Reply with quote

Okie


Thanks Okie for the kind words, I learned to weld in your
neck of the woods in Tulsa, at Tulsa Welding School.
Had a great time out there, even tried to get in the
Downhillers Union out of Barlesville Kansas.


boomer
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jonboat



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Location: Upstate NY

PostPosted: Wed Aug 24 11 1:08 am    Post subject: Reply with quote

About salt potatoes...

first off, I'm not looking to bash boomer here, so please don't take it that way - boomer's presentation of salt potatoes looks very good - more appealing than what you can expect when you order salt potatoes in Central NY.

Just so nobody comes to the Syracuse area and is surprised when they order salt potatoes, here's the scoop. Here in salt potato country, what you'll get at a restaurant or a food stand at the state fair, is a bowl with 6-8 whole salt potatoes in it. Typically they will have had a ladle of butter poured over them that will be there in the bottom of the bowl for dipping. If you attend a private cookout, you will either get the same as above, or will simply put a few taters on you plate next to your burger and mac salad, and drizzle some butter on them - or maybe there will be a bowl of butter on the picnic table for dipping (large taters cut in half, small ones dipped whole)

The way boomer serves them looks awesome (definitely has more appeal then whole brown taters on your plate), but unless you are ordering at an "upscale", gourmet restaurant, expect that you'll be getting whole spuds.

For the Cornell Chicken, some questions were asked - mostly on marinading, basting, cooking.... boomer smoked them (a nice change up to an old standby recipe), however, for folks interested, original recipe has half chickens slow cooked about 30" above a bed of wood coals (any indirect heat method will generally work. Mop them with the cornell chicken recipe every 10-15 minutes. overall cooking time will be 1.5 - 2 hours.

Around CNY the Cornell recipe is used by volunteer fire dpts for their fundraising chicken BBQ's. I know the firefighters do mix up several gallons of the Cornell recipe for marinade. They use clean palstic garbage cans, with heavy plastic bag liners. Ice, chicken, sauce, ice, chicken, sauce - layered bottom to top, then ice on top, close and tie off the bag and put the lid on the can overnight. 2 or 3 garbage cans full is typical for a rural volunteer fire dept BBQ.
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mattp
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PostPosted: Sat Aug 27 11 5:58 am    Post subject: Reply with quote

wow...that smoker is epic...
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