You almost got it right ! The chicken is split and marinated . No dipping sauce . Born in Syracuse , been eating in my entire life . I've cooked thousands of chickens halves for my church . The recipe is right , the cooking is wrong . Thank you for sharing this regional delicacy with the world ! Best served with ear corn and salt potatoes .
The way the chicken is cut doesn't matter as much as long as you keep basting and turning , basting and turning . Bring on the salt potatoes and grandma browns.
Steven Raichlen is a BBQ God! I have many of his books which are excellent. I came here as I was looking at Cornell Chicken, which I discovered about 10-12 years ago. Its fantastic. There are a few slight variations on this recipe, both in the ingredients and in the cooking method, but the differences are not that significant. This is a must try for BBQ aficionados.
get a better taste by marinating a couple hours or more in that marinade mixture, forget the dipping sauce, or use it instead of marinade to wash down the bird every few minutes on the grill. The drips and flare ups, are also important to give it that "taste" everyone loves this recipe for.
Being from the Syracuse NY area, this chicken is a local favorite and often found at the NY State fair and all over NY backyard BBQs...Its outstanding !
We used to poach the chicken to 165°, then marinate overnight before grilling. Then it only needs to get to 150° which is much quicker because it's been precooked.
Excellent video! I have heard about this chicken for a while now, and it looks fantastic. I'll have to try this one of these upcoming "football" weekends.
Best if you use leg and thigh quarters and baste and turn every 5 minutes for 45 mins-to an hour. I used to just dunk the pieces into the marinade every time we turned it. After 20mins we would keep 1/3 the marinade at the grill and my mother would boil the other 2/3's to pasteurize it.We would then only use the boiled marinade for the last 10mins of cooking and dunk one last time before plating.
You almost got it right ! The chicken is split and marinated . No dipping sauce .
Born in Syracuse , been eating in my entire life . I've cooked thousands of chickens halves for my church . The recipe is right , the cooking is wrong .
Thank you for sharing this regional delicacy with the world !
Best served with ear corn and salt potatoes .
I live in California now. I sure miss the taste of home. I buy Salamida Spiedie and State Chicken marinade for my chickens.
@@theviewer102 I just used the salamida State Fair. Marinated for 24 hrs, then grilled. After cooking smothered in the sauce he showed. It was great.
The way the chicken is cut doesn't matter as much as long as you keep basting and turning , basting and turning . Bring on the salt potatoes and grandma browns.
Steven Raichlen is a BBQ God! I have many of his books which are excellent. I came here as I was looking at Cornell Chicken, which I discovered about 10-12 years ago. Its fantastic. There are a few slight variations on this recipe, both in the ingredients and in the cooking method, but the differences are not that significant. This is a must try for BBQ aficionados.
get a better taste by marinating a couple hours or more in that marinade mixture, forget the dipping sauce, or use it instead of marinade to wash down the bird every few minutes on the grill. The drips and flare ups, are also important to give it that "taste" everyone loves this recipe for.
Being from the Syracuse NY area, this chicken is a local favorite and often found at the NY State fair and all over NY backyard BBQs...Its outstanding !
We used to poach the chicken to 165°, then marinate overnight before grilling. Then it only needs to get to 150° which is much quicker because it's been precooked.
Excellent video! I have heard about this chicken for a while now, and it looks fantastic. I'll have to try this one of these upcoming "football" weekends.
I like your style and methods, however I like it better in the marinade for a few hours or overnight 😉 well done brother 👍
Best if you use leg and thigh quarters and baste and turn every 5 minutes for 45 mins-to an hour. I used to just dunk the pieces into the marinade every time we turned it. After 20mins we would keep 1/3 the marinade at the grill and my mother would boil the other 2/3's to pasteurize it.We would then only use the boiled marinade for the last 10mins of cooking and dunk one last time before plating.
You didn't marinate the chicken. Therefore you get a result nothing like the original. Really disappointing considering how much you study BBQ
The sauce looks great. Let it sit in there for a day and see how delicious it is!
Soak the chicken in the sauce overnight. Cook slower, turn and baste ever 5 min, for about 45 min. Then you'll get it right.
Nice emphasis on food safety.
Dude is like a white Rick Bayless.