Cornell chicken. Firehouse chicken recipe on the Kamado Joe. The BEST BBQ chicken I've ever had!
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- Опубликовано: 5 сен 2024
- Cornell chicken is a staple of firehouse BBQ’s and its easiest some of the best BBQ chicken I’ve ever had. Making Cornell style BBQ chicken on the Kamado Joe is easier than you think, I will show you how to replicate that firehouse chicken you had that one time and can’t stop thinking about.
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Recipe (I doubled this)
2 cups white vinegar
1 cup oil (I used Canola)
1 egg
3 tablespoons salt
1 tablespoon poultry seasoning
pepper
6-8 chicken breasts
#SMOKINGDADBBQ #firehousechicken #cornellchicken
Cornell chicken started in Ithaca, NY at Cornell University, not western NY. Buffalo based Chiavetta's is not Cornell chicken marinade either, completely different recipe. It's really good and we use it a lot (it's awesome on grilled pork chops), but it's not the same thing.
The original recipe calls for cider vinegar also, not white.
I grew up just north of Ithaca, and was a volunteer firefighter for several years, and we did a HUGE open pit chicken bbq every 4th of July. Thousands of meals each year, so I know Cornell style chicken inside and out.
That being said, it looks amazing!
Actually, the original recipe calls for table salt, which is much saltier per tablespoon than any brand kosher salts. So 3 Tbsps. of table salt will be MUCH saltier than 3 of kosher. Which is good - that's how the original recipe was written as there was no marinating going on. I'd also like to point out that cracking your egg into 100% vinegar will curdle it so you'll have tiny pieces of egg floating around in it. Again, per the original recipe you whisk the egg into the oil first and get a nice yellow smooth custard-like result, THEN you add your vinegar (does this sound like another food you might know as mayonnaise?)... Then add your spices (much more pepper in the original recipe than here) and baste every 5 minutes. Or dunk the pieces, which I prefer to do. I know I might sound picky but the difference in the results will speak for themselves. I highly recommend these adjustments.
Everything always looks amazing but you seem to cut your video before cutting into the meat. The best part is to see the finished product just before being served. Just a suggestion. Great videos!
Thanks for the tip! you’re not alone at sharing this so i have started adding it to new videos so this should improve. thanks for sharing
Firehouse chicken! A staple of NY life in the summer! 😎
Great video! I know its a year old but I'm doing that tonight. My very first cook on my joe. Wish me luck! That brine bucket is awesome! I didn't know that existed. I have to have one!
i love it for stuff like this
Much appreciated, just bought a classic 2 grill. Totally new for me. You really break things down and explain everything. Will try your chicken first. Thanks!
Glad it was helpful! Enjoy
Chiaveta's and Cornell are different.
Both are delicious.
so good
Of course. Having moved back to Western New York, I was glad to see Chiavetta's now available in Tops and Wegmans. I had been making the Cornell recipe in the SF Bay Area of California for the 20+ years I was living there, and friends always raved about it -- and I found out a good friend attended Cornell as an undergraduate because he immediately identified the recipe!
Chiavetta's is pretty much the Cornell recipe, in terms of flavor profile. It substitutes Xanthan gum for the eggs, and adds some flavorless caramel color for appearance -- but that's pretty much what the only changes are: they're necessary to make a shelf-stable product that can sit on supermarket shelves or pantry without refrigeration.
Thanks for another great video! Only thing a newbie like me was missing was the Grill Target temp and the meat finished temps.. Still learning ;)
Great point! I will try and add this comment to future videos to make it easier. In general depending on the style of cook, I like hotter grill temps (375-475) and I normally pull to rest around 160 in the white and the juices clear in the leg
Thermaworks have an excellent chart for various meats and cooks. A blog version is available here: blog.thermoworks.com/thermometer/chef-recommended-tw-approved/ A printable PDF here: www.thermoworks.com/pdf/chef_recommended_temps.pdf I printed one of these off and stuck in on the interior side of one of my upper kitchen cabinets doors.
Glad to see you've stood by your guns all these years. You still call it Diamond Kosher Crystal salt.
A very important note about Diamond Crystal Kosher salt. Due to it's more fluffy crystal structure there is about half as much salt (and sodium) as other kosher salts when measured by volume. In other words, if 3 tablespoons of Diamond Crystal kosher salt is called for in the recipe you only want to use 1 1/2 tablespoons of Mortons kosher salt. Otherwise it may be way too salty. It may not be as much of an issue with a brine like this, but definitely would come into play for direct seasoning.
great call out, not like for like in salt content lol
This is true! The original recipe had NO marinating and the salt used was table salt, not kosher. So per the recipe you're actually under-salting the baste by 2/3rds if using Diamond Krystal! And the difference is dramatic. This is true with the black pepper too. The original recipe had much more than a dash of it. Personally in a single batch like this I will use 1 Tbsp. of pepper!
Open pit charcoal grill works very well for this recipe also
absolutely
Never heard of firehouse chicken so I’m putting your words to the test. I will be using this as
one of my first cooks, but my order will mixed up, hopefully I can make this cook #2
what did you think? we love this one
Thanks James, that was the best chicken I have ever made. Family raved about and I have made some darn good ones on my Kamado Joe. New go-to recipe.
That is awesome!
Liked your comment about removing the Ash diverter in the bottom. I was able to gently remove it thru the top in my new Classic II. I really enjoy all of your videos
Glad it helped! thanks
have to make substitutions for the oil because of allergic reactions with butter and coconut oil
Spot on regarding the "wings". I was just scratching my head yesterday as I noticed all the ash buildup with no easy way to access it.
cheers Jon
Those birds came out great James! Really interesting brine with eggs, first time I’ve seen that. I’ll definitely have to give it a try. Great job brother and keep on grillin!
Pickles BBQ thanks so much. It’s worth the short prep. Delicious
If I can get all the ingredients then I’m eating chicken this weekend. Thanks for showing this, the chicken looked great. 😀
You are so welcome, I absolutely love this recipe
That is awesome. 👏 Those yard birds look amazing. I have heard of Cornell Chicken but never made it. That will change very soon. 👍👍👍
It's so good!
I’ve been watching your great videos and just got my first Kamado (Joe classic III). One thing I’ve missed on your videos - how and how often to baste.
thanks so much, don't need to do it more than twice towards the finish line
Looks amazing James, birds look good. Thanks for sharing!
The Dudes Kitchen 💯 thanks for checking it out and commenting
you're right, I grew up with this recipe in WNY and still love it. we used cider vinegar though. Kosher salt is way way better for cooking and for you. @11:40 the neighbors should start looking over their fences and/or drifting over?
so many nice smells drifting towards our neighbours all the time... so mean lol
Thanks for sharing this amazing recipe with us, James!! Looks amazing!!
My pleasure!!
@@SmokingDadBBQ I just got an 18" Smokey Mountain, and I'm re-purposing a perforated 17" cast iron charcoal plate from one of the Kamados(sorry, I forgot which one exactly, but it's THICK) as a heat shield😆 But Your recipe will be the first chicken recipe I use on my Smokey mountain along with the rotisserie attachment I bought shortly after I got the WSM😆😆
Chicken looks incredible and like the others said I’ve never used eggs in a brine. Great episode keep up the good work.
Jeff & Cherie Lalonde thanks so much. Eggs and chicken... it’s like a family reunion lol 😂
Great Content, like the calm and in depth explanations. Don't hava a Komado. Now I want one. Subbed!
Maximilian Kruse thanks so much. Appreciate you hanging out
I'm pretty sure that the amounts of vinegar and oil you put in the brine was not in the amounts you said they were. 🤔 Am I wrong?
Woof woof from this dog in Cali Yes this is a 2 year old (pre Covid?) but your cooks have been somuch better in the present.......... but if you ever need this dog to sit lay or bite Im there with my mouth and hands
thanks, trying to improve
Thanks for sharing your videos I have been learning a lot watching.
Glad to help. thanks
Absolutely delicious! Made it in the kettle grill
Fantastic! Over the charcoal fire is the best with this recipe
Chicken looks awesome. Little bit of flare up. Take care James.
View to a grill thanks Jonny. Yes left that in the video so folks know it’s not a big deal, how to extinguish it and keep on rocking ... part of the fun lol
Just found your channel today while investigating the Kamado Joe. Looks like you have a good collection so you can count me as a new subscriber. Looking forward to watching your other videos. Thank-you.
I was born in Ithaca NY and grew up eating Cornell chicken. To this day I like vinegar-based BBQ sauces, like those from East Carolina, better than others.
Have you tried this with cider vinegar as in the original recipe? I would say it has a better flavor than white vinegar.
One of your viewers asked about the egg. It acts as an emulsifier and helps the vinegar, oil and spices come together and helps them stick to the chicken during cooking. Edited to add: The original recipe says to whisk the oil in last, which helps the emulsification process; the same process as making mayonnaise. Add it slowly or it won't come together properly.
I don't think I would like chicken marinated that long in vinegar. Chicken is not a tough cut of beef like a rump roast used for sauerbraten and will break down and get mushy. We only let ours go for an hour or two in the fridge. And we always baste or dunk the chicken pieces at every flip.
Here is a link to a story about the origin of Cornell chicken: www.atlasobscura.com/articles/cornell-chicken-barbecue-sauce-upstate
Thanks so much and welcome aboard. Will absolutely try the cider vinegar next time
Hi James, can you tell me what kind of herbs are in the poultry seasoning? If I would by poultry seasoning in The Netherlands, it would be based on paprika and salt mainly, the mix you're using appears to be based on green herbs, is that correct?
I don't remember if I added any additional seasoning as the marinade recipe drives most of the flavor. If I did, I likely added just some thyme. Recipe (I doubled this)
2 cups white vinegar
1 cup oil (I used Canola)
1 egg
3 tablespoons salt
1 tablespoon poultry seasoning
pepper
6-8 chicken breasts
@@SmokingDadBBQ thanks. Then I'll base my '1 tablespoon of poultry seasoning' on thyme and similar herbs.
Peter B I would add some sage, thyme, rosemary, oregano, pepper and nutmeg to recreate the off the shelf poultry seasoning sold here. I buy it pre made but it’s largely herb forward in taste
@@SmokingDadBBQ thanks. Keep making great video's. Very interesting and amusing to watch.
James I know this video is old but it’s new to me. I’m from upstate New York and grew up on chiavetta’s marinade. I’m going to try this recipe. Your content is great keep it up!
thanks, my wife and I were just itching to make this again.
James, no brine bucket so I'll improvise, but what do you do if the ingredients don't completely cover the bird? Add water? Maybe flip it over after 12 hours?
its actually easier to use a zip lock bag and flip like you said as the marinade can separate in the bucket
@@SmokingDadBBQ I'm not sure this 5lb. whole chicken will fit into a gal. ziplock. I'll try.
@@tomm9493 spatchcock helps
@@SmokingDadBBQ But that looks so nasty & disgusting to me LOL I'll gett'er done. Thx
What internal temp should the chickens be? What was your total cook time?
Thanks for sharing
Hi smoking Dad, I tried this Cornell Chicken recipe today and it didn’t turn out very good, the chicken tasted too much of vinegar, and unfortunately the meat was very dry. I cooked it 375 degrees F. for one hour, pulled it off the grill when the breast read 165 degrees F. I did baste it only once at 45 minutes mark. Maybe I got something wrong, but I followed the recipe as written. I had the chicken in the marinade overnight about 22 hours, maybe that was too long.
Another fantastic cook! Well done sir. They look amazing!!
BadCook77 thanks so much. Appreciate it
Looks good James. I'm going to try this one.
Please do!
being from binghamton....I know this well. We also have a similar recipe called EJ Chicken that is just a tiny bit different but equally as good. Only difference is Cider vinegar I believe.
White Thunder BBQ awesome. Will try the tweak and see which I like better
Any video of the joe-rotisserie and pizza oven
Steven Coffee excited for this. Will make it happen
What temperature did you cook/smoke the chicken? Also how long did it take? Also what do you think about Apple wood instead of peach? Unfortunately I can’t find peach around here but have found apple
any mild fruit would be a good substitute, apple would work great. Its early last year so I don't remember the exact temp but I would say I would have done my go to temp of around 400f
What do you think of charcoal at Canadian Costco called Extra wood charcoal premium quality
They have the green white bag at my location from Quebec which is maple wood and it’s good. Sparks and doesn’t get as hot but for $10 I’ve bought plenty of it
@@SmokingDadBBQ this bag does not specify the type of wood but will try it and provide an update. This bag is $22 for 22lb at a Costco in Markham Ontario
Time to cook a chook, wish me luck!
enjoy
We really enjoyed this - who knew there was another way to cook chicken? I used apple cider vinegar and the “tang” was almost overwhelming, but I think that’s the whole point of this recipe. I might try adding cayenne or something to offset that a little, but we really liked how tender and moist the chicken turned out. Thanks again for the great channel!
Great idea!! Love a little spice
@@SmokingDadBBQ what's the best way to speed up the brining? If I only have 6 to 8 hours should I just increase the salt ratio?
@@moonaj89 that should be fine. Pull it out an hour before going on the grill. The room temp speeds up salt
@@SmokingDadBBQ awesome thanks for that info. Just found your channel but I'm a big fan already, keep it up!
Very helpful thanks again
No problem 👍
you only use the basting sauce when cooking Cornell chicken
Yes, it's a baste NOT a marinade! And the salt and pepper proportions are incorrect too.
I've always heard of this but had no idea what was involved! Sure looked tasty on the grill bud!!
BBQ PIT DOG much appreciated. So good; let me know if you like it as much as we do
This sounds really good.
Pople BackyardFarm it’s going to become a favourite if you haven’t tried it yet
I setup my kamado just like yours. Kept the deflector plates open in the pie shape and let the temperature reach about 385. I left it there for an hour, the ceramic was super hot. I closed the deflector plates and after adding the spotch cock chicken the temperature dropped to 300 and never got much higher than that for the rest of the cook. Chicken still cooked but took 1.5 Hrs and the skin would be crispier if it would have been higher. Any suggestions?
the skin will come out better at 400 vs. 300 absolutely. what level where your deflector plates on? I am raised from the charcoal box so they don't act like a heat cap.
For fuel, I have done this with Fogo, Jealous Devil and KJ Big block all of which have no problems blasting way past 400.
If you're using one of those, I suspect an air flow restriction somewhere... might be time for a clean to get any build up blockages out.
@@SmokingDadBBQ 400 Celsius or Fahrenheit ? for how much time .. ?
@@ormarcus391 F for just under an hour
Well damn! That chicken does look good!
The Silly Kitchen with Sylvia not going to lie. Pretty awesome. Much appreciated
Hi, thanks for the amazing videos. May I ask what vent settings you would use for this cook using the SloRoller? Thanks
thanks, 1 finger bottom and likely between 3 and 4th line on the top vent
James..this video was a while ago. do you still do this brine recipe on your chicken cooks?
yes actually today's video is cooking a chicken that had this exact brine done to it
How often did you baste?
They had long troughs for the grill and they would baste it with mops. Most of the time you had to pull the mop strands off the chicken before you ate it
haha my wife said the same (she grew up just outside Buffalo)
Worked out great! Didn't look quite as good as yours but maybe your birds got a little closer to the dome with the rack extension?
the height of the rack definitely helps
I made this recipe on the Kamado Joe Junior (my fist attempt using a Kamado grill) and it was delicious, although I had problems getting the temperature up and to hold it there, so my chicken took longer. Also, since I do not like using raw egg (which acts just as an emulsifier), I used sunflower lecithin instead, and added 1 tespoon of honey. Did I get his right: the internal temperature should be 162°F?
So you made a different recipe.
No grease pan?
What’s the best way to stop a grease fire on the kamado? Simply close the cover and the vents?
once in a while it happens. just close the dome and it will go out
WHAT WERE YOUR VENT SETTINGS FOR THE COOK. GREAT LOOKING CHICKENS!!!
Joe Brindisi thanks Joe. I was cooking at about 400f I believe in this video. So two fingers width on the bottom and wide open for the top is approximate
@@SmokingDadBBQ Thanks, I'll have to try that and thank you for the quick response!!
Amazing. So good.
Thanks a lot!
@@SmokingDadBBQ No thank you! I live in NYC and my move to London has been delayed by Covid. Who cares??? Very good point. However - I purchased a Kamado Joe Classic 3 and it's sitting on a dolly in my living room in my apartment :-) I am dying to unbox it and use it and your videos are just incredible and educational. I've cooked on a small BGE for a few years, but this is amazing!! Cheers James.
What affect do the eggs have in the brine? Thank you for your videos, I have learned tons!!
warren cole thanks so much. Just flavour profile for making Cornell chicken
@@SmokingDadBBQ Thank You Sir.
Pretty sure the eggs are in there as an emulsifier to help keep the oil and vinegar together during the soak.
I want to know that as well. Cheers
Russ Phillips keeps the brine together
What are the mats you have under your grills? I just built an outdoor kitchen and my grill is also sitting on wood. Your mats are making me rethink my build. Got me worried that they are going to burn lol. Thank you.
those are outdoor 24x24” ceramic tiles about 3/4” thick
Looks great. Is that the KJ Classic? I have a classic II and after years of doing beer can chickens I want to try the spatchcock method, but I was curious if I’d have room for 2 spatchcocked birds at once on the grill without an extender?
yes this is the classic 3
I get that you don't want the smoking wood to ignite, but I would've thought that putting it right at the bottom of the charcoal would delay the smoking towards the end of the cook (when the fire starts to reach the lower charcoal)? I'm just a BBQ rookie though, so probably totally wrong!
you’d think so but it smoulders longer this way vs just igniting and burning up
As a new Joe Jr. owner I am particularly interested in how to adapt cooking techniques and advice you give to the Jr. You go over details that I appreciate, so knowing those for the Jr. would be helpful. Since the Jr. doesn't have the flexibility (in terms of interior setup with various grates, etc.) of the larger ones, how does this affect what you cook and how you cook it? Videos would be very welcome.
Great suggestion! Love making JR videos so happy to make this happen
awesome video .. I just subscribed to your channel.. I really like the way you go step by step especially when starting fire.. I just purchased the Big Joe II and excited to start cooking.. is there a burn in process for these like a traditional offset smoker? thanks
Awesome, thank you! It's not mandatory but out of habit I do it anyways. 400f for 30min and then lock it down and leave it sealed up for 24hrs and then you're good to go. I normally leave my dome unlatched when not in use
James excellent video's. I did follow your recipe to the tee but used thighs! I found the flavour of the chichen to have a strong vinegar taste. Is this what I should be experiencing. Many thx
Thanks so much Russ. It shouldn’t be overpowering but there will definitely be some flavour from the vinegar. Did the brine stay together in the bag meaning the thighs were covered equally? It is possible the thinner thighs might absorb more than an whole chicken
Love your videos, very much appreciated. What are your vent settings and progression for this cook?
thanks so much. you can pull this off with 1 finger on the bottom and max closed up top (4th line) to get 425-50f dome temps
@@SmokingDadBBQ thanks! In the video @10:15 you say you are looking for a temp between 375-400°F. Have you subsequently found that 425-450°F leads to tastier birds?
@@jackpfeiffer5776 yes I found hotter is working better
I see you have briner bucket. I like it as well. I have small and large one.
Robert Dewalt such a great tool. Thanks Robert 👍
How many eggs did you use
Kevin Amado two
Kevin Amado , I have Vision Classic B and Kamado Joe Jr.
Really enjoy watching your videos I noticed a lot of people set the temperature to 275 -300 for chicken but you have done 375-400 what is the difference?
i find the skin renders better at higher temps... try it and let me know if you agree
James, love your videos quick question what type of poultry seasoning are you using?
this was only the brine recipe
Doing this on my big Joe with two chickens. I have the larger Brine bucket. I doubled the brine recipe as well but the chickens are still not submerged in my larger bucket. Do you Think I should keep multiplying the brine until the solution covers the chickens or just add cold water to my existing solution to cover the chickens?
are you using the plate to push them down? I spatchcocked them which makes them flatter. I would add more brine
@@SmokingDadBBQ yea I used the plate but didn’t spatchcock them so that probably explains it. I ended up tripling the brine then added just a bit of cold water to top it off. Joe’s getting up to temp now!
That looks so good. It didn't look like the chickens were completely submerged in the brine? If not, how often do you toss them around in the bucket? Thanks for all the great tips.
michael cybrynski I adjusted the plate off camera to get them fully submerged
I really appreciate your videos and subscribe. Lots of good stuff and very helpful for this newbie. I just bought my Kamado Joe Classic III and have a lot to learn. I had been using a GMG pellet grill previously. I have two questions for you please. First, why did you choose to use the ceramic plates rather than the slo-roller? Second, do you have anything to share about various lump charcoals (imparted flavors, sparking, burn time, etc)? I have noticed a flavor in what I have been cooking so far with KJ big block. Perhaps it is just the additional smoke achieved when using a Kamado over a pellet grill. I have some Jealous Devil coming. I am originally from across the river in NNY, so Cornell Chicken was a treat to see :)
Hey Lyle, thanks for checking it out... honored to have a real Cornell chicken pro weigh in. (1) you can use either the SloRoller or the plates, I mix it up in my videos so people that have an older Joe without the SloRoller can follow along. The plates are also easier to clean as you can just crank the heat and burn it all off whereas the SloRoller should stay under 600f. (2) yes despite wood pellets being wood, they actually don't impart all that much smoke flavor unless you keep the temp under 220 and in some cases add a secondary smoke tube which is one of the reasons I love charcoal as you can smoke low and slow, and or get smoke flavor at 400-500 if you want... I have Rockwood, Jealous Devil and Big Block at home.... I tend to buy big block the most often since for the price and quality I find it is my favorite
@@SmokingDadBBQ I too just got my KJC iii this week.2 questions: 1) I understand the easy of cleaning with the plates but have you noticed a taste difference between using SloRoller vs plates. Was the SloRoller just a gimmick or does it really add additional flavor (and which flavor do you prefer?). 2) Do you recommend the extender if I'm looking for more grill space on the KJC or with the 3-tiered system, should I just order additional grates to create more space for large cooking...Great channel, I've learned a lot just by watching!
did you build that table or did you get it somewhere? im looking to build one for my Joe and i really like that one
thanks. I built it. here is how - ruclips.net/video/l-XuZaG5-ag/видео.html
As some mentioned, the eggs in the brine is a suprise. Also, which cooks faster, the ones on the main grate or the one on the top?
Great video, keep up the good work.
thanks so much, the egg just helps hold the brine together and keeps it from breaking apart. They were pretty equal but if I recall i think i rotated these half way just to be sure
Hi James. Thanks for posting this. Thinking about trying this in the UK... if I’m just doing one bird, would you recommend the slow roller in my Classic 3?
I might go with the heat deflectors snd push closer to 500f indirect which is the danger zone for the SloRoller
Smoking Dad BBQ Awesome! Thanks! This is the next cook on the list.
Thanks for the awesome videos. What kind of poultry seasoning did you use? Greetings from holland.
thanks, just the marinate which i then boiled and used to baste as well
@@SmokingDadBBQ i think you used some seasoning in the marinade.
As new KJ owners we have found your videos to be extremely helpful and have already ordered items through the links you’ve provided. Do you have a link for the drying rack that you used?
thanks so much, no just found them at a local kitchen store. they are just cookie racks
Great video as always, keep them coming!
Steve Gane thanks so much
I’ve tried chicken on my Kamado Joe numerous times and it’s always turned out dry. Did your recipe this time and my family couldn’t put it down! So juicy. Incredible flavor.
Looking at getting a Brine bucket. Is the one you’re using The Briner Jr 8 qt bucket? Do you think it could hold a small turkey?
its the jr brine bucket, and yes i think 12lbs would fit spatchcocked
PS - also really glad to hear you loved it
Will you work up to a brisket? The birds look delicious! Can’t wait for more videos
David Freitas 💯 that’s the plan. They are out of stock at Costco for the winter. I have one left in the freezer and am going to do a pastrami with it and hopefully don’t have to wait much longer for them to be back
Do I detect traces of an Irish accent coming through the Canadian? ;-)
looks great, about to start mine... how often do you open up and baste?
total home run! single bird at 400 for a little over an hour, with 3 potatoes in foil on the side....based every 20 mins no flip. THANKS AGAIN!
sorry for the delay but it sounds like it worked great. cheers
Chee-uh-vetta’s hahaha say it with me sha-vetta’s
haha my wife is the pro, i am adopted lol
Love the tips and detailed advice all around 👌
Glad it was helpful!
Hey James, so you cook your birds at 375 to 400? how is the skin at that temp? Last bird I did was at 325 and the skin was a little soft for my wife.
the higher temp helps. make sure your dome is heat soaked as that’s key for crispy skin
@@SmokingDadBBQ As always thank you!
Also Cornell is not in WNY
i blame my wife who is from Clarence Centre NY for misleading me on my facts lol
Come on home town of Clarence and misleads you! WTH lol. On a serious note I like your videos. Just came across an older one and had to have a little fun with it. It hit close to home haha.
Wow that skin looks amazing! I'm dying to figure out why mine doesn't look like that! Is basting throughout the cook the key? I'm cooking at the same temp (375) on a Jr and salt brining ahead. The skin on mine is mostly dry, but not brown and crispy like that! There's also still some fat on the inside bit fully rendered out. I tend to cook chicken parts (breasts, legs) but I don't think that matters? I have resorted to flipping mine to crisp the skin but I don't understand why I need to if you don't! HELP! Haha
thanks 🙏. this usually means your dome wasn’t heat soaked. there are three sources of cooking, conduction, convection and radiant heat. if your dome is not too hot to touch you’re missing the heat source needed to crisp up the skin
Where did you get the table the joes are in?
thanks. I made it - ruclips.net/video/l-XuZaG5-ag/видео.html
Hi from Lockport ny home of Chi a vettas chicken or Chiavettas as we call it. This recipe is not Cornell bbq chicken. Cornell is 2 hour 45 min car ride from here. Their recipe is a “white marinade” that is local to them. Ours is a vinegar based marinade distinctive to us.
i blame my wife who is from Clarence Centre NY for misleading me on my facts lol
So I don't see the recipe on the page >
its in the description below
Were you cooking on joe classic??
yes this is the classic
James why not use a drip pan?
i have since been using one i found from smoke ware (14" round stainless)... it makes clean up so much easier
@@SmokingDadBBQ ok cool thank you for the response. I ordered one from Kickash (and other stuff as well).
Hey quick question - have you tried the Boil chicken for a few minutes and then grill for crispy skin method?
Man, that is pure awesomeness! Thanks for sharing. ✌️
AS THE CROW FLIES HIKING 💯 👍 thanks for checking it out
Hey! Is this the big joe?
no this is the classic 3 (18")
@@SmokingDadBBQ thank you! Been debating the two for a while now!! Your channel is absolutely priceless for anyone in the Kamado Joe game!
Many recipes use apple cider vinegar, you use white. Can you discuss this choice?
i asked my wife who's from Clarence NY and she says because they are wrong and thats how you do it.... i stopped with the questions lol. it sounded legit / convincing enough for me lol
@@SmokingDadBBQ smart man
The original recipe calls for cider vinegar but trust me, if made correctly (see my other comments re: salt and NO BRINE) white vinegar makes a much cleaner taste. I don't think back in the 50s white vinegar was as easy to find as it is now and that's why Bob used it.
Hello, I like what you have on your channel, I congratulate you sincerely,
bravo. I subs... to your channel, I like all your posts
Missed your comment sorry, thanks for checking it out
Is the skin pretty crispy?
yes the vinegar helps. not soggy at all
All well and good but..... I'm from that area where Cornell Chicken was a staple at volunteer fire company fund raisers and carnivals and I feel your recipe is not accurate. For the volume of sauce you made only one egg is needed. Also white vinegar isn't used at all. We use cider vinegar. The flavor is so much better that way.
It's kind of like Italian Dressing but actually made for chicken.
haha exactly