The delicious sauce has its roots at Cornell University, where legendary Professor Robert Baker developed this recipe for the Poultry Science Department. First, split young dressed chickens and marinate in the barbecue blend, then grill at a low temperature (about 350°F). Finger Lakes classicists contend that this is the only way to fix barbecue. Local volunteer fire departments support themselves with fundraisers featuring succulent “Cornell Barbecue Chicken.”
Recipe information
Yield
3 cups
Ingredients
Preparation
Step 1
In a bowl, beat the egg, and then add the oil and beat again. Add the remaining ingredients and stir.
Step 2
When using the sauce for basting meat, brush on the meat every few minutes during cooking.
note
Step 3
Adjust the quantity of the salt or eliminate altogether to meet individual health needs and taste preferences. Leftover sauce can be stored in a glass jar and refrigerated for several weeks. Because this sauce contains raw egg, it should only be used as a basting sauce for meats during cooking.
