Interesting info Matt Fine I never knew about the Cornell connection. Just figured that's how everyone does it Thanks for the link as well
Thanks! Asked my dad the other day and he has heard of the Cornell setup. Where abouts in NY are you?
Ok. I’m further west, outside Buffalo. I was drinking some Genny lights while cooking the chicken, may have even poured a little over them while basting. I stopped in to Genesee brewery a couple summers ago on my way through the area. They did a nice job with it, but I was slightly upset that you couldn’t tour the grounds and that you were just restricted to their little pilot brewery area. It’s such a massive place it would be cool to get a tour of all the old buildings. Budweiser St. Louis is a great tour, they take you through almost the entire place and it’s enormous.
I drive right by the brewery a couple time per week and yet I have never stopped there! FWIW, the Cornell grill design secret is the height between the coals and the chicken. This keeps the flare ups from causing any burning issues, keeps the temps more even, and those things allow the use of the big flipping racks. Most home grills have the chicken too close to the flame, but you can get creative and raise the grates in many and a lot of kamados now have multi level grate systems where you can grill your chicken on the highest level and get similar freedom from flare ups. The Cornell marinade is OK, but not my favorite. We make it for tradition and nostalgia reasons. The key parts of the Cornell recipe and most good marinades for grilling chicken are the combo of acid and oil plus salt. The salt and acid chemically alter the meat and the oil protects it over the flame. Also limited sugar to prevent burning (no sweet BBQ sauce marinades on the grill. Indirect/smoker only, or brush on at the very end). Another great local recipe using similar concepts was distributed by gas and electric company RG&E in the 50’s. This one is easy, way better, and very adaptable. Base RG&E marinade: 1 cup mayo (oil) 1/4 cup lemon juice (acid) 1/4 cup ketchup (acid, color, light sugar) Salt, pepper, garlic powder or other seasonings to taste. You can have a lot of fun with the seasonings. Perhaps swap the lemon juice for lime and do a mojito seasoning or maybe Jamaican jerk. Or maybe use canned chipotle’s in adobo (ground up) in place of ketchup. Whatever you can imagine. The mayo based marinade sticks to the chicken and protects it better than the Cornell recipe and the flavor is better/less vinegary IMHO.
Picked up a pellet grill / smoker this morning. Costco had this labeled, flat cut beef brisket. Took awhile to assemble the smoker. It's gonna be a late dinner! First experience with a pellet grill / smoker.
Had some pork belly slices from Costco on the pellet grill. I was bucking and splitting from the log pile.
I was afraid to buy these at Costco because I only have tried the full pork belly, but these look great. How do they taste?
Tasty, they are more for bbq then making bacon. The slices are so thick, I wouldn’t want to have to cut each one into bacon slices.
Thanks. That’s what I figured. I know you can make them in the oven too. I was just wondering if they were worth doing to eat them just doing them bbq style.
Yes they are. I think this may be what the Chinese food places use for their bbq boneless ribs. Look at the size and think 1 1/2” lengths.
Reverse seared, hickory smoked venison backstraps. Smoked them till they hit 110 then blasted them with cast iron and butter.
My first go with smoked stuffed mushrooms. The tray with less shrooms on it is vegan and the other one has chicken and various cheeses. Both were good. I would like to change up the stuffing a bit next time. Smoked with apple in the Bradly smoker finished up just before temps dropped below -20c/-4f.
