I looked at that picture for half a second, and said that looks like a Cornell chicken grill, must be someone from Western NY or close by! I see from your profile that is the case!
Hea yessir. Can’t beat pit cooked chicken half’s. We’re a weidenr’s, chiavetta’s sauce are but I have made and eaten Cornell sauce chicken before. Very similar vinegar, egg, spices type sauce.
Yeah, not a huge fan of the Cornell marinade. It is good but there are better options. The marinade was really just a side bar in the original paper anyway. The real innovation was the cooking method which you appear to have down perfectly! For those not familiar with it, two big keys are the large grill design that keeps the chicken well above the coals safe from flare ups, and the grates with handles so two guys can quickly flip dozens of chickens.
I think I would prefer the rebar on the bottom and the grate on the top. The grate on the end looks like it’s coming apart. I’d hate to load up the chicken and have the welds give way dumping the chicken in the pit. Guess I’ve been in safety sensitive jobs for too many years.
Yeah I gotta tack that back together. This thing has been going for 20 years at least, hasn’t been touched once and Cooked thousands of chickens. I like doing the way I have it because the rebar kinda sandwiches the chickens in there and it’s a lot easier to flip having the handles closer together. The welds all letting loose at once is something I hadn’t really thought about, if that happens I gotta buy some lotto tickets.
You definitely want the rebar on the inside. There is an extra grate that you set on top to sandwich the chickens in for flipping. Then you take the grate that is now on top and move over one to flip the next set. The flipping process is a lot easier with the handles close together so you will pretty much always see the rebar on the inside.
Usually I’m cooking with someone or there is enough people around I can always get a flip partner. Once in a while if I’m solo I’ll put stainless hose clamps on the rebar ends so I can flip by myself. Anyways, what’s everyone cooking today? Any good super bowl grub?
Chuckie on at 5 am… pink salt and pepper… plus 2 cans of rotel, 5 cloves of garlic, and some garlic roasted bouillon. Temperature set at 200 F My take at a SKEETER McCLUSKEY recipe. 5 am: 4 1/2 hours later. Upto 160F
i was gonna make pulled beef tacos on the flat top with my chuckie,but the use by date on the corn torts was november
I was gonna do ribs but after jus gettin done splitting wood all morning i dont feel like grillin anything goin to the pub for a beer and a roast beef sandwich
New toy, bit the bullet after seeing Walmart's leftover stock I assume from last season with the old price tags on it. Same thing at Lowes was priced $125 higher!
Chvymn99 that sucker looks good! The Mrs whipped up some "cowboy caviar" with some of this summers frozen jersey sweet corn from my buddy's farm. I threw that sweet goodness on some pulled pork nachos and BAM!
