The trick is to smoke the meat and not make the meat smoke


  Date: September 18, 2011
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I’ve spent my lifetime not ever hearing about this recipe. Then suddenly I end up seeing it on TV twice and once on a message board in less than 2 weeks. I figured it was a sign. The third and last time was when I was sitting down with a cookbook to find something to make. There was a Cook's Country TV marathon running and as my TV came on they were making - you guessed it: Cornell Chicken. As they will often do, they changed the classic recipe to attempt to make it easier and improve on it. The first change was a water-vinegar-salt brine before grilling. They made some changes to the sauce too. They took out the mayo and added dijon mustard and added fresh herbs to replace the poultry rub. To start, the chicken was halved, placed in the brine and refrigerated. After the 1-2 hour brine, the chicken was rubbed and placed on a medium-low grill skin side up. The chicken was brushed with the sauce as soon as it went on the grill and once again midway through grilling the first side. The chicken was grilled on the first side until it reached an internal temperature of 120 degrees. The chicken was flipped to skin side down, brushed for a third and last time and grilled until it reached an internal temperature of 165 degrees. The chicken was rested for 5 minutes and served with some SYRACUSE SALT POTATOES. This chicken was wonderful. It had a crispy and very tasty skin and was moist and tender on the inside with a slight taste similar to the sauce, which I believe must have come from the brine. This is an excellent way to prepare chicken and I will certainly be making it again.
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Cooks Country
Cook's Country TV Show:
Here is the recipe from the Cook's Country TV show:


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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
  • Maverick ET-72 Remote Read Thermometer
  • SR 19" Locking Tongs