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"Pit Chicken" aka "Roadside Chicken" for you West Coast guys... - Page 2

post #21 of 27

My Amish friend gets a gallon jug glass fills to about 3" from the rim with warm water, then pours melted butter on top of the water. When you leave the husk on the corn, peel it back and submerge the corn into the jug. Upon pulling the corn out the butter coats the corn. I have photos i will find of the corn roast in Ephrata.
 

post #22 of 27

Chicken and corn yummy

post #23 of 27
Quote:
Originally Posted by nepas View Post

My Amish friend gets a gallon jug glass fills to about 3" from the rim with warm water, then pours melted butter on top of the water. When you leave the husk on the corn, peel it back and submerge the corn into the jug. Upon pulling the corn out the butter coats the corn. I have photos i will find of the corn roast in Ephrata.
 

Small world - saw this done in Volant, PA by the Amish and we adopted it for the big corn roasts we used to have when I lived in PA. It really does work!!!! Thanks for the reminder Rick!

post #24 of 27
Quote:
Originally Posted by DiggingDogFarm View Post


Yes, the egg is intended as an emulsifier and bits of egg do brown up on the skin giving it it's distinct character.
Some folks do add mustard or mayo as an emulsifier, but we've always kept the recipe traditional because that's what the crowds here demand.
This is what Cornell chicken traditionally looks like.
4008.jpg
~Martin

 

 

OH YESS!  That's it, exactly!  Does anyone know the AGONY of having to drive home with 6 or 8 of those on the seat next to you, drenched in the aroma, and not be able to lash into one until you get home???  Thank you, Martin!  No, wait... no thank you, I want one!  Can't have the skin or fat.  No, I don't want one.  Think asparagus.  Celery.  Tomatoes.   Nah.  Going to the store....!  Here chicky chicky chicky.....!!!

post #25 of 27
Quote:
Originally Posted by Pops6927 View Post


OH YESS!  That's it, exactly!  Does anyone know the AGONY of having to drive home with 6 or 8 of those on the seat next to you, drenched in the aroma, and not be able to lash into one until you get home???  Thank you, Martin!  No, wait... no thank you, I want one!  Can't have the skin or fat.  No, I don't want one.  Think asparagus.  Celery.  Tomatoes.   Nah.  Going to the store....!  Here chicky chicky chicky.....!!!

LOL!

I just mixed up a batch of Cornell marinade for chicken tomorrow afternoon.

~Martin
post #26 of 27

I just made this and it turned out great. Thanks.

 

Disco

post #27 of 27
JJ this looks awesome. The wife might be impressed with this one
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