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Nelsons Chicken Recipe and Pit-tatoes Help

post #1 of 7
Thread Starter 

Hey everyone, nelsons chicken  is a fund raiser company in Indiana. They make great chicken and these awesome small russet potatoes about one to two inches in diameter. Anyway, I was looking online to try and find the recipe for them and have not had much luck. Anyone know the recipe or anything about it. 

post #2 of 7
Are you looking for the recipe for the potatoes or the chicken? I know a few people who've work for them in the past and they've said the seasoning for the chicken has many ingredients.

To be honest. I'm not a fan. Actually my work is about to use them tomorrow to serve chicken for about 1000 people, and I doubt I'll even eat any.

There are many other rubs out there that to me are much better than what they are doing. I have people over pretty often to eat my bbq chicken, and they all say it's better than Nelson's.
post #3 of 7
Quote:
Originally Posted by tstaires@cableone.net View Post

Are you looking for the recipe for the potatoes or the chicken? I know a few people who've work for them in the past and they've said the seasoning for the chicken has many ingredients.

To be honest. I'm not a fan. Actually my work is about to use them tomorrow to serve chicken for about 1000 people, and I doubt I'll even eat any.

There are many other rubs out there that to me are much better than what they are doing. I have people over pretty often to eat my bbq chicken, and they all say it's better than Nelson's.



Well.......... time to pass on your chicken recipe to the folks here.......
post #4 of 7

Not familiar with Nelson's , but I too want your recipe , :cool:

 

Stan:popcorn

post #5 of 7
Thread Starter 

Chicken and the potatoes..... More so for the potatoes though! Sorry it took so long to get back on here havn't had to much time.

post #6 of 7
I do my whole chickens 2 ways.

1. EVOO and Bad Byron's Butt Rub
2. EVOO and fresh garlic, onion powder, italian seasoning, salt, pepper, cayenne.

Seasoning both on and under the skin. Hickory and apple wood.

Never had complaints.

For the potatoes I would just oil the skins and season with SPOG.
post #7 of 7

Basically I think the Nelson's recipe is a variation of the time honored Cornell Chicken recipe which is: 2 cups vinegar (I use cider vinegar) 1 cup vegetable oil, 3 tbl spoons of coarse salt, 1 tablespoon poultry season, pepper to taste, 1 egg Blend everything in a blender and marinate chicken for 12 hours or more. Grill with skin side down to begin with. If outside is browned before meat is completely done then move to indirect grilling. I have also roasted it in the oven at 450 degrees and it is pretty good. You can adjust the salt to your taste and add other seasonings if desired

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