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Fireman's Chicken - Page 2

post #21 of 28

Sounds great pops439.gif

post #22 of 28
Nice story thanks for sharing. thanks for the recipe too.
post #23 of 28

Adding that to list of tado's

post #24 of 28

This is very interesting...I will give this a try as soon as I get back from Ca. after the 1st...This is the kinda stuff I like...its not just cooking it has history and a nice black iron pot of beans to go with it....no fancy grill, open wood coals...

post #25 of 28

I have been grilling chicken with Cornell sauce for years- the sauce was developed by a professor at Cornell University. I have found that brining is counterproductive, rather I grill the chicken half until there is noticeable moisture coming out of it AND THEN start saucing them generously and often. I believe that by this process you are making room for the delectable sauce to penetrate the chicken. I test for doneness by picking up the half  with a pair of gloves and twisting the leg- the leg should turn very easily and it's done. Great chicken and very common here in New York. Paul

post #26 of 28
Thread Starter 

Yes!  I know right where you're located, been through there many many times, mother-in-law lived in Wolcott for many years and used to drive down to see her from Watertown.  Also used to play in a country band in Red Creek too; this was back in the 70's, can't remember the place we played in, tho.

post #27 of 28

Was it Wells Fargo- I was drinking heavy in the 70's- maybe I know you. Paul

post #28 of 28

Hahahahaha  I remember a bar in Baldwinsville called the Riverside..It was at the lock..from there we would ride out to Fulton and drink .25 beers at some hole in the wall.

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