Dr. Baker's Famous Cornell Chicken Extension Bulletin.......

[diggingdogfarm]

I thought that fans of Cornell Chicken may find this interesting.
The current method has evolved a bit from the original.

Bulletin No. 862....
http://chla.library.cornell.edu/cgi...view=image;seq=0002;node=7031969_8503_011:2.1

~Martin

 

[pops6927]

The purpose of the Cornell Recipe is to promote a new chicken breed they invented, called the 'broiler', a 2-2½ lb. whole bird smaller than the traditional 'fryer' with less fat and easier to cook.  A fryer was 3+ lbs. and render too much fat, igniting the coals while cooking over an open fire, and be undercooked while the outside was black.

 

[chef jimmyj]

Great info with some usefull charts on quantities for large groups. I find it interesting that a school with an outstanding Engineering and Medical Program...Recommends building the Cooker out of " GALVANIZED " steel. I have said before while Zinc Fumes are dangerous in an enclosed area like a Welding Shop... I find it hard to believe 6 guys flipping Chicken on a 100' Galvanized Cooker for a couple of hours are going to fall over Dead!...Just an obsevation...

...JJ

 

[diggingdogfarm]

Here's the 1981 reprint with a lot of added info....
http://chla.library.cornell.edu/cgi...view=image;seq=0002;node=7031969_8503_015:2.1

And the modern short version....
ccefm.files.wordpress.com/2011/05/cornell-bbq-sauce.pdf

~Martin

 

[diggingdogfarm]

I find it interesting that a school with an outstanding Engineering and Medical Program...Recommends building the Cooker out of " GALVANIZED " steel. I have said before while Zinc Fumes are dangerous in an enclosed area like a Welding Shop... I find it hard to believe 6 guys flipping Chicken on a 100' Galvanized Cooker for a couple of hours are going to fall over Dead!...Just an obsevation...:biggrin: ...JJ

Education doesn't equal intelligence!!! :biggrin:

~Martin

 

[diggingdogfarm]

I just mixed up a batch with white pepper to see if there's a noticeable difference, i haven't done that before.



~Martin

 

[foodjunkie]

A BBQ is not hot enough to generate zinc fumes.  The zinc actually has to melt and generate vapour which then condenses into fine particles in the air to be a concern.  This really only happens in foundries and during welding.   A bigger concern is that most galvanizing processes use lead which should definitely not be around food.  

 

[diggingdogfarm]

A BBQ is not hot enough to generate zinc fumes.  The zinc actually has to melt and generate vapour which then condenses into fine particles in the air to be a concern.  This really only happens in foundries and during welding.   A bigger concern is that most galvanizing processes use lead which should definitely not be around food.  

Those cookers get very hot, especially along the bottom, hot enough to burn off the galvanizing.

On top of that, the were making the racks out of galvanized wire that's obviously no intended for contact with food, it can flake off, and as you said, who knows what else may be in it.


~Martin

 

[diggingdogfarm]

Cornell chicken tonight, MMMMmmmmmmmm!!!!!!


~Martin :cool:

 

[JckDanls 07]

I have a friend that built a smoker with an old galvanized water tank... he built it many years ago.. and still uses it to this day... no ill affects

 

[diggingdogfarm]

Once it burns off, it's not a potential problem. :biggrin:

~Martin