Giving Ole’ Doc Baker’s recipe a try

[bigdaddy37]

She who must be obeyed sent me a text around 1pm “suggesting” we have chicken for supper. It just so happened that our local grocery cartel had a sale on legs/backs yesterday and I had a package in the fridge (hadnt quite made it to the freezer yet)

As a man who values peace and tranquility in the castle, I set to work preparing a meal for my lovely bride and the 2 of the 3 ankle biters.

First up…I revisited Ole’ Doc Baker’s concoction. I found the original it a bit salty so I tweeked things a bit;

- 1 egg
- 1c veg oil.
- 2c cider vinegar
- 2 tbsp of sea salt (down from 3tbsp)
- 1.5 tbsp poultry seasoning (up from 1 tbsp)
- 1 tsp ground black pepper (up from 1/2 tsp)

Whisked up and put 2/3 of the mixture in a large zipper back with the legs and backs. Into the fridge they went for a bit of a soak.

Fast forward to 630pm. The Weber kettle is set up for indirect heat and holding steady at 360F. I wasnt sure it would hold because of the wind we have going on, but it held steady without an issue. On went some apple chunks. When I got thr TBS, on when the chicken.

Basted every 10 minutes and removed the chicken when IT reached 170F. Tented with foil while I steamed some broccoli amd carrots.

The Verdict:

Overall, the chicken was very moist and not salty at all. The skin was crispy and the smokiness was bang on.

She who must be obeyed was happy and ankle biter #3 simply smiled, nodded and gave 2 thumbs up as she noshed the chicken and veggies. The verdict from Ankle biter #2 will have to wait as she decided the boyfriend was much more important than dad’s chicken…oh the humanity.

I know the original recipe was as a baste, but using it as a marinade is the way to go IMO. I think it is missing something. Not sure what yet…thoughts?

As an aside, I came across the original publication: https://ecommons.cornell.edu/server/api/core/bitstreams/b0de1fdc-775d-48fb-8c0d-f6d6ceca54f0/content

An interesting read…

 

[chef k-dude]

Hard for folks to know not tasting it, but I'm not digging the sauce recipe as written.

I dont think I've ever bought anything called "poultry seasoning" but I've seen it mentioned many times particularly in older recipes. I dont actually buy any ready-made seasonings or rubs except old bay. I make all myself. Looking at recipes for poultry rub, it seems a bit "Thanksgivingy" (from an American sense, not sure about Canada), which can be good but calling it a barbecue sauce today would be "different". That's a super vinegar forward mixture which to me would be strange with "poultry seasoning", but that may be just me.

That recipe and write up is 110 years old. They were doing things way different back then so this is nostalgic. A government mandated document with one of the contributors, oddly enough, bieng the college of Veterinary Medicine At Cornell University which is fascinating...who would think such a field would be contributing in recipes for eating animals!? That's 1914 for you! And Congressional mandates, everybody trying to get paid, and from that list, probably a "good ole boy network".

It reminds me of a men's version of a recipe and methods for cooking a church or local community hall meal for a crowd, down to how to set up the people-flow at serving. Kind of like the era when apparently wives had zero training or clue from their mothers how to cook and cookbooks really started with the basics, like how to stock a kitchen with pots and pans! This would be my wife. Her mother, cooking for 3 girls and 2 boys somehow never thought to train them in the kitchen. Easier just to do it yourself than take the time I suppose.

For me I would ditch this recipe and go with the modern day easy-button (if I wanted similar chicken but I never grill these bone-in cuts anymore) of a bottle (or more if a lot of chicken) of Italian or other vinaigrette type dressing (wont be as vinegar forward). Marinate the chicken overnight and grill away! Of course "she who must be obeyed" didn't give you that much warning. I set the meal plans for my house except at Christmas so I usually know what I'm cooking at least days ahead (I cook, she eats and cleans). I copy my wife regularly on the plan so she doesn't have to keep asking me what's for dinner

Fortunately these days we have thermometer probes, we dont have to rely on pulling the wing away to check for blood My guess is there were a lot of bloody thighs bieng consumed in 1914

 

[jcam222]

Looks good. I use Pops Fireman's variation. I've done thighs and drums before but recently I did wings with it and people flipped over them.

 

[jcam222]

This is the Pops version I use and I can assure you it's outstanding. 1 cup vegetable oil
½ cup white or cider vinegar
3 eggs
1 tbsp poultry seasoning

½ tbsp Italian seasoning or oregano

½ tbsp garlic powder
½ tsp salt
¼ tsp black pepper

 

[gmc2003]

Doc Baker approves and is on his way.


Looks and really sounds good to me also.

Point for sure
Chris

 

[Winterrider]

This is the Pops version I use and I can assure you it's outstanding. 1 cup vegetable oil
½ cup white or cider vinegar
3 eggs
1 tbsp poultry seasoning

½ tbsp Italian seasoning or oregano

½ tbsp garlic powder
½ tsp salt
¼ tsp black pepper

Always looking for a new take on chicken. How much much is that brine good for, about 4 breasts, or 8 thighs roughly ?

 

[Gonna Smoke]

I dont think I've ever bought anything called "poultry seasoning" but I've seen it mentioned many times particularly in older recipes. I dont actually buy any ready-made seasonings or rubs except old bay. I make all myself.

Here's one I make...

This Is How to Make Poultry Seasoning from Scratch

This dried herb blend is simple, savory and full of flavor!

www.tasteofhome.com

Edit to say one I have made...

 

[jcam222]

Always looking for a new take on chicken. How much much is that brine good for, about 4 breasts, or 8 thighs roughly ?

Easily that. I honestly usually make a x3 or 4 batch and do a ton

 

[Hijack73]

I don't believe in Old Bay. I can make my own. I would never use a recipe that calls for Old Bay - it's too 'Marylandy'

Bottled vinaigrette is a tool of the dark lord. You can make a better more authentic one from vinegar and oil.

I'll only cook with modern ways. The old ways are tools of Satan - or as I know him, the dark lord.

It ain't barbecue sauce if'n it ain't made from "XY and expecially Z" Especially that mayo Alabama snot or that mustardy junk from South Carolina

(am I the only one who read it that way?)

EDIT: I don't even like chicken much, for real - no /s, but good on ya bigdaddy37 for making something that the family liked. BBQ worldwide is very varied and the pit master can smoke a noodle and call it BBQ if they so choose.

 

[schlotz]

Cornell Chicken is a classic and well known in the finger lakes section of upstate of New York (Ithaca). I've seen variations of it over the years. I still prefer the original recipe but with less salt.

 

[chopsaw]

Nice write up . Chicken looks great too . That's a 1960 backyard BBQ for sure . It's a great method .

I revisited Ole’ Doc Baker’s concoction.

I like your re-do of the formula for the BBQ sauce . I did a version that crosses over between the Dr. Baker and Pop's Fireman's version . It writes out almost the same as yours .
I tend to leave the salt out of stuff like this . I did soak the chicken in it overnight .
Grilled direct and basted heavy . The smell brings the whole neighborhood outside .


Thanks for posting , reminds me I need to get some made up and buy poultry seasoning when I shop tomorrow .

 

[jcam222]

Nice write up . Chicken looks great too . That's a 1960 backyard BBQ for sure . It's a great method .


I like your re-do of the formula for the BBQ sauce . I did a version that crosses over between the Dr. Baker and Pop's Fireman's version . It writes out almost the same as yours .
I tend to leave the salt out of stuff like this . I did soak the chicken in it overnight .
Grilled direct and basted heavy . The smell brings the whole neighborhood outside .


Thanks for posting , reminds me I need to get some made up and buy poultry seasoning when I shop tomorrow .

I marinade overnight and baste too. You are right on people popping out when it's on. The smell is intoxicatingly good.

 

[Smoke-Chem BBQ]

First up…I revisited Ole’ Doc Baker’s concoction. I found the original it a bit salty so I tweeked things a bit;
...
As an aside, I came across the original publication: https://ecommons.cornell.edu/server/api/core/bitstreams/b0de1fdc-775d-48fb-8c0d-f6d6ceca54f0/content

An interesting read…

We LOVE Cornell chicken. Oddly enough, I didn't discover it until after I left there. Apparently I didn't get out enough while in grad school.

You're right, the original recipe is too salty, but dialing back the salt is the only modification most people seem to make.

Thanks for posting the link to the original publication. I've seen the original recipe a few places, but this is the first time I've seen the source.

 

[912smoker]

Looks mighty good to me BD. I'd surely sit down to plate of "old world" BBQ chicken!

Keith

 

[zwiller]

Looks good! I went down the Cornell chicken rabbit hole VERY deep this year. IMO the "salt" is coarse/sea and "pepper" is actually white not black pepper. Pretty big differences for both and would explain why some people say Baker/Cornell is too salty. IMO the pepper should be fresh ground. Pepper choice and quality is HUGE deal for poultry. chopsaw gave me a good idea to run them a hotter (400F) in the Smokefire to mimic a hot charcoal grill and he was spot on. Marinated overnight and one baste at end.

 

[chopsaw]

(400F) in the Smokefire

Looks good . That SmokeFire is a grilling smoking machine .
I have a whole bird to spin this weekend . Might be a good Idea to make some of this BBQ sauce and baste it .
With this heat , I won't even need to build fire .