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Cornell Chicken and Salt Potatoes
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Boomer
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Joined: 22 Mar 2007
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PostPosted: Mon Feb 22 10 5:27 am    Post subject: Cornell Chicken and Salt Potatoes Reply with quote

Ring

I spend allot of time on the net checking recipes
out (Deb tells me too much time.) . Another reason
I like the Ring soooooooooo much. A buddy of mine
is going up to Syracuse next week to the Cuse vs Nova
game. He asked me about places to stop up in that area.
I gave him some info and came across two recipes that
brought back some great memories of food that I had
long ago. The first is Cornell Chicken second is Salt
Potatoes. Below is a site that explains a little about
Cornell Chicken
http://www.youtube.com/watch?v=0ljLZD8l6vE

Mr Baker who invented Cornell Chicken is responsible for
more than 40 poultry, turkey and cold cut innovations,
making him the "Thomas Edison of poultry". In addition
to creating the chicken nugget, he is also responsible for
a revolution way to bind breading to chicken, co-invented
the machine responsible for deboning chicken and created the
chicken and turkey hot dogs and turkey ham.
McDonald's is often falsely credited with the invention
of the chicken nugget. In fact Baker published his
chicken nugget recipe in the 1950s as unpatented
academic work, while McDonald's patented its recipe
for Chicken McNuggets in 1979 and started selling
the product in 1980.

Salt Potatoes

The Syracuse, New York area has a long history of salt production. Salt springs located around Onondaga lake were used to create consumable salt that was distributed throughout the northeast via the Erie Canal. Salinated water was laid out to dry on large trays. The salt residue was then scraped up, ground, and packaged. Salt potatoes were created in the nineteenth century by Irish immigrants working the springs who cooked their potatoes in the salty brine. The first packaged salt potatoes were sold in the 1960s. The reason for the large amount of salt in the water
is because extra-salty water boils at a higher temperature, the starch in the potatoes cooks more completely. Thatís why salt potatoes are so creamy. And the salty skin that forms on the outside of the potatoes stands up particularly well to herbed or even plain melted butter.

Ya gotta try both recipes, the potatoes with pepper and butter
on, make it hard to think of potatoes any other way. As I say
they are stupid good. The potatoes will be the best you have
ever made, I am not a betting man but I will certainly bet on that.

The cornell chicken is supposed to be grilled but I smoked mine at @340ish which rendered the fat out and made for a very crispy
skin


Cornell Chicken

1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt *
1 tablespoon poultry seasoning
1/2 teaspoon pepper
1 egg
Beat the egg, then add oil and beat again. Add other ingredients, then stir. The recipe can be varied to suit individual tastes. Makes enough for 10 chicken halves. Leftover sauce can be stored in a glass jar and stored in a refrigerator for several weeks.
New York Salt Potatoes
8 cups of water
1 1/2 cups of kosher salt (add another cup if using the Diamond Crystal brand)
3 pounds well-scrubbed small red or white potatoes, as uniform in size as possible and with skins on
1 stick butter, cut into pieces
Freshly snipped herbs (optional)
Pepper.

METHOD
1. Bring salt and water to a boil and add potatoes. Cook until tender, about 25 minutes.
2. Drain potatoes in a strainer and place pot back on stove over medium heat and add butter. When just melted, after about a minute, add potatoes and, if desired, herbs and black pepper. Toss and serve immediately.

Info from Wikapedia free Encyclopedia
Very Happy Very Happy Very Happy Very Happy Very Happy Smile
Thanks Boomer














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Last edited by Boomer on Mon Feb 22 10 9:30 am; edited 1 time in total
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Cranky Buzzard
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PostPosted: Mon Feb 22 10 5:54 am    Post subject: Reply with quote

Very interesting read followed by very nice looking cooked up pics!

The potatoes are a must try, copy/paste complete!

Thanks Boomer!

Charlie
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SmoknCamo
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PostPosted: Mon Feb 22 10 5:57 am    Post subject: Reply with quote

Looks like a good recipe to me and very tasty!

Your buddy should definitely make a stop at Dinosaur BBQ.

They do a very good pulled pork sammie with slaw and everything else on the menu looks awesome.
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OwenStubbs
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PostPosted: Mon Feb 22 10 6:02 am    Post subject: Reply with quote

Is the chicken marinated in the mix?
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Canadian Bacon
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PostPosted: Mon Feb 22 10 7:21 am    Post subject: Reply with quote

Wow great post Boomer,you allways bring something to the table a little bit different,great looking chicken but im really intrested in the Salt Potatoes,I think this is something I might really like.Great post ,great pics Boomer. Very Happy
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Boomer
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PostPosted: Mon Feb 22 10 7:58 am    Post subject: Reply with quote

Cranky Buzzard

Thanks I read something and remember and have to do it again.
You will and I repeat you will NOT be dissapointed with the potatoes.
If I would have had the time I would have done a butt and put it
over the potatoes but they are so darn good with pepper
and butter.


SmoknCamo

Thanks ,first place I told my buddy to go and try. I was
told they have the salt potatoes on the menu now. I was
up a while back and wasn't dissapointed. Gave the waitrees
a blink and 20 bucs and asked to see their set-up. It is a
nice place.


OwenStubbs
I always soak chix in the vinegar. That recipe doesn't say to
but I do. We don't soak it real long but it gives us good color.
We do a big cook every year (pics below) and all them halves are
soaked for bout 1-2 hours.







Canadian Bacon

Thanks allot friend, your one of my cooking role models
didn't know you had a 55 year old understudy did ya?
Not allot of things blow my skirt up in the air. But this
had my skirt over my head. It is the old story
great ingridients used in a simple dish make for good
eating. Would like to drizzle some truffle oil over them
sometime. Maybe if I hit the lottery someday I'll buy a
bottle.

Thanks allot guys your the best

Very Happy Very Happy Very Happy Very Happy
Boomer
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killswitch505
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PostPosted: Mon Feb 22 10 8:23 am    Post subject: Reply with quote

wow now thatís what I call a cook. them taters look killer man and you better believe I will be tryin both recopies
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k.a.m.
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PostPosted: Mon Feb 22 10 8:37 am    Post subject: Reply with quote

Boomer, masterful job on the chicken and taters Very Happy That just looks awesome, it is on my to do list. Nicely done my man. Very Happy
BTW. I am glad you are frequenting the ring I have missed you Very Happy
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Boomer
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PostPosted: Mon Feb 22 10 9:16 am    Post subject: Reply with quote

killswitch505

Thanks for the kind words, like I said I don't think you will
be sorry with the potatoes. Your tongue will want to beat
your brains out to get at em'


k.a.m.

Thanks, k.a.m. you always are there with a pat on the back.
I am glad to be back reading all the boys great cooks. It is a
great place to be and you get to learn allot from other RINGERS
cooks.

Thanks boomer
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Big Bears BBQ
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PostPosted: Mon Feb 22 10 9:37 am    Post subject: Reply with quote

Chicken looks good............
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OwenStubbs
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PostPosted: Mon Feb 22 10 10:03 am    Post subject: Reply with quote

Thanks for the clarification Boomer! I definitely plan to try both the chicken and the taters!!

One helluva impressive pair of cookers you have there! You come anywhere near my neck of the woods, and I'd be happy to find you some parking space in my driveway for those rigs!!! Cool Laughing Cool Laughing Cool
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BluzQue
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PostPosted: Mon Feb 22 10 10:34 am    Post subject: Reply with quote

Two GREAT recipes Boomer!
Thanks for posting Very Happy
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Uncle John
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PostPosted: Mon Feb 22 10 10:46 am    Post subject: Reply with quote

Boomer,
Man, that's a lot of dead birds. How many people you feedin? I'm sure they're all happy folks when you serve up them beautiful birds.
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Boomer
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PostPosted: Mon Feb 22 10 4:55 pm    Post subject: Reply with quote

Big Bears BBQ

Thnaks BBB, had allot of fun doing it.


OwenStubbs

No problem that rig was purchased about 70 miles from here
by my buddy. The place is in New Holland Pa it is called Meadow
Creek Cookers. That cook you see in the pics was about
1500. We do it every year for the senior citizens in our area.


BluzQue

Thanks, very simple, thrifty recipe the potatoes 2.50 a bag,
water, 1 1/2 cups salt and a stick of butter.

Uncle John

Thanks and your right allot of dead birds, we also got 50
watermelons, and spiked 2 for after we were done q'ing.


Thanks Boomer
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KulinaryKila
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PostPosted: Mon Feb 22 10 8:26 pm    Post subject: Reply with quote

Its been some time since ive had salt potatoes they look great. I love me some hoffmans hotdogs from that area too.
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bootlegbbq
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PostPosted: Mon Feb 22 10 10:09 pm    Post subject: Reply with quote

Yet another great recipe! Cannot Wait to try those salt potatoes!
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OwenStubbs
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PostPosted: Mon Feb 22 10 10:39 pm    Post subject: Reply with quote

Boomer wrote:
OwenStubbs

No problem that rig was purchased about 70 miles from here
by my buddy. The place is in New Holland Pa it is called Meadow
Creek Cookers. That cook you see in the pics was about
1500. We do it every year for the senior citizens in our area.


That rig seems perfect for your purpose! But when were the photos taken? I see green grass and short shirt sleeves, and your avatar says "PA". Thought most of that state was under a blanket of snow??!! Laughing Laughing
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99nails
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PostPosted: Tue Feb 23 10 1:00 am    Post subject: Reply with quote

Boomer,.... Grew up in western NY. I've always taken salt potatoes for granted, shame on me. Just to add, they are the best campfire treat.(potatoes and beer,.. yes I'm Irish) Made a pot of them several years ago,to take to a neighbors bonfire. It's never been the same. " hey we're having a fire tonite, stop buy, can you bring potatoes?" being the starch is cooked as you said, we make ahead of time to take camping. Foil, butter, salt and pepper-bingo. Quicker and easier than doing a baked.

Thanks again.
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PostPosted: Tue Feb 23 10 3:03 am    Post subject: Reply with quote

Nice share. Those spuds look like a must try!
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eccho108
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PostPosted: Tue Feb 23 10 4:25 am    Post subject: Reply with quote

Looks great Boomer! I'm having friends over Monday night for "Q'd" rump roast, and was going to make baked taters.........not now. Man they look killer, and the wife of my buddy is from Newfoundland and loves potatoes, this could be the start of something beautiful. Thanks for sharing.
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