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Aug 24, 2010 11:17 AM

What's so special about "Cornell Barbecue Chicken Sauce"?

I've looked at the recipe on-line and can't really fathom what's so special about it.

Or is it special?

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  1. Sounds like it was a marketing idea to move chickens....kind of like Huli Huli chicen in Hawaii.

    3 Replies
    1. re: monku

      What piqued my interest is the seemingly large proportionate use of oil in the sauce/marinade.

      1. re: ipsedixit

        The amount of vinegar and egg got my attention. It could almost be a salad dressing.

    2. Dr Robert c. Baker inventor of Cornell BBQ sauce also invented the chicken nugget.

      1. It sounds like this sauce:

        It is popular in central NYS, at least. A lot of "fund raiser" BBQ's (churches, fire depts, etc.) use it.

        I use it primarily as a marinade. I usually mix it 50/50 with either Bone Suckin' or Dinosaur Sensuous Slathering Sauce. MMMM!

        1. I know the recipe seems weird, but I grew up on this chicken (Ithaca, born and bred) and the aroma it gives off on a charcoal grill is astonishing. I omit the egg.

          9 Replies
          1. re: pitterpatter

            What do you think the purpose of the egg is?
            ...and why don't you use one?

            1. re: pitterpatter

              If there is no egg, then isn't it just your typical oil-vinegar based marinade?

                1. re: ipsedixit

                  It's not only a sauce, but a marinade too.

                    1. re: ipsedixit

                      Wonder if this Dr. Robert C. Baker invented the chicken nugget to parlay his sauce fortunes.
                      I haven't checked....but I assume he has a patent on the chicken nugget.

                        1. re: ipsedixit

                          Interesting he would invent it but have no patent?
                 idea ahead of it's time.

                          1. re: monku

                            He's an academic after all, and not an entrepreneur.

                            Plus, if he did secure a patent, it might ultimately belong to the university and not him.

              1. I was skeptical at first, too. But it really is quite good. And smells wonderful while it's grilling. I live in Albany and all the BBQ fundraisers use this sauce. I don't know what the egg does. Maybe adds moisture or helps it stick to the chicken. Are you concerned about the salmonella possibilities? I think if you cooked your chicken throroughly it wouldn't be a problem. Any more than the salmonella on the chicken itself would be a problem. By the way, you can get the marinade bottled. The brand is "State Fair". It may only be available in NY, though.

                1 Reply
                1. re: AmyH

                  I'm not "concerned" about anything.

                  I'm just curious what makes this marinade so special. I'm guessing that the copious amounts of oil and egg createsa nice char on the chicken.