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

ipsedixit Aug 24, 2010 11:17 AM

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

Or is it special?

  1. monku Aug 24, 2010 11:56 AM

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

    3 Replies
    1. re: monku
      ipsedixit Aug 24, 2010 02:50 PM

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

      1. re: ipsedixit
        monku Aug 24, 2010 03:07 PM

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

        1. re: monku
          ipsedixit Aug 24, 2010 04:27 PM

          More like mayonnaise.

    2. monku Aug 24, 2010 12:08 PM

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

      1. al b. darned Aug 24, 2010 06:44 PM

        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. p
          pitterpatter Aug 25, 2010 01:03 PM

          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
            monku Aug 25, 2010 03:20 PM

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

            1. re: pitterpatter
              ipsedixit Aug 25, 2010 03:25 PM

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

              1. re: ipsedixit
                monku Aug 25, 2010 03:27 PM

                I concur!

                1. re: ipsedixit
                  monku Aug 25, 2010 03:29 PM

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

                  1. re: monku
                    ipsedixit Aug 25, 2010 03:35 PM

                    ... and a moisturizer!

                    1. re: ipsedixit
                      monku Aug 25, 2010 03:47 PM

                      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: monku
                        ipsedixit Aug 25, 2010 03:54 PM


                        1. re: ipsedixit
                          monku Aug 25, 2010 04:02 PM

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

                          1. re: monku
                            ipsedixit Aug 25, 2010 04:10 PM

                            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.

              2. AmyH Aug 26, 2010 12:43 PM

                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
                  ipsedixit Aug 26, 2010 02:45 PM

                  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.

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