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In Reply to: Had to Google "Cornell chicken" posted by QSis on July 04, 2011 at 13:33:25:
Steve Raichlen's recipe calls for three tablespoons of salt. I used 1.5 and next time I will only use one. It looked very strange, so white after marinating, that onlookers were suspicious. The skin was amazing. Some of the best grilled chicken I have ever had. I will try some in the WSM this week.
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