I started this post awhile ago and didn’t get to finish it. But Sunday is just around the corner so this might be a good time to get it out there. Hubby found the chicken recipe on his recent Food Network searches and he said it reminded him of the Cornell Barbecue Chicken Recipe. Now if you have never had the Cornell sauce you don’t know what you are missing. Reminds me of the roadside fireman’s chicken barbecue you see during the summer.
Now the potato salad recipe was something I found while browsing through my Food and Wine magazine. I am not a fan of mayonnaise based salads, especially potato and macaroni. The idea of using fingerling potatoes interested me and when you grilled them I was ready to give it a try. This is a refreshing take on potato salad.
Everything came out delicious and worthy of a repeat real soon!
Trisha Yearwood Barbecue Chicken
Three 2 1/2-pound frying chickens, split
4 tablespoons salt
1 cup cider vinegar
3/4 cup peanut oil
1 teaspoon hot sauce, such as Tabasco
1/8 teaspoon black pepper
1 teaspoon cayenne pepper
For the chicken: Put the chicken halves in a very large bowl or deep pot and cover with water. Sprinkle 3 tablespoons of the salt in the water, cover and refrigerate the chickens for 6 hours or overnight.
For the BBQ sauce: In a saucepan, mix together the vinegar, remaining tablespoon salt, peanut oil, hot sauce, black pepper, 1/4 cup water and cayenne. Bring this mixture to a boil, stir well and remove from the heat.
Drain the chicken, pat dry and place the halves on the grill, skin side up. Baste with the sauce and cook for 30 minutes. Turn the chickens skin side down and baste the top with sauce. Continue to grill the chickens for an additional 30 minutes, turning and basting the chicken every 10 minutes. Check for doneness by twisting a drumstick; it should move easily.
Cook’s Note: If you cannot find small chickens, use larger ones (3 to 3 1/2 pounds) and quarter them.
Grilled Potato Salad with Scallions
1 1/2 pounds fingerling potatoes
10 scallions, trimmed
1/3 cup extra-virgin olive oil, plus more for brushing
Ground black pepper
2 tablespoons rice vinegar
2 teaspoons fresh lemon juice
Piment d’Espelette (see Note)
1 small jalapeño, stemmed, seeded and thinly sliced
In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until just tender, about 15 minutes. Drain and let cool slightly, then halve lengthwise.
Meanwhile, light a grill or preheat a grill pan. Brush the scallions with oil and season with salt and black pepper. Grill over high heat, turning, until lightly charred, about 2 minutes. Transfer to a plate, cover with plastic wrap and let steam for 10 minutes. Cut the scallions into 1-inch lengths.
Brush the potatoes with oil and season with salt and pepper. Grill cut side down over high heat until lightly charred, 3 to 5 minutes. Transfer to a plate.
In a large bowl, whisk the 1/3 cup of olive oil with the vinegar and lemon juice. Add the scallions and potatoes and toss well. Season with salt and piment d’Espelette and toss again. Scatter the jalapeño slices on top, garnish with a large pinch of piment d’Espelette and serve warm or at room temperature.
Make Ahead Piment d’Espelette, a mildly spicy ground red pepper from the Basque region of France, is available at specialty food shops and lepicerie.com.
Now, if you want to try the real thing here is the recipe for the Cornell Chicken Barbecue Sauce
Developed by the late Robert C. Baker, Professor of Poultry Science and Food Science.
Recipe for Barbecue Sauce (enough for 10 halves):
1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1/2 teaspoon pepper
Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes.
When I have made this sauce I have par-boiled my chicken before grilling, then I marinate the chicken and continue to brush the sauce on as it cooks.