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Cornell Chicken and Alabama White Barbecue




The Cornell Chicken Barbecue Sauce recipe was published in 1950 by Dr. Robert C. Baker, a poultry science professor at Cornell University. He also developed chicken nuggets, turkey ham, and poultry hot dogs. Every year over 5,000 Cornell chickens are served at the New York State Fair in Syracuse, N.Y. The sauce recipe was published in the Cornell Information Bulletin 862, Barbecued Chicken and Other Meats that is no longer available. However, the recipe below was taken from the Cornell Cooperative Extension Website site.


1 egg

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 the other ingredients and stir. The recipe can be varied to suit individual tastes.





The above recipe is very similar to the Alabama White Barbecue Sauce developed in 1925 by Bob Gibson of Decatur, Alabama. The original recipe is not available, but variations are available. Below is the version from Bob Gibson’s BBQ Cookbook.


2 cups mayonnaise

1 cup distilled vinegar

1/2 cup apple juice

2 teaspoons horseradish

2 teaspoons black pepper

2 teaspoons lemon juice

1 teaspoon salt

1/2 teaspoon cayenne


Combine all and thoroughly blend.

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