Cornell BBQ Sauce

Prof. Robert C. Baker '43, food science and poultry science, passed away March 2006. Baker, nicknamed "Edison of the poultry industry", invented his now famous "Cornell Barbeque Sauce" nearly 60 years ago. He also opened a barbeque chicken stand at the New York State Fair, and operated Baker's Acres in North Lansing.

Ingredients:

	1 cup cooking oil
	1 pint cider vinegar
	3 Tbsp. salt
	1 Tbsp. poultry seasoning
	1/2 tsp. pepper
	1 egg

Directions:

Beat the egg, then add oil and beat again.
Add other ingredients, then stir.

Makes enough for 10 chicken halves. Leftover sauce can be stored in a glass jar and kept in a refrigerator for several weeks. Baker suggests that to cook chicken broilers, you need a hot, non-flaming fire. Broilers should be placed over the cooking fire after the flames are gone. Use this barbeque sauce as a basting material, he suggests. During cooking, the sauce should be brushed on the chicken every few minutes.