Salamida Marinade State Fair Spiedie Sauce Original
A gluten free product. No sugar, preservatives, gluten. Original state fair. Salamida, the first name in marinades since 1976. facebook.com/salamidasauce. Made in America.
Nutrition Facts| Servings Per Container : | 32 |
Sugar Free,Gluten Free
Shake well before opening. Each bottle made individually for ingredient accuracy and quality. Place your favorite meat, poultry, fish or vegetables in covered bowl or sealable bag pour entire contents in, mix well and refrigerate 24 hours or more. For Spiedie Sandwiches, use one inch cubes of meat on skewers and charbroil, serve on bread or as salad topper. For flavor variety add fresh chopped garlic, mint leaves or lemon juice to taste. Refrigerate after opening.
First History Of The Sauce Company
Endicott, New York is the birthplace of IBM, EJ, and Salamida’s State Fair Sauce. This sauce was first bottled in 1975. The companies founder is Rob Salamida, and he began the business when he was 16 years old.
After more than a year of letter writing, he finally convinced the New York State Fair officials to allow him space for an outdoor booth. At the time, he was the youngest person to ever have his own food concession on the Syracuse Fairgrounds. Every summer for 12 years he built his reputation with the much sought after Spiedie sandwich.
He started his bottling operation in his parent’s basement rec room on a ply wood covered pool table, filling each bottle by hand with his special mix of herbs and spices, blended vinegars and vegetable oil. Today, the county is a massive operation.
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Dr Baker’s Original Cornell Chicken Recipe
| Potassium 1634mg | 35% |
| *The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Dr. Baker’s Cornell chicken recipe has stood the test of time and become a central New York specialty. It was invented by Dr. Robert Baker, a Professor Emeritus of the Department of Animal Sciences at the New York State College of Agriculture and Life Sciences at Cornell University. He wanted to create a delicious way to grill smaller chickens so that the local farms could sell more birds, sell them sooner, and make them more affordable. One taste of his Cornell chicken recipe and you’ll know why he was so successful.
The combination of vinegar, oil, seasoning, and an egg makes a basting sauce that is somewhat similar to mayonnaise. Marinating and cooking the birds in this mixture results in an incredibly juicy and complex tasting barbecue chicken. This recipe makes enough basting sauce for 4 to 5 whole chickens, and any extra can be stored in the refrigerator for several weeks.
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How To Make It
I try to put this Cornell chicken recipe together once or twice a year. On this past Memorial Day weekend, I decided to make it the old fashioned way, over coals.
A day before I made it, I called my brother Don, some 1,200 miles away to gain some input from him on the technique. Its not unusual for him to put 40 lbs. of juicy, plump poultry over a hotbed of coals, encased with cinder blocks.
He offered no direct advice but just some cautionary words about wind, about the importance of not covering the grill while the meat grilled, and the advantage of being able to adjust the height of the rack depending on the heat of the coals.
Realizing he couldnt give me any more specific hints on a successful outcome since he was in Florida and I was in Wisconsin, I was happy for at least having an excuse to chew the fat with him over the phone and to have the chance to say hi.
We never get together enough anymore.
Pro Tips for How to Make Cornell Chicken Barbecue
- Your coals have to be white-hot
- The oil in the marinade will fuel the fire. Have a glass of water to quell the flames when necessary.
- The skin may look burned, thats OK! Just dont let the fire get away on you.
- You cant leave the grill unattended when making Cornell chicken its a very hands-on process.
- You can even bake this in the oven
- Often the chicken is grilled in halves, providing a serving size for the most serious of eaters.
If you haven’t ever had Cornell chicken, make it a goal for this grilling season!
Nys Fair Barbecue Sauce
What is it about the smell of barbecue that gets our mouth watering? Yep, the sauce, its all in the sauce. Salamida NYS Fair Barbecue Sauce is known all over the country for its smell and aroma. Youll think youre back at the Great New York State Fair when you roast your chicken in Salamidas All-Natural Chicken Bar-B-Que Sauce. Simply marinate and then baste your bird for a delicious entree. Unlike anything youve seen or tasted before, but maybe the best youll ever have! This incredible and tasty barbecue sauce is great for more than just chicken too!
Salamidas All-Natural Chicken Bar-B-Que Sauce
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Why Use Raw Egg
It may seem odd to include a raw egg in the and basting sauce, but it is the key ingredient. When the egg is blended with the other ingredients, a protein breaks down which helps keep the oil and vinegar emulsified, and causes the egg to bind itself to the skin of the chicken. This enhances the sauce’s ability to penetrate the skin and tenderize the meat while adding plenty of flavors.
If you are concerned about using a raw egg, bear in mind that the vinegar should kill any bacteria present.
What Is It
Anyone reading this post and who has followed Platter Talk knows that my love of all things tasty started in my early childhood.
The foothill region of upstate New York states Adirondack mountains is known for its harsh snowy winters, its soft hilly landscapes, outdoor recreations of all kinds, and like any area, unique foods not found anywhere else. Like this New York chicken.
I grew up calling this Barbecue Chicken
Growing up, I always believed this was my Grandpa Zehr’s recipe for barbecued chicken. Of course no one referred to it as grilled chicken back then, nor do they today.
Throughout New York state this is called barbecued chicken. Through the years, with just a little bit of personal disappointment, it gradually dawned on me that it wasn’t my grandfather who invented this New York state classic.
I was nothing less than shocked when I discovered just a few years ago by googling Cornell Chicken there were multiple web pages referencing this grilled chicken recipe. For me, it was as if my Grandfather who would be well over 100 years old today, had suddenly aligned himself with Google.
My family often makes this in 40 lb. batches!
The recipe is instead credited to Dr. Robert Baker, who back in 1946 was a professor from Cornell University located in Ithaca, NY. You can read about the creator of Cornell Chicken here.
Some people call this barbecue chicken recipe, “The most famous State Fair food you’ve probably never heard of.
Fun Fact:
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