Reviewed: Jun. 12, 2008

This is an excellent recipe! Do not change a thing. Those that left low stars were expecting tradition bbq sauce which this is not. This marinade is perfect just the way it is. Do not substitute the oven for the grill...or you will be dissapointed. Nice flavor for the whole family. My 6 year old and teens like it and they are picky. We don't think this is too salty and think it would be lacking if left out.

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Learning2CookInSC


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Reviewed: May 29, 2008

I am one of the few who didn't find this recipe to be too great. I guess I like my barbecue sauce to be thick and stay on the meat, rather than be soup.

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Shirley


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Reviewed: May 21, 2008

I believe this is the Cornell recipe and it is very good. However there is a warning about the sauce. If you wish to use the extra sauce on the COOKED chicken, be sure to bring the sauce to a boil. The raw eggs are the reason to cook the sauce.

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missbear43


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Reviewed: Apr. 8, 2008

I did not care for this recipe.

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katykat780

	Cooking Level: Intermediate Home Town: Pembroke Pines, Florida, USA Living In: Hollywood, Florida, USA
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Reviewed: Jan. 31, 2008

I was so leary of this recipe at first, after making a vinegar pork roast recipe last year which was horrific!! Thank goodness I overcame my fear and gave this a try, it was divine!! I followed the recipe exactly (unusual for me) and it was perfect. I halved whole chickens and marinaded overnight. Can't wait to entertain with this one over the summer!! Thanks for the recipe!

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JULIE373

	Cooking Level: Expert Living In: Newport, Michigan, USA
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Reviewed: Jun. 26, 2007

I have tweeked this recipe to suit our taste. Omit the eggs, increase the vinegar to 1 qt, veg oil to 1 pt, 1/2 c salt, 1/8 c poultry seasoning, 2T garlic powder and pepper. Warm vinegar and salt until salt is dissolved, add remaining ingredients, pour warm sauce over chicken and soak for at least 24 hours, 48 is better. The salt is what makes the sauce soak into the chicken, if you are sensitive to salt use Morton's NO Salt, it tastes the same. Slow cook on charcoal grill, gas grills will flare up more that charcoal.

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Julie


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Reviewed: Mar. 31, 2007

Delicious, we put the chicken on the grill and basted it as directed, changed nothing. This taste exactly like the kind of chicken barbeque they sell in the summer! Our neighbors agree also!

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Prec1ousMoments3


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Reviewed: Mar. 28, 2007

BBQ Sauce was nice. I used boneless chicken breast and it did just fine.

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BRENT

	Cooking Level: Expert Home Town: Clifton Forge, Virginia, USA Living In: Crozet, Virginia, USA
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Reviewed: Oct. 23, 2006

This was very good!! The only change I made was I threw in a couple of garlic cloves when I blended the sauce. I used skinless bonless chicken breast. I marinated them for 2 hours in the sauce. They were jucy with great flavor (even inside the chicken not just the outside) This one is a keeper!! Thanks

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ANJ777


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Reviewed: May 29, 2006

This didn't really have a taste. I'm sorry maybe I did something wrong. Although I followed the recipe exactly. And I marinated the chicken for over 2 hrs. My husband thought the skin tasted okay, but I guess we are just used to big bold BBQ sauces. Thanks anyway.

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KATEFOODFUN

	Cooking Level: Intermediate Home Town: Alexandria, Virginia, USA Living In: High Point, North Carolina, USA
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Reviewed: May 17, 2006

This is the fireman's chicken bbq recipe. I would double the poultry seasoning and the pepper. The salt looks about right, maybe a little less. It's not as good with boneless, skinless breasts but with split chicken breasts, it is great. Oh, with a potato salad, a feast

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JOHNM42


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Reviewed: Apr. 28, 2006

I have been making this for years. It's delicious! A real hit with everyone. I lost my recipe, so of course I checked allrecipes...and found it right away.

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Laurie

	Cooking Level: Expert Home Town: Batavia, New York, USA Living In: Rockledge, Florida, USA
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Reviewed: Oct. 11, 2003

Extremely easy to prepare and not necessary to use a blender or processor, as long as you mix by hand really well. The vinegar and eggs make a nice contrast, making the chicken quite flavorful. Slightly salty to the taste, it is not recommended for people who want to cut back on their sodium intake. I would recommend cutting the vinegar back maybe to 3/4 cup.

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BOB_TYRRELL


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Reviewed: Oct. 11, 2003

I cut back slightly on both salt and vinegar, and marinated overnight. Very Tasty!

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cookin'mama

	Cooking Level: Intermediate Home Town: Cincinnati, Ohio, USA Living In: Boston, Massachusetts, USA
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Reviewed: Jun. 9, 2003

We thought this sauce was great, it was very similar to the chicken bbq's at local events. We will use it again soon. I would cut back on the salt though.

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ANNGORSKI


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Reviewed: Jun. 8, 2003

This is absolutely the most divine marinade for chicken. Marinade overnight and it will melt in your mouth. I was so wary when I started it because of the color and smell (all that vinegar), but it is so scrumptious. 2 thumbs up :)

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Jennifer


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Reviewed: May 16, 2003

What a great find! I thought this was just fantastic. I cut down on the salt, but followed the recipe as written. As the recipe calls for, I marinated the chicken for an hour and used some reserved sauce for basting while it was on the grill. Can't wait to make this for friends!

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HUCKABUCK

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA Living In: Johnsburg, Illinois, USA
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