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Final BBQ Recipe

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Courtesy Mike Hilliard

1959 Final Barbeque

     This PDF file of "Cornell University information Bulletin #862" by Robert C. Baker entitled "Barbecued Chicken and Other Meats" is the inspiration for the Final BBQ chicken dinner. Includes quantities and recommended side dishes. It even shows how to make a the same fire pit used at Hyde Bay Camp.

Hyde Bay Chicken - Actually know as Cornell Chicken.
PDF file is over 1mb so be patient while downloading on a slow connection.


Mike Hilliard's health-conscious serving suggestion
Tested by the webmaster - delicious
Cut some chicken breast and thigh meat into strips.
Use only 1 teaspoon of salt in the sauce.
Marinate the meat for an hour.
Baste the meat occassionally while cooking.
Cook over medium coals until done.
Here's the Cornell Chicken sauce
Tested by the webmaster - too much salt
Enough for 10 chicken halves
1 cup cooking oil
2 cups (=pint) cider vinegar
3 tablespoons salt (adjust to taste)
1 tablespoon poultry seasoning
1/2 teaspoon pepper
1 egg
Poultry seasoning (from FrugalLiving.com)
Tested by the webmaster - delicious
2 Tablespoons dried marjoram, 2 Tablespoons dried savory, 2 teaspoons dried parsley, 1 Tablespoon dried sage,
1-1/2 teaspoons dried thyme, 1 pinch rosemary, 1 pinch onion power, 1 pinch garlic powder
Basting often will make the chicken saltier than light basting.
Leftover sauce can be stored in a glass jar and refrigerated for several weeks.
Fire up the grill
Interesting background information - From wikipedia

     Robert Baker traveled the world innovating how people eat and view chicken. He spent his entire academic life at Cornell University (1957-1989), and published some 290 research papers. In 1970 he founded the university's Institute of Food Science and Marketing. Baker was elected a fellow of the Institute of Food Technologists in 1997.

     Accredited to him are more than 40 poultry, turkey and cold cut innovations, making him the "George Washington Carver of poultry". In addition to creating the chicken nugget, he is also responsible for a revolutionary way to bind breading to chicken, co-invented the machine responsible for deboning chicken and created the chicken and turkey hot dogs and turkey ham.

     McDonald's is often falsely credited with the invention of the chicken nugget. In fact Baker published his chicken nugget recipe in the 1950s as unpatented academic work, while McDonald's patented its recipe for Chicken McNuggets in 1979 and started selling the product in 1980.

     Baker's famous recipe for Cornell Chicken was actually innovated while Baker was at Penn State but never gained appreciation until he joined the faculty of Cornell.

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