Cornell Style Chicken Bar-B-Que Sauce

Description

An all-natural gluten-free marinade with a kick of vinegar and bursting with flavor from the freshest array of ingredients. The perfect addition for the most enjoyable chicken barbeque dinner. Chicken on a grill, mouth-watering smoke and aroma filling the air, and everyone getting hungrier by the minute. It’s like standing at the podium conducting the philharmonic- turning the chicken as you baste it with this extraordinary sauce. What makes this so different is the blending of tangy apple cider vinegar, pasteurized liquid eggs, pure vegetable oil and a savory blending of poultry seasonings. Most importantly- there’s absolutely no sugar, no fructose corn syrup, and no artificial ingredients in this delicious sauce. When Rob Salamida had his spiedie sandwich concession at the New York State Fair in the 1970’s, just down the street was Cornell University professor, Dr. Robert Baker, who operated the famous Baker’s Chicken Coop. Hardly anyone will never forget the delicious smell in the air from the thousands of roasting chickens Dr. Baker sold to the fairgoers. Both concession entrepreneurs discussed aspects of bottling a basting sauce for chicken and this is the result of that conversation.