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Reservoir Park Barbecued Chicken

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Post Sun May 27, 2007 10:19 am
Robbuck User avatar
MVP Member

Posts: 262
Location: Tyrone, Pa. (TAHS '74)
I have always enjoyed the chicken they cook at the Labor Day picnic. :thumb: However every time i look for barbecue sauce recipe with a vinegar base like they use at the park , I can never find one. :banghead: All I ever find are tomato sauce based recipes and I'd like to know if anyone has the recipe, or something similar, to what they spray on the chicken at the park when they cook it over the open barbecue pit. Thanks for your help in advance. :wink: 8)
Good judgment comes from experience, and a lotta that comes from bad judgment

Post Sun May 27, 2007 1:29 pm
banksy User avatar
MVP Member

Posts: 1036
Location: North Ridgeville, OH (TAHS 85)

* 1 cup cider vinegar
* 1 tablespoon salt
* 1/2 teaspoon cayenne pepper
* 1 teaspoon crushed red pepper flakes
* 1 tablespoon brown sugar


1. In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using

Also... try this.

Post Sun Jun 03, 2007 12:58 pm
Robbuck User avatar
MVP Member

Posts: 262
Location: Tyrone, Pa. (TAHS '74)
Thanks Banksy, I'll give that a try.. :thumb: Actually my Father-in-Law Called a buddy of his and he got the recipe for me. So I guess I'm set.. If anybody wants it let me know....thanks 8)
Good judgment comes from experience, and a lotta that comes from bad judgment

Post Fri Jun 08, 2007 12:39 pm
Meaux User avatar

Posts: 57
Location: Tyrone, PA
I suspicion that the Reservoir Park recipe is the famous Cornell Chicken recipe. The recipe was made known to me when I worked at Ag Sci at Penn State. From the Cornell site (see hyperlink below) the timeframe seems right as it was “discovered” in 1950 and probably made its way through the East first and foremost

1 egg
1 cup vegetable oil
2 cups cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1 teaspoon ground black pepper

Crack the egg into a medium bowl and whisk until beaten. Slowly whisk in the oil until fully blended. Then whisk in the vinegar, salt, poultry seasoning, and ground black pepper. Set some of the sauce aside to use for basting while grilling. Place chicken in shallow baking dish, and coat with sauce. Cover, and marinate in the refrigerator for 24 hours.

The pamphet from the website shows a bbq pit, etc. If you do this in a Webber kettle or gas grill the key is a good, low fire since the chicken takes awhile to cook through and you baste throughout.

With the oil in the basting sauce you get some spectacular flare ups which is highly reminiscent of the pits at Reservoir Park!!!

Post Wed Sep 24, 2008 5:44 pm
pagirl New Member

Posts: 11
Location: Fayetteville NC
I tried the bbq sause last night. I too remember bbq chicken, but it didn't seem the same it wasn't thick. Is this the same sauce as Blands park's chicken?

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