Firehouse Marinade and Basting Sauce

1 review, 5 star(s). 100% would make again

Ready in 4 hours 10 minutes

My indirect-fire method of grilling chicken is the best, but it's certainly not the only way. Whenever a fire department throws a chicken barbecue to raise funds, the poultry is grilled directly over the coals and basted with plenty of this thick, mayonnaise-like sauce—a sure way to get flare-ups, but these cooks are professional firefighters and can take the heat. Kent and Chris sent me their version, based on a recipe developed in the 1940s at Cornell University. Use half of the mixture as a marinade and reserve the other half as a basting sauce, so the basting sauce doesn't touch any raw poultry. This makes enough for up to 6 pounds of chicken.


1 large egg
1 cup vegetable oil
2 cups cider vinegar
1 tablespoon poultry seasoning
1/2 teaspoon Black Pepper; freshly ground

Original recipe makes 6



1. Place the uncracked egg in a small bowl and cover with hot tap water. Let stand for 5 minutes to remove the chill from the egg.

2. Crack the egg into a medium glass or nonreactive bowl. Using an electric mixer at low speed, beat the egg. Slowly beat in the oil—it should take about 1 minute to add the cup. Beat in the vinegar, salt, poultry seasoning, and pepper. Cover tightly with plastic wrap and refrigerate until ready to use, up to 1 day. Use half of the mixture as a marinade for chicken. Set the other half aside to use as a basting sauce.

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Calories Per Serving: 1021 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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