Northern Cookout
Season 3, Ep. 308
Jack Bishop pits a host of supermarket barbecue sauces against our own test kitchen recipe, while Bridget Lancaster demonstrates how to make a state fair classic, Cornell Barbecued Chicken. Then, to round out the cookout, Julia Collin Davison brings a Midwest favorite home and prepares perfect Jucy Lucy Burgers.
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RECIPE Cornell Chicken
Invented in the 1940s by a Cornell University professor, this tangy, crisp-skinned grilled chicken has been a state favorite ever since. We wanted to adapt it for the backyard grill.
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TASTE TEST Supermarket Barbecue Sauces
The sweeter the better—as long as molasses is in the mix.
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RECIPE Jucy Lucy Burgers
Minneapolis taverns are famous for serving this moist beef burger stuffed with American cheese. Could we figure out how to keep the Lucy juicy and hold the cheese inside?
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RECIPE Syracuse Salt Potatoes
A little salt sure makes everything taste better. But in Salt City (Syracuse, N. Y.) the only way to cook potatoes is with a lot of salt.
