I recently did some research into Cornell Chicken around the web, which you discuss at length in BBQ USA. It seems like some people recommend using the egg/oil/vinegar/seasoing mix as a marinade as well as a basting sauce, in some cases recommending a full 24 hour soak prior to grilling.
I wondered whether a marinade so full of acid (vinegar) might turn the meat mushy over such a long time period. What are your thoughts?
I tried the recipe using a two hour marinade, then boiled the marinade, and used it as a baste as described in your recipe. The results were outstanding.
Using the mix as a baste alone, does the chicken really take on such a unique character, does it develop a real depth of flavor?
Thank you very much for your insights.