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Jim's BBQ

20 Foundry St., Candor, NY - (607) 659-4181
Posted By Jan Katz on 7/8/2008 10:43:00 AM
I suspect Jim's just became complacent due to some national reviews. Now, its chicken is an embarrassment. It seems they make it in advance and serve it over a period of several days. I've tried it three times and it has never been good. The side of canned baked beans was totally cold. It is sad to see a good place go bad but, after three tries, I feel confident suggesting it has.

If you are in the area, you are much better off going to Phil's Chicken House (also listed), which serves great "Cornell Chicken." That's the local name for a chicken recipe created by Bob Baker, a Cornell poultry science professor, best known as the creator of chicken nuggets.

Alternatively, if you are in the area on a Saturday or Sunday, check the local papers to see if there is a fire department or church chicken BBQ. Around here, these are held constantly for fundraising purposes. Just don't go to Jim's.

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Scorecard

1 - Overall: Won't Eat Again
Overall: Won't Eat Again
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Half a Cornell chicken and a couple of salads: the basic elements of a great dinner in New York's southern tier.
"Half a Cornell chicken and a couple of salads: the basic elements of a great dinner in New York's southern tier."
Michael Stern





The dining area is covered in case of rain, but it's as breezy as all outdoors.
"The dining area is covered in case of rain, but it's as breezy as all outdoors."
Michael Stern


According to Chef Kurtz, the two fundamental elements of great chicken are the heat source (hard wood charcoal) and the egg-rich marinade.
"According to Chef Kurtz, the two fundamental elements of great chicken are the heat source (hard wood charcoal) and the egg-rich marinade."
Michael Stern


Mid-morning in Candor, New York: That's Jim Kurtz in the background, getting the charcoal ready to cook chicken. In the foreground is wood he has split, still to be burned down to become charcoal.
"Mid-morning in Candor, New York: That's Jim Kurtz in the background, getting the charcoal ready to cook chicken. In the foreground is wood he has split, still to be burned down to become charcoal."
Michael Stern


Place your order at the window of this parked trailer at the front of Jim's lot.
"Place your order at the window of this parked trailer at the front of Jim's lot."
Michael Stern


This photo would be a good Roadfood quiz: where, exactly, in the U.S.A. is this bird? The answer: at the entrance of Foundry Street, Candor, New York, in the heart of Cornell chicken country.
"This photo would be a good Roadfood quiz: where, exactly, in the U.S.A. is this bird? The answer: at the entrance of Foundry Street, Candor, New York, in the heart of Cornell chicken country."
Michael Stern



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