Cooking Cornell Recipe chicken at the Rochester Canoe Club in the early 1980s. Photo: Gary Jacobson Within our great barbecue family, none of us stands alone. We’re all influenced by someone or something else. Friends, relatives, pit masters, other cooks, experts, bloggers, books and all the joints we’ve ever visited, good and bad. One of my main influences occurred almost 40 years ago when I first encountered the Cornell Recipe. For fans of Texas barbecue who love dry rubs and post oak smoke, this may be a bit jarring. The Cornell Recipe is for a sauce — a vinegar and…