Alabama BBQ Chicken with White BBQ Sauce

The General subscribes to too many cooking magazines…according to The Little Woman. All are ‘looked at’ but not many are ‘read.’ Now she wants me to get rid of some…a hard thing to do! There is one in particular called “Cook’s Country” that I especially like.


I especially like Cook’s Country because they test and work with the recipes and perfect them before publishing. I am not sure all published recipes go through the scrutiny and the testing that CC puts into their recipes. I have no problem in recommending that you try a subscription to CC!


The latest issue had Kansas City Ribs, Better Burgers, Best Slow Cooker Chile…and most important they talk about our friends from
Big Bob Gibson’s BBQ in Decatur, AL. The restaurant has been smoking BBQ since 1925. Don McLemore, wife Carolyn, and his son in law Chris Lilly are some of the nicest people you will ever meet on this planet. If you are ever in the Huntsville, AL area, Decatur is just a hop, skip and a jump from there and it would be well worth your time to stop by and sample their “Q.”


All BBQ is essentially cooked the same, but it is the sauce that denotes the region. In northern Alabama, they use a white mayonnaise based sauce on their chicken. Cook’s Country breaks the recipe down where you can make the same white sauce at home.

Chickenplate-1

Alabama BBQ Chicken



White BBQ Sauce

3/4 C mayonnaise

2 T cider vinegar

2 t sugar

1/2 t prepared horseradish

1/2 t salt

1/2 t black pepper

1/4 t cayenne pepper

Chicken

1 t salt

1 t black pepper

1/2 t cayenne pepper

2 (3 1/2 to 4 pound) whole chickens, patted dry and split

2 C hickory wood chips

Vegetable oil for grill grate

1. For the sauce: Mix all ingredients in blender until smooth, about 1 minute. Refrigerate sauce in airtight container for at least 1 hour or up to 2 days.

2. For the chicken: Mix salt, black pepper, and cayenne in small bowl. Rub spice mixture all over chicken.


3. Soak wood chips in bowl of water to cover for 15 minutes. Meanwhile open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until charcoal is covered with fine gray ash. Place 13 by 9 inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on each side of grill, leaving pan in the center. Scatter wood chips over coals and set cooking grate in place. Cover with lid vents positioned over center of grill and opened halfway. Let grill heat for 5 minutes.


4. Dip wad of paper towels in oil and oil grate, holding paper towels with long-handled tongs. Place chicken skin side down on center of grill. Cover with half opened lid vents over chicken.


5. Grill chickens until skin is well browned, 35 to 45 minutes. Flip chickens skin side up and grill, covered, until breast meat registers 165* on instant-read thermometer, 15 to 20 minutes longer.


6. Transfer chickens to cutting board, brush with 2 tablespoons sauce, tent with foil, and let rest 10 minutes. Remove foil and brush chicken with 1 tablespoon sauce. Carve and serve, passing remaining sauce at table.