Took the drip pan out and a mostly wood fire. Mostly Hickory and a little Pecan. Cranked it up to roughly 425 to crisp the skin then put the lid on and flipped to finish them off. Made my version of the Alabama white sauce....was a great meal indeed. Just wanted to share.
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John "J R"
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That does look delicious. So you used no coals and did the entire cook around 425? Would you like to share more details? I would especially like to know about your version of the white sauce. I have not cooked a chicken on my WSM yet. Thanks for sharing with us!
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White sauce. I watch Meatheads interview with the Bob Gibson new guy. Started with about 50-50 mayo and apple vinegar which was too vinegarly for me. Then I added some more mayo then lemon juice to get a good based I liked. I added some pepper and cayanne. I would like to experiment with simmering the sauce to get the most out of the spices. Also look into adding some honey or molassis to balance the acid with some sweet.
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Originally posted by BriggsBBQ View PostWhite sauce. I watch Meatheads interview with the Bob Gibson new guy. Started with about 50-50 mayo and apple vinegar which was too vinegarly for me. Then I added some more mayo then lemon juice to get a good based I liked. I added some pepper and cayanne. I would like to experiment with simmering the sauce to get the most out of the spices. Also look into adding some honey or molassis to balance the acid with some sweet.
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