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BBQ Chicken with Alabama White Sauce
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I just made the recipe from Meathead, which makes about 2 cups. I put the chicken in a foil pan and just poured the sauce over it. So, I suppose "dunking" was more like pouring. Haha.
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Great idea. Use @Meathead's sauce that I posted the link to up above. I baste at 1/2 hour and 1/4 hour before being done. Then dunk when done. I take it off at about 165. Then I put bowls of sauce on tables so guets can add more sauce should they want.
Good luck and have a great party.
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Going to a pool party this weekend and have been asked to smoke something. Making a couple of briskets and some smoked butter bath chicken thighs. Usually I use Woody's cook-in sauce but I think I will try it with the white sauce for a change. Thanks.
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Man, that white sauce is really good. And your chicken looks excellent!
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We've enjoyed it too! PBC, pb...….! Chicken Cookin Machine!
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I like the white sauce but never dipped the chicken in it - that takes a LOT of sauce! I've brushed it on, but mostly just serve it at the table.
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I've had Chris Lilly's white sauce at his restaurant in Decatur, AL a few times. It was really good. Never tried to make my own, but will give it a try one day.
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How do ya say Winner,Winner,, Chicken dinner !!!!!!!
I love chicken on the PBC
gotta give this a run
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It is the bomb BIG TIME!! Man that stuff looks much better than my ham sammich.
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Yepper. We had a white sauce discussion here a few weeks ago. There is nothing better than Meathead recipe. Unless you can get the original from Bob Lilly.
Packed full of flavor, this recipe for Alabama white BBQ sauce is the perfect addition to grilled and smoked chicken. Adapted from the original white BBQ sauce that was created by famed Big Bob Gibson Bar-B-Que in Decatur, Alabama, this isn't your ordinary sticky sweet BBQ sauce as it relies on mayonnaise and vinegar.Last edited by mountainsmoker; September 3, 2019, 07:54 PM.
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BBQ Chicken with Alabama White Sauce
Man, I love my PBC. Why I had never tried this recipe before, I can’t say, but this might now be my favorite way to cook chicken.
One 5 pound bird was cut in half and the halves were dry brined with Morton’s Kosher salt for about 6 hours. Before hanging in the PBC I sprayed them with PAM and season with course black pepper.
B&B Lump Charcoal was used, along with 3 chunks of hickory. (NOTE: First time using this lump charcoal and I really like it. Pieces were consistent in size and there were very few small pieces and powder in the bottom of the bag.)
I used the white sauce recipe here on AmazingRibs (very good by the way).
Once the chicken thigh were at 150-160, I dipped the chicken in white sauce and then put back in the PBC until thigh temps were 175. Chicken was dunked in white sauce again before serving.
Amazing.
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