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BBQ Chicken with Alabama White Sauce

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  • ColonialDawg
    commented on 's reply
    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.

  • mountainsmoker
    commented on 's reply
    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.

  • ofelles
    replied
    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.

    Leave a comment:


  • klflowers
    replied
    Man, that white sauce is really good. And your chicken looks excellent!

    Leave a comment:


  • Troutman
    replied
    Really good looking chicken !!!!

    Leave a comment:


  • JCBBQ
    commented on 's reply
    Lol

  • HawkerXP
    replied
    We've enjoyed it too! PBC, pb...….! Chicken Cookin Machine!

    Leave a comment:


  • jfmorris
    replied
    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.

    Leave a comment:


  • TBoneJack
    replied
    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.

    Leave a comment:


  • Greygoose
    replied
    How do ya say Winner,Winner,, Chicken dinner !!!!!!!
    I love chicken on the PBC
    gotta give this a run

    Leave a comment:


  • Jerod Broussard
    replied
    It is the bomb BIG TIME!! Man that stuff looks much better than my ham sammich.

    Leave a comment:


  • mountainsmoker
    replied
    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.

    https://amazingribs.com/tested-recip...q-sauce-recipe
    Last edited by mountainsmoker; September 3, 2019, 07:54 PM.

    Leave a comment:


  • Texas Larry
    replied
    Gotta try this. Been on my list for a while. Looks great!

    Leave a comment:


  • ColonialDawg
    started a topic BBQ Chicken with Alabama White Sauce

    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.

    Click image for larger version

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Meat-Up in Memphis

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