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BBQ Chicken with Alabama White Sauce

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  • ColonialDawg
    Club Member
    • Oct 2017
    • 490
    • Coastal VA

    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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  • Texas Larry
    Club Member
    • May 2017
    • 1492
    • Wilson County, TX
    • Kamado Joe Big Joe 2
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      Favorite beer: Alaskan Amber

    #2
    Gotta try this. Been on my list for a while. Looks great!

    Comment

    • mountainsmoker
      Banned Former Member
      • Jun 2019
      • 1850
      • Bryson City, NC

      #3
      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.

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9789
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
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        #4
        It is the bomb BIG TIME!! Man that stuff looks much better than my ham sammich.

        Comment


        • JCBBQ
          JCBBQ commented
          Editing a comment
          Lol
      • Greygoose
        Club Member
        • May 2019
        • 652
        • South Shore,MA

        #5
        How do ya say Winner,Winner,, Chicken dinner !!!!!!!
        I love chicken on the PBC
        gotta give this a run

        Comment

        • TBoneJack
          Club Member
          • Aug 2016
          • 267
          • WSM, 18.5"
            Thermoworks ThermaQ
            Thermoworks Smoke
            Therma Pen MK4 - orange
            Easy Bake Oven
            Favorite beer: Coors
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            Wish list: Kamado Joe, Myron Mixon MMS-36 water smoker

          #6
          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.

          Comment

          • jfmorris
            Club Member
            • Nov 2017
            • 3100
            • Huntsville, Alabama
            • Jim Morris

              Cookers
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              • Whatever I brewed and have on tap!

            #7
            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.

            Comment


            • ColonialDawg
              ColonialDawg commented
              Editing a comment
              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.
          • HawkerXP
            Club Member
            • Jul 2016
            • 5658
            • Virginia
            • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
              Thermopops
              Dot and Chef Alarm with probes
              Slo n Sear
              Cold beer

            #8
            We've enjoyed it too! PBC, pb...….! Chicken Cookin Machine!

            Comment

            • Troutman
              Club Member
              • Aug 2017
              • 7268
              • Tejas, Where Else?

              • OUTDOOR COOKERS

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              #9
              Really good looking chicken !!!!

              Comment

              • klflowers
                Club Member
                • Sep 2015
                • 3330
                • Tennessee

                #10
                Man, that white sauce is really good. And your chicken looks excellent!

                Comment

                • ofelles
                  Club Member
                  • Jun 2018
                  • 2086
                  • Brentwood CA
                  • Yoder YS640 on Comp cart
                    Klose 20x42 Charcoal Grill
                    LSG Insulated Cabinet
                    Jumbo Joe
                    VacMaster Pro 380 sealer
                    FireBoard and Pit Bull fan
                    Thermoworks Signal
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                    Thermopen Mk4

                  #11
                  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.

                  Comment


                  • mountainsmoker
                    mountainsmoker commented
                    Editing a comment
                    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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                Meat-Up in Memphis 2021

                SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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