Alabama White BBQ Sauce: Is Any Other Kind Needed?

When I went to Alabama to pick up the new trailer, I had a secondary mission: to try some Alabama White BBQ Sauce.  I have heard of it, but never got around to trying the stuff.  Jim and Nicks BBQ had some, so I got some on the side to try with my BBQ platter.  After trying, I was in heaven.  Creamy, vinegary, spicy.  Complex flavors all melded together that was perfect on my chicken.

So, I did some digging on the Internet for a recipe.  Here is the one I used from About.com  It wasn't bad.  It was missing something, but it was very close.  I am going to meld this recipe with a few ideas of what I think it was missing (sugar for one thing) to experiment in the future.

So, very simple:

2 cups of mayo
1 cup apple cider vinegar
2 Tbsp lemon juice
3 Tbsp ground black pepper
1 tsp Sea Salt
1/2  tsp cayenne

I cut the recipe in half:

Mix, chill overnight, serve with chicken.

For the chicken, I brined over night in a batch of Poultry Brine.  Pulled the birds out of the brine, patted dry, and rubbed with Stumps Platinum Rub under the skin, in the body cavity, and on the outside of the skin...

Three hours at 250 F with hickory and peach in the ashpan.  Top rack in a Stumps Stretch...

After about one hour...

Pulled the chicken off the bone and served with the Alabama White Sauce...

The pulled chicken goes very well with the sauce.  I even like this sauce on pulled pork.  

More on this topic in the future for sure.

Thanks for stopping by...

Bill

Brined and Smoked Spatchcooked Chicken

Spatchcooked?  Whats that?  Well, for those who don't know, it is where you cut the backbone out of a whole chicken, butterflied if you will.  You spread it out on your smoker or grill, inside down.  I like it because you can cook a whole bird uniformly and faster than if whole.  It works really well on a grill.

First, I made a batch of Poultry Brine.  Then, I rinsed the chicken inside and out, then patted dry:

Then, I flipped the bird over on its stomach, with the neck facing me:

Then, you just insert the scissors alongside the neck, under the skin, and start cutting.  If you have good kitchen shears, it will cut right the bone.  The spine comes right out:

Threw the kids in the pool for an overnight swim:

I took some Stumps Platinum rub and dusted the bird, inside and out:

The Stumps Platinum works really well with chicken.  It gives a nice flavor with some bite and melds really well with any BBQ sauce.

I fired up the Baby and brought the 350 and added hickory wood in the ash pan.  You can use any wood, peach would work well.  So would a mix of peach and hickory.

I tossed the birds on the second rack down and put to potatoes on the bottom rack:

After an hour and a half, the breast was at 165.  I then glazed with a mix of Butchers BBQ and local honey and let the glaze set for 20 minutes:

The bird was tender and juicy.  Served with some steamed brussel sprouts and the baked potato:

An outstanding meal with some lunches for the week.

Enjoy,

Bill