Thread: White BBQ sauce
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Old 25-10-2009, 12:09 AM posted to
Nonny Nonny is offline
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Default White BBQ sauce

Today, a cooking show had their version of Alabama BBQ, made with
a mayonnaise-based topping that was brushed on a chicken at the
last minute. There were a couple interesting things in the show
that if you not seen it, I'll pass along. It also got me to get
out my own white BBQ sauce recipe and translate it to something I
could pass along.

First, the sauce: I use 1/2 cup mayo and 1/2 cup Marzetti
Original Slaw dressing as a starter. I then add 1-1/2 tsp of
cayenne, 1 tbsp Kosher salt, 1 heaping tbsp each of garlic and
onion powder and 1-2 tbsp apple cider vinegar to taste.

Like on the show, I halved my chickens for easy flipping and
management. They were washed very well in cold water and patted
dry. I then sprinkled them LIGHTLY with my dry rub I use for
about everything. The 4 halves were placed on racks and put into
the Bradley smoker with 3 apple pucks for an hour. (one puck is
fed every 20 minutes). No heat was used other than the heat from
Las Vegas in the fall (75f) and the heater for the pucks.

The smoked halves were then placed skin side down on the heated
grill and directly cooked for about 10-15 minutes. By then, a
neighbor came over and we were drinking a little brandy and I
didn't really check. grin The heat under the 4 halves was then
turned off the the chicken finished with offset heat, flipped
about half-way through. About ten minutes before removing it, I
painted it both sides with the white sauce and then repeated
before putting it on a platter.

It was good and a fun departure from the regular chicken I do:
typically with KC Masterpiece.

FWIW, on the show, the host did offset charcoal on a Webber
kettle. They used briquettes, but after starting them in a
chimney, they placed a large, disposable aluminum foil drip pan in
the center of the bottom of the tub, with the briquettes around
the outside. They used wet chips to get a smoke started and
apparently the empty aluminum drip pan was enough to catch any
flammable drippings to prevent flare-up. Frankly, their chicken
looked pretty good and if you don't like my recipe, you might want
to try theirs for a change.


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Then when you get older and
think back, you'll enjoy it
a second time.