Thread: White BBQ sauce
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Stormmmee Stormmmee is offline
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Default White BBQ sauce

this sounds interesting, Lee

--
Have a great day
"Nonny" > wrote in message
...
> 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.
>
> --
> Nonny
>
> Live a good and honorable life.
> Then when you get older and
> think back, you'll enjoy it
> a second time.
>
>
>