Page 6 - Barbecue News Magazine
P. 6

 grilled treats
Smoked Chicken
with Alabama White BBQ Sauce
 Ray Sheehan
Published Author BBQ Buddha
  Alabama White BBQ Sauce
2 cups mayonnaise such as Duke’s
2/3 cup apple cider vinegar 1⁄2 cup apple juice
2 tsp creole mustard
2 tsp prepared horseradish 2 tsp ground black pepper 2 tsp lemon juice
1 tsp salt
1⁄2 tsp cayenne pepper 1 (3 1⁄2 - 4 1⁄2 lb) whole chicken
Olive oil
Kosher salt
Freshly ground black pepper Apple Wood
Prepare the BBQ sauce: In a large bowl, whisk to combine all the ingredients. Cover and refrigerate for at least 30 minutes before using. Transfer any unused sauce to a jar
Photos by: Ken Goodman
and refrigerate for up to 2 weeks.
Prepare a smoker to cook at 300 degrees
Cut the chicken in half:
Position the chicken so that its back is facing up. Using a pair of kitchen shears cut along both sides of the backbone to remove it. You should be able to open the chicken up like a book. Starting at the neck, cut down the center line to separate the halves. Trim any excess fat or loose hanging skin.
Rub the chicken halves all over with a thin coat- ing of olive oil. Season them with salt, and freshly ground pepper to taste.
Once the cooker reaches temperature add the apple wood and place the chicken halves onto the grate. Cook until it reaches an internal tem-
perature of 180 degrees in the thickest part of the thigh, about 1 1⁄2-2 hours. Remove the chicken from the smoker and let rest for
10 minutes.
Just before serv- ing, brush the chicken gener- ously with the BBQ sauce. If you are feeling adventurous you can try doing it like they do at Big Bob Gibson’s Bar-B-Q restau- rant in Decatur, Alabama, and dunk the chicken in a vat of sauce to coat it!
  Award-Winning Sauces, Rubs, Marinades, and Seasonings Wisely Crafted With Only Healthy-Minded
   The New Book!
  - 6
JUNE 2021

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