white bbq sauce

Alabama White Sauce is a creamy, tangy, and rich BBQ sauce with just a kiss of heat. This sauce is a classic white BBQ sauce that is perfect on smoked chicken and so much more!

Alabama White BBQ Sauce

mayonnaise

apple cider vinegar

Tablespoons brown sugar

brown mustard

lemon juice

horseradish

salt

black pepper

cayenne pepper

Mix all ingredients for the sauce.

Mix all ingredients. Whisk all ingredients together in a bowl until smooth and well combined.

Refrigerate and store.

Refrigerate and store. Transfer to a lidded jar. Use immediately or let set in the refrigerator for 24 hours to let the flavors meld together. Will keep 2 weeks in the refrigerator. 

https://www.youtube.com/watch?v=yLgFhCjqoYw

Smoked Chicken is a juicy, delicious, and affordable way to make a dinner for your entire family. Paired with the creamy, tangy richness that is Alabama White BBQ sauce, chicken like this will be hard to beat! CHICKEN RECIPE: https://heygrillhey.com/smoked-chicken/
SAUCE RECIPE: https://heygrillhey.com/alabama-white-sauce/

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LINKS TO STUFF I USE

My Sauces, Rubs and Merch: https://patio-provisions.com/

Camp Chef: https://click.linksynergy.com/fs-bin/click?id=zN*84ReM8Ik&offerid=680940.4&type=3&subid=0

ThermoWorks thermometers: http://www.thermoworks.com?tw=HEYGRILLHEY

Weber Kettle: https://homedepot.sjv.io/MYEb3

Weber Genesis Gas Grill: https://homedepot.sjv.io/zOV76

Pit Barrel Cooker: https://cabelas.7eer.net/5Bz79

Smoke Tube: https://amzn.to/2HzNJQ2

Lodge Cast Iron: https://amzn.to/2Mf50SH

Kamikoto Knives: https://amzn.to/2VZdRMN

Dalstrong Knives: https://amzn.to/2YJLJdu

Smoked Chicken with Alabama White Sauce

This Slow Cooker Pulled Pork with Alabama White Barbecue Sauce is a simple Crock Pot meal that&#039;s perfect for busy weeknights or potluck parties with friends!

Slow Cooker Pulled Pork with Alabama White Barbecue Sauce

yellow onion, thinly sliced

garlic

chicken broth

dark brown sugar

chili powder

kosher salt,

cumin

paprika

garlic powder

onion powder

brown sugar

pepper

½ teaspoon salt, or more to taste

lemon

Place all sauce ingredients in a large bowl and whisk until smooth. Cover and refrigerate until ready to use (it will stay good in the refrigerator for up to 2 weeks).

Prepare the White Barbecue Sauce:

Place the onion and garlic in the bottom of a large slow cooker. Pour chicken broth over the onions and garlic.

In a small bowl, stir together brown sugar, chili powder, salt, cumin, paprika, garlic powder, and onion powder.

Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on HIGH or 8-10 hours on low. Larger pieces of pork may require 10-12 hours on LOW.

Turn off the slow cooker and remove the pork to a cutting board. Use two forks to shred the meat, discarding any large pieces of fat.

Serve the pulled pork on sandwich rolls, on salad, or stuffed into baked potatoes. Spoon Alabama White Barbecue Sauce over top!

Prepare the Seasoning Rub and Pork:

For a creamy and tangy take on barbecue sauce, make this fantastic Alabama White BBQ Sauce! So simple to whip up in minutes, you&#039;ll love serving this special sauce with grilled meats, chicken wings, or even on hamburgers. 

Alabama White Sauce

vinegar (apple cider vinegar

dijon mustard

Worcestershire sauce

In a medium mixing bowl, whisk all ingredients together until smooth. Store in the refrigerator for up to 1 week.

Made famous by Big Bob Gibson&#39;s Bar-B-Q in Decatur, Alabama, this white BBQ sauce adds an unexpected but delicious zip to smoked chicken.

Alabama White BBQ Sauce With Chicken Recipe

apple juice

mustard powder

Morton Coarse Kosher Salt

whole chickens, approximately 4 pounds 1.8 kg each.

Prep. Whisk together all the sauce ingredients in a large bowl and refrigerate in a jar for at least 2 hours, if possible, to allow the flavors to meld.

At Big Bob Gibson&#39;s, Chris Lilly butterflies his chickens, which makes sense in a high production environment, but I prefer to quarter them so I can make sure no part is overcooked since breasts and thighs cook at a different rate. I recommend you cut the bird into quarters: Two drumstick and thigh combos, two breasts, and remove the wings from the breasts. Sprinkle liberally with salt and pepper on both sides

Fire up. Crank up your smoker or prepare the grill for 2-zone indirect cooking. Shoot for 325°F/162.8°C in the indirect side.

Cook. Place the chicken skin side up on the indirect side of the grill. Put a handful of wood chips, chunks, or pellets on the heat source. Use a foil packet with wood on a gas grill and on a charcoal grill put the wood right on the coals (no need to soak the wood). Just a handful of wood. Don&#039;t overdo it. Nothing will ruin chicken faster than too much smoke.

Check the temp of each piece independently because they will cook at different rates. Place your probe in the thickest part of each chunk but don&#39;t touch the bones. The wings will finish much faster than the other parts so put them on late and be prepared to remove them early. When all parts hit about 155°F/68.3°C, flip the bird and put the skin face down on the hot side. When they reach 165°F/73.9°C, paint them generously on all sides with the sauce (at Big Bob&#39;s they dunk the birds in a vat of sauce).

Serve. Plate the chicken and serve immediately with additional white BBQ sauce.

https://www.youtube.com/watch?v=mcK3WZ1sZnQ

Smoked Chicken Leg Quarters With White Sauce Recipe on Weber Kettle and Slow 'N Sear  **PURCHASE THE SLOW 'N SEAR HERE: https://abcbarbecue.com/products
____________

Want to hang out with other Slow 'N Sear owners, or interested in knowing more before you purchase?  Then join our Facebook group!  https://www.facebook.com/groups/slownsear/

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Adrenaline Barbecue products used in this video:
Slow 'N Sear: https://abcbarbecue.com/product/slow-n-sear/
Drip 'N Griddle Pan: https://abcbarbecue.com/product/drip-n-griddle-pan
22" Two Zone Cooking Grate with EasySpin:  https://abcbarbecue.com/product/22-cooking-grate

For our professional recommendations on digital thermometers check out the following link:  
https://abcbarbecue.com/product-category/thermometers/

_________________

THE RECIPE INGREDIENTS:

4-6 Chicken Leg Quarters 
Kosher Salt
Fresh Cracked Black Pepper

WHITE SAUCE RECIPE can be found at: https://amazingribs.com/tested-recipes/chicken-recipes/big-bob-gibsons-bama-birds-white-bbq-sauce-recipe

THE RECIPE METHOD:

Alabama white sauce is the brainchild of Big Bob Gibson’s BBQ and popularize by Chris Lily.  This combination of white sauce and delicious smoked chicken is an amazing duo that has people flocking to their restaurants to give it a try.  

To start off prepare the chicken quarters by applying ½ tsp of kosher salt per lb of meat along with some fresh ground pepper. There’s no need to apply any fancy rub because we want to allow the white sauce to shine. Once the chicken is prepared put together the white sauce.  Wisk together the mayo, Cider vinegar, lemon and apple juices along with the horseradish.  Next add in some garlic, pepper, mustard powder, kosher salt and cayenne pepper and blend it all together well.  After the white sauce is mixed together, place both the sauce and the chicken in the fridge for a minimum of 2 hours and preferably overnight to allow the flavors to blend together and for the salt to absorb into the chicken. 

With the Chicken and white sauce ready to go, get the Slow n’ Sear set up for cooking at 325F to 350F.  To do this place a half of a chimney of unlit briquettes into the Slow ‘N Sear then top it with half a chimney of fully lit briquettes. We also added a couple small apple chucks of wood to provide a light smoky flavor to our chicken.  NOTE: That said, chicken skin is unforgiving of dirty smoke so be sure you’re smoke looks thin white or thin blue before you add the meat. 

Once the grill is up to temperature with clean smoke, place the chicken quarters onto the grill opposite the Slow 'N Sear skin side up.  Also place a thermometer similar to our  XR-50 leave in thermometer into the thickest section of the chicken quarter to help monitor the temperature. When that’s done, close the lid and begin cooking. 

The Chicken quarter have been cooking for about 45 minutes and the internal temperature of the chicken should have reached 165F (check with your instant read) so we are going to take them off and dunk them into our white sauce.  We’ll let the grill heat up to 350 F while dunking, then place the chicken back on the grill for another 5-10 minutes to allow the white sauce to set up as a base layer of flavor.  

After a few minutes our chicken quarters have reached an internal temperature of around 175 degrees which is our ideal temperature for quarters. We will now pull them off to let them rest for a few minutes before tossing them again in our white sauce. We do this so that the sauce doesn’t liquefy and run off due to the high temperature of the chicken. 

After your chicken has been dunked for the last time it's time to plate up and enjoy. 

For more Great BBQ Recipes using the Slow N' Sear visit http://www.abcbarbecue.com

Smoked Chicken Leg Quarters with White Sauce Recipe on Weber Kettle

This Alabama white sauce is fantastic on chicken or ribs, but you can use it in coleslaw or anywhere you might use plain mayonnaise too!

mustard

tsp horseradish sauce

tsp salt

hot sauce (or

Place all the ingredients into a small bowl...

Place all the ingredients into a small bowl and whisk to combine.

Store in an airtight container in your refrigerator...

Store in an airtight container in your refrigerator for up to 2 weeks

My Alabama White Sauce is a tangy, creamy white BBQ sauce that will kick up the flavor on all your favorite grilled foods and sandwiches. It also makes a great dipping sauce for chicken wings, chicken tenders and french fries.

Alabama White Sauce {White BBQ Sauce}

tbsp apple cider vinegar

tsp worcestershire sauce

tsp white pepper

tsp kosher salt

½ tsp cayenne pepper (more

tbsp brown sugar (optional)

Add the mayonnaise, apple cider vinegar, lemon juice, spicy brown mustard, horseradish, and worcestershire sauce to a small bowl and whisk to combine.

Add the kosher salt, white pepper, garlic powder, onion powder, and cayenne pepper to the wet ingredients and whisk to combine.

Pour the white barbecue sauce into an airtight container and refrigerate for 2 - 4 hours before using.  If possible let the sauce sit overnight before using, it will give the seasonings time to bloom and the sauce will be more flavorful.

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