Today I made Big Bob Gibson's BBQ Chicken with White Sauce. First, I smoked three chicken halves 3 hours over apple smoke.
(http://i62.photobucket.com/albums/h83/1waycoolcat/Bradley%20Smoker/photo1_zpsa6e7c9d8.jpg) (http://s62.photobucket.com/user/1waycoolcat/media/Bradley%20Smoker/photo1_zpsa6e7c9d8.jpg.html)
Then I grilled them to crisp up the skin and finish them off.
(http://i62.photobucket.com/albums/h83/1waycoolcat/Bradley%20Smoker/photo_zps7ff3dfd1.jpg) (http://s62.photobucket.com/user/1waycoolcat/media/Bradley%20Smoker/photo_zps7ff3dfd1.jpg.html)
The last step was dipping them in the White BBQ Sauce. Honestly, I'd never heard of it before, but I always like to try new things. They list the recipe on the Amazon page for this book if you want to try it. It's based on mayonnaise with vinegar. It also has apple juice, horseradish, lemon juice, and cayenne pepper. I liked it. I still think my previous decades of having tomato based sauces keep me in that camp. I will make this again too.
(http://i62.photobucket.com/albums/h83/1waycoolcat/Bradley%20Smoker/photo_zps062a96e5.jpg) (http://s62.photobucket.com/user/1waycoolcat/media/Bradley%20Smoker/photo_zps062a96e5.jpg.html)
Why are you using tin foil pans in your smoker? This just seems so wrong to me. Maybe I am missing something but let that chicken get all the smoke it can. Those pans are blocking your smoke getting to your chicken.
Doesn't look like that chicken missed one ounce of smoke. I have judged some competitions and been to several more and a lot of the teams regularly put different cuts of meats in foil pans to smoke.
Chicken looks good. My team and I just won a Wing Cookoff using a kicked up version of the white sauce
Yardbird looks gooooood, but I'll skip the White sauce. Not a big fan of that one
I use disposable pans sometimes for ease of clean up. They have ridged bottoms and smoke does get under there to an extent. Sometimes I put the meat on the top three racks and put one pan on the bottom rack to catch drippings. Its not expensive either, at Sam's Club you can get 30 pans for around $6. Also, I pour in a little apple juice sometimes for moisture. Finally, while I'm not paranoid about a grease fire, I do use my smoker on my deck with a roof overhead.
Oh, after tonight I thought of another reason I like those pans. I made bacon wrapped Coca Cola Chicken (another post), and I took it right from the smoker to my oven broiler to crisp up the bacon. One less pan to clean.
Quote from: waycoolcat on May 18, 2014, 05:24:39 PM
Today I made Big Bob Gibson's BBQ Chicken with White Sauce. First, I smoked three chicken halves 3 hours over apple smoke.
(http://i62.photobucket.com/albums/h83/1waycoolcat/Bradley%20Smoker/photo1_zpsa6e7c9d8.jpg) (http://s62.photobucket.com/user/1waycoolcat/media/Bradley%20Smoker/photo1_zpsa6e7c9d8.jpg.html)
Then I grilled them to crisp up the skin and finish them off.
(http://i62.photobucket.com/albums/h83/1waycoolcat/Bradley%20Smoker/photo_zps7ff3dfd1.jpg) (http://s62.photobucket.com/user/1waycoolcat/media/Bradley%20Smoker/photo_zps7ff3dfd1.jpg.html)
The last step was dipping them in the White BBQ Sauce. Honestly, I'd never heard of it before, but I always like to try new things. They list the recipe on the Amazon page for this book if you want to try it. It's based on mayonnaise with vinegar. It also has apple juice, horseradish, lemon juice, and cayenne pepper. I liked it. I still think my previous decades of having tomato based sauces keep me in that camp. I will make this again too.
(http://i62.photobucket.com/albums/h83/1waycoolcat/Bradley%20Smoker/photo_zps062a96e5.jpg) (http://s62.photobucket.com/user/1waycoolcat/media/Bradley%20Smoker/photo_zps062a96e5.jpg.html)
The white sauce recipe is in my Peace, Love and Barbeque book but have never tried it. This may sound like a dumb question but is it just a dipping sauce or do you put it back on the grill to set it? All I have is the recipe for the sauce, not how to use it.
The original recipe calls for dunking the chicken into the sauce while it is hot off the grill, and serve. If you don't like that much sauce, and alternative way is to generously brush the sauce on all sides and serve. You can also use it on the side as a dipping sauce.
The sauce is rather runny so a quick dip and serve is good.
I assumed it was a dipping being it has mayo in it but I did not want to waste a good piece of meat by assuming. I am going to do chicken this weekend and I want to try it. Thanks
Dave, I just dipped each half once, but I put some in a dipping bowl with each plate so if anyone wanted they could dip a bite of chicken.
I will do the same. Thanks
Quote from: Tenpoint5 on May 19, 2014, 08:01:38 AM
Chicken looks good. My team and I just won a Wing Cookoff using a kicked up version of the white sauce
Can you post your kicked up version recipe? I am doing chicken and I'd like to try it.
Quote from: DaveT261 on June 07, 2014, 03:42:24 AM
Quote from: Tenpoint5 on May 19, 2014, 08:01:38 AM
Chicken looks good. My team and I just won a Wing Cookoff using a kicked up version of the white sauce
Can you post your kicked up version recipe? I am doing chicken and I'd like to try it.
2 cups mayonnaise
1 cup apple cider vinegar
1/2 cup apple juice
2 teaspoons prepared horseradish CHANGE TO TABLESPOONS
2 teaspoons freshly ground black pepper
2 teaspoons freshly squeezed juice from 1 lemon
1 teaspoon Kosher salt
1/2 teaspoon mustard powder
1/2 teaspoon cayenne pepper
1 WHOLE HEAD OF FRESH GARLIC PRESSED
Thank you. I'll let you know how I like it.
The white sauce was fantastic, although I probably smoked 20 mins too long, On Chicken I usually do 1 hr 40 min but I did 2 hrs since I did 2 chickens. My wife said it was the best tasting dipping sauce she ever tasted and I agree with her. Again thanks for all your help.
You use the regular or the kicked up version?
Glad you liked it either way!
Quote from: Tenpoint5 on June 07, 2014, 03:54:14 PM
You use the regular or the kicked up version?
Kicked up version. I had them on the smoker for 3 hrs/20 min. put them on the grill to stiffen up the skin, let them rest for about 1/2 hr. As soon as I cut them into manageable pieces for dipping, the juices actually squirted out of the pan and onto the counter. It was by far the juiciest piece of breast meat I ever had, and they were not put in a brine. I am not big on bbq sauce on chicken but that white sauce is a keeper.
One more thing, you are right about the white sauce being runny. I had it all over my shirt by the time I got done eating it but it was well worth it. If I had to describe it I'd have to say I looked like a baby eating in a high chair.
I have used this recipe many times with minor variations. The white sauce is worth trying.
I hit it with a short high heat on the grill to set it just before serving.
Pachanga