Saturday, July 28, 2012

Chicken Sandwiches with Alabama White Sauce

I have wanted to try chicken with Alabama white sauce for a long time. Big Bob Gibson is credited with creating the white BBQ sauce in 1925. It is a favorite in North Alabama. You won’t find this served at many places outside Northern Alabama. The basic recipe is mayonnaise, vinegar, salt and pepper. There are a lot of variations out there, even Bob Gibson’s recipe on food net. I found one at Saveur I liked the sounds of. It had horseradish in it but kept out some separate for my son & me for the horseradish. I knew no one else would like the horseradish.

I made a salad of tomatoes, cucumbers, yellow zucchini, and onions marinated in half apple cider vinegar and half water, about 2 Tbs. olive oil, garlic, salt, pepper, dill weed, and chives. It’s best to let set several hours before serving. I also had a dozen ears of fresh picked corn to have.

Saveur’s recipe was for smoked chicken sandwiches served with the white sauce and dill pickles. I mixed up my white sauce, divided to baste the chicken and some to add horseradish to.

I spatchcocked the chicken and got it on the smoker at 225 deg. After 1 ½ hours went to 250 deg for ½ hour then to 300 deg. for the last 15 minutes to get the chicken to 180 deg. breast IT. I basted it twice with the white sauce. While the chicken was on I got the corn in water, salt and sugar to soak. After the chicken rested about 15 minutes I pulled it and placed in a Crockpot on low to hold.

I got my corn on at 5:00 for an hour at 250 deg. We ate at 6:00 and all tasted good. I don’t think anyone was crazy about the white sauce. For a chicken sandwich I think I would prefer regular BBQ sauce or mustard. I might like just chicken with the white sauce, I think it helped crisp up the skin that tasted good and I did put some of the more crisp skin in with the meat.

My final plate photos were not great so you get two to look at. I must have been in a hurry to eat! Before I got mine ready my grandson was ready for more corn!


Cucumbers, zucchini and onions sliced 2 mm


My Salad


White sauce ingredients


The chicken


After one hour


Chickens done


My Plate


Another view


Smokin Don

1 comment:

  1. Last month's Chile Pepper magazine had the Bob Gibson recipe in it which included the horseradish and nobody in the house seemed impressed enough to try it so I have been putting it off.
    Smoking a couple of chickens today, perhaps I will make a small batch of the white bbq sauce and give it a try solo.
    Thanks for posting this Don

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