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
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.
ReplyDeleteSmoking 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
This comment has been removed by the author.
ReplyDelete