The Gibsons Alabama white sauce is real thin, they actually submerge the whole chicken into it. Mayonnaise, white vinegar, salt and pepper are the main ingredients. Like any bbq sauce there is plenty of room for artistic license making it. I add a little horseradish myself. It's pretty good on pork shoulder.
Good on you mate! In the US, we BBQ things other than shrimp.jason_recliner wrote: ↑October 11th 2022, 5:46pmCan't wait to get to the States and eat everything. The most under-appreciated cuisine IMO.
2023 3flushes Media.^^^ Yeah, wow. That sounds so delicious. We don't have the cheese whip here but I'm going to try to approximate this. It's a very different BBQ sauce to what we're used to (i.e. tomato sauce with some more acid and spice) but it is obviously a well resolved sauce. Cheers!3Flushes wrote: ↑October 12th 2022, 3:22amMy mom's recipe for smoked chicken with white sauce (unabashedly stolen from my cousin Gary in Texas)
3/4 cup Miracle Whip
1/3 cup apple cider
1/4 cup apple juice
1/4 cup lemon juice
1 teaspoon mustard powder
1 tablespoon prepared horseradish
1 tablespoon coarsely ground black pepper
2 tablespoons - to taste - granulated garlic (for powdered or pressed fresh garlic start with one tablespoon and add to taste)
1/4 teaspoon Coarse Kosher Salt
1/2 teaspoon - to taste - finely ground cayenne pepper
* my mom says if you use regular mayo instead of MW, substitute 1/3 c of apple cider vinegar for the apple cider.
Cut 2 chickens into quarters and put salt and pepper to taste on both sides. Prepare your grill or smoker for 2 zone indirect cooking using the wood chips of your choice. We use apple or hickory for white sauced chicken. Place the chicken on the indirect side which should be as close to 325º as you can get it with the skin up. Smoke until individual pieces reach about 150 - 155º. As the pieces hit temperature, flip the chicken over onto the hot side skin down until it reaches 165º. Slather both sides with the sauce. The chicken has an awesome sweet - hot- smoky flavor.
Miracle whip (made by Kraft) is a tangy salad dressing and sandwich condiment - great for tuna or chicken salad, too. It is basically mayo with xtra vinegar added to it — if you can't find it, use mayonnaise and apple cider vinegar.jason_recliner wrote: ↑October 13th 2022, 12:57amYeah, wow. That sounds so delicious. We don't have the cheese whip here but I'm going to try to approximate this. It's a very different BBQ sauce to what we're used to (i.e. tomato sauce with some more acid and spice) but it is obviously a well resolved sauce. Cheers!3Flushes wrote: ↑October 12th 2022, 3:22amMy mom's recipe for smoked chicken with white sauce (unabashedly stolen from my cousin Gary in Texas)
3/4 cup Miracle Whip
1/3 cup apple cider
1/4 cup apple juice
1/4 cup lemon juice
1 teaspoon mustard powder
1 tablespoon prepared horseradish
1 tablespoon coarsely ground black pepper
2 tablespoons - to taste - granulated garlic (for powdered or pressed fresh garlic start with one tablespoon and add to taste)
1/4 teaspoon Coarse Kosher Salt
1/2 teaspoon - to taste - finely ground cayenne pepper
* my mom says if you use regular mayo instead of MW, substitute 1/3 c of apple cider vinegar for the apple cider.
Cut 2 chickens into quarters and put salt and pepper to taste on both sides. Prepare your grill or smoker for 2 zone indirect cooking using the wood chips of your choice. We use apple or hickory for white sauced chicken. Place the chicken on the indirect side which should be as close to 325º as you can get it with the skin up. Smoke until individual pieces reach about 150 - 155º. As the pieces hit temperature, flip the chicken over onto the hot side skin down until it reaches 165º. Slather both sides with the sauce. The chicken has an awesome sweet - hot- smoky flavor.
2023 3flushes Media.^^^ Sertaracha wrote: ↑June 3rd 2024, 6:54amFunny enough, right before I stumbled upon it, I had just polished off some leftover tator tot casserole from last night's dinner. You know, sometimes those comfort foods just hit the spot.
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