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AP photo: Matthew Mead -- Butterflied Barbecue Chicken With Alabama White Sauce |
From Denny: With all this ridiculous hot weather across the nation we are all left wondering if we are the ones getting grilled! But wait! Time to grill that famous summer BBQ chicken, this time with the Alabama White Sauce becoming so popular.
If you are not familiar with Alabama White Sauce it's based on mayonnaise. Yucky mayonnaise, you say? Hey, all that oil delivers the spicy flavor of this unusual sauce and the mayonnaise taste is completely changed by the following: There is plenty of cider vinegar and lemon juice to cut the oil and the addition of cayenne pepper, black pepper and horseradish definitely spices up the taste. The recipe for this sauce follows so you can make your own.
This Alabama White Sauce recipe is from Big Bob Gibson Bar-B-Q in Decatur, Alabama, the restaurant famous for this sauce. They have also been featured on the Food Network. And hey, if you can't travel to Alabama, Big Bob's does sell gift baskets of their famous sauces on their web site.
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AP photo: Matthew Mead -- Butterflied Barbecue Chicken With Alabama White Sauce |
Butterflied Barbecue Chicken With Alabama White Sauce
Serves: 4
From: Big Bob Gibson Bar-B-Q in Decatur, Alabama, is famous for this unusual white barbecue sauce. One taste is all you need to become a believer. In the restaurant, freshly smoked chickens are dunked in this sauce before serving. Pulled chicken doused with this sauce also is very good.
Ingredients:
1 whole chicken (31/2 to 4 pounds)
Olive oil
Kosher salt and ground black pepper
Alabama white barbecue sauce (recipe below)
Directions:
1. Prepare a grill for medium heat, indirect cooking. For a charcoal grill, this means banking the hot coals to one side of the grill and cooking on the other side. For a gas grill, this means turning off one or more burners to create a cooler side, then cooking on that side.
2. Use paper towels to pat the chicken dry. Flip it upside down so the breast is on the cutting board. Using kitchen shears, cut along both sides of the backbone so the bone can be removed. Gently but firmly open up the bird a little, then flip it to be breast side up. Break the breastbone by firmly applying pressure and pressing down.
Brush chicken all over with olive oil. Season lightly on both sides with salt and pepper. Place the chicken skin side up on the cooler side of the grill and grill for 20 to 30 minutes, or until beginning to brown.
3. Turn the chicken over and brush barbecue sauce on the back of the chicken. Grill for 10 minutes. Turn back over (breast side up) and brush sauce on skin. Grill for another 20 to 30 minutes, brushing it twice more with barbecue sauce, until the thigh registers 180 F.
4. Remove the chicken from grill. Using a clean pastry brush, brush the chicken one more time with sauce, then let it rest for 10 minutes. Cut the chicken into quarters and serve with extra sauce for dipping.
Nutrition information per quarter of a chicken and 1/4 cup of sauce: 920 calories; 690 calories from fat (75 percent of total calories); 77 g fat (17 g saturated; 0 g trans fats); 225 mg cholesterol; 2 g carbohydrate; 0 g fiber; 1 g sugar; 53 g protein; 630 mg sodium.
Alabama White Barbecue Sauce
Makes: about 3 cups
Ingredients:
2 cups mayonnaise
1 cup apple cider vinegar
1 tablespoon sugar
2 teaspoons ground black pepper
1/2 teaspoon salt, or more to taste
1/2 teaspoon cayenne pepper
1/2 teaspoon prepared horseradish
Juice of 1 lemon
Directions:
In a medium stainless steel or glass bowl, whisk together all ingredients. Cover and refrigerate until ready to use. The sauce can be made in advance and kept for 2 weeks in the refrigerator.
Nutrition information per 1/4 cup: 250 calories; 250 calories from fat (100 percent of total calories); 28 g fat (4.5 g saturated; 0 g trans fats); 15 mg cholesterol; 2 g carbohydrate; 0 g fiber; 1 g sugar; 0 g protein; 310 mg sodium.
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