Alabama Bbq Chicken And White Sauce Grilled Food

GRILLED CHICKEN WITH ALABAMA WHITE BBQ SAUCE

Steps:

• For the BBQ Sauce:
• Whisk all the ingredients together in a medium bowl. Cover and refrigerate for at least 2 hours before using. Reserve a ramekin full of sauce, about 1/2 cup, to serve on the side.
• For the chicken:
• Preheat half of the grill to medium-high heat and the other half to low heat. Using tongs, dip a folded towel into olive oil and wipe over the grill grate.
• Season the chicken pieces with salt and pepper. Arrange the chicken, skin side down, on the hottest area of the grill. Grill until seared and golden brown and crisp on each side, about 5 minutes. Move the chicken to the cooler part of the grill and brush with barbecue sauce. Continue to cook until the juices run clear, about 20 to 25 minutes. Do not forget to flip the chicken halfway through its cooking time. Transfer the chicken to a serving platter and serve with sauce on the side.

ALABAMA-STYLE WHITE BARBECUE SAUCE

Steps:

• Mix mayonnaise, vinegar, horseradish, lemon juice, black pepper, mustard, salt, cayenne pepper, and garlic powder together in a bowl. Whisk together thoroughly until creamy and smooth. Cover and refrigerate until ready to use.

ALABAMA BBQ CHICKEN AND WHITE SAUCE (GRILLED)

Steps:

• For the sauce, mix all ingredients in blender until smooth, about 1 minute. Refrigerate sauce in airtight container for at least 1 hour or up to 2 days.
• For the chicken, mix salt, black pepper, and cayenne in small bowl. Rub spice mixture all over chicken.
• Soak wood chips in bowl of water to cover for 15 minutes. Meanwhile open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until charcoal is covered with fine gray ash. Place 13 by 9 inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on each side of grill, leaving pan in the center. Scatter wood chips over coals and set cooking grate in place. Cover with lid vents positioned over center of grill and opened halfway. Let grill heat for 5 minutes.
• Dip wad of paper towels in oil and oil grate, holding paper towels with long-handled tongs. Place chicken skin side down on center of grill. Cover with half opened lid vents over chicken.
• Grill chickens until skin is well browned, 35 to 45 minutes. Flip chickens skin side up and grill, covered, until breast meat registers 165* on instant-read thermometer, 15 to 20 minutes longer.
• Transfer chickens to cutting board, brush with 2 tablespoons sauce, tent with foil, and let rest 10 minutes. Remove foil and brush chicken with 1 tablespoon sauce.
• Carve and serve, passing remaining sauce at table.

ALABAMA WHITE BBQ SAUCE WITH CHICKEN RECIPE

Steps:

• Prep. Whisk together all the sauce ingredients in a large bowl and refrigerate in a jar for at least 2 hours, if possible, to allow the flavors to meld.
• At Big Bob Gibson's, Chris Lilly butterflies his chickens, which makes sense in a high production environment, but I prefer to quarter them so I can make sure no part is overcooked since breasts and thighs cook at a different rate. I recommend you cut the bird into quarters: Two drumstick and thigh combos, two breasts, and remove the wings from the breasts. Sprinkle liberally with salt and pepper on both sides
• Fire up. Crank up your smoker or prepare the grill for 2-zone indirect cooking. Shoot for 325°F/162.8°C in the indirect side.
• Cook. Place the chicken skin side up on the indirect side of the grill. Put a handful of wood chips, chunks, or pellets on the heat source. Use a foil packet with wood on a gas grill and on a charcoal grill put the wood right on the coals (no need to soak the wood). Just a handful of wood. Don't overdo it. Nothing will ruin chicken faster than too much smoke.
• Check the temp of each piece independently because they will cook at different rates. Place your probe in the thickest part of each chunk but don't touch the bones. The wings will finish much faster than the other parts so put them on late and be prepared to remove them early. When all parts hit about 155°F/68.3°C, flip the bird and put the skin face down on the hot side. When they reach 165°F/73.9°C, paint them generously on all sides with the sauce (at Big Bob's they dunk the birds in a vat of sauce).
• Serve. Plate the chicken and serve immediately with additional white BBQ sauce.

GRILLED CHICKEN PIZZA WITH ALABAMA WHITE SAUCE

Steps:

• Mix together all the ingredients for the sauce until well combined; set aside.
• Preheat grill to 400 degrees F.
• Brush olive oil on both sides of the pizza crust. Place the crust top side down on the grill and grill for 2-3 minutes. The crust should just start to brown. Carefully remove from grill and flip over.
• Spread the sauce on the cooked side of the crust and top with chicken, tomatoes and then cheese.
• Place back on the grill and grill for 2-3 minutes. Move pizza to indirect heat and finish grilling another 4-5 minutes or until the cheese has melted and is nice and bubbly. Carefully remove from grill and allow to cool. Add chopped basil, slice and serve. Enjoy!

ALABAMA CHICKEN

Steps:

• Cook chicken in water with bay leaf and debone.
• Cook spinach noodles in the chicken broth and drain, but reserving the broth.
• Saute' green pepper, celery, and onion in melted margarine/butter until tender.
• Add cubed Velvetta and stir until melted.
• Next add green olives, mushrooms, cream of mushroom soup, and chicken.
• Blend sauce in cooked spinach noodles and place in slightly greased casserole.
• You may add more broth if needed.
• Top with cracker crumbs and dot with butter and bake 350 for 45 min.

GRILLED CHICKEN WITH ALABAMA WHITE BBQ SAUCE

Steps:

• Mix the sugar, salt and 3 quarts (12 cups) water together in a large plastic or stainless steel vessel. Add the chicken quarters to the mixture and let brine, refrigerated, for at least 2 hours.
• Set a wire rack on a baking sheet. Remove the chicken from the brine, pat dry with paper towels and then set on the wire rack for at least 1 hour at room temperature, though it is ideal to do this step overnight in the refrigerator. (If you decide to refrigerate it overnight, be sure to bring the chicken to room temperature for about an hour before grilling.)
• Heat a grill to medium heat (about 350 degrees F). In a large bowl, toss the chicken with the cornstarch and vegetable oil.
• Grill the chicken skin-side down for 15 minutes, keeping an eye on it to make sure the skin doesn't burn. Flip the chicken and cook until it reaches an internal temperature of 165 degrees F, about 20 minutes. Remove and let rest for at least 10 minutes. Serve with Alabama White BBQ Sauce.
• Stir together the mayonnaise, vinegar, horseradish, mustard and pepper in a medium bowl. Season with salt. Serve with grilled chicken.

SMOKY DRY-RUBBED GRILLED CHICKEN WITH ALABAMA WHITE SAUCE

Steps:

• For the dry-rubbed grilled chicken: Remove the backbone from the chicken. Cut the chicken through the breastbone into two halves. Stir together the House Seasoning, brown sugar, oregano, paprika, parsley and a couple of pinches of salt in a bowl. Rub under the skin and all over the chicken halves.
• Prepare a grill for direct and indirect cooking: Heat one side of the grill to medium heat. Leave the other side unlit.
• Place the chicken skin-up on the grates on the unlit side of the grill. Grill, with the lid closed, until the skin begins to brown, about 45 minutes. Transfer the chicken to the lit side of the grill, starting skin-up, and cook until the chicken is done and a meat thermometer registers 165 degrees F when inserted in the thickest portion of the thigh (avoiding bone), 12 to 15 minutes on each side.
• For the Alabama white sauce: Stir together the mayonnaise, brown sugar, vinegar, Dijon mustard, horseradish, hot sauce, dry mustard, lemon juice, and salt and pepper to taste in a medium bowl.
• Transfer the chicken to a serving platter. Pour the sauce over the chicken and serve immediately.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

PULLED BARBECUED CHICKEN ON A GRILL

Steps:

• If you choose to brine your chicken, combine the salt, sugar, and water in a plastic bowl and stir until the salt and sugar are completely dissolved. Place the whole chicken in a plastic bowl or container large enough to fit the whole bird with a little room to spare. Pour the brine over making sure the chicken is completely submerged. (The amount of brine might need to be doubled.) Brine the chicken for 4 to 6 hours. Then remove the chicken from the brine, rinse thoroughly, and pat dry with paper towels.
• Place one of the aluminum pans on the coal grate next to the burning coals, but not on the coals. This is the drip pan that helps to keep the grill clean and prevents any dripping fat from reaching the fire which can cause flare-ups. Add wood chunks to the coals, spreading them around evenly over the fire. Large chunks of hardwood are ideal. There is no need to moisten them. Now replace the cooking grate and put the second aluminum pan directly over the fire. Fill that pan with water and put the lid on the grill.
• Heat the grill to 250 F to 275 F/120 C to 135 C and then adjust the vents on the grill to hold that temperature. While the grill is heating up, take the chicken out of the refrigerator to come to room temperature. Once the grill is ready, place the chicken, breast-side up, on the grill grates directly over the drip pan on the coals and next to the pan of water on the grate.
• After the chicken has rested for 15 minutes, it's time to start shredding the meat. This is best done with a pair of insulated food gloves so the hot chicken can be easily handled. It is something of a messy job, so a large, clean workspace is needed.
• To keep the meat warm, place it in a large pot over a low flame, tossing occasionally, or if you are going to be eating later, a slow cooker on the warm setting works well. Once the shredded chicken is warmed, add your desired barbecue sauce , tossing to evenly coat. Enjoy!

GRILLED CHICKEN WITH ALABAMA WHITE BARBECUE SAUCE

Steps:

• For the chicken: In a pot large enough to hold the chicken, combine the sugar, 1/4 cup salt and 2 cups cold water. Stir until the salt and sugar dissolve. Pour in the beer and add the garlic, bay leaves and peppercorns. Submerge the chicken in the brine. Cover and refrigerate at least 8 hours and up to overnight.
• For the Alabama white barbecue sauce: Meanwhile, whisk together the mayonnaise, vinegar, horseradish, sugar and Worcestershire in a medium bowl until smooth. Season with 1 teaspoon salt, hot sauce to taste and a liberal grinding of black pepper. Cover and refrigerate until you're ready to cook the chicken. (Can be made a day ahead, along with the chicken brine.)
• Prepare a grill for medium indirect grilling. Drain and rinse the chicken and pat very dry. Season the chicken lightly with salt and more liberally with black pepper. Brush lightly with vegetable oil.
• Brush the grill grates with vegetable oil and lay the chicken, bone-side down, on the indirect heat side of the grill. Cover and cook until the skin is golden and the chicken is about three-quarters cooked (130 to 135 degrees F on an instant read thermometer), 20 to 25 minutes. Flip the chicken pieces so they are skin-side down and continue indirect grilling until the chicken is cooked through and reads 165 degrees F on an instant-read thermometer, about 15 minutes more.
• Brush the chicken all over with some of the Alabama white barbecue sauce and move the chicken, skin-side down, to the direct heat side of the grill. Grill just until the skin crisps, about 3 minutes, moving as necessary to keep it from burning. Let rest for 5 minutes before serving.
• Serve the remaining Alabama white sauce on the side for dipping.