Alabama Bbq Chicken Food

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!

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 CHICKEN SANDWICH

Steps:

• For the chicken: Place the chicken skin in a single layer in a large nonstick skillet. Cook the skin over low heat, flipping once, until it crisps up, about 10 minutes. Meanwhile, shred the chicken meat into bite-size pieces into a large bowl. Reserve the wings to nibble on or for another use.
• In a large bowl, whisk together the mayo, vinegar, horseradish, mustard, pepper and salt to taste. Add the dressing to the shredded chicken and toss to coat. Set aside to let the dressing soak into the chicken.
• For the pickle slaw: In a medium bowl, add the cabbage, celery salt, sugar, hot sauce, if using, pickles and pickle brine, and carrot. Toss together to mix well. Taste and the adjust seasonings and set aside.
• Preheat a griddle pan over medium-low heat. Butter one side of each slice of bread. Cook the buttered sides on the griddle until toasted and golden, about 4 minutes.
• Top the unbuttered sides of 4 slices of the toast with the crispy chicken skin, then top with the chicken and pickle slaw. Top each sandwich with a slice of bread with the buttered-side up. Serve.

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.

ALABAMA WHITE BBQ SAUCE

Steps:

• Combine mayonnaise, vinegar, water, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and hot sauce in a bowl; mix until thoroughly combined.

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 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.