I was lucky enough to come across the idea while I was reading my copy of Bon Appetit's July issue. It was briefly mentioned in an article (it was also mentioned how good it was on smoked chicken)... I was sold!
I came home, and got my chicken prepped, which was simply rubbing it with; kosher salt, white sugar, creole seasoning (Tony Chachere's), black pepper, cayenne pepper, and garlic powder. After this was done, I coated it with Old Bay seasoning, and soaked some pecan wood chips. Once this was done, I whipped up the Alabama white sauce.

Once the chicken had been smoking for about 1 1/2 hours, I began a process of brushing on the sauce, flipping the chicken, then brushing on more sauce. I did this a few times, then placed the chicken over the fire, and did the same thing.
When I pulled the chicken off, I brushed a little more sauce over it, and let it sit for a few minutes before I devoured it like a Caveman!
Without further adu...
Alabama White Sauce
ingredients:
1 cup Mayo
1/2 cup Apple Cider Vinegar
1 Tablespoon Lemon Juice
3 Tablespoons Honey
1 Tablespoon Cracked Black Pepper
1 teaspoon Cayenne Pepper
1 teaspoon Garlic Powder
Directions:
1. Mix everything together
2. Refrigerate for at least 30 minutes
3. Apply liberally to your food and enjoy!
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