Alabama White Sauce Smoked Chicken

Let me start by saying, "This is my version of Alabama White Sauce".  Having stated that, I have known about Alabama white sauce for several years, but I've never made it.  Never tried it for that matter, but as I was trying to come up with something to grill this last Friday, I wanted to do something I've never done... Enter Alabama white sauce.

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.

To be quite honest, after I made the sauce, and TASTED it, I thought it was kinda gross, but I was going to put it on the chicken, hoping that that would make it better... and I'm soo glad I did.  It balanced the smoke, and there was a little heat from the cayenne, then a mellowness that came from the mayo in the sauce.  I digress..

 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!