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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Big Bob's BBQ Smoked Chicken with white BBQ Sauce Recipe

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This recipe for Big Bob's BBQ Smoked Chicken with white BBQ Sauce is from OUR BEST RECIPES BY TWO COUNTRY FRIENDS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups hickory wood chips
1 t. pepper
1 1/2 t. light salt
1 1/2 t. brown sugar
1/12 t. paprika
1 t. garlic powder
1 t. onion powder
2 - 4 # chicken

White BBQ Sauce recipe follows

1 cup mayonnaise
2-4 T. cider vinegar
2 T. freshly grated or prepared horseradish
2 T water (I omit)
1 t. coarse salt
1/2 t. freshly ground pepper
1/4 t. cayenne pepper

Combine all and whisk until smooth. Can be refrigerated for 1 week. Makes 1 1/2 cups
Directions:
Directions:
1. Soak hickory chips in cold water for 1 hour. In a small bowl, combine salt an pepper with the brown sugar, paprika, garlic powder and onion powder.

2. Light a grill: if using gas, light the front and rear or outside burners. if using charcoal, rake the lit coals into two piles on opposite sides of the grill. Lightly brush the grate with the oil. Place a foil drip pan in the center of the grill.

3. Drain the hickory chips and scatter them on the hot coals. If using gas, place the chips in a 12 inch square of aluminum foil; fold the foiling a 6 inch square package and poke 12 holes in the top. Place the package near the gas flame. let the chips heat until smoking.

4. Sprinkle 2 tsp of the spice int the cavity of each chicken. Pat the rest on the skin and rub it thoroughly. Set the chickens on the grill. breast up, away from the heat. Cover and grill over moderate heat for 1 1/4- 1 1/2 hours, or until the skin is golden and crisp and the juices run clear when a thigh is pierced. (If using charcoal, make sure to replenish the coals after about 1 hour)Transfer chickens to a platter and let rest for ten minutes before carving. Serve hot or room temperature, with White BBQ sauce on the side.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
White BBQ sauce is served throughout northern Alabama. Serve on the side. Great on toasted white bread sandwiches. Sounds weird; is weird but one taste will make you a believer.

 

 

 

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