Alabama White Barbecue

Deliciously different barbecue with a tangy white sauce!
Alabama White Barbecue

It’s funny, I lived in Mississippi for a long time very close to Alabama and I never had this while I was there. It just figures that I would wait years to taste this deliciously different barbecue, which is creamy, tangy, and nicely smoky. Now that my family has tried this, they wonder where it has been all their life!!!

This version is an updated version of a recipe with the same title I had posted earlier and also on some other recipe sites. In the other recipe, the sauce was quite a bit thinner, and not cooked on, but over time I decided I liked a thicker sauce that is cooked on and clings to the chicken. This recipe is indeed quite a lot better, not only in appearance but in taste. If you see the other recipe anyplace with the other photo, just ignore it. This one is better! The other recipe is “Officially” obsolete.😉 It just goes to show that once in awhile, even when you think a recipe is mastered, there is still a little room to grow, learn, and improve. Improving is good!

Alabama White Barbecue
by Sue Lau | Palatable Pastime
6.18.13 | updated 4.28.14

Alabama White Barbecue

  • Servings: 3-4
  • Time: 1 hour
  • Difficulty: advanced
  • Print

Alabama White Barbecue
INGREDIENTS:

  • 2-1/2 to 3  pounds chicken pieces (legs, thighs, whatever)
  • Apple wood smoking wood chips, soaked in hot water (optional)
  • FOR THE MARINADE
  • 1/2 cup apple cider vinegar
  • 2 tablespoons melted butter
  • 1 Tablespoon Louisiana hot sauce (such as Frank’s or Crystal)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • FOR THE WHITE BARBECUE SAUCE
  • 1/2 cup mayonnaise
  • 2  teaspoons apple cider vinegar
  • 2 teaspoons prepared horseradish
  • 1 teaspoon Louisiana hot sauce
  • 1 teaspoon Hickory flavored Liquid Smoke
  • 1 teaspoon garlic paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sugar (optional)

METHOD:

  1. Prep chicken (rinse, trim excess fat and skin, etc.) and cut into serving pieces
  2. Mix together ingredients for marinade and pour over chicken in a resealable plastic bag and refrigerate 6 hours or overnight.
  3. Whisk together ingredients for sauce and refrigerate until needed.
  4. Allow chicken to come to room temp before cooking.
  5. Drain chicken marinade. If you wish to use the marinade as a grill baste you will need to bring it to a rolling boil for 3 minutes and then allow to cool before using.
  6. Set up outdoor grill for cooking with indirect heat, using a drip pan to which you can add some apple juice or other liquid, if desired.
  7. Sprinkle a small amount of drained soaked wood chips over coals just before adding chicken to the grill, and allow to smolder for the smoke to flavor the food. (You may add more chips to the coals occasionally as you baste, when the chips are gone and you need more)
  8. When grill temp gets to 250-275F, grill chicken over the drip pan (not over the coals), basting occasionally, or until cooked through (about 170F), tender and golden, maintaining proper grill temperature throughout.
  9. When chicken is at a done temp, baste with sauce and allow to set on the grill, turning chicken and basting all sides.


Alabama White Barbecue

You might also like:

Bourbon Barrel Barbecue Dry Rub

Bacon-Wrapped Shrimp Kebabs with Passion Fruit Glaze

Crock Pot Pulled Pork

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2 Comments

    • Some versions will have a runnier sauce, like the one I had posted here before I updated it. (That version will be left on other websites intact, so if you are interested, just Google “Sue Lau” and “Alabama White Barbecue”)
      Those other versions are still all very tasty! I do like the thicker sauce though, and the way it clings to the chicken better as well as have a more appetizing appearance. I hope you enjoy! ~Sue

      Like

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