White sauce is from the banks of the Tennessee river. It was created in Decatur by Robert Gibson at Big Bob Gibson’s Bar-B-Q restaurant in 1925. When dunking the chicken in the white sauce, it is referred to as baptizing it. Washed in the Blood!
Why it works:
Yield: 4 portions
Time: Time: Prep + 1.5 hours Smoke
Pairing: Pairings: White BBQ sauce, Mac and cheese, White Bread, Cole Slaw, BBQ Chicken Sandwich,
References:
Equipment:
Smoker
Hickory wood
Sheet pan
Sheet rack
Mason Jar
Ingredients:
Whole Chicken, spatchcock, remove keel bone and ribs
Dry Brine
Salt
Rub,
Kosher salt, black pepper
White BBQ sauce
1 cup mayonnaise (Dukes)
1/3 cup apple cider vinegar
3 teaspoons Lemon Juice
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper (fine)
1/4 teaspoon hot sauce (crystal)
Garnish
White bread and Chives.
Instructions: Spatchcock Bird (do not pop joints, pat dry, dry brine in frig for 1-2 days.
Make Sauce: Stir together mayonnaise, vinegar, water, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and hot sauce in a small bowl. Serve immediately or chilled. Refrigerate up to 3 days.
Get smoker to 300F with Hickory Wood
Rub Chicken, and place on smoker for 3 hours.
Skin should be Crispy, and joints should pop easily.
Rest for 10 minute. Carve into quarters.
Baptize in white barbeque sauce before serving, or serve with mason jar of sauce for dipping
Plating Instructions
I like the black and white aesthetic, Serve each quarter portion with wings and and drumsticks separated. That way, they can be picked up and dipped into the sauce jar. Serve with knife and fork for thighs and breast to be cut and dipped. Add white bread and chives for to parch lined bowl as seen below. Mason Jar can have black label for effect.
Tasting Journal
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