Smoked Chickens with Alabama White Sauce
Hickory-smoked chicken with Alabama White Sauce is a 97-year-old recipe from Big Bob Gibson. These chickens dipped in the tangy white sauce helped put North Alabama on the BBQ map! The key to this recipe is the proper technique of smoking the chickens, as well as pure, simple ingredients.
Recipe adapted from and developed by Pit Master Ken Hess
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- Servings 16
- Dish Main
- Time 4 hours
- Skill Home Cooks
ALABAMA WHITE SAUCE ingredients
LIGHTING YOUR SMOKER ingredients
Spatchcocking the chickens ingredients
Seasoning the chickens ingredients
Smoking and dipping the chickens ingredients
ALABAMA WHITE SAUCE
Combine the quart of Duke's mayonnaise with the lemon juice, black pepper, sugar, kosher salt, horseradish and cayenne pepper. Whisk together.
Add small amounts of vinegar at a time until sauce reaches desired thickness.
Separate the sauce into two equal batches. Half of the sauce will be used for dipping the chicken and the other half will be used for drizzling when ready to serve.
Add the other 2 cups of Duke's mayonnaise to one of sauce batches and mix well. Label sauce containers and reserve until serving time.
LIGHTING YOUR SMOKER
Heat your grill to 300 degrees F and keep an eye on the temperature to ensure it is stable.
If available, use two digital air probes. They will work as "oven" thermometers, accurately tracking the temperature fluctuations as coals burn down, airflow is adjusted, and fuel is added.
Light charcoal in a chimney starter.
Open the intake and chimney baffles and add coals.
Add wood chunks for flavor.
Ensure that your smoker thermometers reach 300 degrees F before placing chickens inside.
Spatchcocking the chickens
On a cutting board, place a chicken breast-side down with the legs toward you.
Using a knife, cut up along each side of the parson's nose and backbone to remove it, cutting through the rib bones as you go.
Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is uniform in thickness. Repeat this method with the remaining chickens.
Seasoning the chickens
Coat each chicken liberally with kosher salt and black pepper.
Smoking and dipping the chickens
Place the chickens skin-side up on the rack of the smoker and allow to smoke for 1 1/2 hours until skin is golden-brown.
Just as the skin is reaching the desired color, begin melting the lard in a big pot. The pot must be big/deep enough to allow you to submerge the chickens into the melted lard, one by one.
Once the chickens are golden brown, remove them from the smoker and individually dip them in the lard. Place them back in the smoker with the skin-side down.
Cook the chickens until the leg bones can twist and internal temperature reaches 185 degrees F.
Once the chickens are cooked, dip each chicken into the sauce that was prepared with less mayonnaise.
After dipping the chickens, place them in an aluminum pan and wrap with foil.