Dredging up an old thread...here's another recipe for Alabama White Sauce attributed to Big Bob Gibson Bar-B-Q in the June/July 2011 special BBQ edition of Saveur Magazine.

Alabama White Sauce for Chicken Sandwiches

  • 2 cups mayonnaise
  • 1/2 cup prepared horseradish
  • 1/4 cup apple cider vinegar
  • 2 Tablespoons sugar
  • 3 teaspoons kosher salt
  • 1-1/2 teaspoons ground black pepper
  • 1/2 teaspoon cayenne

Combine all ingredients. Divide sauce in half, using 1/2 to baste chicken during barbecuing and 1/2 for serving.

Smoke 4 pound butterflied chicken at 225-250*F with your favorite rub or this one:

  • 1 teaspoon kosher salt
  • 1-1/2 teaspoons ground black pepper
  • 2-1/4 teaspoons paprika
  • 1-1/2 teaspoons garlic powder
  • 3/4 teaspoon celery seeds
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander

Start chicken skin-side up on the cooking grate. Turn chicken skin-side down halfway through cooking and start basting with sauce every 20 minutes until chicken reaches 175*F in the thigh. Let rest 10 minutes, then shred with forks, discard bones and skin. Divide chicken among 8 hamburger buns, top with remaining white sauce and pickle chips, and serve.