Cliff Bartlett
R.I.P. 5/17/2021
A few weeks back I mentioned I was interested in doing a chicken cook with white BBQ Sauce. Clint sent me this recipe and I finally got to it last night. Thank you Clint. This is Bob Gibson's Bama Birds with White Barbeque Sauce. I sided it up with a casserole called Potato, Squash and Goat Cheese Gratin. Here are the pic's.
Made the white barbeque sauce earlier in the day and let it sit in the fridge several hours. Here are the ingredients.

Finished product.

Found this smaller chicken a while back and had it in the freezer just for this cook. 4.3 lbs. Was initially going to half it and cook it that way, but decided to piece it out.

Got working on the cheese gratin. Used medium red potatoes and yellow squash. Used my Mandolin to slice it up. Used smallest setting, 1/32". This is one of the handiest kitchen tools I've purchased. Took around 2 minutes, and that was taking my time.


Mixed the squash and potato slices in olive oil. Put one third of slices in baking dish, topped with salt and pepper and then crumbled goat cheese. Repeated this two more times until slices used up. Topped with grated parmesan cheese.



Got the casserole on my 22 for 30 minutes or so, foiled. Then removed foil and let it go another 15.

Salt and pepper the chicken and got on indirect until IT got to around 155.

Made the white barbeque sauce earlier in the day and let it sit in the fridge several hours. Here are the ingredients.

Finished product.

Found this smaller chicken a while back and had it in the freezer just for this cook. 4.3 lbs. Was initially going to half it and cook it that way, but decided to piece it out.

Got working on the cheese gratin. Used medium red potatoes and yellow squash. Used my Mandolin to slice it up. Used smallest setting, 1/32". This is one of the handiest kitchen tools I've purchased. Took around 2 minutes, and that was taking my time.


Mixed the squash and potato slices in olive oil. Put one third of slices in baking dish, topped with salt and pepper and then crumbled goat cheese. Repeated this two more times until slices used up. Topped with grated parmesan cheese.



Got the casserole on my 22 for 30 minutes or so, foiled. Then removed foil and let it go another 15.

Salt and pepper the chicken and got on indirect until IT got to around 155.

Last edited: