Jerome D.
TVWBB All-Star
I decided to try something a little different with my smoked chicken today, so I went with the version made famous by Big Bob Gibson Bar-B-Q in Decatur, Alabama. For the Alabama "white sauce", I used the recipe from the AmazingRibs website:
http://amazingribs.com/recipes/chicken_turkey_duck/big_bob_gibsons_white_sauce.html
For this cook, I wore a cool BBQ t-shirt I bought from some obscure website...I can't remember the name of it
. The chickens were brined overnight in a simple solution of water, salt, and brown sugar. The birds were smoked on the Performer using lump charcoal and a combination of northern beechnut and sugar maple wood chunks.
Some closeups of the pulled chicken, white meat and dark meat separated, as well as a plated shot. I really enjoyed the white BBQ sauce, as its unique creamy tangy flavor was a nice change of pace from conventional BBQ sauces.
http://amazingribs.com/recipes/chicken_turkey_duck/big_bob_gibsons_white_sauce.html
For this cook, I wore a cool BBQ t-shirt I bought from some obscure website...I can't remember the name of it
. The chickens were brined overnight in a simple solution of water, salt, and brown sugar. The birds were smoked on the Performer using lump charcoal and a combination of northern beechnut and sugar maple wood chunks.
Some closeups of the pulled chicken, white meat and dark meat separated, as well as a plated shot. I really enjoyed the white BBQ sauce, as its unique creamy tangy flavor was a nice change of pace from conventional BBQ sauces.
