Questions about cooking Big Bob Gibson Bar-B-Q Chicken w/ White Sauce


 
Don Cash

Don Cash

TVWBB Gold Member
I received Big Bob Gibson’s BBQ Book for Father's Day. I can't wait to make the "BBQ Chicken with white sauce"...and am planning to do so tomorrow night. The recipe says to cook @ 325 deg. for 1.5 hours, turn and cook for another 1.5 hours. ~3 hours? Is this right? That seems like a long time to me but I don't do a lot of whole (butterflied) chickens...mostly individual pieces and quarters which generally take 1.5 hours or less.

BTW, I will be using the kettle set up mini-Minion using firebricks to contain the coals. I usually have no problem with heat control on my kettle so 3 hours at 325 deg. shouldn't be a problem if that's the way it needs to be.

Anyone ever make this and have any advice? TIA!


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3 hours at 325 sounds terribly long to me, especially for a butterflied or spatched bird. I would think 1.5 hours would be sufficient for the whole cook. Unless there is a misprint and the temp is supposed to be 225 or something *shrugs*
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Cash:
I received Big Bob Gibson’s BBQ Book for Father's Day. I can't wait to make the "BBQ Chicken with white sauce"...and am planning to do so tomorrow night. The recipe says to cook @ 325 deg. for 1.5 hours, turn and cook for another 1.5 hours. ~3 hours? Is this right? </div></BLOCKQUOTE>

The book says 1.5 hours OR until the skin is golden brown. Flip, then cook another 1.5 hours OR the thickest part of the thigh is 180F.

I think the times help those that don't have a good therm to make sure the meat is cooked. I really don't think it is that far off. Quarters for me run a little more than 2 hours at 350F, so maybe 2-2.5 at 325F for a 1/2 chicken, flipping after 1-ish hour or brown.

I will say (which makes sense) I like BBG's white sauce recipe than the one in Peace, Love and BBQ (though I like P,L&BBQ book better.)
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brad W:
I really don't think it is that far off. </div></BLOCKQUOTE>
Thanks, Brad. Looks Like I'll be starting the coals a little earlier than I had originally planned. No big deal. If it's done early we'll eat early.

Thanks!
DC


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This is a very old thread that I'd like to resurrect. My wife just bought me Chris Lilly's book, and she wants me to make the chicken and white sauce (as if she had to twist my arm). I'm fairly new to this, so I appreciate a recipe to follow, rather than relying on experience.

The recipe calls for 2 whole butterflied chickens at 325 degrees. The recipe approximates a 3 hour cooking time (90 minutes skin up, 90 minutes skin down). That's a LOT longer than I was expecting. I'll be checking internal temp at the thigh, so I'm not going to ruin it. I was just wondering what folks here thought.

I also recommend that book. Lilly talks about meeting Bob Gibson after taking detailed notes of cooking times, temp, etc. Gibson's response was (I'm paraphrasing) was that "you can't follow a schedule, you need to listen. The chicken will whisper when it's ready to be flipped. The pork will sing when it's done. The fire will wink at you when it needs more fuel. Just sit and listen to the pit." I like that line. Sheer poetry.
 
Jim Mathews said:
This is a very old thread that I'd like to resurrect. My wife just bought me Chris Lilly's book, and she wants me to make the chicken and white sauce (as if she had to twist my arm). I'm fairly new to this, so I appreciate a recipe to follow, rather than relying on experience.

The recipe calls for 2 whole butterflied chickens at 325 degrees. The recipe approximates a 3 hour cooking time (90 minutes skin up, 90 minutes skin down). That's a LOT longer than I was expecting. I'll be checking internal temp at the thigh, so I'm not going to ruin it. I was just wondering what folks here thought.

I also recommend that book. Lilly talks about meeting Bob Gibson after taking detailed notes of cooking times, temp, etc. Gibson's response was (I'm paraphrasing) was that "you can't follow a schedule, you need to listen. The chicken will whisper when it's ready to be flipped. The pork will sing when it's done. The fire will wink at you when it needs more fuel. Just sit and listen to the pit." I like that line. Sheer poetry.
Click to expand...

Jim, if you notice Big Bob Gibson's "BBQ TIMELINE" on page 12, you'll notice that it says at 7am to "SEASON CHICKENS AND LOAD PIT #3..", to "BASTE AND FLIP CHICKENS, SEASON WITH BLACK PEPPER" at 9am, and then to finally "REMOVE CHICKENS FROM PIT #3" at 10:30. Yes, it's crazy to cook chickens at 325* for that long, but you gotta consider how long it takes to deal with 50 or so birds on a big offset. In other words, the birds didn't actually cook at 325* for near that long.
 
With all due respect I believe that book is screwy. Besides this, his pork injection recipe there is either a misprint or is way too salty.
 
I don't know about the chicken but have made the Alabama white sauce and its great but it needs to be made the day prior to get all the flavors to marry IMO.
 
Alan F said:
With all due respect I believe that book is screwy. Besides this, his pork injection recipe there is either a misprint or is way too salty.
Click to expand...

The injection is for a whole pork shoulder, which would get less salt from the rub due to the mass to surface area ratio. So for pork butts I would simply use less salt, or use kosher at the prescribed amount. Also, note that the BBG rub recipe is pretty low on sodium, so make sure you don't use a rub that has more salt. On another note, add 2 TB lemon juice. Even though it's not published, that's what Chris Lilly has been teaching in his classes. I recently saw that posted somewhere and sure enough, had it confirmed on youtube. Injecting is kind of a pain in the butt and messy, but when I get compliments like "AWESOME", I know it's worth it.

As for the book being "screwy" though, I can see why you'd think that. Times/temps and rub amounts are off in a couple of places, but all in all, the book has some great recipes and is one of my favorites.
 
I have Chris's book also. I cook chicken at 325-350F until it is 160F in the breast and 180F in the thigh.
The white sauce recipe is good.

Bob
 
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Dave Russell said:
Jim, if you notice Big Bob Gibson's "BBQ TIMELINE" on page 12, you'll notice that it says at 7am to "SEASON CHICKENS AND LOAD PIT #3..", to "BASTE AND FLIP CHICKENS, SEASON WITH BLACK PEPPER" at 9am, and then to finally "REMOVE CHICKENS FROM PIT #3" at 10:30. Yes, it's crazy to cook chickens at 325* for that long, but you gotta consider how long it takes to deal with 50 or so birds on a big offset. In other words, the birds didn't actually cook at 325* for near that long.
Click to expand...

I also saw that, and figured that times would reflect how long it takes to baste, pepper, and flip 50 birds.

The specific recipe in the middle of the book is for 2 butterflied chickens at 325. Says to (I'm paraphrasing) "flip after the skin is brown (approximately 1.5 hours), then cook skin side down for 1.5 hours OR UNTIL DONE."

He does say "or until done" for the skin-down part.

Anyway, I'm excited to try it. I'll cook till she's done, if it's done early, we eat early (as Don Cash wisely said).

Thanks for the replies.
 
Don,

I think I tried that recipe a couple of years ago and had trouble with the long cook. I love Alabama chicken and it is always a big hit with the Yankees in New England. I've never been to Bob Gibson's restaurant, but I am very thankful for his white sauce. I typically use the Cook's Country recipe for Alabama chicken and cook the chicken hot and fast indirectly (400). i like the crispy skin and it tastes really good with mayonnaise!

Have fun-Oak
 
Hey, Jim.

Sorry I didn't reply sooner. I just saw your private message.

I don't remember what I did but it looks like you've got the answers. As long as you're temping the thigh, just cook it until it's done :D You just may have to eat sooner or later than planned and I'd plan on 1.5 hours @ 325*

I remember the sauce being very good...thinner than I thought it should be, though, but I used it the same day it was made. Maybe it thickens up (as well as melds together) after a day in the fridge, as John suggests.

Let us know how it turns out.
 
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