So the sun is shining, birds are singing and my home brew Italian Pilsner (yes grain to glass) is boiling off so time to consult the BBQ manuals on something different to do with my skin on chicken thighs. Both Marcus and DJ Barbecue had a recipe for Alabama White Sauce chicken and it looked delicious.
Fortunately I had most of the ingredients for the Alabama white sauce, just had to pick a couple of bits up when I went out. I made the sauce and light the barbecue so the sauce could set a bit and when up to temp, 225 Celius (435 F) as I was cooking the chicken thighs indirect. I also coated the thighs in Angus & Oink Garlic Butter to give the chicken a bit of flavour. Once the chicken has firmed up and the outside is cooked I basted the thighs in the sauce and let it set in the indirect heat.
I constantly turned to chicken thighs basting the chicken before turning to build up a nice layer of the Alabama White sauce and wifey made some mini potatoes with bacon and A&O Garlic Butter along with some delicious home made slaw, again with A&O Garlic Butter and when the thighs were cooked to 78 C (172 F) I took them off, rested them for ten minutes then cubed them up and made tacos.
I thoroughly recommend making and trying the Alabama White Sauce, it was delicious on the chicken and dead easy to make, the recipe is below. Oh and it was chucking it down with rain when I smoked these but having a shack meant I didn't get wet.
2 cups mayonnaise
½ cup apple cider vinegar
1 tablespoon prepared horseradish
2 tablespoons fresh lemon juice
2 teaspoons prepared yellow mustard
2 teaspoons freshly ground black pepper
1 teaspoon kosher salt
1 teaspoon paprika
¼ teaspoon garlic powder
Splash of Worcestershire Sauce