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Smoked Chicken halves with Alabama White

It’s hard to know if Chris Lilly is better known for his work at Big Bob Gibson BBQ or his incredible record in the competitive Barbecue Scene, where he has 17 World BBQ championship wins, and holds the record for Grand Championship wins at Memphis in May, taking out the top spot FIVE times.

Chris is an incredible BBQ master and is super humble about his incredible achievements. Chris hales from Alabama, which is one of those spots that definitely gets less attention in the barbecue world than it should.

You don't need to spend much time in the barbecue world, to hear about Alabama White BBQ sauce. This sauce is used as a brine, as a marinade and as a dip. Here is my version of smoked chicken with Alabama White.

At Holy Smokes, Chris was stationed in the Traditional Village, knocking out some incredible chicken halves with Alabama White sauce. Below is my version of this recipe, inspired by Chris’s.

Ingredients


  • Two large chickens
  • 1/4 cup Olive Oil
  • Salt & Pepper to taste

    Alabama White Sauce


    • 1 cup mayo
    • 1/2 cup distilled white vinegar
    • 1 t lemon juice
    • 1 teaspoon prepared horseradish
    • 1 T black pepper
    • 1 t white sugar
    • 1/2 teaspoon salt
    • Pinch cayenne pepper

Method


1. To start, begin by splitting your chickens in half. Remove the backbone of both chickens, as if you were spatchcocking, Then use your kitchen shears or a sharp knife to cut down the breast bone, separating both sides.
2. Preheat your smoker to 300F and add your favorite fruit wood. I always like cherry wood for poultry as it is nice and sweet and gives a great color.
3. Lightly season both the skin side and meat side of your chicken halves, before placing meat side down on your smoker. Smoke for approximately one hour.
4. After smoking for the first hour, lightly mop both sides of your chicken with olive oil, before flipping skin side down. Liberally season the meat side of the chickens with cracked black pepper.
5. Continue to smoke for about another hour until the chicken hits about 180F between the thigh and the chicken leg. Test the doneness of the chicken by gently twisting the bone of the drumstick. If it twists easily, the meat is ready to serve.
6. While the chicken cooks, prepare your Alabama White Sauce. In a large bowl add all ingredients and whisk together until well incorporated.
7. Once the chicken is ready, remove from the heat and allow to rest for 15-20 minutes. Dip the chicken into the Alabama White until it is sauced on all sides before carving into pieces.
8. Serve the chicken with extra sauce on the side for dipping.

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Smoked Chicken halves with Alabama White Sauce

Ingredients

  • 2 Whole Chickens
  • Salt & Pepper to taste
  • 1/4 Cup Olive Oil
  • 1/2 Cup Mayonnaise
  • 1/2 Cup Distilled white vinegar
  • 1 t Lemon juice
  • 1 t Prepared horseradish
  • 1 T Black pepper
  • 1 t white sugar
  • 1/2 t Kosher Salt
  • 1 pinch Cayenne Pepper

Instructions

  • To start, begin by splitting your chickens in half. Remove the backbone of both chickens, as if you were spatchcocking, Then use your kitchen shears or a sharp knife to cut down the breast bone, separating both sides.
  • Preheat your smoker to 300F and add your favorite fruit wood. I always like cherry wood for poultry as it is nice and sweet and gives a great color.
  • Lightly season both the skin side and meat side of your chicken halves, before placing meat side down on your smoker. Smoke for approximately one hour
  • After smoking for the first hour, lightly mop both sides of your chicken with olive oil, before flipping skin side down. Liberally season the meat side of the chickens with cracked black pepper.
  • Continue to smoke for about another hour until the chicken hits about 180F between the thigh and the chicken leg. Test the doneness of the chicken by gently twisting the bone of the drumstick. If it twists easily, the meat is ready to serve.
  • While the chicken cooks, prepare your Alabama White Sauce. In a large bowl add all ingredients and whisk together until well incorporated.
  • Once the chicken is ready, remove from the heat and allow to rest for 15-20 minutes. Dip the chicken into the Alabama White until it is sauced on all sides before carving into pieces.
  • Serve the chicken with extra sauce on the side for dipping.

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