Alabamawhitebarbecue Recipes

Steps:

• Mix mayonnaise, vinegar, horseradish, lemon juice, black pepper, mustard, salt, cayenne pepper, and garlic powder together in a bowl. Whisk together thoroughly until creamy and smooth. Cover and refrigerate until ready to use.

Steps:

• Combine mayonnaise, vinegar, water, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and hot sauce in a bowl; mix until thoroughly combined.

Steps:

• Place all ingredients in a very large blender or food processor. (It may be necessary to do this in 2 batches; just add 1/2 of each ingredient and then repeat.) Blend for 1 minute, or until thoroughly combined and mixture is smooth. Pour sauce into a large bowl.
• Use when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table.

Steps:

• Whisk together the mayonnaise, vinegar, lemon juice, honey, horseradish, onion powder, pepper and salt to taste in a medium bowl.

Steps:

• Stir salad dressing, lemon juice, vinegar, sugar, horseradish, salt, and black pepper together in a bowl until smooth. Cover the bowl with plastic wrap and refrigerate until flavors combine, at least 24 hours.

Steps:

• In a small bowl, whisk all ingredients. Refrigerate for at least 8 hours. Brush sauce over meats during the last few minutes of grilling. Serve remaining sauce on the side for dipping.

Steps:

• Combine mayonnaise, horseradish, apple cider vinegar, lemon juice, Dijon mustard, sea salt, pepper, cayenne pepper, oregano, garlic powder, and minced garlic in a bowl. Whisk until creamy.
• Store in an airtight container until ready to use.

Steps:

• Clean chicken, cut into serving pieces, and set aside.
• Mix together ingredients for marinade and pour over chicken in a resealable plastic bag or covered shallow dish.
• Refrigerate chicken in marinade 6-24 hours, turning occasionally.
• Allow chicken to come to room temp before cooking.
• Drain chicken marinade and bring to a boil for 2-3 minutes in a small saucepan, then allow to cool (you will be using this as a baste during cooking).
• Set up outdoor grill for cooking with indirect heat, using a drip pan to which you can add some apple juice or other liquid, if desired.
• Sprinkle a small amount of drained soaked wood chips over coals just before adding chicken to the grill, and allow to smolder for the smoke to flavor the food.
• You may add more chips to the coals occasionally as you baste, when the chips are gone and you need more.
• When grill temp gets to 250-275F, grill chicken over the drip pan (not over the coals) for 90-100 minutes, basting occasionally, or until cooked through (about 180F), tender and golden, maintaining proper grill temperature throughout.
• While chicken is cooking, whisk together sauce in a large enough bowl to hold the sauce and chicken (the sauce may appear thin).
• When the chicken is cooked through, toss the chicken in the sauce and serve.
• Don't sauce the chicken on the grill, as the sauce will tend to break down if you do that.

Steps:

• For the chicken: Place the chicken skin in a single layer in a large nonstick skillet. Cook the skin over low heat, flipping once, until it crisps up, about 10 minutes. Meanwhile, shred the chicken meat into bite-size pieces into a large bowl. Reserve the wings to nibble on or for another use.
• In a large bowl, whisk together the mayo, vinegar, horseradish, mustard, pepper and salt to taste. Add the dressing to the shredded chicken and toss to coat. Set aside to let the dressing soak into the chicken.
• For the pickle slaw: In a medium bowl, add the cabbage, celery salt, sugar, hot sauce, if using, pickles and pickle brine, and carrot. Toss together to mix well. Taste and the adjust seasonings and set aside.
• Preheat a griddle pan over medium-low heat. Butter one side of each slice of bread. Cook the buttered sides on the griddle until toasted and golden, about 4 minutes.
• Top the unbuttered sides of 4 slices of the toast with the crispy chicken skin, then top with the chicken and pickle slaw. Top each sandwich with a slice of bread with the buttered-side up. Serve.

Steps:

• Combine all ingredients in mixing bowl, and whisk until smooth. Serve with barbecued chicken, or as a dip for grilled vegetables.