Alabama White Bbq Sauce Recipes

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:

• 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:

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

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:

• 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.