Originally Posted by Wolverine
I thunk cris Lilly intended for it to be used on his comp chicken to set himself apart form the other sweet red sauce entry's. It's a little thin and not ment to be used when chicken is still on the grill because heat will separate the mayo and look like chit. Helmans is used because MW is too sweet. When chicken is done dip the leg quater in pull it out give it a shake for excess run off and plate it. Here in the north most like the red sweet sauce baby rays and such but I've been using white sauce as a change up and all my friends say WOW and really like it.
You nailed it.
White Sauce is good on Chicken AFTER it's smoked.
I think Mustard Sauce is good on Chicken too.
I sometimes finish Chicken the last half hr. with Mustard Sauce.