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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-23-2014, 04:24 PM   #1
Fwismoker
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Default A little taste of Summer...Alabama white sauce with chicken and taters...Done and sauced!

The chicken and taters are coming later but this sauce I'll smother on them. I figured many of you are colder than you want to be so this might help...it's something i use commonly in the Summertime.





1 1/2 cups mayo
1/4 cup white vinegar
1 garlic clove minced
1TB Ground pepper
1 TB spicy brown mustard
1 TB sugar
1 TS kosher salt
2 TS horseradish

Mix well and chill for 2-4 hours before serving...it'll last for a good week or better in the fridge.

Chicken and Taters coming later
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Last edited by Fwismoker; 01-23-2014 at 07:04 PM..
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Unread 01-23-2014, 04:26 PM   #2
meinbmw
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I NEED a little taste of summer as it is minus 8 below here in Rochester, Mn. It actually feels balmy after a low of minus 19 this morning !! Thanks for warming up my day ...
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Unread 01-23-2014, 04:42 PM   #3
Fwismoker
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Quote:
Originally Posted by meinbmw View Post
I NEED a little taste of summer as it is minus 8 below here in Rochester, Mn. It actually feels balmy after a low of minus 19 this morning !! Thanks for warming up my day ...
Yeppers nice little winter chill...i enjoy it though but i'll welcome Spring and Summer too. Got the Jumbo mini Jimmy smoker going 350 ..now to open a beer and hope i can keep it from freezing on me, i'll park it next to the smoker in between sips.
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Unread 01-23-2014, 04:43 PM   #4
Garrett
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It took me a while to like white sauce, but now I really like it on chicken. For some reason I only use it in the summer too.
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Unread 01-23-2014, 04:47 PM   #5
pjayt
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I'll have to try that but I was raised in Decatur AL. ours was 50/50 mayo and vinegar
a lot of pepper and salt to taste (a lot for me)
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Unread 01-23-2014, 05:10 PM   #6
jonshep16
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looks good
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Unread 01-23-2014, 05:15 PM   #7
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MMMmmmm... that looks like a mighty fine sauce! staying tuned for the rest of the meal.
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Unread 01-23-2014, 05:58 PM   #8
Fwismoker
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Just cranked the chicken up to about 425 so it's doing it's thing... Here's the taters, they're getting there. Smells good!

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Unread 01-23-2014, 06:02 PM   #9
sliding_billy
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Those taters look amazing.
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Unread 01-23-2014, 06:18 PM   #10
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Ok chicken is off and resting. I took it up to 450 to finish it.



Sauce coming up!
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Unread 01-23-2014, 06:20 PM   #11
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You got a bad chicken. One leg is longer than the other.
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Unread 01-23-2014, 06:21 PM   #12
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Quote:
Originally Posted by Garrett View Post
It took me a while to like white sauce, but now I really like it on chicken. For some reason I only use it in the summer too.
Waiting one season a year is just way too long to wait! LOL
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Jaime- Jumbo mini or Jimmy
Black bullet -newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
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Unread 01-23-2014, 06:22 PM   #13
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Quote:
Originally Posted by Garrett View Post
It took me a while to like white sauce, but now I really like it on chicken. For some reason I only use it in the summer too.
Quote:
Originally Posted by c farmer View Post
You got a bad chicken. One leg is longer than the other.
LOL..it's just falling apart!
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Unread 01-23-2014, 06:44 PM   #14
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Came out really juicy and crisp skin! Finishing at 450 really crisps the skin...could have went over 500 but was weary of torching it. Turns out i could have.


Plated up



Enjoy the sauce recipe guys and girls!

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Unread 01-23-2014, 07:01 PM   #15
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Awesome I am loving it!!! and you can count on me liking that Alabama white sauce!!!!!
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