Let's Talk BBQ

Recipes => Recipes => Poultry => Topic started by: bbqchef on June 12, 2015, 09:58:39 AM

Title: Chicken quarters with white sauce
Post by: bbqchef on June 12, 2015, 09:58:39 AM

Smoked chicken quarters... dusted with Cajun spice; onto GrillGrates with a 12-inch A-Maze-N-Tube filled with apple wood.

Finished with Alabama white sauce a la Big Bob Gibson's.

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Title: Re: Chicken quarters with white sauce
Post by: sliding_billy on June 12, 2015, 10:41:52 AM

I like everything about that.

Title: Re: Chicken quarters with white sauce
Post by: drholly on June 12, 2015, 10:42:57 AM

Sounds delicious!

Title: Re: Chicken quarters with white sauce
Post by: HighOnSmoke on June 12, 2015, 12:04:18 PM

That chicken looks good! I love Alabama white sauce! Yum!

Title: Re: Chicken quarters with white sauce
Post by: CDN Smoker on June 12, 2015, 05:39:06 PM

Love the crispy coating,  ;D

Title: Re: Chicken quarters with white sauce
Post by: ACW3 on June 12, 2015, 08:24:29 PM

Looking good!!  I ate at Big Bob Gibson's with TMB several weeks ago.  I had their chicken because I wanted to see what their chicken tasted like with the white sauce.  The chicken was over cooked, but the skin side was pretty good since I believe it had been basted with the white sauce.  I added white sauce was and was not impressed with the flavor on the chicken.  I think it might be best for me using it as a basting sauce while cooking.

Art

Title: Re: Chicken quarters with white sauce
Post by: Smokin Don on June 13, 2015, 10:48:38 AM

Great skin on the chicken!!! I don't care for the white sauce. Don

Title: Re: Chicken quarters with white sauce
Post by: bbqchef on June 13, 2015, 08:17:57 PM

Higher cooking temps than for smoking... was running about 275 - 300.

Some brown sugar in the Cajun spice helps to get the skin crisp.