Part of the fun of being into BBQ has been trying new things. As I’ve mentioned before, when I was growing up “BBQ” was what we called grilling and it MOSTLY consisted of burgers and hot dogs. Very occasionally it would be something else. Lots of lighter fluid and mediocre results. But now I know about low and slow and smoking and 2-zone grilling. And once I mastered ribs, chicken, and brisket it was time to experiment. So I tried Meathead’s recipe for Alabama Birds with White Sauce.

I threw the chicken on the smoker as he recommended. Then I using some direct grilling (I had some corn grilling on the Weber Kettle), I crisped up the skin.

Finally I added the sauce:

The sauce had a nice piquancy to it. It was milky and spicy – I’d say if you like to mix your cole slaw with your chicken while eating BBQ, you’ll likely enjoy this sauce. In fact, I had some leftover cabbage from another meal and I poured the leftover sauce from the chicken meal onto the cabbage for a makeshift coleslaw.

Also, surprisingly, my mother-in-law was really into the sauce and took the recipe home.

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