1 frying chicken about 4 pounds, quartered
Dr. BBQ’s Southern Barbecue Rub (see recipe below)
1 double recipe Dr. BBQ’s Alabama White Barbecue Sauce, divided (see recipe below)
Prepare the cooker for indirect cooking at 300 degrees F. using a small amount of hickory for flavor. Season the chicken liberally with the rub. Put the chicken in the cooker. The dark meat will be done when the internal temp reaches 180 degrees F. and the white meat will be done when it reaches 160 degrees. This should take 1 1/2 to 2 hours, depending on your cooker and the size of your chicken.
As the pieces get to the desired temp, take them off and immediately dunk them in one batch of the white sauce. Then transfer them to a platter and cover with foil. Repeat this process until all the chicken is done and on the platter. Discard the sauce that was used for dunking and serve with the second batch of white sauce at the table.
Yield: 4 servings.
Dr. BBQ’s Southern Barbecue Rub
3 T salt
3 T celery salt
1 T fine ground black pepper
1 T onion powder
1 T garlic powder
1 T paprika
½ T cayenne
½ T dried thyme leaves
Yield about ¾ cup.
Mix together and store in an airtight container.
Dr. BBQ’s Alabama White Barbecue Sauce
This is way different from most barbecue sauces!
1 cup mayonnaise
3/4 cup white vinegar
1 tablespoon lemon juice
1 tablespoon freshly ground black pepper
1 teaspoon sugar
1 teaspoon prepared horseradish
1 teaspoon salt
Combine all ingredients in a bowl, mix well, and refrigerate.
Yield: About 2 cups.