There are so many different styles of barbecue around the United States that you can plan an entire trip around barbecue (mmmm, sounds like a plan to me!). Alabama white sauce is new to me and it quickly became a favorite around my house.
(recipe and image from Blue Kitchen)
1 cup good-quality mayonnaise
1/3 cup apple cider vinegar
2 teaspoons granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon freshly ground black pepper
2 teaspoons prepared horseradish
1/2 teaspoon coarse kosher salt
3/4 teaspoon ground cayenne
12 chicken leg and thigh pieces
Salt & pepper
Combine all of the sauce ingredients in a medium mixing bowl and whisk well to combine. Cover bowl and store in the refrigerator for at least 2 hours. It will keep in the fridge for a couple of weeks.
Salt and pepper the chicken and grill until an instant read thermometer registers 165ºF. Slather the chicken liberally with the White Sauce, turning and saucing a few times. After about 5, transfer the chicken to a serving platter. Let it rest for 10 minutes, then serve.
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