The trick is to smoke the meat and not make the meat smoke
BIG BOB GIBSON'S BAR-B-QUE CHICKEN
Date:May 25, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The occasion for my revisiting this previous cook was the addition of a Big Green Egg to my stable of grills
The BGE came 4 days early although I am still waiting for the side tables, which were back ordered.
This is the inaugural lighting of my BGE and it made me think of the start of the 2012 Summer Olympics which had happened earlier in the week.
The famous white BBQ sauce used mayo, apple juice, apple cider vinegar, salt, horseradish, lemonjuice,& cayenne pepper.
Here is the white BBQ sauce.
The spatchcocked (butterflied) chicken is on the grill which is running at 375 degrees & has the Platesetter installed for indirect grilling.
This is the bird at 45 minutes, the midway point of the 90 minute cook. The chicken gets brushed with olive oil and is flipped to breast side down for the second half of the cook.
Here is the spatchcocked chicken after it has been flipped.
It is now 90 minutes along and the chicken is done.
The chicken had wonderful color. It is about to get cut into pieces and dunked in a large bowlfull of the white BBQ sauce.
The chicken was served with some Yukon gold mashed potatoes & butternut squash.
This time around the sauce did stick better. I think the less oil applied closer to the midpoint of the cook helped the sauce to stick better.
The chicken had a crispy skin and wonderful flavor from the hickory chunks. But the BIG surprise was how moist this bird was. It was amazing how moist this chicken was-far and a way the most moist piece of chicken I've ever tasted.
This cook had me very excited about the prospects about the BGE & the future cooks to come.
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Big Bob Gibson's restaurant has been in operation in Alabama since 1925. What sets this chicken apart from most BBQed chicken is the white BBQ sauce which was popularized by Big Bob Gibsons. The chicken prep was straightforward and simple. The chicken gets spatchcocked (butterflied) and seasoned with salt. It gets placed breast side up on the smoker which is set to 325 degrees (160C) and smoked for about 90 minutes using Hickory chunks. I usually use fruitwood such as Apple or Cherry with poultry. The hickory went very well with the chicken and sauce. I was careful to use less of it, since hickory is a strong flavored wood. Midway through the cook the chicken is brushed with olive oil & seasoned with black pepper on both sides. The chicken gets finished breast side down.
The chicken was pulled off the smoker at the 1:50 minute mark and brought inside. The chicken got cut in half and then gets dunked into the bowl. This is when I was in for a bit of a surprise. When th chicken emerged from the sauce, the sauce began to quickly roll off the chicken like water off a duck. I am not sure if this was from the olive oil I brushed on at the mid-point or not, but I couldn't do anything at this point. Fortunately I had reserved some of the sauce to use at the table and this provided a solution. I simply poured out a pool of the sauce and just dipped each piece of chicken in it as ate them. The chicken proved to be cooked perfectly, moist on the inside, with a crispy skin and a wonderful smoked taste from the Hickory chunks. The sauce was wonderful It was very tasty, with tangy and sweet overtones. It was very different than any other BBQ sauce I've tried. I want to make this again, but before I do I'd like to find out what was going on with the sauce not clinging to the skin. If anyone reading this knows the answer, please use the Contact Me link above and send me the solution.To anyone else interested in making this great dish, don't hesitate to do it. The issue was aesthetic and in no way affected the flavor.
Big Bob Gibson's BBQ Book: Big Bob Gibson's Bar-B-Que Chicken - Page 119 Big Bob Gibson's Bar-B-Que White Sauce - Page 218 Here’s a similar recipe from Men's Health website: