Smoked Chicken with Alabama White Sauce (2024)

FAQs

Does Alabama white sauce taste like ranch? ›

Classically white sauce drizzled over smoked chicken, but you can also use it on grilled or barbecued meats, wings, vegetables, pizza, burgers, and more. Does Alabama white sauce taste like ranch? No, Alabama white sauce is tangy with notes of vinegar and black pepper.

Smoked poultry, commercially prepared, is usually pink because it is prepared with natural smoke and liquid smoke flavor. Federal regulations require all processed poultry to be cooked to at least 165 °F (71.1° C) instantly, or to an equivalent level of safety attained by this minimum temperature requirement.

The creation of white barbecue sauce, often called “Alabama White,” is credited to Robert “Big Bob'” Gibson at Big Bob Gibson's Bar-B-Q restaurant, in Decatur, Ala., in 1925.

What Does Alabama White Sauce Taste Like? Alabama white sauce has a creamy, tangy flavor that sets it apart from most barbecue sauces, which often have a tomato or ketchup base, with brown sugar, molasses, and hot pepper running through them for sweetness and spice.

Know your béchamel is done: A properly thickened roux should “coat the back of the spoon,” which means dip your spoon into the béchamel and then draw a finger through the coated spoon. Does the sauce wipe clean, leaving an open space? Then your béchamel is done and ready to add seasoning or cheese to.

Alabama White BBQ Sauce is a tangy, creamy twist on traditional barbecue sauce recipe. It's delicious on grilled chicken, pulled pork, fish, burgers, and lots more! This tangy and smoky sauce is perfect for chicken, pork, fish, and more.

Alabama white sauce starts with a base of mayonnaise and apple cider vinegar. Many variations exist but typical flavorings include mustard, Worcestershire sauce, sugar or honey, garlic and/or onion powder, and lots of black pepper.

A staple of Northern Alabama barbecue, this sauce is primarily a mixture of mayonnaise, vinegar, salt, and pepper. It was invented by Robert Gibson at Big Bob Gibson's Bar-B-Q in Decatur, AL, where freshly smoked chickens are pulled from the pit and then "baptized" in a pool of the sauce.

Insert the thermometer into the thickest part of the meat, taking care not to touch any bones, as this will reduce the temperature reading. Then, read the temperature. If the temperature has reached 165°F or higher, the smoked chicken is fully cooked and safe to eat.

Overall, there is no "best" option because grilling and smoking both yield delicious results! You can cut back on butter and oil and brine and season the chicken with healthy herbs and spices. We recommend smoking chicken when you have the time, as you can get a great and unique flavor this way.

Can you overcook smoked chicken? ›

Dryness: Chicken that is overcooked on the smoker can become dry and tough, making it difficult to chew and enjoy. Burnt flavor: If the chicken is left on the smoker for too long, it can develop a burnt flavor that can be unpleasant to eat.

Alfredo sauce is a classic cream sauce used in countless pasta dishes. Also known as a white sauce or “pasta in blanco”, alfredo blends simple ingredients and turns them into a rich, indulgent delight.

Alabama white sauce

It is believed to have been invented by Bob Gibson at the Big Bob Gibson Bar-B-Q in Decatur in 1925. The sauce's popularity was mainly confined to northern Alabama until 1994 when it began to be bottled and sold commercially.

Another name for bechamel — or béchamel — is "white sauce." Making a bechamel is a very basic technique in French cooking which begins with a roux, a cooked mixture of flour and butter, and after slowly whisking in milk, ends in a creamy sauce.

Reheating bechamel sauce: To reheat, remove the sauce cover and place sauce over low heat. Stir occasionally with a whisk until heated through. If making any of the variations ahead of time, do not add any flavourings such as herbs, lemon juice or mustard. Add any flavourings after the sauce has been reheated.

It's important to stir all the time, since the last thing you want is a lumpy white sauce. Stirring also prevents it from sticking to the bottom of the saucepan. Season to your liking with ground black pepper and nutmeg. Nutmeg is great; it will add that special flavour so typical to white sauce.

As a white sauce is heated, the starch grains soften, they absorb liquid & swell. The starch grains break open & thicken the liquid by releasing amylose. The process of gelatinisation starts at 60◦, the sauce begins to thicken at about 85◦ but it's not fully completed until it reaches 100◦.