You have the sauces covered unless you want an Alabama White Sauce for the bird the way you are making it. My " Kicked Up " version is below, the original is boring for my taste. Have some good quality Hot Sauce for the Chiliheads. I like, " Hotter Texas Pete. " For the Sangria, I have an outstanding Recipe that is easy, Cheap to make and produces 1 Gallon at a time. You have an awful lot of Smoked meat. A change up may not be a bad idea. May I suggest the recipe below for Pit Chicken, it would be good with Thighs or Leg Quarters...
White Bubba Q Juice /Alabama Style
2C Mayonnaise, Hellman's (Hey I'm a Jersey Boy!)
1C Apple Cider Vinegar
1/4C Honey or 3T White Sugar
1T Horseradish, prepared
1tsp Celery Seed, ground
1tsp Black Pepper
1tsp Onion Powder
1/2tsp Garlic Powder
1/2-1tsp Cayenne Pepper
Dash of Worcestershire Sauce
Whisk all ingredients together until well combined. Taste and adjust Sweet, Sour, Salt and Heat to your taste. Refrigerate at least two hours for flavors to meld. Divide, with half to be brushed on the meat during the last half hour of the cook and the remaining half to be used as a Dip at the table.
Makes about 3 1/2 Cups Sauce. NOTE: This makes a great Dressing for Cole Slaw as well...
Pit Chicken aka, Roadside Chicken
This Chicken is Grilled and sold all across the country at Roadside Stands and at Firehouse Fund Raiser BBQ's. Here is my version.
Pit Chix Basting Sauce
2C Apple Cider Vinegar
1C Olive or other Oil
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.
1/2 tsp Grnd Allspice
2Lrg Egg Yolks
I always Brine my Chicken with my Families Favorite Brine and apply some Bubba Chix Rub. This is then Grill over indirect heat at 300-325°F until the Internal Temp (IT) reaches 175°F. If the skin is not Crisp enough, a few minutes, turning frequently, over direct heat will get you there.
This stuff is Tangy with a Sweet and Spicy Finish. If you wish, instead of Brining, you can make a Double batch and add 1T Kosher Salt to half. Marinate the Chix for 4-6 hours with the salted half of the Brine/Basting Sauce then use the rest to baste during the Cook.
I would squirt the Sauce on with a Sports Bottle about every 15-20 minutes and used all but 1/2 cup that I took to the Table to add a fresh Punch of flavor. Great Stuff!...
Smokin' Great SANGRIA!
In a Pitcher large enough to hold a Gallon plus Fruit, combine...
1C Brandy or more...cheapo E&J, Christian Bros.
1C Triple Sec...orange liqueur.
2C Apple Juice or Cider
2C Orange Juice...Fresh or Simply Orange
1-2 Sliced Oranges...Lemons and Limes, Optional.
1-2 Diced Apples
2 1/2 Qt Red Wine...Riunite Lambrusco is my fav.
*NOTE* You will use most of the 3 Liter Bottle. Or if you have room, dump it all!
Additionally, if you choose a really Dry Red Wine, you may need to add a bit of Sugar. The Lambrusco is on the sweet side so no additional sugar is needed.
Mix well and CHILL WELL...I stick it in the Freezer for an hour or more.
"CAUTION" This goes down smooth and will kick your BUTT!
Edited by Chef JimmyJ - 5/23/14 at 6:02am