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Alabama Smoked Chicken

Discussion in 'Poultry' started by disco, May 10, 2018.

  1. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    I had friends coming over and wanted to make a couple of chickens. As I was doing two, I felt like I could risk an experiment. I made some Alabama Q Sauce by mixing together the following:

    • 250 ml (1 cup) mayonnaise
    • 20 ml (4 tsp) apple cider vinegar
    • 1 clove garlic, minced
    • 5 ml (1 tsp) Dijon mustard
    • 10 ml (2 tsp) sugar
    • 5 ml (1 tsp) prepared horseradish
    • 3 ml (1/2 tsp) lemon juice
    • 2 dashes Tabasco sauce
    • 3 ml (1/2 tsp) Worcestershire Sauce
    • 1.5 ml (1/4 tsp) onion powder


    Alabama Q Sauce 1.jpg

    I spatchcocked the chicken and gave it a rub of Creole spices on the skin and under the breast and thigh skin. I put it on a 350 F pellet smoker and smoked to an internal temperature of 165 F.

    Alabama Smoked Chicken 1.jpg
    Alabama Smoked Chicken 2.jpg

    I brushed with the Q sauce and cooked for another 20 to 30 minutes. I let the chicken rest for 10 minutes an cut it into serving size pieces.

    Alabama Smoked Chicken 3.jpg

    The Verdict

    This tastes great but the white sauce gave the skin a lighter colour. My company loved and didn't find the colour a problem as the skin was tasty. I served it with Q sauce in a bowl and it was spooned over the pieces and thoroughly enjoyed!

    Disco
     
    Last edited: May 11, 2018
  2. bdskelly

    bdskelly Smoking Guru OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Beautiful. Like! B
     
  3. dcecil

    dcecil Master of the Pit

    That looks great, good job. Always like seeing the variety of ways to do things on this forum. Thanks for sharing that
     
    disco likes this.
  4. weev

    weev Smoking Fanatic ★ Lifetime Premier ★

    Looks Great
    Did you do them both the same way the other one looks a little darker
     
  5. SlickRockStones

    SlickRockStones Smoke Blower

    Looks awesome! Great job disco.
     
  6. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Thanks, Brian!
     
  7. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Thanks! I have learned a lot from SMF!
     
  8. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    I did two chickens. The second was done with Koss Sauce and is therefore darker. I will post that chicken tomorrow or the next day.
     
  9. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Thanks so much!
     
  10. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Those chickens look fantastic Disco. I can't quite make out the ingredients from the pic. Can you list them and their quantities. Good to see you back posting.

    Point for sure.

    Chris
     
  11. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks & sounds real good Disco!
    Al
     
  12. tx smoker

    tx smoker Smoking Fanatic

    "Thanks! I have learned a lot from SMF!"

    You have also contributed a lot, which I've learned an immense amount from. Thank you Disco, great to see you again, and the chicken looks fantastic!!

    Robert
     
  13. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    My medication needs adjusting. I have added them to the post but they are:

    • 250 ml (1 cup) mayonnaise
    • 20 ml (4 tsp) apple cider vinegar
    • 1 clove garlic, minced
    • 5 ml (1 tsp) Dijon mustard
    • 10 ml (2 tsp) sugar
    • 5 ml (1 tsp) prepared horseradish
    • 3 ml (1/2 tsp) lemon juice
    • 2 dashes Tabasco sauce
    • 3 ml (1/2 tsp) Worcestershire Sauce
    • 1.5 ml (1/4 tsp) onion powder
     
    funkadelik likes this.
  14. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Thanks, Al!
     
  15. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Blushing here!