Caribbean ish Baby Backs

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White Sauce


3/4 cup mayo

1/2 cup cider vinegar

1/4 cup lemon juice

1-2 tbsp creamy horseradish

1 tsp Louisiana style pepper sauce

1/2 tsp mustard

1 tbsp onion powder

1/2 tbsp black pepper

1 tsp garlic powder

1/4 tsp salt


Spatchcock a whole chicken/ chickens and rub, I like to use a wet rub, and throw it on the smoker at 325-350. When it’s done, carve off the legs, thighs, and wings. Slice the breasts off whole and then slice across them so that there’s a little skin on each slice. Drizzle the beast slices with sauce and either brush the whole pieces or dunk them them in the sauce right before serving.
 
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