Big Bob Gibson's White Sauce Recipe Bob gibson white sauce recipe

Big Bob Gibson's White Sauce Recipe Bob gibson white sauce recipe

Shoot for 325°F (162.8°C) in the indirect side. Cook. Place the chicken skin side up on the indirect side of the grill. Put a handful of wood chips, chunks, or pellets on the heat source. Use a foil packet with wood on a gas grill and on a charcoal grill put the wood right on the coals (no need to soak the wood).

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Ingredients. 2 1/2 cups of mayonnaise. 1 1/2 cups of vinegar. 2 teaspoons of lemon juice. 2 teaspoons of salt. 2 teaspoons of sugar. 2 tablespoons of coarse ground black pepper.

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Directions. Stir mayonnaise, vinegar, sugar, lemon juice, horseradish, salt, black pepper, and cayenne pepper together in a bowl until smooth. Slowly stream water into the sauce, increasing the amount until you reach your desired consistency.

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Product Description. Since 1925 folks have been enjoying the unique taste of Big Bob Gibson's White Sauce. Friends and family were first treated to the secret-recipe sauce on chicken and pork at weekend barbecues where boards were nailed to trees for tables. It is an all purpose sauce (Don't let its color fool you).

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Step 2. Dust each whole chicken evenly with salt. Place the chickens over the void side of the cooker, with the skin side up. When the skin on the chicken is golden brown, after about 1 1/2 hours.

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Cook, maintaining a temperature around 350 degrees, until breast meat registers 155 degrees and thigh meat registers 160 degrees on an instant read thermometer inserted in thickest part of meat, 30 to 45 minutes. Brush chicken liberally with white barbecue sauce. Transfer to cutting board and let rest for 10 minutes.

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VERY IMPORTANT: 2-1 ratio mayo-vinegar is TOO MUCH vinegar! Start with 4-1 ratio, then adjust if desired. And disregard apple juice/cider, mustard, sugar, etc in some versions. Just use mayo, white vinegar, horseradish sauce, and plenty of lemon juice and black pepper (add a little salt and very little red pepper IF you must).

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To prepare the sauce: Combine all the first six ingredients in a large bowl and mix thoroughly. Place in an airtight container or bottle and refrigerate until you're ready to use. Keeps up to 4 days. To prepare the chicken: Wash the chicken and season it liberally with salt and pepper. Smoke over hot coals and hickory wood at 300 to 350 degrees.

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Directions. Light a gas grill. Wrap the hickory wood chips in heavy-duty foil and pierce the packet all over with a skewer. Add the foil packet to the grill. Cover and let the wood chips begin to.

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Directions. Combine all ingredients in bowl and mix well. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. We have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. A tangy and creamy white sauce.

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Directions. Step 1 Light a gas grill. Wrap the hickory wood chips in heavy-duty foil and pierce the packet all over with a skewer. Add the foil packet to the grill. Cover and let the wood chips.

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Add the ingredients to a large bowl and whisk to mix well. Refrigerate for a few hours to let the flavors blend. 2. Add chicken quarters to marinade. (Reserve some marinade for basting.) 3. Grill.

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Brush the chicken with oil and season generously with salt and pepper. Grill the chicken, covered, over moderately high heat, turning and shifting the pieces occasionally, until lightly charred and cooked through, 35 to 40 minutes. Transfer to a platter. In a medium bowl, whisk the mayonnaise with the vinegar, apple juice, horseradish, lemon.

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Directions. Step 1. Light a gas grill. Wrap the hickory wood chips in heavy-duty foil and pierce the packet all over with a skewer. Add the foil packet to the grill. Cover and let the wood chips begin to smoke, about 5 minutes. Advertisement. Step 2. Brush the chicken with oil and season generously with salt and pepper.

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Instructions. Stir the mayonnaise, vinegar, sugar, lemon juice, horseradish, salt, black pepper, and cayenne pepper together in a bowl until smooth. Slowly stream the water into the sauce, increasing the amount until the desired consistency is reached. Serve over chicken wings or desired savory dishes, and enjoy!