My Family All Said THIS Alabama White Chicken Was the BEST They've EVER Had!

[@bazzaah]

I've watched a few of your videos and have upped my kamado game - this looks like a great way to cook chicken.Looks like a great dinner for this Sunday!! Thanks for this!

[@SmokingDadBBQ]

Hope you enjoy

[@emmgeevideo]

It's really great to see the use of the wood-fired oven for something other than pizza. My personal best on my WFO has been cooking vegetables in various ways. My wife isn't a meat fan but loves veggies, resulting in a high "my family loves it" rating. BTW, I bought a 10 1/2 inch cast iron pan with no long handle to make rotating easier.

[@SmokingDadBBQ]

I might need to get one of those

[@mcorsentino]

I love Hey Grill Hey but when it comes to Alabama White Sauce Chili Pepper Madness version beats it hands down. Try it, I’m betting it’ll be your new favorite! Alabama White Sauce 1 cup mayonnaise .25 cup apple cider vin 1 Tbsp spicy brown mustard 1 Tbsp brown sugar 2 tsps prepared spicy Horseradish 1 tsp fresh squeezed lemon juice .5 tsp Worcestershire sauce .5 tsp hot sauce .5 tsp garlic powder .5 tsp onion powder .25 tsp cayenne pepper .5 tsp kosher salt .5 tsp black pepper

[@grapenuts_]

Tried this last night, even with "only" 1 stick of butter came out great. Will be doing again. Thanks for the video!

[@davidpearson8043]

Well done with the recipe! Tried this tonight in my Gozney Dome, and even my kid who only eats chicken nuggets loved it. Juiciest and most delicious chicken dish I’ve ever made. Thanks!

[@anthonywood8587]

Just made this, and it is truly amazing and one of the best dishes. Thank you!

[@SmokingDadBBQ]

Glad you liked it!!

[@jasonbackus1863]

You had me at AL white BBQ sauce. I live in AZ, but found it on a trip to NC. AMAZING. Can’t get enough.

[@BarbPhoenix]

My wife and I joined with a small group at James and Sarah's place for slow cooked chicken dish that was as delicious as anything that I have ever tasted. James & Sarah's love of barbecuing is only exceeded by their love of people. B & B from Burlington

[@SmokingDadBBQ]

thanks guys, it was great having you over!

[@Citymats]

That looks amazing! I never thought of using Alabama white sauce as a glaze, we’ll have to try that. We always fill up a squeeze bottle with white sauce to make serving it easy

[@SmokingDadBBQ]

It melts quickly and adds a nice little pop

[@SpYucaipaSoCal]

I just got a Kettle Joe and am bing watching your videos. You explain things so well. There are several favorites I have found on KZbin Meat Church Chuds and you.

[@HellYeahBro30]

As an Alabamian I beg you, please try white bbq sauce on any cut of beef and/or pork! It's good on all bbq. You can also double dip from your preferred red bbq sauce to the white sauce. I like to use a sweeter red sauce with it like sweet baby rays to cut the acidity of the white bbq sauce but the red doesn't have to be as sweet as sbr.

[@meangene8437]

Well done my friend. You are a true professional

[@SmokingDadBBQ]

Thanks

[@simonorozco2962]

That looks absolutely fantastic! The only thing I would want to try differently/add would be to fill the bottom of that cast iron pan with some root vegetables and let them cook in the chicken juices as the chicken cooks on top of them. I've been doing that with a lot of the spatchcock chickens I've cooked recently, and those are some of the juiciest, most delicious veggies anyone in my house has ever eaten! I'd be curious to hear if it's as big of a hit in your house.

[@SmokingDadBBQ]

great idea!

[@RumandCook]

Looks amazing James. I still have to try that white sauce. Looks like I need to try it soon! 🍻

[@samacc2536]

Ooooooo!! Would love to try that! Would you consider making a video of doing this on the KJ?

[@SmokingDadBBQ]

This is the one I did on my kj. I would take this butter - kzbin.info/www/bejne/lYrYdmljgt-bfdE

[@Quatris]

Awesome video James! I can't wait to try this out for myself 🤤

[@SmokingDadBBQ]

Hope you enjoy

[@vondellspencer9088]

Looks amazing! Well done! Loved the video!

[@SmokingDadBBQ]

Thanks

[@TheSillyKitchenwithSylvia]

That DOES look incredible!

[@Deathignator]

New camera? Production quality is increased!

[@SmokingDadBBQ]

Thanks. Yes newer phone and the camera looks nicer in good light

[@johnnyBGD]

Your channel is fantastic! I learned so much but this Alabama white sauce is a crowd favourite! 👍

[@SmokingDadBBQ]

thanks!

[@ianharris8706]

Super awesome, going to give it a go, well done!

[@SmokingDadBBQ]

thanks!

[@CoolJay77]

Convincing. I've got to make this real soon.

[@SmokingDadBBQ]

You’ll love it

[@billsmith8225]

I like using white sauce on chicken wings. For those like myself that dont like horseradish try finding horseradish cream. It gives a similar bite but not as pungent.

[@SmokingDadBBQ]

Good point

[@lobsterbisque7567]

emmeevideo I'm the same way, I found kosher horseradish by beaver was really good in this sauce recipe. I made a half amount the first time, and ended up making a full batch the very next day(which barely lasted a wk😆😆)

[@mcorsentino]

I made this last night and omg, amazing!!!

[@SmokingDadBBQ]

Right? It’s legit

[@mcorsentino]

@@SmokingDadBBQ in the immortal words of Tina Turner, “Simply the best, better than all the rest”.

[@dres-bbq3569]

Wow what a amazing Cook. This looks fabelous😊

[@SmokingDadBBQ]

Thanks

[@davelindey8023]

Well done James. I'm eager to try on the BGE.

[@SmokingDadBBQ]

Right on

[@Keith80027]

I could see how I could love Alabama White Sauced Chicken too. One question on your pizza oven, does flames ever come out the top of the stack? I would like to get this oven, but I have an open wooden structure 9 feet above the ground and I would want to have flames coming out of the stack.

[@SmokingDadBBQ]

No never seen that. It’s a tall stack with a cap to protect and never seen that even at 900f temps

[@Pieshak]

Any idea where to get that salt shaker from? Looks so stylish and clean :)

[@SmokingDadBBQ]

I think it was just a home decor store. Have had it for ages

[@mcorsentino]

Hey James! A quick question to confirm the ratios for your new best chicken rub. Making it tonight. 1 part garlic powder 2 parts cracked black pepper melange .75 part paprika .25 part cayenne pepper is that right, tasting extremely peppery, just want to be sure. Also I’m assuming no salt in the rub due to the compound butter and dry brine?

[@SmokingDadBBQ]

Correct on salt. This makes enough to do a few birds with the cap I was using to measure. My pepper is also a mix of white and red so not as bitter

[@mcorsentino]

@@SmokingDadBBQ thanks for your reply! Cook in progress 👍🏻

[@jpyornoc]

When is the blower (Billows...etc) comparison coming out?

[@SmokingDadBBQ]

Next month / June

[@matthewcain7900]

James, another excellent video and recipe! General question: do you have thoughts on using the KJ for direct heat smoking like the Chudbox or Snow’s BBQ?

[@SmokingDadBBQ]

Here are a few - kzbin.info/www/bejne/immoiYehna90rbs kzbin.info/www/bejne/lWe9kouuas-DrtE kzbin.info/www/bejne/oZK6kHWufc1plZo

[@matthewcain7900]

@@SmokingDadBBQ great examples - thank you!

[@guitar911rock]

what's the comparison on a KJ to this?

[@MarkDenihan]

Hey James, This looks amazing and I'm going to try it. Just wondering what benefit the cast iron skillet provides? Is that just something that can stand the heat or is there more to it?

[@hamishgoodley7208]

Probably just so he can cook it in the pizza oven. There are other videos of the same thing where he cooks it on the Kamado. I have cooked this with and without the skillet in the Kamado, but still need more practice. With the skillet there was more juice for extra sauce, chick was about the same in texture, but the skin seemed a bit better without the skillet. I also preferred to not inject the butter.

[@johncochrane1301]

Did you use the Cast Iron because you were using the wood oven instad of the Joe, or would you still have used the cast iron? Can I use the Cast Iron Joe Griddle instead?

[@SmokingDadBBQ]

Yes exactly. No need on the joe when I do throw there. Grids are fine

[@michael-mvtd]

That's a high bar you've set, "best chicken ever", but I'll have to try it on my Weber (no Kamado here as yet). I didn't hear how large was the chicken. 4-5 lbs? I'm a huge fan of spatchcocked chicken and turkey with some smoke on BBQ but I've never thought of removing breast bone and ribs. Have you tried that with turkey?

[@SmokingDadBBQ]

Yes because I like carving with them out. Thanks

[@lanesteele240]

Now im trying to figure out how to do this in a roccbox

[@SmokingDadBBQ]

Could shovel in some coals from a fire maybe and do the same

[@theunchartedtrucker1113]

I was wondering if you still had a pellet grill to test out? I seen that lonestar grills is selling wood chips that you can blend half and half with pellets to cook closer to a stick burner. It would be cool to see that tested out. Thanks for all your great videos.

[@SmokingDadBBQ]

I just finished a few battles with the camp chef wood wind pro - kzbin.info/www/bejne/i6nUm2OghNSNoLM

[@wakeywarrior]

Will try this, in a Kamado on top of a pizza stone in a cast iron you think?

[@SmokingDadBBQ]

I would build a wood fire and let it start to die down and cook direct with the chicken up high to try and get some radiant heat to crisp the skin

[@hamishgoodley7208]

Hey James, You would be able to chuck up the quantities of the dry rub? I've got a rough estimate, just wanting to start the control, then tweek from there.

[@SmokingDadBBQ]

i just used my cap from the pepper cannon which is about 1.5tbsp for a full cap

[@hamishgoodley7208]

@@SmokingDadBBQ Cheers. My ratio was close. I've got a few note down, just need more chickens now 🤪

[@NicoloEugelmi001]

Hi James, is the Piccolo big enough, or would you go bigger next time? I'm planning to buy a wood oven, but am divided between the Piccolo and Toscano for me and my wife.

[@SmokingDadBBQ]

It’s big enough for our family of 4. I didn’t have counter space larger so for me this is as large as I could go. No issues with pizza parties or cooks like this. More oven = more wood

[@brandtmiles2373]

Do you think this would work in a pellet grill (set around 500⁰) or a WSM? I've got all sorts of toys, but no pizza oven unfortunately

[@SmokingDadBBQ]

Yes for sure. You can adapt to about anything this just happens to stack to the advantages of my wood oven

[@praetorxyn]

I may try that injection next time I do a bird, but we'll probably skip the white sauce, as my dad puts mayo on everything and thus I think it's disgusting. It would be helpful if you gave exact settings for the Pepper Cannon (e.g., if the coarsest setting is 1 and the finest is 57 or whatever, and you do 15 turns from the left, that would be around 15 or 16) instead of just vague things like fine and a little more coarse.

[@SmokingDadBBQ]

I will stop and count next time as I generally just give it a crank

[@Kyle-nj1gz]

James, does the kontrol tower top vent fit on a series 1?

[@SmokingDadBBQ]

Yes. I have one for my series one

[@Kyle-nj1gz]

@@SmokingDadBBQ thanks!!

[@Kyle-nj1gz]

James, question that's kinda unrelated to your video, how do it (or do I need to) register my KJ for warranty?

[@SmokingDadBBQ]

www.kamadojoe.com/pages/product-registration

[@Kyle-nj1gz]

Thanks James

[@robind9914]

I would like to see you cook a steak

[@SmokingDadBBQ]

Here is my first attempt kzbin.info/www/bejne/enq5iJ9oa7iMiq8

[@TheRssr1979]

I wish i had taste 👅 a vision 😂

[@SmokingDadBBQ]

I wish so too as more people would lose their minds 😂

[@iwhypokeriwhy3805]

Great recipe as usual BUTthe fact that you have removed the rib cage and other bones worsens the taste of your chicken. I checked it right after your "chicken 101" video. I compared both methods (with and without bones) face to face, and the one without bones was much weaker. bones are very important for the saturation of taste. check it out for yourself

[@SmokingDadBBQ]

Good idea. I haven’t tested side by side

[@BushcraftArt]

First Hihi

[@SmokingDadBBQ]

Hi 👋

[@quincycuthbert5408]

🤮🤮

[@SmokingDadBBQ]

Not a fan of chicken?

[@quincycuthbert5408]

@@SmokingDadBBQ mayo based sauces.

[@SmokingDadBBQ]

@@quincycuthbert5408 got ya. The glaze part melts and the mayo is really just an additional layer of fat content but I am sure there are some good substitutes

[@henrykrinkle5353]

That was fun, James! Wish I could find a chicken that fat and juicy over here :(

[@SmokingDadBBQ]

It was plump for sure