BBQ Recipes



Upgrade your game day spread with BBQ pitmaster and Academy partner Matt Pittman of @Meat Church BBQ’s recipe for Alabama White Chicken.

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Alabama White Chicken
RECIPE COURTESY OF MATT PITTMAN

Ingredients:
1 Fresh Whole chicken
Meat Church Holy Voodoo Rub

Alabama White Sauce Ingredients
1/2 up high quality mayonnaise
2 tbsps apple cider vinegar (more or less depending on desired consistency)
1/2 tsp fresh horseradish
1/2 tsp lemon juice
1 tbsp sugar
1/2 tbsp Meat Church Holy Cow Rub

Tools:
medium sized mixing bowl

Directions:
– Spatchcock the chicken by cutting the backbone out with kitchen shears or a sharp knife. Remove breast bone to ensure an even cook.
– Season underside of chicken first with Holy Voodoo and continue on all sides, pat in to help the seasoning stick.
– Let sit for 10 minutes for seasoning to fully adhere.
– Heat the smoker or pellet grill to 325F using Hickory Wood or pellets.
– Lay chicken in the middle of smoker with the skin facing up.

Alabama White Sauce
– While chicken is cooking, in a medium sized bowl start with the mayonnaise and stir in about half of the apple cider vinegar, lemon juice, fresh horseradish, sugar and Meat Church Holy Cow Rub.
– Mix everything together well, slowly add in more apple cider vinegar until your sauce has the right consistency to easily pour over the chicken without being too thin. Set aside – the sauce will thin out once poured onto hot chicken.
– Keep sauce chilled until the chicken is fully cooked and ready to use.

– Once chicken hits the internal temperature of 165F take it off. This should take about an hour or so depending on the size of the bird.
– Pour sauce over hot chicken and either let rest for about 10 minutes before serving or stick back in the smoker for 5 minutes to let sauce tack up.

Enjoy!

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