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Rightstarters Midwest: the farm team | 4:47 pm | 11 May 2007

big bob gibson's white chickenPeace Love and Barbecue
Big Bob Gibson’s Hickory-Smoked Chicken with White Sauce, pp. 55-6
We’ve spent two long weekends working on the house, and by Saturday evening all I wanted was to fuck up a chicken baaad. Between the gorgeous weather and not feeling up to going out, I figured, hey! grill! Sure, I’m tired, it’s 4:30 in the afternoon, I’ll need to go to the store, and this recipe wants you to barbecue the damned bird for three to four hours. What could be more perfect?

Talking to my coach (my brother, an aspiring competitive pitmaster), he said that while the 3-4 hours is ideal, it’d still be great if we just pulled it off the fire when we couldn’t stand the hunger any longer. We also didn’t have any hickory; just generic hardwood charcoal. You can see why we’re the farm team, and not in the majors yet.

The bird is halved, seasoned, and set in the middle of a two-sided fire. (In lieu of salt and pepper, I seasoned this one with Mr Mill’s Magic Dust.) As soon as the chicken comes off the grill, it’s dunked in a white sauce that’s made with mayonnaise, vinegar, and some other simple things. Hooootchiemama, this was terrific! The top photo shows a serving the “nice” way, but in reality, we pulled the meat off and ate it with our fingers. I can’t wait to try it with the hickory and the longer grill time. Wow.
bone the chicken

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