Here is my theory of why and how man invented fire – a forest fire grilled some poor animal, and it smelled and tasted so good that early man said “Hey, this is great! Let us make fire again so we can eat like this all the time!”
I was at the supermarket the other day and picked up a copy of America’s Test Kitchen Best Ever Recipes Special Collector’s Edition, and there was a really interesting recipe for Alabama BBQ Chicken, with white sauce. It was so intriguing that I just had to try it.
It smelled amazingly good as it grilled on the barbecue. I’m a charcoal gal, and I always will be. There is no substitute for the smoke that charcoal generates, I don’t care how many lava rocks you put in. I mean, you might as well put your food in an oven for Pete’s sake! I have a Weber 741001 22.5-Inch One-Touch Silver Kettle Grill, Black
grill, it’s my third, one was stolen, one was run over by a Sister of Charity of the Blessed Virgin Mary when we lived next to the convent (Thank God Sister wasn’t hurt as I was cooking chicken at the time), and I got this one on sale at Home Depot this summer.
We complimented the chicken with Tangy Apple Coleslaw and Red Onion and Parsley Potato Salad. I have an old cookbook, The American Woman’s Cookbook
that has a recipe for Boiled Dressing. That always sounded strange to me, but this recipe also had it, and it was simple and wonderful. The potato salad is one of my standard recipes and was great to cool the spicy chicken and coleslaw. It was scrumptious! Of course, as always, the recipes are available for download at BigOven Arbpen’s Recipes. I hope you will enjoy making this as much as I did.
- 3/4 cup mayonnaise
- 2 tablespoons cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon prepared horseradish
- 1/2 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon table salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 2 whole chickens (3 1/2- to 4-pound), patted dry and split, (see photos)
- 2 cups hickory wood chips
- Vegetable oil for grill grate
- For the sauce: Mix all ingredients in a blender until smooth, about 1 minute. Refrigerate sauce in an airtight container for at least 1 hour or up to 2 days.
- For the chicken: Mix salt, black pepper, and cayenne in a small bowl. Rub spice mixture all over the chicken.
- Soak wood chips in a bowl of water to cover for 15 minutes. Meanwhile, open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until the charcoal is covered with fine gray ash. Place 13 by 9-inch disposable aluminum roasting pan in the center of grill. Pour half of the coals into a pile on each side of the grill, leaving pan in the center. Scatter wood chips evenly over coals and set cooking grate in place. Cover, with lid vents positioned over the center of the grill and opened halfway. Let the grill heat for 5 minutes.
- Dip wad of paper towels in oil and oil grate, holding paper towels with long-handled tongs. Place chicken skin side down on the center of grill. Cover (with half-opened lid vents over chicken).
- Grill chickens until the skin is well browned, 35 to 45 minutes. Flip chickens skin side up and grill, covered until breast meat registers 165 degrees on an instant-read thermometer, 15 to 20 minutes longer.
- Transfer chickens to a cutting board, brush with 2 tablespoons sauce, tent with foil, and let rest 10 minutes. Remove foil and brush chicken with 1 tablespoon sauce. Carve and serve, passing remaining sauce at the table.
- 1 medium head green cabbage cored and chopped fine
- 2 teaspoons salt
- 2 Granny Smith apples cored and cut into thin matchsticks
- 2 scallions sliced thin
- 6 tablespoons vegetable oil
- 1/2 cup cider vinegar
- 1/2 cup sugar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon red pepper flakes
- Toss cabbage and salt in a colander set over a medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage under cold water, drain, dry well with paper towels, and transfer to a large bowl. Add apples and scallions and toss to combine.
- Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in a saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover with plastic and refrigerate at least 1 hour or up to 1 day. Serve.
- 4 Russet potatoes peeled
- 2 tablespoon Sea salt
- 1 Red onion chopped
- 1 bunch Flat leaf parsley chopped
- 3/4 cup Mayonnaise
- Cut the potato into one-inch dice, and put in a pot of water. Drain water, then refill and add salt. Bring to a boil and boil until potatoes are fork tender. Remove from heat and drain. Put in refrigerator and chill. About an hour before serving time, combine with onion, parsley, and mayonnaise. Chill until ready to serve.