For the occasion of my son's 10th birthday, I suggested that we do white BBQ chicken. He immediately said "YES" and bowed down to my cooking greatness. What kid gets all freaky about BBQ chicken and specifically white BBQ chicken? Indeed, if said kid is not from Decatur, Alabama, chances are they have never even heard of it! Funny thing is, the Grillmaster has more work on this recipe than I do!
This recipe comes from a place called Big Bob Gibson's and the sauce recipe is widely available in cookbooks, on the web, etc. Its' not really a secret. We tried it last summer, I was totally skeptical but it is really really awesome.
The chicken (I used whole legs instead of split chickens) gets salted & peppered, then cooked over indirect heat until mahogany, basting once with fat (lard, butter, oil, whatever - we used melted butter) . This takes 1 1/2 to 1 3/4 hours, we should have started earlier but it was ok, everyone was still happy.
Once done, they are doused in a sauce of basically mayo, cider vinegar, horseradish, salt, black pepper & cayenne pepper. You can also make a batch of the sauce to mix with cabbage for coleslaw (not pictured), which is what I did. I think the good folks at The Shack By The Track may do this as well, because the slaw tasted remarkably similar.
My in-laws, my nephew, and the Grillmaster's Australian grandmother loved this. There was not a bite left, and the dish was pronounced the best chicken ever by all. There was room for dessert, a (yes, from the box) yellow cake with chocolate frosting, appropriately decorated with birthday candles.