Vinegar brined chicken with Alabama White Sauce

[Mr.Fabulous]

Recipe I used as a starting point:

Vinegar Chicken with Alabama White Sauce

Vinegar is the crowning glory in this dish. The vinegar-soaked chicken finished with a vinegary sauce is mouthwatering, addictively tangy, and wonderful.

www.epicurious.com

Only thing I did different was add some garlic & onion powder to the white sauce, & about a teaspoon of sugar to balance out some of the acidity.

pulled chicken out of brine about 4 hours before I wanted to start cooking. Dried with paper towels, & let it sit in the frig to air dry more. Started up the T, cranked it to high once the fire was established, & came back to finish prepping the chicken. Rubbed each piece with olive oil Mayo (does wonders on poultry skin).

Put chicken on and let it go for about 25 minutes, then turned down to 275. Spritzed skin once with I Can’t Believe it’s not Butter spray, & pulled off when the breast temped at 165.

Let rest, then drizzled with the white sauce.

I have been Traegering for a year & a half now, & this is FINALLY the chicken I have been looking for. Great flavor, perfect skin, & the leg bone rotates right out of the thigh socket with a little twist. This is the bbq’ed chicken that my grandfather used to make when I was a child, & I have been trying my damnest to re-create it. This I think is about as close as I can get.

 

[RustyJake]

Recipe I used as a starting point:

Vinegar Chicken with Alabama White Sauce

Vinegar is the crowning glory in this dish. The vinegar-soaked chicken finished with a vinegary sauce is mouthwatering, addictively tangy, and wonderful.

www.epicurious.com

Only thing I did different was add some garlic & onion powder to the white sauce, & about a teaspoon of sugar to balance out some of the acidity.

pulled chicken out of brine about 4 hours before I wanted to start cooking. Dried with paper towels, & let it sit in the frig to air dry more. Started up the T, cranked it to high once the fire was established, & came back to finish prepping the chicken. Rubbed each piece with olive oil Mayo (does wonders on poultry skin).

Put chicken on and let it go for about 25 minutes, then turned down to 275. Spritzed skin once with I Can’t Believe it’s not Butter spray, & pulled off when the breast temped at 165.

Let rest, then drizzled with the white sauce.

I have been Traegering for a year & a half now, & this is FINALLY the chicken I have been looking for. Great flavor, perfect skin, & the leg bone rotates right out of the thigh socket with a little twist. This is the bbq’ed chicken that my grandfather used to make when I was a child, & I have been trying my damnest to re-create it. This I think is about as close as I can get.

That looks delicious

 

[Mr.Fabulous]

That looks delicious

Can’t tell you how many different recipes & methods I have gone through on chicken. I was getting ok, but not great, until today .

 

[RustyJake]

Can’t tell you how many different recipes & methods I have gone through on chicken. I was getting ok, but not great, until today .

I normally wouldn't try it because I tolerate vinegar as it isn't a favorite of mine in foods.
But this is on my list to try, thanks for the share and the critique on it

 

[Mr.Fabulous]

I normally wouldn't try it because I tolerate vinegar as it isn't a favorite of mine in foods.
But this is on my list to try, thanks for the share and the critique on it

Honestly, the vinegar flavor wasn’t much stronger than you would find in a Carolina bbq sauce. The strongest vinegar flavor is in the white sauce. The next time I do it I will probably leave the white sauce out & glaze it with my bourbon bbq glaze