FAMOUS ALABAMA-STYLE WHITE BARBECUE SAUCE

This Alabama-style White Barbecue Sauce has a tangy flavor that is a great addition to grilled foods.

This is will be one of the kids favorites – fantastic grilled flavor

INGREDIENTS:

• 1 cup mayonnaise
• 1/2 cup vinegar (preferably Apple Cider)
• 1 tablespoon lemon juice
• 1/4 teaspoon Prepared Horseradish (or Cayenne Pepper)
• 1 teaspoon minced garlic
• *Salt and pepper to taste 

 

PREPARATION:
1. Mix ingredients together (it is best to refrigerate for at least 8 hours before using – but will be ready to use immediately).
2. Brush lightly over chicken, turkey or pork during the last few minutes of grilling.
* This barbecue sauce is also great as a dipping sauce so set some aside before you start grilling to serve on the table.

*** TRY smaking on some of Steve Famous Rub before grilling – WOW

Enjoy! ~mojo

 

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Big Red’s – Spicy Dry Rub

This is my Father Ron Tillett’s (AKA Big Red) Spicy Dry Rub

• 1/2 cup freshly ground black pepper
• 1/2 cup ground cayenne pepper
• 1 cup dark brown sugar
• 3 tablespoons salt
• 1 teaspoon garlic powder

Mix all ingredients together in a bowl. Use on your favorite meat 60 minutes before grilling. Store any extra in an air-tight container, making sure to keep dry. Makes 2 1/4 cups.

 

Enjoy, ~mojo

TRY THE WHOLE CHICKEN ON A CAN METHOD – in the South this is known as “Beer In The Butt Chicken”:

TRY THE WHOLE CHICKEN ON A CAN METHOD

– in the South this is known as “Beer In The Butt Chicken” Well you know what I call it then. It’s got a nice ring to it.

Enjoy, ~mojo

Here are the simple steps:

1. For the Chicken on the Can method you will need 1 can (12 ounces) NON-diet soda (Dr. Pepper offers a great flavor, however you can use any soda)
2. Remove the upper grill rack and see if the whole chicken fits standing up in the grill with the lid down. –> If the chicken fits, remove chicken and set an open can of NON diet soda (pour out half of the soda first), on the grill. Stand the chicken over top of the can, so the can is in its inner cavity of the chicken. If grill only has one level or cooks hot, use double-thick aluminum foil underneath chicken.
3. Grill 20 minutes per pound, or until done.*If the chicken doesn’t fit standing: Cut it up, cover it with the Steves Famous Dry Rub, and grill it without the soda. Turn chicken every 5–10 minutes, until done.
4. To check doneness, squeeze chicken to see if juices run clear. If you aren’t satisfied, cut it open to check for doneness.

Makes 3–5 servings

This Dry Rub is Fantastic on CHICKEN, BEEF and LAMB as well! – This stuff is amazingly universal.

    * 1 Tbs coarse salt (Kosher, NOT pickling salt)

    * 1 Tbs sugar

    * 1 Tbs celery salt

    * 1 Tbs brown sugar

    * 1 Tbs garlic salt

    * 1 Tbs ground black pepper

    * 2 Tbs paprika

Steve’s Famous Rub will soon be available for purchase : Rubs & Spices Coming Soon!

 

Did you know this about BBQ?

Here is a project I did a few years back. An info-graphical of the history of Barbecue! I know it’s an obsession.

Enjoy,

~mojo