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BBQ Season: White (chicken, of course... )

posted May 12, 2009, 7:23 AM by Guy Barbato

a recent post in lifehacker about 'barbeque sauce' reminded me that i hadn't posted by 'white' or oil&vinegar bbq sauce.  it also reminded me that most people don't acknowledge the difference between grilling and bbq.  for grilling (sometimes called "smoke roasting"... the temperature of the coals (or gas grill!) is usually between 350-500F for burgers, steaks and chops.  larger cuts of meat, bone-in poultry and sausages usually range between 240-350F.  true bbq-ing occurs between 160-240F.

smoking (either hot [90-160F] or cold [60-90F]...  is a horse of a different color ... i'll try to get some smoking recipes up in the fall)

this oil&vinegar bbq sauce is meant for chicken (usually done in a charcoal pit -- see the picture) and is only slightly modified from my days as a grad student (assigned to help bbq chicken at the Virginia State Fair back in 1978).

VA chicken bbq sauce
  • 1 gallon (yes, a gallon!) apple cider vinegar
  • 1 gallon (yes, again.. ) vegetable oil
  • 4 oz poultry seasoning (use the good stuff -- with lots of sage)
  • 2 oz salt
  • 2 oz black pepper (more will make the chicken spicier)
  • 2 oz garlic powder
  • 1 oz crushed red pepper
  • 1/2 oz oregano
mix in a bucket;  apply liberally after the chicken begins to brown (preferably using a toilet brush -- there is considerable debate surrounding the issue of this item).  i find that this recipe works well on a gas grill if you cut the vegetable oil back to 1/3 gallon -- which avoids a lot of flareups).
notably, towards the end of the cooking process, usually during the last 2-3 turns of the chicken -- add a small bottle of texas pete (or your favorite hot sauce) to the bucket.  it adds a nice flavor; but, be warned, if you add it too early in the cooking process; the hot sauce will burn off -- leaving a bitter aftertaste... ).