Grilled Chicken with White Sauce

Big Bob Gibson BBQ Restaurant Recipe

2 whole butterflied chickens
1 tablespoon salt
1/2 cup oil (vegetable, olive, lard)
2 teaspoons black pepper
Big Bob Gibson Bar-B-Q White Sauce (Recipe Below) 

Build a fire (wood or combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the cooker, leaving the other side void.

Preheat the cooker to 325 degrees. Coat each whole chicken evenly with salt. Place the chickens over the void side of the cooker, with the skin side up. When the skin on the chicken is golden brown, after about 1 1/2 hours, turn the chickens skin side down, basting both sides with the oil. Sprinkle the cavities of each chicken evenly with pepper. Cook the chicken for an additional 1 1/2 hours or until the internal temperature of the thickest part of the thigh reaches 180 degrees.

Add more wood to the fire as needed to replenish the supply of coals and maintain 325 degrees. Pour the White Sauce into a narrow, deep container and position it next to your cooker. Remove each chicken from the cooking grate and submerge it into the pot of White Sauce. Remove the chicken from the sauce, cut each chicken in half between the breasts, and then quarter, by cutting between each breast and thigh. Serves 4 to 8.

White Sauce:
1/8 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon prepared horseradish
1/4 cup vinegar
1/2 cup mayonnaise
1 tablespoon sugar
1/2 teaspoon lemon juice
2 tablespoons apple cider

Combine all ingredients in bowl and mix well.