Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Grilled Chicken Breasts with White Barbecue Sauce

GriffinGriffin Posts: 7,658
edited August 2012 in EggHead Forum

This has been one of those items that has been on my to-do list for I don't know how long. Something about a mayo based white bbq sauce has intrigued me ever since I first heard of it. Since it was a weeknight, I didn't have time to do it the traditional way, slow smoking chicken halves and then dunking them in the sauce before serving. I figured grilling some chicken breasts and basting them with the sauce would at least give me an approximation of what it would taste like, though. Plus it gave me something new to do with boring ole chicken breasts. So on to the pictures.

The chicken breasts got pounded flat and seasoned simply with salt and pepper. Then tossed on to the Egg at 400F with some apple wood chips.
image

I basically grilled it for 4 minutes, flipped it and basted it and repeated every 4 minutes until it reached 160. I think it took about 15 minutes or so. When they were done, I drizzled some more sauce on top.
image

Pretty unusual taste, definitely not your normal bbq sauce. There wasn't a hint of sweet to it, but it had a cool, creamy, peppery, vinegary taste to it. A bit of heat on the end, but not too much. I can't wait to try it on some smoked chicken halves. I think it will be even better. Definitely something worth trying, especially if you are looking to break out of your normal routine.

Grilled Chicken Breasts with White Barbecue Sauce

Rowlett, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings

 

Comments

  • Mighty_QuinnMighty_Quinn Posts: 1,878
    More like a remoulade or even ranch dressing than BBQ sauce, but looks/sounds pretty good to me!
  • BjorgBjorg Posts: 241
    I think I am going to pound my chicken breats now. Seems to make for a more even cook as they are always a bit overcooked when grilled as is. 


    Quebec - Canada
  • GriffinGriffin Posts: 7,658
    That's the only way I do them. Uniform thickness = uniform cook.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Doc_EggertonDoc_Eggerton Posts: 5,148

    That looks delicious, and is an interesting recipie.  I will have to try that.


    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • BrownieBrownie Posts: 1,023
    Nice looking cook. I'm getting hungry. ~:>
  • GreenhawKGreenhawK Posts: 398
    Looks great.  I didn't know ya'll people outside of North Alabama knew about white sauce.  You will definitely get hooked.
    Large BGE Decatur, AL
  • GriffinGriffin Posts: 7,658
    Looks great.  I didn't know ya'll people outside of North Alabama knew about white sauce.  You will definitely get hooked.

    Words leaked out a bit, heard about it way over here in Texas. Next up, I think I'd like to try Black BBQ Sauce....

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • RubmyrockRubmyrock Posts: 266
    How so you pound the chicken flat and with what?

    I create my own version of Alabama White Sauce with Dukes mayonnaise, Red Pepper flakes, cider vinegar, lemon juice, pepper, and the kicker - Red Eye express. .... Trust me, this sauce is incredible..
  • GriffinGriffin Posts: 7,658

    I put the chicken on a cutting board, cover it with wax paper and then go to town on it with a meat tenderizer hammer thingees. Great way to get rid of any pent up aggresions.

    Your versions sounds tasty.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Howdy_DoodyHowdy_Doody Posts: 146
    edited August 2012
    Although the word, BBQ, should never be mentioned outside the Great State of Texas, this looks interesting.  Thanks, Grif.  I'm going to try it ... maybe tomorrow.

    I'll call it a vinaigrette dressing, or something like that.  
    :))
    Houston, Texas http://willsononline.com
  • Although the word, BBQ, should never be mentioned outside the Great State of Texas, this looks interesting.  Thanks, Grif.  I'm going to try it ... maybe tomorrow.

    I'll call it a vinaigrette dressing, or something like that.  
    :))
    Nor Should it be mentioned with the word Mayonnaise  [-X

    Croquettes of Yard Bird with Egg White Remoulade :))

    We actually have a place in the hood that does their smoked turkey with that on there. It's actually pretty good (and although I love TX BBQ, I love BBQ from all over- even with mayo on it)





    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • ratcheerratcheer Posts: 189
    Wusses. It is made from mayonnaise and it is good. Especially on freshly smoked chicken pieces.

    To the best of my knowledge, the original recipe is just mayonnaise, salt, black pepper, and a little vinegar to thin it.

    Tim
Sign In or Register to comment.
Click here for Forum Use Guidelines.