I’ve tried a lot of barbecue sauces over the years – tangy Lexington style, thick and sweet Kansas City, South Carolina Mustard, but this is my first go at a white barbecue sauce. Big Bob Gibson’s White BBQ Sauce is a tangy, mayonnaise-based sauce that Bob developed down in Decatur, Alabama. They say it’s a natural on chicken, so I tried it on a batch of thighs.
2 pounds boneless/skinless chicken thighs,
2 tablespoons of your favorite barbecue rub (Dizzy Pig in this case)
1 1/2 cups Big Bob Gibson’s White BBQ Sauce
Set your grill up for a direct cook over medium-high (400°F) heat.
Season the thighs with the rub and toss on the grill. While the thighs are cooking, pour the white sauce into a shallow pan (I used a 9×13 drip pan). Grill the thighs for 5 minutes on one side, then flip and cook for another 5 minutes on the other.
Dip the chicken into the white sauce, making sure to cover both sides. See how the rub is starting the mix with the sauce?
Return the chicken to the grill and cook for 2 minutes, flip and cook for 2 more minutes on the other side. The sauce should have just melted into the meat and the thighs should have reached 180°F internal.
Now, everybody back in the pool – put all the chicken back into the white sauce, turn to coat. Set the drip pan with the chicken and sauce on the grill and let it cook for another 2 minutes, until the sauce is bubbling.
Remove the pan full of chicken from the heat, toss thighs again to coat, and serve.
The thighs were wonderfully tender and had great flavor from the combination of rub, smoke, and white sauce. The tang from the vinegar and lemon was nice, but it got a little overwhelmed by the richness of the sauce. Next time I’d skip the bottle and make the sauce myself, probably using Craig “Meathead” Goldwyn’s version as a starting point. I would also skip putting the chicken back in the sauce before serving. I think I’ll use Chris’ dip and flip technique next time to get all the flavor from the sauce without it being too heavy.