White Barbecue Sauce and Marinade

Name: White Barbecue Sauce and Marinade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Bbq, Barbecue
Ingredients: 1 Tbsp Creole mustard; 2 garlic cloves, minced; 1 Tbsp coarsely ground pepper; 2 teaspoons prepared horseradish; 355 milliliters mayonnaise; 1 teaspoon salt; 1 teaspoon sugar; 59 milliliters white wine vinegar; 1 kilograms whole chicken, cut into quarters

You can never have too many American recipes, so give White Barbecue Sauce and Marinade a try. This gluten free and dairy free recipe serves 8. One serving contains 469 calories, 16g of protein, and 44g of fat. It can be enjoyed any time, but it is especially good for Father's Day. Not a lot of people really liked this marinade. Head to the store and pick up sugar, mayonnaise, salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Whisk together first 8 ingredients until blended. Reserve 1/2 cup sauce to serve with chicken.

Ingredients you will need

Whole Chicken

Sauce

Equipment you will use

Whisk

Place chicken in a heavy-duty zip-top plastic bag, and add remaining sauce. Seal and turn to coat chicken; chill 4 hours.

Ingredients you will need

Whole Chicken

Sauce

Equipment you will use

Ziploc Bags

Remove chicken, and discard marinade.

Ingredients you will need

Marinade

Whole Chicken

Grill chicken according to directions below.

Ingredients you will need

Whole Chicken

Equipment you will use

Grill

Serve cooked chicken with reserved 1/2 cup sauce.

Ingredients you will need

Cooked Chicken

Sauce

Place 2 cups hickory, mesquite, or other wood chips in the center of a large square of heavy-duty aluminum foil; fold into a rectangle, and seal. Punch holes in top of packet. Preheat one side of grill, leaving center empty, for 20 minutes.

Ingredients you will need

French Fries

Punch

Equipment you will use

Aluminum Foil

Grill

Place packet on cooking grate over unlit side. Grill, covered with grill lid, 2 hours and 15 minutes or until done (170). Baste as directed.

Equipment you will use

Grill

Direct Cooking: Preheat grill over low heat, under 300, for 20 minutes.

Equipment you will use

Grill

Place chicken, skin side up, on cooking grate. Grill, covered with grill lid, over low heat 1 hour and 15 minutes or until done. (Don't turn chicken.) Baste as directed.

Ingredients you will need

Whole Chicken

Equipment you will use

Grill

Indirect Cooking: Soak 2 cups hickory wood chips in cold water for 30 minutes; drain. (Wood chips for the gas grill are not soaked with water because they're encased in foil and placed on the cooking grate.) Prepare fire by piling charcoal on each side of grill, leaving center empty.

Ingredients you will need

French Fries

Water

Equipment you will use

Grill

Aluminum Foil

Let charcoal burn for 30 minutes or until flames disappear and coals turn white.

Sprinkle chips over hot coals. Arrange chicken, skin side up, on cooking grate in center of grill (not directly over coals). Cook covered with grill lid, for 50 minutes to 1 hour or until done. (Don't turn chicken.) Baste as directed.

Ingredients you will need

Whole Chicken

French Fries

Equipment you will use

Grill

Note: For these methods, we prefer to use a 3-pound chicken whole chicken cut into quarters, which tend to cook more evenly. If using chicken pieces, remove drumsticks and wings from the grill a little earlier to keep them from burning.

Ingredients you will need

Chicken Pieces

Whole Chicken

Chicken Drumsticks

Chicken Wings

Equipment you will use

Grill

Equipment

Ingredients

Servings:

1Tbsp

Creole mustard 2

garlic cloves, minced 1Tbsp

coarsely ground pepper 2teaspoons

prepared horseradish 355milliliters

mayonnaise 1teaspoon

salt 1teaspoon

sugar 59milliliters

white wine vinegar 1kilograms

whole chicken, cut into quarters

Recommended wine: Zinfandel, Rose Wine

Zinfandel and rosé Wine are my top picks for Barbecue. A rosé is refreshing in hot temperatures and complements sweet and spicy sauces and rubs. Zinfandel is a classic red wine choice for barbecue, especially for pork ribs and beef brisket. The Ghost Pines Sonoma County San Joaquin County Zinfandel with a 5 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.