Have you heard of Cincinnati goetta? It's a type of sausage, but more like a loaf or meatloaf. It's made with ground pork and beef, steel-cut oats, and spices. I've never heard of smoked goetta, but would love to see your take on it on a future video!
Unrelated but I was using your breakfast sausage mix, I added a blackened seasoning blend i looked up minus salt to it with some ground chicken. Much leaner than I like but im on a diet. End result was super tasty.
640 owner here… Did you run 12 biscuits to get your temps even and your damper set right? You should not be seeing a 50 degree difference on the right side for sure.
Don't forget the chicken pasteurization chart. You don't have to even get to 165. At 155 the heat kills all the stuff in the chicken in less than a minute.
Bama boy here. Bob's actually makes their sauce slightly more runny (less mayo or more liquid. however you wanna get there) and they dunk the entire chicken multiple times throughout the cooking process. Just a side note and might want to try it out that way as well! the sauce really adheres to the meat and tacks up as well.
Wanna make it even better? Marinate the chicken in the white sauce over night. Smoke right out of the marinade. Don’t whipe it down. It’s amazing good and my wife’s favorite smoked chicken by far.
Have you ever tried a chicken with nothing added but a little bit of salt and pepper and brushed with butter? Catch the juices in the tray and make a gravy with that. Americans OVER flavour everything.
If you look at the cooking guidelines it shows that chicken breast is done at 150 degrees and the thighs and legs are done at 165 degrees so everyone just takes the entire chicken to 165 then the breast is dry and the dark meat is more tender the closer that you get to 200 degrees
I just did a ranch-ish mayo sauce for chicken the other day. Mayo, dry sherry, Thyme, Rosemary, Parsley, onion, garlic, mustard powder, msg, salt, and pepper and optional chili flakes. Was super good and honestly we took a bit and just dipped cucumber slices in it.
Worked a job that I was in Alabama for training at least 3 times a year Just can't do white sauce Looks like a bukaki party on a chicken Just GROSS Plus mayo is an abomination I love you and you'll always get my likes and support but I wouldn't eat this even if you made it for me Total respect I'd try anything you gave me EXCEPT ALABAMA WHITE SAUCE I won't be able to eat my dinner now Yuck And if you can look at me personally I've been with you since the beginning and I watch EVERYTHING you put out
If it needs an electric or battery motor it ain't a bbq
Does a pellet grill give off this whining noise permanently? I hope you got tolerant neighbors.
Poor man’s food.
Awesome
Have you heard of Cincinnati goetta? It's a type of sausage, but more like a loaf or meatloaf. It's made with ground pork and beef, steel-cut oats, and spices. I've never heard of smoked goetta, but would love to see your take on it on a future video!
Yard bird looking delicious bro!
I’m from Texas what does Alabama white sauce taste like or can anyone give a close comparison?
Should try reverse spatch
Nice Video.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Unrelated but I was using your breakfast sausage mix, I added a blackened seasoning blend i looked up minus salt to it with some ground chicken. Much leaner than I like but im on a diet. End result was super tasty.
Making this right now. Getting ready to fire up my Ninja woodfire pellet grill
Alabama white sauce is slamming i do wings on the grill with them all the time so awesome
640 owner here… Did you run 12 biscuits to get your temps even and your damper set right? You should not be seeing a 50 degree difference on the right side for sure.
Great channel brother. Keep it up. Tx
Don't forget the chicken pasteurization chart. You don't have to even get to 165. At 155 the heat kills all the stuff in the chicken in less than a minute.
Teddy bear dog bone?
DRUM SMOKER SERIES
Lol heath riles just did this.
I’d like to see you smoke a turkey breast and dump it in Alabama white sauce.
7 dollars for the spice … 35 dollars to ship it.. robbers .. check your prices.. ty for content Chud
Bama boy here. Bob's actually makes their sauce slightly more runny (less mayo or more liquid. however you wanna get there) and they dunk the entire chicken multiple times throughout the cooking process. Just a side note and might want to try it out that way as well! the sauce really adheres to the meat and tacks up as well.
Wanna make it even better? Marinate the chicken in the white sauce over night. Smoke right out of the marinade. Don’t whipe it down. It’s amazing good and my wife’s favorite smoked chicken by far.
Traditional white sauce doesn't use w sauce. It ruins it.
Spatchcocked chicken is one of my favorites on the pellet grill. The family requests it all the time.
Peter North glazed chicken! IYKYK!😂
Have you ever tried a chicken with nothing added but a little bit of salt and pepper and brushed with butter? Catch the juices in the tray and make a gravy with that.
Americans OVER flavour everything.
Gr8 cook brother, gonna make it tonight -Str8
Just do a video on when we can expect the Chud Pellet Grill already.
Great chicken cook on the pellet grill Brad! – Thanks. – Cheers!
I think the lack of a Flashdance reference was a real missed opportunity. Especially when you were pouring the sauce over the bird.
Hey Brooke, Brad's not camera ready.
Great vid. I tried the recipe in Gibson's book. Meh. I probably didn't do it right.
Getting close to pulling the trigger on a pellet grill/smoker. I am torn between Yoder and Silverback. Really enjoying the pellet grill series.
alabama resident, white sauce is a staple here. if you dont have white sauce at the BBQ you arent at a BBQ.
…looks like a bird working on her tan…
9:47 did she have her mullet again? 😂
Don't watch if you are hungry.
If you look at the cooking guidelines it shows that chicken breast is done at 150 degrees and the thighs and legs are done at 165 degrees so everyone just takes the entire chicken to 165 then the breast is dry and the dark meat is more tender the closer that you get to 200 degrees
I love Alabama chicken, but I always just dunk in the sauce… I'm a coward… lol
What do you mean, YOU chickens? 😎
Not camera ready? But you don't necessarily agree… (You didn't mention anyway) Am I the only one who wondered what that looks like?
Also, doesn't the sauce make it not as crispy anymore? What happens if you use it as a sear sauce above your firepot or in a Chudbox?
I love Bradley's idea of "quick"! That was over 2 hours plus prep and cleanup lol. Still gunna try it though!
Yuck, I live in Alabama. Nope doesn't look good
You got a like guaranteed as soon as I saw you actually crush the black pepper than use the annoying sounding automatic crushers.
Love that sauce.
I just did a ranch-ish mayo sauce for chicken the other day. Mayo, dry sherry, Thyme, Rosemary, Parsley, onion, garlic, mustard powder, msg, salt, and pepper and optional chili flakes. Was super good and honestly we took a bit and just dipped cucumber slices in it.
Duke's mayonnaise for anyone wondering. It HAS TO BE DUKE'S MAYONNAISE.
A new Weber Kettle series using the 26" kettle would be at least successful as the original.
Worked a job that I was in Alabama for training at least 3 times a year
Just can't do white sauce
Looks like a bukaki party on a chicken
Just GROSS
Plus mayo is an abomination
I love you and you'll always get my likes and support but I wouldn't eat this even if you made it for me
Total respect
I'd try anything you gave me
EXCEPT ALABAMA WHITE SAUCE
I won't be able to eat my dinner now
Yuck
And if you can look at me personally
I've been with you since the beginning and I watch EVERYTHING you put out
There a snake in that tall ass grass💀