The white BBQ sauce Malcom shares here is exceptional for both the smoked chicken and cole slaw. Typically I use Hellmanns but I used Dukes this time based on Malcom's recommendation and it was the correct choice. Everyone loved it.
This is amazing. I did this recipe with a few modifications: took the chicken off my BGE at 190 breast, as I had read that chicken “pulls” better at higher temps than the standard 165 breast temp (Where it tends to “shred” instead of pull) I sprayed the chicken with olive oil spray and used your AP and BBQ rub as shown in this video. Couldn’t be happier with the results. The chicken is so moist, even the breast meat. It has great flavor from the rubs, and pecan wood provided the right amount of smoke. The white sauce is incredible also. I used a mayo based on avocado oil - it was a bit pricier but worth it, as it allowed me to convince myself that the sauce complied with the Paleo diet that I try to follow. Keep up your awesome videos. I have yet to be disappointed by any of your recipes!
I've used all of your videos for anything I've smoked and I haven't been let down yet! thanks for taking the time to make these! I look forward to trying this one! happy 4th!!
Just made this with some small tweaks to the BBQ sauce and the slaw and it was amazing. Thanks for the content, recipe, and inspiration my BBQ sensei. Your BBQ is waking people up to real BBQ goodness thanks to you sharing.
Time for a new updated version of this in better quality, i have never done pulled chicken but got the request for a birthday party this weekend. Good info regardless.
I just made this recipe today for a small 4th of July party and people really liked it! You definitely have to let the slaw meld with the sauce for a couple hours before you serve it though.
You got a subscription out of me awhile ago Malcom. Thank you for your hard work taking the time to teach us all how to grill and smoke high quality recipes. No doubt these are methods I will pass down to my children in the years to come.. Cheers
Man those chickens look great. Haven't done a whole chicken in years. I gotta try one soon after seeing this video. You have the best videos. Keep smokinig and Merry Christmas.
Just recently found your channel and subscribed! Planning to go into the BBQ game cause No One that I know literally BBQ like this, and I Love food! Going to start from your day 1 videos! Thanks for Sharing, highly appreciated!!!
Those sandwiches look so good yes yes I am going to try this very soon don't think I could wait for the 4th of July to try this out. Thanks for sharing this video
Love your videos Malcom. Man ,I love to grill and cook and I go everyday to my favorite little corner store ,and I always share some with the girls when I cook and feel it's fit lol. But I quiz em first on it and man lol. People are picky. Lol. I'd have to make each gal an individual sandwich lol. I smoke the chicken with apple wood and hickory then brase it in a covered aluminum pans with a mustard based South Carolina sauce on the grill....I'm going to go for it and add the slaw lol. Looks good and I love that you add d the boldness of the blue cheese. Once again man. Love your videos and keep on keeping on
Other chicken recipes you either brine or inject why did you not do either for the pulled chicken? Love your videos, taught me everything I know about smoking meats.
Did you discard the skin? It looks like you may have. Do you lose a lot of the bbq rub flavor by not incorporating it into the shredded chicken? Looks great, and thanks.
Nice! I've got my smoker going right now for a pork ribs recipe for my channel. That looks like a serious rub! Just found your channel and looking forward to following you!
Thanks for the white bbq recipe. That guy's sauce isn't readily available near me and I have been wanting to try it on more things. I have it in the frig now to go on the slaw this afternoon. Pulled meat, blue cheese, slaw on a bun...can't go wrong. I just have to decide; Traeger or Weber Kettle using homemade rotisserie ring. FYI, you have a kick a$$ shaker technique.
Malcolm thanks for sharing your recipes with us in these videos! I like how you give detailed instructions. Also a HUGE plus 1 for Thermapen and Chef Alarm, those two items are almost must haves. I own both, I could/would not grill without them.
Hi Malcolm, I noticed you do a lot of smoking under your deck. How do you avoid getting black soot stains on the ceiling?? Do you have exhaust fans, I can kind of see some vents? I have a sun room at my house I’m looking to convert into a smoke room since we are approaching winter. What are your recommendations for doing such?
White BBQ Sauce Recipe: 2 cups Mayonnaise (use a good mayo like Duke’s or Blue Plate) ½ cup Apple Cider Vinegar 1 tablespoon Black Pepper (course ground) 1 tablespoon White Sugar 1 heaping teaspoon Prepared Horse Radish 1 teaspoon Kosher Salt ½ teaspoon Ground Cayenne Pepper Juice from 2 Lemons Directions: Combine all the ingredients in a mixing bowl using a wire whisk until smooth. Pour into a mason jar and refrigerate for several hours.
Sorry for the late reply I didn't see your response but thank you very much Malcolm I am definitely making this sauce and trying this recipe! I've been using your recipes since 2012 with great success I am a long time customer of The rub and BBQ sauce from your website but I just recently purchased The AP rub and WOW it's amazing you should mention it more in your videos I highly recommend it! there is nothing else like it and now I will not use anything else! Thanks again greetings from Whittier in Southern California.
Another great video Malcolm. I have a pellet smoker and an electric smoker but going to build a ugly barrel this weekend. Could you hang these in a barrel like i have seen you do ribs before? Or is that heat too direct?
Tried this out on my new WSM this weekend. The chicken turned out great and is very tasty but the skin was kind of leathery and uneatable. It took 4 hours to get the internals up to temperature. I ran a water pan and struggled to get the temps above 250. being my first run I probably didn't use enough fuel either. Would this have been the cause for the skin?
Good Channel Malcom ! I have been watching for awhile and using some of your recipes. There is a lot of good BBQ tips and tricks I have learned from watching. Right now I am looking at your recipes for beef Jerky. Can't wait to try them. Do you think Flank steak is too fatty for Jerky ? Even if I use your pink salt recipe ?
Husband and I made this meal. Wow was it good! Invited a few family members and they loved it too. Even some that don't like blue cheese liked it. The BBQ sauce is so good!Just one question- how long does the BBQ sauce last? We tried eating it a couple nights later and it seemed too vinegary.
Another great cook, wish I had your skills. Quick question about your Old hickory pit, do you find it to be the easier to cook on than your others. The treason I ask, I'm looking for an upgrade to my cooking equipment and just don't know what to get. So many are going to be an improvement over my BGE XL or UDS. Any advise would be appreciated.
I always enjoy your great videos!!!! Could you tell us how the "White BBQ Sauce" is made? I checked your website and can't seem to find the recipe. Thanks!!
White BBQ Sauce Recipe: 2 cups Mayonnaise (use a good mayo like Duke’s or Blue Plate) ½ cup Apple Cider Vinegar 1 tablespoon Black Pepper (course ground) 1 tablespoon White Sugar 1 heaping teaspoon Prepared Horse Radish 1 teaspoon Kosher Salt ½ teaspoon Ground Cayenne Pepper Juice from 2 Lemons Directions: Combine all the ingredients in a mixing bowl using a wire whisk until smooth. Pour into a mason jar and refrigerate for several hours.
Love your channel. I do have a question. Every time I smoke poultry at 275 the meat turns out amazing but the skin is always like rubber. How do you get crispy skin and I get rubber? I'm sure it's a user error but I would love to know how you do it.
White BBQ Sauce - 2 cups Mayonnaise - ½ cup Apple Cider Vinegar - 1 tablespoons Black Pepper (course ground) - 1 tablespoons White Sugar - 1 heaping teaspoon Prepared Horse Radish - 1 teaspoon Kosher Salt - ½ teaspoon Ground Cayenne Pepper - Juice from 2 Lemons
Man I love your videos And recipes. I have been smoking with a stick burner for a few years And love it, But it's a pain in the butt to cut the lawn ar do anything else because I have to babysit the smoker. I enjoy doing it but it becomes a job. I have been looking into a pellet smoker As ND there quite expensive. I see you smoke on a Yoder, I love how they are made in U.S.A and are very high quality. My question is how do you like your Yoder And have you had any problems with it.
White BBQ Sauce Recipe: 2 cups Mayonnaise (use a good mayo like Duke’s or Blue Plate) ½ cup Apple Cider Vinegar 1 TBS Black Pepper (course ground) 1 TBS White Sugar 1 heaping teaspoon Prepared Horse Radish 1 teaspoon Kosher Salt ½ teaspoon Ground Cayenne Pepper Juice from 2 Lemons Directions: Combine all the ingredients in a mixing bowl using a wire whisk until smooth. Pour into a mason jar and refrigerate for several hours.
Yeah - you could use whatever sauce you like on the pulled chicken. I wouldn't make the blue cheese slaw with any other sauce aside from the white bbq sauce though.
Hi, great video as always. I'm not finding the White BBQ Sauce link. Did I miss it? A search on the website wasn't successful, unless I'm not calling it right. I searched "white BBQ sauce" without success.
White BBQ Sauce Recipe: 2 cups Mayonnaise (use a good mayo like Duke’s or Blue Plate) ½ cup Apple Cider Vinegar 1 tablespoon Black Pepper (course ground) 1 tablespoon White Sugar 1 heaping teaspoon Prepared Horse Radish 1 teaspoon Kosher Salt ½ teaspoon Ground Cayenne Pepper Juice from 2 Lemons Directions: Combine all the ingredients in a mixing bowl using a wire whisk until smooth. Pour into a mason jar and refrigerate for several hours.
Hey Malcolm ! Great video as always . Just curious about a cpl things . How long can the white BBQ sauce be kept in the fridge 1 week, 2 weeks, month? Also is it possible to order your products to Canada ? I had tried to place an order on your site but there was no Cdn shipping options unfortunately .
I would say the white sauce would be good for at least 2 - 3 weeks - maybe more. And we are working to get Canada setup, and hopefully we can ship there in a week or two.
White BBQ Sauce Recipe - 2 cups Mayo - ½ cup Apple Cider Vinegar - 1 tablespoon Black Pepper (course ground) - 1 tablespoon White Sugar - 1 heaping teaspoon Prepared Horse Radish - 1 teaspoon Kosher Salt - ½ teaspoon Ground Cayenne Pepper - Juice from 2 Lemons
please let me know if the house next door is ever for sale i want to be your neighbor. so i can come over for cook outs and high five each other. great job thanks
Another great video brother. i planned on losing 40 pounds this year and since i found your channel i have 50 to go. keep up the great work.
Hehe
Hahahaha best comment ever.
😂
🤣🤣💪🤠🤠
The best comment ever!
That's my dad! Happy Father's Day!!! Love you dad!!!
The white BBQ sauce Malcom shares here is exceptional for both the smoked chicken and cole slaw. Typically I use Hellmanns but I used Dukes this time based on Malcom's recommendation and it was the correct choice. Everyone loved it.
Excellent video. Your BBQ prep explanations are clear and easy for us amateurs to follow. Thanks.
I made this for 4th of July and my Mothers bday last year she requested it this Sunday for Mothers day! Best coleslaw and pulled chicken ever!
This is amazing. I did this recipe with a few modifications: took the chicken off my BGE at 190 breast, as I had read that chicken “pulls” better at higher temps than the standard 165 breast temp (Where it tends to “shred” instead of pull) I sprayed the chicken with olive oil spray and used your AP and BBQ rub as shown in this video.
Couldn’t be happier with the results. The chicken is so moist, even the breast meat. It has great flavor from the rubs, and pecan wood provided the right amount of smoke.
The white sauce is incredible also. I used a mayo based on avocado oil - it was a bit pricier but worth it, as it allowed me to convince myself that the sauce complied with the Paleo diet that I try to follow.
Keep up your awesome videos. I have yet to be disappointed by any of your recipes!
I've made this recipe twice in one week, for two different crowds, and ppl are raving. the sauce plus the recipe are top notch my man
Malcom, you never cease to amaze. Thanks for the great summertime sandwich.
The slaw looks, beyond cool.
Mac
I've used all of your videos for anything I've smoked and I haven't been let down yet! thanks for taking the time to make these! I look forward to trying this one! happy 4th!!
Just made this with some small tweaks to the BBQ sauce and the slaw and it was amazing. Thanks for the content, recipe, and inspiration my BBQ sensei. Your BBQ is waking people up to real BBQ goodness thanks to you sharing.
Time for a new updated version of this in better quality, i have never done pulled chicken but got the request for a birthday party this weekend. Good info regardless.
I dont BBQ or anything but I love this guy and his videos. Love seeing the end product. :D
I just made this recipe today for a small 4th of July party and people really liked it! You definitely have to let the slaw meld with the sauce for a couple hours before you serve it though.
Great job Malcolm, you're videos are always so well done. Can't wait to try it!
You got a subscription out of me awhile ago Malcom. Thank you for your hard work taking the time to teach us all how to grill and smoke high quality recipes. No doubt these are methods I will pass down to my children in the years to come.. Cheers
Best BBQ channel 🙌🙌🙌🙌🙌🙌🙌
Candice Walker couldn't agree more..cheers
Hands down
ever since i saw this video a long time ago, this is the only way i make whole chickens now, malcolm is the best
Man those chickens look great. Haven't done a whole chicken in years. I gotta try one soon after seeing this video. You have the best videos. Keep smokinig and Merry Christmas.
Malcom this is simply AMAZING!! Everyone loved this!! Awesome recipe.
Just recently found your channel and subscribed! Planning to go into the BBQ game cause No One that I know literally BBQ like this, and I Love food! Going to start from your day 1 videos! Thanks for Sharing, highly appreciated!!!
It turned out great. Very nice recipe. Thanks Malcom
Decided to go for some pulled chicken today...your recipe looks great. Thanks from one BBQ Guy to another. Smoke on man!
Bleu Cheese Cole Slaw!!!!!!!!!!!!!!!!!!!!!!!! Dang that looks good!
You Rock Malcom! Thanks for the great video.
This is my go to for great recipes for my smoker
Those sandwiches look so good yes yes I am going to try this very soon don't think I could wait for the 4th of July to try this out. Thanks for sharing this video
Looks amazing, Malcolm!
You never fail to make me hungry
I’m going to try this👍
New vacation plans: stop by Malcom's house for BBQ. I get hungry after every video.
Once again another great and simple recipe. I love the Rub. thanks
I have to tell you Malcolm I really enjoy your videos!!! I look forward to the next one
Love your videos Malcom. Man ,I love to grill and cook and I go everyday to my favorite little corner store ,and I always share some with the girls when I cook and feel it's fit lol. But I quiz em first on it and man lol. People are picky. Lol. I'd have to make each gal an individual sandwich lol. I smoke the chicken with apple wood and hickory then brase it in a covered aluminum pans with a mustard based South Carolina sauce on the grill....I'm going to go for it and add the slaw lol. Looks good and I love that you add d the boldness of the blue cheese. Once again man. Love your videos and keep on keeping on
Another fine video Malcolm! I love to do chickens about the same way. Keep those awesome videos coming!
Other chicken recipes you either brine or inject why did you not do either for the pulled chicken? Love your videos, taught me everything I know about smoking meats.
That white bbq sauce is the heat!
Did you discard the skin? It looks like you may have. Do you lose a lot of the bbq rub flavor by not incorporating it into the shredded chicken? Looks great, and thanks.
Absolutely delicious.. Thanks for the great recipe.
I knew it as soon as I clicked on the video I am starving. lol. looks bomb diggity as always
your content is awesome. im surprised you dont have a tv contract.
he's awesome
going to try this recipe this afternoon... can't wait!
This is dinner for tomorrow, thanks Malcolm!
love all your videos
Oh hell yes I will be eating this for the next 3 days! Thanks for the great recipe keep them coming boss.
Man, I just had lunch now I'm hungry again
Great video Malcolm! Perfect cook for my non-pork eating friends (also known as crazy people)
looks really good. thanks for sharing.
Great video, this looks delicious
Nice! I've got my smoker going right now for a pork ribs recipe for my channel. That looks like a serious rub! Just found your channel and looking forward to following you!
You are the man ! Amazing cook!
Thanks for the white bbq recipe. That guy's sauce isn't readily available near me and I have been wanting to try it on more things. I have it in the frig now to go on the slaw this afternoon. Pulled meat, blue cheese, slaw on a bun...can't go wrong. I just have to decide; Traeger or Weber Kettle using homemade rotisserie ring. FYI, you have a kick a$$ shaker technique.
Aint nothin better than a smoked chicken just somethin about it
Awesome vid. Love pulled chicken
Malcolm thanks for sharing your recipes with us in these videos! I like how you give detailed instructions. Also a HUGE plus 1 for Thermapen and Chef Alarm, those two items are almost must haves. I own both, I could/would not grill without them.
Still learning how to get them back ribs done right on a Weber charcoal grill, But for sure this will be next.
Beautiful!
another home run!
Git it! Thank you, Malcom. Happy 4th.
Man that ole hickory smoker looks like the business.
Yummy!! Mouth-watering!!!
Good stuff always , do you have a white bbq sauce video I need to make this one
I'm proud of ya Malcom! Beautiful work!
Could bob Gibson’s white sauce be used for this?
my god man, you are the master!
What’s the recipe for the Alabama white bbq sauce
Hi Malcolm,
I noticed you do a lot of smoking under your deck. How do you avoid getting black soot stains on the ceiling?? Do you have exhaust fans, I can kind of see some vents?
I have a sun room at my house I’m looking to convert into a smoke room since we are approaching winter. What are your recommendations for doing such?
white sauce recipe? love your channle. my party's are always a hit cause of your hard work! thank you!
goo.gl/photos/rXVN1KpwiYhrewBm6
look up his video smoked chicken leg quarters!
White BBQ Sauce Recipe:
2 cups Mayonnaise (use a good mayo like Duke’s or Blue Plate)
½ cup Apple Cider Vinegar
1 tablespoon Black Pepper (course ground)
1 tablespoon White Sugar
1 heaping teaspoon Prepared Horse Radish
1 teaspoon Kosher Salt
½ teaspoon Ground Cayenne Pepper
Juice from 2 Lemons
Directions:
Combine all the ingredients in a mixing bowl using a wire whisk until smooth. Pour into a mason jar and refrigerate for several hours.
+HowToBBQRight Malcom Reed thank you malcom, you the man.
+joshua howell thanks
I'm cooking this Sunday for the game
Great video Malcolm I'm gonna try this but do you have a video on how to make that Alabama white BBQ sauce?
White BBQ Sauce2 cups Mayonnaise½ cup Apple Cider Vinegar1 tablespoons Black Pepper (course ground)1 tablespoons White Sugar1 heaping teaspoon Prepared Horse Radish1 teaspoon Kosher Salt½ teaspoon Ground Cayenne PepperJuice from 2 Lemons
+HowToBBQRight Malcom Reed thank you for the recipe you're awesome!!!! 🙌🏽
Sorry for the late reply I didn't see your response but thank you very much Malcolm I am definitely making this sauce and trying this recipe! I've been using your recipes since 2012 with great success I am a long time customer of The rub and BBQ sauce from your website but I just recently purchased The AP rub and WOW it's amazing you should mention it more in your videos I highly recommend it! there is nothing else like it and now I will not use anything else! Thanks again greetings from Whittier in Southern California.
That looks so delicious
Any suggestions for a low salt taste rub? Wife has sensitive taste buds and almost need no salt.
Another great video Malcolm. I have a pellet smoker and an electric smoker but going to build a ugly barrel this weekend. Could you hang these in a barrel like i have seen you do ribs before? Or is that heat too direct?
Great video, wish I was there to claim that other sandwich!!!
I just ate, now I'm hungry again.
I have watched this videos about 23 times
Tried this out on my new WSM this weekend. The chicken turned out great and is very tasty but the skin was kind of leathery and uneatable. It took 4 hours to get the internals up to temperature. I ran a water pan and struggled to get the temps above 250. being my first run I probably didn't use enough fuel either. Would this have been the cause for the skin?
Good Channel Malcom ! I have been watching for awhile and using some of your recipes. There is a lot of good BBQ tips and tricks I have learned from watching. Right now I am looking at your recipes for beef Jerky. Can't wait to try them. Do you think Flank steak is too fatty for Jerky ? Even if I use your pink salt recipe ?
Awesome channel Malcom
Whats your opinion on MSG and why you use it in your rubs?
Delicious!
Oh man does that looook good!
Husband and I made this meal. Wow was it good! Invited a few family members and they loved it too. Even some that don't like blue cheese liked it. The BBQ sauce is so good!Just one question- how long does the BBQ sauce last? We tried eating it a couple nights later and it seemed too vinegary.
I would say 1 - 2 weeks in the fridge. But you would need to mix it up really well each time you pull it out.
+HowToBBQRight Malcom Reed thank you!!!
Where did you get your ole hickory smoker from ?
Another great cook, wish I had your skills. Quick question about your Old hickory pit, do you find it to be the easier to cook on than your others. The treason I ask, I'm looking for an upgrade to my cooking equipment and just don't know what to get. So many are going to be an improvement over my BGE XL or UDS. Any advise would be appreciated.
I noticed you heavily season all your meats.. Is the rub not very salty? I just order mines and cant wait for it to arrive
I always enjoy your great videos!!!! Could you tell us how the "White BBQ Sauce" is made? I checked your website and can't seem to find the recipe. Thanks!!
White BBQ Sauce Recipe:
2 cups Mayonnaise (use a good mayo like Duke’s or Blue Plate)
½ cup Apple Cider Vinegar
1 tablespoon Black Pepper (course ground)
1 tablespoon White Sugar
1 heaping teaspoon Prepared Horse Radish
1 teaspoon Kosher Salt
½ teaspoon Ground Cayenne Pepper
Juice from 2 Lemons
Directions:
Combine all the ingredients in a mixing bowl using a wire whisk until smooth. Pour into a mason jar and refrigerate for several hours.
+HowToBBQRight Malcom Reed Fantastic!! Thank You!!
Love your channel. I do have a question. Every time I smoke poultry at 275 the meat turns out amazing but the skin is always like rubber. How do you get crispy skin and I get rubber? I'm sure it's a user error but I would love to know how you do it.
spray oil on it
Do you mix any bits of the skin in with the pulled chicken?
oh yeah - I threw out any that weren't crispy and mixed in the rest.
I thought the Ole Hickory CTO was an electric smoker? You had charcoal in the wood box?
No - I don't like to use electric smokers.... Ole Hickorys are wood burning smokers with a convection fan
White BBQ sauce, where can I get it or make it?
White BBQ Sauce - 2 cups Mayonnaise - ½ cup Apple Cider Vinegar - 1 tablespoons Black Pepper (course ground) - 1 tablespoons White Sugar - 1 heaping teaspoon Prepared Horse Radish - 1 teaspoon Kosher Salt - ½ teaspoon Ground Cayenne Pepper - Juice from 2 Lemons
Man I love your videos And recipes. I have been smoking with a stick burner for a few years And love it, But it's a pain in the butt to cut the lawn ar do anything else because I have to babysit the smoker. I enjoy doing it but it becomes a job. I have been looking into a pellet smoker As ND there quite expensive. I see you smoke on a Yoder, I love how they are made in U.S.A and are very high quality. My question is how do you like your Yoder And have you had any problems with it.
Looks good, Malcolm. I know you smoked until done, but how long did it take?
about 3 hours total.
What happened to the news letter? I never got one.
How do you make that white BBQ sauce?
White BBQ Sauce Recipe:
2 cups Mayonnaise (use a good mayo like Duke’s or Blue Plate)
½ cup Apple Cider Vinegar
1 TBS Black Pepper (course ground)
1 TBS White Sugar
1 heaping teaspoon Prepared Horse Radish
1 teaspoon Kosher Salt
½ teaspoon Ground Cayenne Pepper
Juice from 2 Lemons
Directions:
Combine all the ingredients in a mixing bowl using a wire whisk until smooth. Pour into a mason jar and refrigerate for several hours.
Do you recommend any other sauce besides the white BBQ sauce?
Yeah - you could use whatever sauce you like on the pulled chicken. I wouldn't make the blue cheese slaw with any other sauce aside from the white bbq sauce though.
Thanks!!!
Hi, great video as always. I'm not finding the White BBQ Sauce link. Did I miss it? A search on the website wasn't successful, unless I'm not calling it right. I searched "white BBQ sauce" without success.
White BBQ Sauce Recipe:
2 cups Mayonnaise (use a good mayo like Duke’s or Blue Plate)
½ cup Apple Cider Vinegar
1 tablespoon Black Pepper (course ground)
1 tablespoon White Sugar
1 heaping teaspoon Prepared Horse Radish
1 teaspoon Kosher Salt
½ teaspoon Ground Cayenne Pepper
Juice from 2 Lemons
Directions:
Combine all the ingredients in a mixing bowl using a wire whisk until smooth. Pour into a mason jar and refrigerate for several hours.
Thank you. Made some, is super yummy.
Hey Malcolm ! Great video as always . Just curious about a cpl things . How long can the white BBQ sauce be kept in the fridge 1 week, 2 weeks, month? Also is it possible to order your products to Canada ? I had tried to place an order on your site but there was no Cdn shipping options unfortunately .
I would say the white sauce would be good for at least 2 - 3 weeks - maybe more. And we are working to get Canada setup, and hopefully we can ship there in a week or two.
Thanks Malcolm i'll be waiting patiently .
what's in the white BBQ sauce
White BBQ Sauce Recipe
- 2 cups Mayo
- ½ cup Apple Cider Vinegar
- 1 tablespoon Black Pepper (course ground)
- 1 tablespoon White Sugar
- 1 heaping teaspoon Prepared Horse Radish
- 1 teaspoon Kosher Salt
- ½ teaspoon Ground Cayenne Pepper
- Juice from 2 Lemons
Oh man! Good!!!
Where do you get the glove liners?
h2qshop.com/collections/barbecue-equipment/products/killer-hogs-hand-savers-glove-liner
Thank you
did you discard the skin and just use the meat?
jayson pfaff, I bet he put that aside for a good snack.
Ya man
LEGIT!!!!!
please let me know if the house next door is ever for sale i want to be your neighbor. so i can come over for cook outs and high five each other. great job thanks