Great looking chicken! Also, great tip on the smoke, I had a batch of chicken that did not turn out well and I knew it was the smoke but never knew why. Learning everyday!
I really want to try this sauce. everyone talks about it..One question though!! did you use the same sauce that you dipped the raw chicken in? Then coat it after it was done or did you have some sauce set aside? Chicken looks amazing !!
We did, however the chicken was dipped first at 165F (fully done temp) then brought up to 175F (our preferred leg temp) so no issues. You have to try this sauce and recipe out.
I love leg quarters, definitely my favorite when it comes to chicken. I’m not a mayo fan so I’d have to close my eyes when adding that ingredient to the sauce😂They looked so delicious, thanks for sharing😃
Christy its worth trying even if you don't like Mayo. It doesn't take like mayo at all once it's been mixed and when the chicken fats blend with the sauce it creates some real magic.
I’m cooking 5 of these leg quarters up tonight. Would the Amazing Ribs white sauce recipe stretch to five or should I try to figure out how to do math before then so I can make 1.5 times the recipe?
They don’t dip it til it’s at 165 internal temp which is considered “cooked” by USDA standards. Chicken legs and thighs can go hotter than that without drying out though which is why they put it back on til it’s 175
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Chicken and White Sauce is my absolute favourite way to do chicken. It has such an amazing flavour that is so unique. Love it!
It’s about time you guys did this! I LOVE Bama white sauce. Great lookin cook!
So good hey! Glad you enjoyed this cook.
Been wanting to do a Bama white sauce cook for a while. Thanks great video.
Now there are no excuses! You are going to enjoy it for sure.
That was some amazing looking chicken. Thanks for the video and the recipe. Keep up the great videos!!
Hey thanks Rick. I hope that you give it a try soon. You will really enjoy it. Cheers.
Looks amazing Jabin. I love the Alabama white sauce.
Glad you enjoyed this one. Cheers
I had never heard of this sauce before but I definitely plan to try this simply because ABC did it. Awesome.
Hope you enjoy it. It's delicious.
That looks good! I need to try that one!
We can't wait for you to give it a try. Theres so much great flavor in every bite.
Great simple presentation of that recipe! Thanks for the video.
You're very welcome!
YES!! This is my favourite! Cheers.
Glad you enjoyed this cook.
Another fabulous video. I can't wait to try this. It looks absolutely delicious!
Thanks Scott. You are going to really love it.
Great looking chicken! Also, great tip on the smoke, I had a batch of chicken that did not turn out well and I knew it was the smoke but never knew why. Learning everyday!
Yeah bad smoke can ruin chicken. glad we could help and I hope you give this recipe a try.
ERR M GERD! Love me some Alabama White Sauce chicken and THIS recipe is $$$$$
It sure is! This is always a winning dish for sure!
Can't wait to give this one a try
You are really going to enjoy this recipe.
Man Jabin that looks EXCELLENT!! Gotta give this one a try. Great job brother!
Thanks Eric, add it to your weekend cook list. You will enjoy it for sure.
man J P that looked so moist and that sauce reminded me of B G white BBQ sauce, but I love homemade and would make it from your recipe nice Job dude
Hey glad you liked this cook, it's really tasty. Homemade is always good, I hope you give it a try.
Those chicken leg quarters look good,tank you for the tip about black smoke
Thanks man. Glad you enjoyed this cook.
I really want to try this sauce. everyone talks about it..One question though!! did you use the same sauce that you dipped the raw chicken in? Then coat it after it was done or did you have some sauce set aside? Chicken looks amazing !!
We did, however the chicken was dipped first at 165F (fully done temp) then brought up to 175F (our preferred leg temp) so no issues. You have to try this sauce and recipe out.
absolutely!!! Thanks again!!
Just used my S&S, love it (not affiliated).
Nigel, we are glad you love out Slow 'N Sear. You have many amazing cooks to come.
Another quality video Jabin! Looks super tasty. Any tips on vent positions when using half lit on half unlit to stabilize 325-350?
Thank you! We only give broad tips on vents because altitude and weather have a BIG impact. Practice!
We eat at Big Bob Gibson’s about every week or so - these look just as good as theirs!
AWESOME!! I'm glad we did them justice. Now you need to try the recipe and compare.
Looks great. Tfs
Thanks Lasse!
I love leg quarters, definitely my favorite when it comes to chicken. I’m not a mayo fan so I’d have to close my eyes when adding that ingredient to the sauce😂They looked so delicious, thanks for sharing😃
Christy its worth trying even if you don't like Mayo. It doesn't take like mayo at all once it's been mixed and when the chicken fats blend with the sauce it creates some real magic.
Guess what I'm sending you for Xmas this year!!!! LOL!!!!
Mike Allen NO!!!😝🤢
Great Video!!
Thank you, appreciate you🔥
Awesome, bbq magic
Thank you!
You guys ever try to cook dark meat chicken to 180-185? They come out MUCH better.
We will look into that and try a cook.
I’m cooking 5 of these leg quarters up tonight. Would the Amazing Ribs white sauce recipe stretch to five or should I try to figure out how to do math before then so I can make 1.5 times the recipe?
You should be good. Recipe says it's good for TWO whole chickens.
Adrenaline Barbecue Company Good point. I saw that but was thinking the leg quarters from two chickens rather than two entire chickens. Thanks!
Looks great as always Jabin, but is it Keto friendly? It seems I keep gaining weight the older I get so I’m trying to watch my carbs.
Glad you enjoyed this cook. I think it is keto friendly but the problem is that it's so good you will over eat gaining more weight...
Not bad for a Kooky Canuck! And coming from this Alabama boy, that's saying something!
llamawizard kooky Canuck. Haha. We Canadians are multi cultural so we do everything well. ;).
Hope you save all that sauce after the cook!
Oh yes... perfect for dipping afterwards.
LOL more salmonella
@@brianw8539 was fully cooked when he dunked them.
So you dip raw chicken in the sauce and then dip your cooked chicken in the same sauce lol. If that's what you call "perfected it" I think I'll pass
They don’t dip it til it’s at 165 internal temp which is considered “cooked” by USDA standards. Chicken legs and thighs can go hotter than that without drying out though which is why they put it back on til it’s 175