Saturday, April 26, 2014

Peppered Alabama White Sauce (Rotisserie Chicken Upgrade)! - 52 Uses for a Rotisserie Chicken

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I've shown this sauce before with a little extra Cajun Kick on the classic Alabama White Sauce...

The original Alabama White Sauce was created at Big Bob Gibson's BBQ, perfected and popularized by the pitmaster, Chris Lilly

Like most sauces, this has dozens of varieties... To taste as they say.  This day I was tasting as I was making the sauce and it just got better and better tasting as I added more and more pepper.  And liked it more and more.

This sauce is VERY VERY EASY to make.  Possibly the easiest of any BBQ sauce.  No cooking, no mess.  Just add the ingredients into a Mason Jar, Shake like hell and in no time... Sauce

Perfect for an easy quick upgrade of a Store Bought pre-cooked, pre-seasoned Rotisserie Chicken.  I like to make a salad from the breast meat but 9 out of 10 times I will simply lay out the leg/thigh quarters in a small casserole pan, set the oven to 350 degrees, heat for 20 minutes.  Then add the sauce and you have a FAST EASY upgrade of the store bought!

So here's the EASY recipe for a favorite meal...

OK... Here's what I did...

Alabama White Sauce

  • 2 Cups Mayonnaise
  • 1 Cup Apple Cider Vinegar
  • 2 TBS Lemon Juice
  • Several turns of a Pepper Grinder to taste (I did about 2 TBS, lots of Pepper!)
  • 1 tsp Sea Salt
Cooking Directions
  1. Mix all ingredients together.
  2. It is important to taste as you add the Cajun Spice Mix. Add "to taste"
  3. Refrigerate for at least 8 hours before using. Brush lightly over chicken, turkey or pork during the last few minutes of grilling.
  4. Or using a basting brush, "Paint" a Leg/Thigh quarter of a store bought pre-cooked, pre-seasoned Rotisserie Chicken (Baptized) Over a bed of Cheesy Hash Browns
  5. OR... This sauce is also great as a dipping sauce so set some aside for a veggie tray.
  6. ENJOY!!!


This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work


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