Southern Living (May 2010)
In Zach's small hometown of Tullahoma, TN, there's a deli called Daddy Billy's. Originally opened as a grocery store in 1893, the spot eventually evolved into a take-away sandwich shop. Today, it's more of a restaurant and bar, with live music on the weekends and cold beer in the courtyard out back. But you can still get a great sandwich there.
Several years ago, some friends of Zach's family purchased Daddy Billy's and started catering private events in addition to running the place. They began serving something that quickly became a signature item: white barbecue sauce.
We'd love to say the white barbecue sauce was a re-discovered recipe from the original grocery store, a relic from a dusty old recipe card found tucked away in a desk. But the fact is that the provenance of white barbecue sauce is well known. It was invented (or at least popularized) by Big Bob Gibson BBQ in Decatur, AL.
Regardless of its origins, there's a reason a white barbecue sauce could easily become a signature menu item. It's absolutely delicious -- cool, peppery, tangy and a whole new taste for your grill.
And this grilled chicken is the perfect way to showcase a white barbecue sauce. The spice rub on the chicken gives it a tremendous smoky, hot flavor. The thyme, oregano, paprika, cumin and onion powder make a terrific, spicy combination. Grilled to a great char, it's pretty much the perfect grilled chicken.
The White Barbecue Sauce is just the right thing to temper all that smoky spiciness.
(First, though, a confession: The White Barbecue Sauce -- at least, this recipe -- is basically a gussied-up mayonnaise. And yes, it's true that we recently said we don't like mayonnaise. Are we inconsistent? Apparently! Are we self-delusional? Likely. But for some reason, when this mayo-based sauce is used as a condiment for grilled chicken, it really works for us.)
Anyway, the White Barbecue Sauce a delicious accompaniment -- creamy and tangy and cool.
And it's super easy to make. Which ought to tide you over until you make the trek to Decatur -- or Tullahoma.
(This photo: Southern Living)
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill: 4 hours
Yield: Makes 5 servings
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 10 chicken thighs (about 3 lb.)*
• White Barbecue Sauce
1. Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture evenly over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours. Remove chicken from bag, discarding bag.
2. Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180°. Serve with White Barbecue Sauce.
*4 chicken leg quarters (about 3 lb.) may be substituted for chicken thighs. Increase cooking time to 20 to 25 minutes on each side.
White Barbecue Sauce
Yield: Makes 1 3/4 cups
• 1 1/2 cups mayonnaise
• 1/4 cup white wine vinegar
• 1 garlic clove, minced
• 1 tablespoon coarse ground pepper
• 1 tablespoon spicy brown mustard
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 teaspoons horseradish
1. Stir together all ingredients until well blended. Store in an airtight container in refrigerator up to 1 week.