Smoke map · Hickory chicken, white sauce

Alabama

North Alabama put a mayonnaise-vinegar sauce on hickory chicken and never needed to apologize. The bird should be smoked through, skin rendered, thigh past 175°F (79°C). The sauce is sharp, peppery, and cold against hot meat.

Meat	Chicken first. Pork is welcome. The signature is a smoked bird.
Wood	Hickory. Oak in the mix is fine.
Sauce	White: mayonnaise, vinegar, black pepper, a little heat. Decatur-area cooks made it famous in the early 20th century. This book's version is original.
Plate	Smoked half-chicken, white sauce in a cup and on the skin, white bread, pickle.

The bird

Spatchcock or halves. 275–325°F (135–163°C). Breast 165°F (74°C). Thigh 175°F+ (79°C+).

The white

Real mayonnaise, cider vinegar, lemon, horseradish, coarse pepper. Thin enough to drizzle. Make it the day you cook.

Sides

White bread · Pickles · Slaw · White sauce extra

Cooks in this book

North Alabama White Bird — beginner