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Most of us have heard of Alabama white sauce.. which is a extremely tasty sauce created with mayonnaise, black pepper and any variety of different components. The variations are countless and it is most frequently used on rooster however I’ve additionally seen it used on pork and seafood.
On this recipe, I take advantage of a really primary Alabama white sauce recipe on smoked rooster drumsticks. This explicit variation was despatched to me by a reader a number of years in the past. It’s easy and scrumptious.. simply the best way I prefer it.
- Prep Time: quarter-hour
- Cook dinner Time: 2 hours
- Smoker Temp: 250-275°F (121-135°C)
- Meat End Temp: 180°F (82°C)
- Beneficial Wooden: Maple, Hickory, Cherry Mix (pellets)
- 12-18 rooster drumsticks (thighs and even quarters additionally work nicely)
- Alabama white sauce (recipe under)
- ~1 cup Jeff’s authentic rub
Rinse the rooster below chilly water and pat it dry with paper towels.
Place the rooster in a pan and into the fridge uncovered to dry for a number of hours to assist the pores and skin to finish up with a greater, extra edible texture.
Alabama White Sauce
- 2 cups of mayonnaise
- 1/2 cup apple cider vinegar
- 1/4 cup fantastic floor black pepper
- 1 teaspoon cayenne pepper
Place the entire components right into a bowl and whisk till clean.
This recipe makes sufficient for about 12-18 rooster legs with just a little left over for dipping.
This Alabama white sauce recipe may also be discovered HERE.
It’s best if the rooster legs are in a pan to assist include the mess.
Brush a number of the Alabama white sauce onto the rooster.
Coat it generously with about ½ cup of my authentic rub .
Flip the rooster items over and do the identical factor on the opposite aspect with the sauce and about ½ cup of the unique rub .
It’s okay so as to add the sauce and rub the evening earlier than so it is able to go onto the smoker the following morning.
In regards to the Smoker
I used the Camp Chef Woodwind for this recipe and it was an exquisite selection! I’ve used a number of different manufacturers of pellet people who smoke and, usually, all of them work equally however the Woodwind by Camp Chef has added a number of options that most of the others are lacking.
- An ash cup on the underside of the unit to catch the ashes and make cleanup simple.
- A chute that opens so you may dump the hopper while you wish to exchange the pellets with a special taste.
- A 2nd cooking shelf comes customary.
- The power to drag a lever from the skin of the unit which strikes the warmth deflector to the aspect and permits the flames to return up via the grates to the meat you might be cooking!
- Accessible propane powered SearBox (grill) or SideKick (griddle) attaches to the correct aspect of the unit. This lets you sear steaks, rooster, and many others. as soon as they’re achieved cooking. You would additionally simply use it to cook dinner steaks or different meats at very excessive warmth. This can be a considered one of a form characteristic that’s going to be very helpful!
- 3 12 months guarantee and free delivery ain’t a nasty characteristic both!
In case you may’t inform, I actually like this machine and I believe if you’re out there for a smoker that’s simple to make use of, introduces a ton of smoke taste to your meals and has the flexibility to cook dinner from 160°F all the best way as much as about 500°F, with smoke, then this is perhaps one thing you have to have a look at very intently.
Learn my official evaluate for this product
In case you are utilizing a pellet smoker, set it up for cooking at about 225°F (107°C) for no less than the primary half-hour. After this, you may crank up the warmth to about 275-300°F to try to get a very good chew via on the rooster pores and skin.
This is extra pellet grilling suggestions
All different people who smoke may be set to 250-275°F (121-135°C) to cook dinner the rooster and get a very good bite-thru on the pores and skin.
It’s best to maintain the warmth on the dry aspect so, in case your smoker has a water pan otherwise you usually add a water pan, depart it dry this time.
The warmth ought to be oblique.
As soon as the smoker is able to go, place the rooster instantly on the smoker grate. Remember to depart just a little house between the items to provide the warmth and smoke loads of entry.
Let the rooster cook dinner with smoke till achieved.
After half-hour of cooking, brush the rooster generously with the Alabama white sauce and proceed to cook dinner.
Brush the rooster with the Alabama white sauce each quarter-hour till the rooster is completed cooking. Since you are opening the door or lid extra usually, the cooking time will in all probability be longer than regular.
Rooster drumsticks and thighs are fit for human consumption at 165°F (74°C) however have a greater texture and are extra tender if you happen to allow them to cook dinner till they attain an inner temperature of 180°F (82°C).
Proceed so as to add smoke all through the cooking course of if attainable.
When the smoked rooster drumsticks have reached 180°F (82°C) as decided by an correct digital meat thermometer such because the Thermapen, they are often faraway from the smoker grate and positioned right into a pan.
Serve and eat straight away.
I like to recommend eradicating about half of the Alabama white sauce right into a separate container for dipping later. This leaves you a lot for brushing on the rooster whereas it cooks and you do not have to fret about cross contamination.
You may discover that as you sweep the rooster, a few of the unique rub is transferred into the white sauce. That is okay and simply provides to the superb taste.
Alabama White Sauce on Smoked Rooster Drumsticks
On this recipe, I take advantage of a really primary Alabama white sauce recipe on smoked rooster drumsticks. This explicit variation was despatched to me by a reader a number of years in the past. It’s easy and scrumptious.. simply the best way I prefer it.
Servings:
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Rinse rooster drumsticks with chilly water and pat dry with a paper towel.
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Place rooster on a wire rack or sheet pan and place in fridge for a number of hours to assist dry the pores and skin. This helps to make sure a greater texture within the completed pores and skin.
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Whereas the rooster is drying, combine up the Alabama white sauce. Combine till clean and refrigerate till wanted.
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As soon as you might be able to season the rooster, brush a number of the Alabama white sauce onto the rooster then coat the skin of the rooster with Jeff’s authentic rub. This may be achieved the evening earlier than or 8-10 hours upfront if desired.
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Setup your smoker for cooking at 250-275°F (121-135°C) utilizing oblique warmth. In case your smoker has a water pan, depart it dry if attainable to cut back humidity and assist the rooster pores and skin to finish up with a greater texture.
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Place the rooster on the smoker grate and let it smoke with a mixture of maple, cherry and hickory or no matter smoking wooden you might have obtainable. Go away the rooster alone for about half-hour.
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Now we are going to start brushing the Alabama white sauce on the rooster each quarter-hour till it’s completed cooking.
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When the rooster reaches 180°F (82°C) as measured by an correct meat thermometer, it’s completed and ought to be faraway from the smoker.
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Serve instantly with extra white sauce for dipping.
In case you are utilizing a pellet smoker, set it up initially for cooking at 225°F (107°C) for some good smoke motion. Then, after half-hour, crank it as much as 250-275°F (121-135°C) to complete.
