Only in northern Alabama will you see anything like this recipe, whose defining characteristic is mayonnaise. Most all of the barbecue joints in this part of Alabama have a take on this recipe, which is one of the true regional specialties left in barbecue land. My friend Nikki Parrish, from Cullman, Alabama, prefers to showcase her hometown delicacy with game hens, but chicken legs (sometimes they have the thigh and drumstick still joined together) are a little easier to find sometimes. Don’t snicker about the mayonnaise until you’ve tasted this.
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Before I start, the recipe as written cannot be right. If you make the white BBQ sauce with 1 cup cider vinegar it is not edible and way to thin. And that's coming form someone from Alabama.That said, the recipe otherwise is wonderful, and if you make the white sauce as listed and then add cider vinegar to taste (start with 2-3 Tbs), it's really quite good.
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