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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?