We’ve always been fans of Big Bob Gibson’s BBQ chicken a true Southern gem from Decatur Alabama that blends smoky flavors with a creamy twist. Originating from one of the most iconic pit houses in the US this recipe captures the essence of Alabama’s barbecue scene and promises to elevate your next cookout.
What makes it stand out is the signature white sauce that delivers a tangy kick unlike anything you’ll find in standard BBQ fare. We’re confident you’ll love how simple it is to bring this authentic taste to your table.
Ingredients
To bring our authentic Big Bob Gibson BBQ Chicken to life, we gather these essential ingredients in the order we use them. This ensures a smooth preparation process, capturing the smoky, tangy essence of this Alabama classic.
Chicken and Dry Rub
- 2 whole chickens (about 4-5 pounds each), split in half for even grilling and maximum flavor absorption.
- 2 tablespoons paprika (smoked variety for that signature barbecue depth).
- 1 tablespoon garlic powder (freshly ground if possible, to enhance the rub’s aromatic profile).
- 1 tablespoon onion powder (adds a subtle sweetness to balance the spice).
- 1 teaspoon salt (kosher preferred, for better seasoning penetration).
- 1 teaspoon black pepper (freshly cracked, to amp up the heat without overwhelming).
White Sauce Ingredients
- 1 cup mayonnaise (full-fat for creaminess, forming the base of the tangy sauce).
- 1/4 cup apple cider vinegar (provides the sharp, acidic tang that’s key to Big Bob Gibson’s style).
- 2 tablespoons lemon juice (freshly squeezed, to brighten the sauce and cut through richness).
- 1 tablespoon prepared horseradish (for a zesty kick that elevates the overall flavor).
- 1 teaspoon cayenne pepper (adjust to taste for customizable heat levels).
- 1/2 teaspoon mustard powder (dry, to add a subtle sharpness without liquid).
Additional Grilling Essentials
- 1 cup wood chips (hickory or applewood, soaked in water for 30 minutes to produce the perfect smoke).
- Optional: 1 tablespoon olive oil (for lightly brushing the chicken before applying the rub, ensuring it adheres well).
These ingredients form the foundation of our Big Bob Gibson BBQ Chicken recipe, allowing us to deliver that creamy, smoky taste right in your backyard.
Tools and Equipment
To perfectly prepare our Big Bob Gibson BBQ Chicken with its smoky flavors and creamy white sauce, we rely on essential tools that ensure precision and ease in the kitchen and grill. These items help us handle the chickens, apply the dry rub, mix the sauce, and achieve that authentic Alabama barbecue taste.
Essential Tools List
We recommend gathering the following tools, organized by their role in the recipe:
- Grill or Smoker: A charcoal or gas grill with a lid, or a dedicated smoker, is crucial for slow-cooking the chickens to infuse smoky essence using wood chips as mentioned earlier.
- Instant-Read Thermometer: This ensures the chicken reaches a safe internal temperature of 165°F for juicy, perfectly cooked results—no guesswork involved.
- Tongs and Spatula: Sturdy metal tongs for flipping the chickens on the grill and a heat-resistant spatula for handling pieces without tearing the skin.
- Large Cutting Board and Sharp Knife: A sturdy board (at least 18×12 inches) and a sharp chef’s knife for breaking down the whole chickens into manageable pieces, making prep efficient and safe.
- Mixing Bowls and Whisk: A set of medium and large bowls for combining spices for the dry rub and whisking the white sauce ingredients like mayonnaise and apple cider vinegar to a smooth consistency.
- Basting Brush: Ideal for applying the white sauce evenly, enhancing that tangy, creamy coating on the smoked chicken.
- Aluminum Foil or Drip Pan: Used under the grill grate to catch drippings and maintain even heat, preventing flare-ups during the smoking process.
By using these tools, we can seamlessly transition from prepping the ingredients to grilling, ensuring our backyard cookout delivers the renowned Decatur, Alabama vibe every time.
Instructions
Let’s guide you through preparing our authentic Big Bob Gibson BBQ Chicken step by step. With these instructions, we’ll achieve that signature smoky flavor and creamy tang that defines this Alabama classic.
Prep the Chicken
First, we rinse two whole chickens under cold water and pat them dry with paper towels to ensure a clean surface for maximum flavor absorption. Next, we prepare the dry rub by combining in a bowl 2 tablespoons of paprika, 1 tablespoon each of garlic powder, onion powder, and black pepper, 2 teaspoons of salt, and 1 teaspoon of cayenne pepper for a spicy kick—mix thoroughly to create an even blend.
We generously apply the dry rub all over the chickens, including under the skin and in the cavity, to infuse every bite with bold, earthy spices. For even cooking, we truss the chickens using kitchen twine to secure the legs and wings, allowing the meat to stay juicy and tender as it grills.
Make the Marinade
We start by gathering the ingredients for our tangy white sauce marinade: 1 cup of mayonnaise, ¼ cup of apple cider vinegar, 2 tablespoons of prepared horseradish, 1 tablespoon of lemon juice, 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of Dijon mustard.
In a mixing bowl, we whisk together the mayonnaise and apple cider vinegar until smooth, then add the horseradish, lemon juice, salt, pepper, and mustard—stirring vigorously to create a creamy, zesty mixture that delivers a refreshing tang with a hint of heat. Let the marinade sit for 10-15 minutes to allow the flavors to meld, resulting in a sauce that’s perfect for enhancing the chicken’s smokiness.
Grill the Chicken
We preheat our grill or smoker to 225°F using indirect heat and add soaked wood chips like hickory or applewood to the coals for that authentic, deep smoky essence that permeates the meat. Place the prepared chickens on the grill grate breast side up, positioning them away from direct flames to prevent burning.
We monitor the internal temperature with an instant-read thermometer, grilling for about 3-4 hours until it reaches 165°F in the thickest part of the thigh—rotate the chickens halfway through for even char and flavor development, basting occasionally to build layers of taste while the skin crisps to a golden brown.
Baste and Serve
In the last 30 minutes of grilling, we generously brush the chickens with our white sauce marinade using a basting brush, applying it every 10 minutes to create a glossy, creamy coating that locks in moisture and adds a tangy, irresistible glaze. Once the chickens reach the ideal temperature, we remove them from the grill and let them rest for 10 minutes on a cutting board to allow the juices to redistribute.
Finally, we carve the chickens into pieces and serve them hot, showcasing the succulent meat with its perfect blend of smoky char and creamy sauce that will have everyone craving more of this Alabama barbecue staple.
Make-Ahead Instructions
To simplify your Big Bob Gibson BBQ Chicken preparation, we recommend making key components in advance. This approach allows the flavors to develop fully while saving time on the day of your cookout. Let’s break down the steps for make-ahead strategies, ensuring you capture the authentic smoky and creamy essence of this Alabama classic.
Preparing the Dry Rub Ahead
We can prepare the dry rub up to 1 week in advance to let the spices meld and intensify. Start by combining the spices as outlined in our ingredients list—2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne pepper, and 1 teaspoon black pepper in a small bowl. Mix thoroughly until uniform. Transfer the mixture to an airtight container or a sealed jar, and store it in a cool, dry place. This not only streamlines assembly but also enhances the smoky depth that defines Big Bob Gibson BBQ Chicken.
Making the White Sauce in Advance
The tangy white sauce is a hallmark of this recipe, and we suggest preparing it 2–3 days ahead to allow flavors to mature. In a mixing bowl, whisk together 1 cup mayonnaise, ¼ cup apple cider vinegar, 2 tablespoons horseradish, 1 tablespoon lemon juice, 1 teaspoon salt, and ½ teaspoon black pepper until smooth and creamy. Once blended, pour the sauce into a sealed jar or container and refrigerate it. Pro tip: Give it a quick stir before using, as the ingredients may separate slightly over time. This step ensures the sauce retains its signature tangy twist without last-minute rush.
Prepping the Chicken
For optimal results, we can season the chickens a day ahead to infuse maximum flavor. Begin by rinsing and patting dry the two whole chickens, then apply the dry rub generously over the skin and under the breast. Place the seasoned chickens in a large, sealed plastic bag or a covered dish, and refrigerate them overnight. This make-ahead technique allows the spices to penetrate deeply, mimicking the slow-building flavors of traditional Alabama barbecue.
Storage and Reheating Guidelines
If you plan to fully cook the Big Bob Gibson BBQ Chicken ahead, store it properly to maintain quality. After grilling, let the chickens cool completely, then wrap them tightly in aluminum foil or place in airtight containers. Refrigerate for up to 3 days or freeze for up to 2 months.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 3 days | Reheat in a 350°F oven for 15–20 minutes until internal temperature reaches 165°F. |
| Freezing | Up to 2 months | Thaw overnight in the refrigerator, then reheat as above to preserve the smoky char and creamy sauce. |
By following these Make-Ahead Instructions, we ensure your Big Bob Gibson BBQ Chicken remains succulent and full of flavor, ready for your next gathering.
Conclusion
We’ve explored how to bring Big Bob Gibson’s BBQ chicken to life in our own kitchens, turning simple ingredients into a smoky, tangy masterpiece. It’s rewarding to recreate this Alabama icon and share its flavors with loved ones.
By mastering these techniques, we’ll elevate our backyard barbecues and create lasting memories. Let’s fire up the grill and enjoy the authentic taste that keeps us coming back for more.
Frequently Asked Questions
What is Big Bob Gibson’s BBQ chicken?
Big Bob Gibson’s BBQ chicken is a famous dish from Decatur, Alabama, featuring smoky grilled chicken topped with a creamy white sauce. It’s a staple in Alabama’s barbecue culture, combining tangy flavors from the sauce with a dry rub for a unique taste. This recipe lets you recreate it at home for your next cookout.
What are the key ingredients for this recipe?
You’ll need two whole chickens, spices for a dry rub (like salt, pepper, and paprika), and ingredients for the white sauce such as mayonnaise, apple cider vinegar, and horseradish. Wood chips are essential for smoking to add authentic smoky flavor. This simple list ensures you can whip up the dish with ease.
What tools are required to prepare Big Bob Gibson’s BBQ chicken?
Essential tools include a grill or smoker, an instant-read thermometer for perfect doneness, tongs and a spatula for handling, a sharp knife and cutting board, mixing bowls with a whisk, a basting brush, and aluminum foil or a drip pan. These items make the process straightforward and precise for backyard grilling.
How do I prepare Big Bob Gibson’s BBQ chicken step by step?
Start by rinsing and drying the chickens, then apply a spice dry rub. Mix the white sauce and let it sit. Preheat your grill for indirect heat, smoke the chickens until they reach 165°F internally, baste with sauce near the end, and rest before serving. This method delivers juicy, flavorful results in about 1-2 hours.
Can I make parts of the recipe ahead of time?
Yes, prepare the dry rub up to a week in advance for better flavor, and make the white sauce 2-3 days ahead to let flavors meld. Season the chickens a day prior for maximum taste. This strategy simplifies your cookout prep while keeping everything fresh and delicious.
How should I store and reheat the cooked chicken?
Store cooked chicken in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To reheat, use an oven at 350°F until warmed through, or microwave briefly. This maintains the chicken’s succulence and smoky flavor for later enjoyment.