Ingredients
- Big Bob Gibson White Sauce:
- 2 cups mayonnaise
- 1/2 cup prepared horseradish
- 1/4 cup apple cider vinegar
- 2 Tablespoons sugar
- 3 teaspoons kosher salt
- 1-1/2 teaspoons ground black pepper
- 1/2 teaspoon cayenne
- Barbecue The Chicken:
- Big Bob Gibson Chicken Sandwich Rub:
- 1 teaspoon kosher salt
- 1-1/2 teaspoons ground black pepper
- 2-1/4 teaspoons paprika
- 1-1/2 teaspoons garlic powder
- 3/4 teaspoon celery seeds
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 4 lb. butterflied chicken
Preparation
Step 1
Big Bob Gibson White Sauce:
Combine all ingredients. Divide sauce in half, using 1/2 to baste chicken during barbecuing (if using the Big Bob Gibson cooking method described below) and 1/2 for serving.
Big Bob Gibson Chicken Sandwich Rub:
Combine all ingredients and apply rub to a four-pound butterflied chicken. Smoke at 225-250°F. Start chicken skin-side up on the cooking grate. Turn chicken skin-side down halfway through cooking and start basting with sauce every 20 minutes until chicken reaches 175°F in the thigh.
Make The Sandwiches:
Let the barbecued chicken rest 10 minutes, then shred with forks, discarding bones and skin. Divide the chicken among 8 hamburger buns, top with remaining white sauce and pickle chips, and serve.
Let the barbecued chicken rest 10 minutes, then shred with forks, discarding bones and skin. Divide the chicken among 8 hamburger buns, top with remaining white sauce and pickle chips, and serve.