Emily Carter
Big Bob Gibson's Bar-B-Q Chicken is a famous dish from Decatur, Alabama, that was invented by Big Bob Gibson himself. The dish involves a unique preparation style, including a dip in oil and a white sauce made from mayonnaise, vinegar, apple juice, horseradish, lemon juice, and salt and pepper. The chicken is split, seasoned with salt and pepper, and smoked over hickory before being dipped in the white sauce and served. The oil dip is believed to be in peanut or vegetable oil, and it helps to keep the chicken moist and juicy. The white sauce gives the chicken a distinct peppery and vinegary flavour.
| Characteristics | Values |
|---|---|
| Type of food | Barbecue |
| Location | Decatur, Alabama |
| Year started | 1925 |
| Founder | Bob Gibson |
| Food | Chicken, pork |
| Sauce | White sauce, mayonnaise-based |
| Sauce ingredients | Mayonnaise, vinegar, apple juice, horseradish, lemon juice, salt, pepper, cayenne |
| Chicken preparation | Split, spatchcocked, butterflied, dry-brined, seasoned with salt and pepper |
| Chicken cooking method | Smoked over hickory, grilled, basted in oil |
| Chicken cooking temperature | 325 degrees Fahrenheit, 350-450 degrees Fahrenheit |
| Chicken cooking time | 1.5-3 hours |
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What You'll Learn
- Big Bob Gibson's chicken is cooked using indirect heat
- The chicken is dipped in oil to keep it moist
- The chicken is served with a unique Alabama-style white sauce
- The white sauce is made with mayonnaise, vinegar, apple juice, horseradish, lemon juice, and cayenne
- The chicken is seasoned with salt and pepper
Big Bob Gibson's chicken is cooked using indirect heat
Using indirect heat results in chicken skin that is thin, crisp, and tasty. It also helps to keep the chicken moist, as the hot fire is coupled with indirect cooking. This method of cooking may have been adapted over time, as some sources suggest that Big Bob Gibson initially cooked his chickens directly over the coals.
To control the temperature of the grill when using indirect heat, the vents can be adjusted. Closing the vents reduces the flow of oxygen, leading to lower temperatures, while opening the vents fully increases the oxygen supply and raises the temperature.
The chickens used at Big Bob Gibson's are split or spatchcocked, weighing around 3 to 4 pounds each. They are seasoned with salt and pepper and smoked over hickory wood chips before being dipped in a vat of white sauce. This unique sauce, created by Big Bob Gibson himself, is made with mayonnaise, vinegar, apple juice, horseradish, lemon juice, and spices. It helps to keep the chicken moist and gives it a distinct peppery, vinegary flavor.
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The chicken is dipped in oil to keep it moist
Big Bob Gibson's Bar-B-Q Chicken is a popular dish that involves dipping chicken in oil to keep it moist. This technique ensures that the meat remains juicy and flavourful, enhancing the overall dining experience. The process of dipping the chicken in oil is a crucial step in the preparation of this dish, and it is often done towards the end of the cooking process.
The chicken is first seasoned with salt and pepper and may also be dry-brined in advance using coarse sea salt. It is then placed on a grill or cooker, with the skin side facing up, and cooked until the skin turns golden brown. At this point, the chicken is basted or brushed with oil, ensuring that both sides are coated. The oil helps to seal in the moisture, preventing the chicken from drying out during the remainder of the cooking process.
After applying the oil, the chicken is flipped over and cooked further. Additional seasonings, such as pepper or a spice mix, may be added at this stage to enhance the flavour. The chicken is then cooked to the desired level of doneness, resulting in moist and juicy meat with a crisp and tasty skin.
The dipping of the chicken in oil is a key step in Big Bob Gibson's Bar-B-Q Chicken recipe. It not only keeps the meat moist but also contributes to the overall taste and texture of the dish. This technique showcases the importance of moisture retention in cooking, especially when preparing meats that can easily dry out during grilling or smoking.
Additionally, the unique white sauce created by Big Bob Gibson, made with mayonnaise, vinegar, and various seasonings, also plays a crucial role in keeping the chicken moist. The sauce is applied after the chicken has been smoked, adding a peppery, vinegary flavour that enhances the juiciness of the meat. This combination of oil basting and the distinctive white sauce results in a delicious and memorable chicken dish that has become a favourite among many.
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The chicken is served with a unique Alabama-style white sauce
Big Bob Gibson's Bar-B-Q Chicken is served with a unique Alabama-style white sauce. This style of barbecue chicken was invented by Big Bob Gibson himself in 1925 in Decatur, Alabama. Gibson's barbecue joint began as a hand-dug pit and a table made of wooden planks nailed to a tree in his backyard.
The chickens are split, seasoned with salt and pepper, and smoked over hickory. They are then dipped fully into a vat of white sauce before being chopped up and served by the quarter or half, as wings, or as a sandwich featuring a boneless breast filet. The white sauce is said to give the chicken a "peppery, vinegary" flavour that helps to keep the meat moist. It is made with mayonnaise, white vinegar, apple juice, horseradish, lemon juice, and salt, pepper, and cayenne.
The process of cooking the chicken involves basting the bird in oil on the last leg of the cook. The oil used can be vegetable oil or peanut oil. The chicken is then seasoned with pepper and cooked for about 15 more minutes. After being removed from the grill, the chicken is mopped with a couple of coatings of the white sauce.
The white sauce served with Big Bob Gibson's chicken is thinner than typical barbecue sauces, which is why the chicken is submerged in it. The sauce is served on the side in a ramekin or bowl for dipping. This unique Alabama-style white sauce has become a signature of Big Bob Gibson's Bar-B-Q Chicken.
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The white sauce is made with mayonnaise, vinegar, apple juice, horseradish, lemon juice, and cayenne
Big Bob Gibson's Bar-B-Q Chicken is a famous dish that originated in Decatur, Alabama, in 1925. The unique aspect of this dish is the white sauce that the chicken is dipped in before serving. This sauce is made with a combination of mayonnaise, vinegar, apple juice, horseradish, lemon juice, and cayenne, along with salt and pepper to taste. The result is a peppery, vinegary flavour that helps keep the chicken moist and juicy.
The process of preparing this dish involves first seasoning the chicken with salt and pepper and smoking it over hickory wood chips. The chicken is then dipped entirely in the white sauce, giving it a full glaze. Some recipes suggest brushing the sauce onto the chicken multiple times until a thin, crisp shell forms. The chicken can be served in various ways, such as quarters, halves, wings, or as a sandwich with a boneless breast filet.
The white sauce used in Big Bob Gibson's chicken has a thinner consistency than traditional barbecue sauces, resembling a mop sauce. This thinner sauce likely contributes to the moistness of the chicken, as it can be easily absorbed. The higher vinegar-to-mayo ratio in the sauce also contributes to its distinctive flavour.
Preparing the chicken involves building a fire with wood or charcoal and preheating the cooker to 325 degrees Fahrenheit. The chicken is then placed on the cooler side of the cooker, skin side up, and cooked until the skin turns golden brown, which takes about an hour. The chicken is then turned over, and both sides are basted with oil before being placed back on the cooker.
The white sauce has become a signature of Big Bob Gibson's Bar-B-Q, and it is commercially available for purchase. The recipe for the sauce has been shared and recreated by many, but the exact ratios of ingredients may vary. Some home cooks have experimented with dry brining the chicken before cooking, and others have emphasised the importance of basting the chicken in oil during the final stages of cooking to enhance the flavour and texture.
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The chicken is seasoned with salt and pepper
Big Bob Gibson's unique method of preparing chicken has been a favourite since 1925. The chicken is seasoned with salt and pepper, and the seasoning plays a crucial role in the taste and texture of the dish.
Firstly, the chicken is seasoned with salt. This can be done by dusting or sprinkling salt over the chicken, ensuring an even coating. Some recipes call for dry brining the chicken with salt beforehand, which involves coating the chicken with salt and letting it rest for a day or two before cooking. This dry brining process helps to enhance the flavour and moisture of the chicken.
When it comes to cooking, the chicken is placed on a grill or cooker, with the skin side facing up. It is important to ensure that the grill is preheated to the appropriate temperature, which can vary depending on the desired level of heat. During cooking, the chicken may be basted with oil, brushed on both sides, to keep it moist and juicy. This step adds to the flavour and texture of the dish.
After the chicken is cooked, it is seasoned with pepper. The pepper is sprinkled over the chicken, adding a spicy kick to the dish. Some recipes call for coarse black pepper, which provides a bolder peppery flavour. The chicken is then ready to be served, often with a unique white sauce on the side.
The seasoning of the chicken with salt and pepper is a key step in the preparation of Big Bob Gibson's famous dish. It enhances the flavour and texture of the chicken, creating a tasty and memorable eating experience. The combination of salt and pepper, along with the cooking techniques and unique white sauce, has made Big Bob Gibson's chicken a beloved and sought-after recipe.
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Frequently asked questions
Big Bob Gibson's white sauce is made using mayonnaise, white vinegar, apple juice, horseradish, lemon juice, and salt/pepper/cayenne.
Big Bob Gibson uses cooking oil or vegetable oil. However, some people use peanut oil when attempting to recreate the recipe.
Big Bob Gibson dips chicken in oil to keep it moist and fatty during cooking.
The temperature and duration of cooking chicken Big Bob Gibson-style vary depending on the heat level. For high heat (450° to 550°F), cook for 2 to 4 seconds. For medium heat (350° to 450°F), cook for 5 to 6 seconds. For low heat (250° to 350°F), cook for 8 to 10 seconds.
