Big Bob Gibson Bar-B-Q Chicken with White Sauce

• 2 whole butterflied chickens
• 1 tablespoon salt
• 1/2 cup oil (vegetable, olive, lard)
• 2 teaspoons black pepper
• Big Bob Gibson Bar-B-Q White Sauce (page 218)

1. Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the cooker, leaving the other side void.
2. Preheat the cooker to 325F.
3. Dust each whole chicken evenly with salt.
4. Place the chickens over the void side of the cooker, with the skin side up.
5. When the skin on the chicken is golden brown, after about 1 1/2 hours, turn the chickens skin side down, basting both sides with the oil.
6. Sprinkle the cavities of each chicken evenly with pepper.
7. Cook the chicken for an additional 1 1/2 hours or until the internal temperature of the thickest part of the thigh reaches 180F.
8. Add more wood to the fire as needed to replenish the supply of coals and maintain a temperature of 325F.
9. Pour the white sauce into a narrow, deep container and position it next to your cooker.
10. Remove each chicken from the cooking grate and submerge it into the pot of white sauce.
11. Remove the chicken from the sauce, cut each chicken in half between the breasts, and then quarter by cutting between each breast and thigh.
12. When cooking whole chickens over indirect heat, point the legs toward the fire.
13. This will ensure that the leaner breast meat will not be overdone before the dark meat is fully cooked.
14. Indirect heat
15. Hickory

butterflied chickens, salt, oil, black pepper, bob gibson

Taken from www.epicurious.com/recipes/food/views/big-bob-gibson-bar-b-q-chicken-with-white-sauce-377290 (may not work)