Alabama BBQ Chicken

While you might think barbecue means a sticky red sauce requiring lots of napkins, we do it a little different in northern Alabama. We forget about tomato based sauce altogether and slather a mayonnaise-based sauce on hickory-smoked chicken. This sauce is entirely different than what you're used to and completely addictive.

Alabama White BBQ Sauce
3/4	cup mayonnaise or Miracle Whip
2	tablespoons cider vinegar
2	teaspoons sugar
1/2	teaspoon prepared horseradish
1/2	teaspoon kosher salt
1/2	teaspoon ground black pepper
1/4	teaspoon Big Jim's Secret Seasoning
Chicken
1	teaspoon kosher
1	teaspoon ground black pepper
1/2	teaspoon Big Jim's Secret [No Longer] Seasoning
2	whole chickens (3 1/2- to 4-pound), patted dry and split
	hickory wood chunks soaked in water for 2 hours
	Vegetable oil for grill grate

1. For the sauce: Mix all ingredients in blender until smooth, about 1 minute. Refrigerate sauce in airtight container for at least 1 hour or up to 2 days.

2. For the chicken: Mix salt, black pepper, and Big Jim's in small bowl. Rub spice mixture all over chicken.

3. Prepare your charcoal fire and add wood when coals are ready and smoke the chicken in your usual manner. If using gas you will have to sub wood chips in a foil container to place over the burners.

4. When the chicken is done, brush on the sauce and let set for 15 minutes then coat the chicken again and serve. Set the remaining sauce on the table for those who want to add more.