When we started the work on my house, I cooked some steaks on the Egg on the second day to show my appreciation to the workers. They liked it so much and were willing to be guinea pigs for whatever I made that I have been cooking for them now for the last 3 weeks. I haven’t posted much of it, because it has been things I’d just posted from the BGE cookbook. I’ve also been using the sessions to get more familiar with my new grill. It has been win win for everyone.
So for Wednesday I made something I’ve never made before or posted. It was a recipe from Weber’s Charcoal Grilling called Tripp’s Chicken with White BBQ Sauce. The white BBQ sauce was a variation on the Big Bob Gibson’s version, but everything else about the cook was different for me. I’d never made drumsticks on the grill and never cooked chicken on high (550 degrees). I’ll let the pictures take over from here and at the end are a couple pictures showing the progress on my grill gazebo at the end of the day on Wednesday.
The ingredients were similar, but different from the original Big Bob Gibson’s version of this sauce. It used mayonnaise, chopped fresh tarragon, lemon juice, minced garlic, minced onions, butter, apple cider vinegar, Dijon mustard, Texas Pete’s hot sauce, white wine, sugar, sea salt & pepper.
The prep was different from the Big Bob Gibson’s sauce too. First you melted some butter.
Then you added the minced onions and garlic & simmered them for 3 minutes. Then the white wine was added and the mixture was reduced down to 1/2 the volume.
When the sauce was reduced by 50 percent the pan was pulled off the stove and the other ingredients for the sauce were added.
The drumsticks have been sprayed with canola oil and seasoned with salt & black pepper. As you can see they are out at the Egg, which has been set up with the Plate Setter for indirect grilling at 550 degrees.
The drumsticks have been brushed with some reserved white sauce and will come off the grill shortly.
Dinner is served. Some country fries complete the bill of fare for today.
The drumsticks & white sauce. This was my first time grilling drumsticks, it certainly won’t be my last.
The chicken was tasty and moist on the inside & I really do love the white barbecue sauce. A mayo based sauce never sounded good to me, but once I tried it I can see it’s perfect for poultry.
Here is what the grill gazebo on my computer looks like. I was glad I knew an architect when it was time to draw this up. And the price for the plans was right too.