We love how tangy smoky and downright addictive Big Bob Gibson’s BBQ chicken tastes. Known for its Alabama roots this legendary dish merges tender chicken with a tangy sauce that keeps us coming back.
We’ve spent years refining the blend of spices and that zingy white sauce so we can share a version that delivers the same rich flavor. Its uniqueness lies in the creamy kick that pairs perfectly with the slow-cooked smoky meat.
Join us as we dive into the steps that capture its signature tenderness. We’ll help you wow friends at your next cookout so you can savor every mouthful of Southern tradition.
Big Bob Gibson Bbq Chicken Recipe
We begin by combining a dry rub that highlights classic Alabama flavors. We use the following ingredients in the order that we prepare them:
- 1 tablespoon coarse salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
We whisk these together in a small bowl until they are well combined. We pat our chicken pieces dry and then sprinkle this dry rub evenly. We work each piece thoroughly with our fingers to ensure full coverage.
Next we create the milk-based marinade. We whisk together:
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1 teaspoon salt
- 1 teaspoon sugar
We place our seasoned chicken pieces in a large zip-top bag. We pour the marinade inside and seal the bag. We massage the bag carefully to coat the chicken. We refrigerate for 2 hours.
When we are ready to grill we prepare the cooking area. We preheat our charcoal or gas grill to about 275°F. We set up a two-zone fire so we can move the chicken pieces around to avoid flare-ups. We place the chicken on the grill grate over the indirect heat zone. We close the lid and allow the chicken to cook.
We flip the pieces every 20 minutes. We look for an internal temperature of 165°F. We brush the chicken lightly with our white sauce in the final 10 minutes of cooking for extra flavor. We save most of our sauce for serving. Our recommended internal temperature steps are shown in the table below:
| Stage | Internal Temperature |
|---|---|
| Initial grill placement | ~275°F (grill temp) |
| Chicken halfway through cook | 140°F |
| Fully cooked | 165°F |
We remove the chicken from the grill once it reaches the desired temperature. We let it rest for a few minutes on a platter. We serve the chicken with additional Big Bob Gibson-style white sauce. We love the tangy profile and creamy texture that complements the smoky notes of the chicken.
Tools And Equipment
We rely on a dependable grill or smoker and a few key utensils to maintain consistent heat for our Big Bob Gibson BBQ Chicken. These items help us control cooking temperatures and handle each step with ease.
Grill Or Smoker Options
We prefer a charcoal grill for its robust smoky flavor. A gas grill offers quicker heat control and convenience. A ceramic smoker optimizes moisture retention for an authentic barbecue experience. We aim for steady heat around 275°F to ensure tender chicken.
| Grill Type | Average Temp Range | Fuel Source |
|---|---|---|
| Charcoal Grill | 225°F to 350°F | Charcoal |
| Gas Grill | 250°F to 325°F | Propane |
| Ceramic Smoker | 225°F to 300°F | Lump Charcoal |
Essential Utensils
- Sturdy tongs for flipping the chicken without piercing the meat
- Instant-read thermometer to track internal temperature
- Heat-resistant gloves for safe handling of grill grates
- Grill brush to remove debris between cooking sessions
- Basting brush for applying the sauce evenly
Ingredients
We gather simple items to form bold flavors and create the signature Big Bob Gibson BBQ Chicken taste. We start with our fresh chicken plus a classic sauce that elevates each bite.
Chicken
- Whole chicken (3 to 4 pounds) cut into halves or quarters
- Dry rub seasonings:
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- Marinade mixture:
| Ingredient | Measurement |
|---|---|
| Buttermilk | 2 cups |
| Hot sauce | 2 tablespoons |
| Salt | 1 tablespoon |
| Sugar | 1 tablespoon |
Classic BBQ Sauce Mixture
- Mayonnaise (1 cup)
- Apple cider vinegar (½ cup)
- Lemon juice (1 tablespoon)
- Prepared horseradish (1 tablespoon)
- Salt (1 teaspoon)
- Ground black pepper (1 teaspoon)
Directions
Here is how we bring Big Bob Gibson BBQ Chicken to life. We focus on even cooking, proper basting, and capturing that distinct Alabama flavor.
Prep The Chicken
- Remove the chicken from the marinade. Pat it dry with paper towels.
- Sprinkle the remaining dry rub over all sides. Gently press it in.
- Set up a two-zone fire on the grill at 275°F. Position an aluminum drip pan on the indirect side to catch drippings.
Grill And Baste
- Place the chicken on the indirect heat zone. Keep the hotter zone nearby for controlled browning.
- Flip the chicken every 20 minutes. Use sturdy tongs to handle each piece carefully.
- Monitor the internal temperature with an instant-read thermometer. Once it reaches 165°F, move the chicken to the hotter zone for a quick char if desired.
- During the final few minutes, baste generously with the white sauce. Let it set slightly before removing from the grill.
| Step | Time | Internal Temp | Note |
|---|---|---|---|
| 1 | 20 minutes | — | Flip chicken to promote even browning |
| 2 | 20 minutes | — | Continue flipping and monitor heat |
| 3 | Final | 165°F | Baste with white sauce and move to hotter zone |
Serving And Sides
We rest our Big Bob Gibson BBQ Chicken for about 5 minutes before slicing it into portions to lock in the juices. We drizzle extra white sauce on top or serve it on the side for guests who enjoy a tangy kick. We garnish each plate with chopped green onion for a fresh pop of color.
We like to pair this dish with hearty sides to complete the meal. Our favorite combos include a balance of creamy, crunchy, and savory flavors. Below are some of our top side dish picks:
| Side Dish | Prep Time | Flavor Notes |
|---|---|---|
| Creamy Coleslaw | 10 minutes | Crisp and tangy texture |
| Baked Beans | 15 minutes | Smoky and slightly sweet |
| Buttery Cornbread | 20 minutes | Golden crust with a soft, sweet center |
| Potato Salad | 25 minutes | Velvety bite balanced by tangy dressing |
We keep additional white sauce on the table for dipping. We also set out fresh pickles and jalapeños for extra zip. By combining moist chicken with tangy sides we create a well-rounded platter that highlights the best of Southern BBQ.
Conclusion
We love how Big Bob Gibson’s BBQ chicken unites classic Southern flair with mouthwatering flavor. The bright tang of white sauce and the comforting smokiness of well-cooked poultry keep us coming back for more.
It’s become our go-to when we’re craving an impressive center-of-the-table offering that stands out at backyard gatherings. With every sizzling bite we’re transported straight to the heart of Alabama tradition and we can’t wait to share it with friends.
Frequently Asked Questions
What makes Big Bob Gibson’s BBQ chicken unique?
The hallmark of Big Bob Gibson’s BBQ chicken is the tangy white sauce, a staple of Alabama tradition. The sauce balances creamy mayonnaise with sharp cider vinegar, plus a kick of horseradish. When paired with tender, smoky chicken, it creates a distinctive taste that’s both comforting and bold. This blend of flavors has earned Big Bob Gibson’s chicken a legendary reputation among barbecue fans, making it uniquely Southern and thoroughly crowd-pleasing at cookouts.
Why is a marinade important?
Marinating the chicken boosts flavor and ensures juicy tenderness. The buttermilk, hot sauce, salt, and sugar mixture helps break down the proteins, letting the spices and moisture infuse deeply. This process also safeguards against dryness, especially when cooking over extended periods on a grill or smoker. Skipping this step may result in less flavorful, tougher meat. A good marinade is a simple yet key technique that gives authentic Alabama-style taste.
How do I maintain a steady cooking temperature?
Use indirect heat and a two-zone grilling setup (cool zone and hot zone). Aim for 275°F throughout the cooking process to let the flavors develop without scorching the chicken. Invest in a reliable thermometer for monitoring grill or smoker temperature. Adjust vents on charcoal grills to regulate airflow, and keep a close eye on gas grill settings. Consistent temperature control yields perfectly cooked, tender chicken every time.
When should I apply the white sauce?
Brush the white sauce onto the chicken during the final minutes of cooking, after the meat is almost done. This timing helps the sauce cling to the chicken while preserving its tangy, creamy character. Overcooking the sauce can dull its flavor or cause burning. Also, reserve extra sauce for serving on the side, so each bite can be enjoyed with just the right amount of zesty punch.
What tools do I need for grilling?
A reliable grill or smoker is key, whether it’s charcoal, gas, or ceramic. Also, keep sturdy tongs for flipping, an instant-read thermometer to track internal temperature, heat-resistant gloves to protect hands, a grill brush for cleaning, and a basting brush for sauce application. Having these essentials handy makes the cooking process smoother and safer, helping you nail every step of Big Bob Gibson’s method.
How can I serve Big Bob Gibson’s BBQ chicken?
After grilling, let the chicken rest for about 5 minutes to lock in juices. Drizzle extra white sauce on top or serve it on the side for dipping. Add garnishes like chopped green onions for freshness, and pair with classic sides such as coleslaw, baked beans, cornbread, or potato salad. Additional white sauce, pickles, and jalapeños also bring extra flavor and a spicy kick. This presentation captures the spirit of authentic Southern BBQ fare.