BBQ chicken with white sauce and coleslaw

Today was nice enough to grill outside. Windy though. I had never used Alabama white BBQ sauce before so I gave it a try today.  Chicken was grilled with charcoal and hickory chips on the Weber.  Sweet/sour coleslaw from Cooks Country was a big hit. I also made some Noodles Stroganoff from a Knorr mix but it was not very good and the serving size was very skimpy.   Recipes follow.

From Southern Living

Ingredients

1 1/2  cups  mayonnaise

1/4  cup  water

1/4  cup  white wine vinegar

1  tablespoon  coarsely ground pepper

1  tablespoon  Creole mustard

1  teaspoon  salt

1  teaspoon  sugar

2  garlic cloves, minced

2  teaspoons  prepared horseradish

Whisk together all ingredients until blended. Store in the refrigerator up to 1 week.

From Me

For Chicken Mix together 

1 teasp. salt

1 teasp black pepper

1/2 teasp cayenne pepper

Sprinkle over halved chicken and refrigerate overnight. Next day light charcoal, separate  on either side of grate, add some hickory chunks,  place pan under center, place well oiled grill over coals, place chicken skin side down in center of grill cover with vent holes open on bottom and half open at top. Grill/smoke 35 minutes, turn, refresh hickory, cover and cook another 15 minutes. 

During last minute on the grill brush with white sauce, remove, cover with foil and let rest.  Brush more sauce on chicken and put sauce on the table for more brushing or for dipping.

TANGY APPLE-CABBAGE SLAW

From the episode: Southern BBQ, Cooks Country

In step 1, the salted, rinsed, and dried cabbage can be refrigerated in a zipper-lock bag for up to 24 hours. To prep the apples, cut the cored apples into ¼-inch-thick planks, then stack the planks and cut them into thin matchsticks.

Serves 6 to 8.  

INGREDIENTS

1	medium head green cabbage , cored and chopped fine
2	teaspoons salt
2	Granny Smith apples , cored and cut into thin matchsticks (see note)
2	scallions , sliced thin
6	tablespoons vegetable oil
1/2	cup cider vinegar
1/2	cup sugar
1	tablespoon Dijon mustard
1/4	teaspoon red pepper flakes

INSTRUCTIONS

1. Toss cabbage and salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage under cold water, drain, dry well with paper towels, and transfer to large bowl. Add apples and scallions and toss to combine.

2. Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover with plastic and refrigerate at least 1 hour or up to 1 day. Serve.

Tossed salad with romaine, iceberg, pepperonici, carrots, geen onions, cherry tomatoes, craisins and cheese crisps