Born in Alabama smokehouses, this is a smokehouse signature—tangy, peppery, and built to wake up grilled chicken and turkey without turning them sweet. It should be thinner than ranch, clingy enough to coat, and bright enough to cut through skin and smoke. I dunk drums and quarters at the end, then serve more on the side so folks can paint their own plate.
Chief Flame Tamer Michael McDearman
~ 2 Cups
10 minutes
American
Sauce
Born in Alabama smokehouses, this is a smokehouse signature—tangy, peppery, and built to wake up grilled chicken and turkey without turning them sweet. It should be thinner than ranch, clingy enough to coat, and bright enough to cut through skin and smoke. I dunk drums and quarters at the end, then serve more on the side so folks can paint their own plate.
1 Cup Mayo
½ Cup Apple Cider Vinegar
2 Tbsp Lemon Juice
1 Tbsp Prepared Horseradish (loose packed)
1 Tbsp Sugar in the Raw or Honey
1 tsp Kosher Salt (to taste)
1 tsp Coarse Black Pepper
½ tsp Garlic Powder
¼ tsp Cayenne (to taste)
1 tsp Worcestershire (optional - Umami flavor)
1-3 Tbsp Cold Water (can sub chicken jus)(used to thin as needed)
Whisk mayonnaise, vinegar, lemon, horseradish, sugar/honey, salt, pepper, garlic, cayenne, and Worcestershire until smooth. Thin with water or warm chicken jus to a light-coating consistency. Adjust salt/acid to taste.
Pitmaster’s Tip: Target “light nappe”—it should coat a spoon but run in a thin sheet when you tip it.
Rest 15–30 minutes for pepper and horseradish to bloom. Keep chilled until service. For finishing, dunk or brush in the last minutes off direct heat, then serve extra at the table.
Pitmaster’s Tip: Separate a clean bowl for dipping at the table. Keep a brushing bowl for the pit so you don’t cross-contaminate.
