Traditional NE Georgia BBQ Chicken and Mop Sauce
Cooking chicken in northeast Georgia is a tradition. I started as a ninth grade FFA member stacking cement blocks, lighting charcoal and flipping racks (50 halves at a time). I now more frequently cook 50 halves at a time in an upright smoker fired by wood.The "ag teacher" recipe over charcoal or in a smoker is still the best and almost foolproof. At home my favorite wood is pecan.
- 50Medium-sized chicken halves salted both sides with Kosher salt
- 16 ozCanola oil
- 16 ozApple cider vinegar
- 16 ozLea and Perrins worchestershire sauce
- 16 ozREALemon concentrate
- 16 ozTexas Pete hot sauce, or substitute
- coarse-ground cracked black pepper
Prepare sauce by combining all liquids. Heat to boil then remove.
Place chicken halves cavity-side down on smoker rack. Sprinkle pepper on top. Cook three hours at 250-275 degrees. After one hour begin mopping or spraying sauce liberally at 20 minute intervals. Test by eyeball method of easily twisting leg quarter and/or affirming 165 degree internal temperature. Serve immediately or place in lined cooler, coat with balance of sauce, close cooler and allow additional time (15-30 minutes) for steaming. Enjoy!