Alabama white BBQ sauce has seen an upward trend in the food world, especially among BBQ enthusiasts. After seeing hundreds of posts on social media sites and after trying it for myself at a BBQ restaurant in Florida, I decided this was worthy of incorporating into some of my favorite dishes as well. When trying this sauce at a restaurant, I had sauce on smoked chicken wings. The tangy flavor with a perfect balance of horseradish makes the Alabama White BBQ Sauce perfect for serving with poultry.
My choice of poultry for this cook was quail from the GameKeeper Butchery. The surge in popularity comes from the way that the Alabama sauce adds moisture to the meat. To ensure a tremendous moist quail, I elected to take four quail and do a spatchcock method of removing the backbone and flattening the bird with the breast side up. This gives a more even cook and prevents other parts of the bird from getting overcooked before the entire bird is done.
- 4 Whole Quail
- Alabama White BBQ Sauce
- 3/4 cup of mayonnaise
- 1/2 tsp of prepared horseradish
- 2 tbsp of apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 teaspoon of cayenne pepper
- Preheat smoker to 225 degrees using Traeger Hickory Wood Pellets. I use my Traeger Ironwood 885 grill.
- After the desired temperature has been reached in the smoker, place the quail on the bottom rack and smoke until the breast of the quail has reached an internal temperature of 140 degrees.
- Brush on Alabama BBQ Sauce every ten minutes or until internal temperature reaches 150 degrees.
- Pull at 150 degrees, then let quail rest for 5 minutes.
- Top quail with sauce once more and serve.