Chicken Wings with Alabama White Sauce – Keto – HFLC

chicken wings with white sauce
chicken wings with white sauce

Chicken Wings with Alabama White Sauce - Keto - HFLC

On the Rec Tec Bullseye grill, we will be cooking chicken wings and making a special Alabama white BBQ Sauce. This white sauce is very popular in Alabama but now has a strong following all over the US. Big Bob Gibson gets the credit for making this white sauce in his restaurant in Decatur, Alabama.
Print Recipe
CourseMain Course
Keywordalabama white sauce, bob gibson, chicken wings
Prep Time1 hour
Cook Time1 hour
Total Time2 hours


The Setup

  • Bullseye Grill. GrillGrates - 22 inch round. Frogmats or wire rack to insulate from GrillGrates. ThermoPro TP20.
    grillgrate on bullseye grill

The Rub

  • First we will start with a simple but really good rub. Just two ingredients. 1/2 Cup of Montreal chicken seasoning.
    montreal chicken seasoning
  • 1/4 Cup of dry mustard
  • Mix the two ingredients together well. Put off to the side for later.

The Alabama White BBQ Sauce

  • Now it is time to make the sauce. 2 cups of mayonnaise.
  • 1/2 a cup of apple cider vinegar.
    apple cider vinegar
  • 2 tablespoons of lemon juice.
  • 1 teaspoon of prepared horseradish.
  • 2 tablespoons of spicy mustard.
  • 1 big tablespoon of sriracha sauce.
  • 1 teaspoon of onion powder.
  • 1 teaspoon of garlic powder.
  • salt to taste.
  • Whisp till the sauce is smooth with no lumps. Now put the sauce in the refrigerator and let sit for about an hour.

The Cook

  • Here are the chicken wings. Yesterday I lightly salted them and let them sit in the refrigerator for 24 hours. This allows the skin to dry out and hopefully eliminate rubbery chicken skin.
  • Now it is time to apply the rub. Because the wings are small I like to apply the rub with my hands.
  • Preheat Bullseye Grill to 450F.
  • Place wire rack of chicken wings on top of GrillGrates. You could also use frogmats if you prefer. Make sure that the chicken does not overhang the GrillGrates or it could burn.
  • After 20 minutes turn chicken wings over.
  • Ater another 20 minutes chicken wings will be done. Make sure everyone has their own plate of wings with a small dipping bowl with the Alabama white BBQ sauce. Chicken wings will have a brown and firm skin that is not greasy.
  • The chicken meat will be very juicy and should not be hard to take off the bone.



Calories: 486kcal

GrillGrate on the Rec Tec Bullseye Review

GrillGrate Rec Tec Bullseye Review

The Setup

This is my review of the GrillGrate on Rec Tec Bullseye Grill. When I ordered my Rec Tec Bullseye Grill I got the full package that included pellets and a GrillGrate that fits the 22-inch ground grill. At first, I thought the GrillGrate was just some gimmick device that I would use a few time and then never use again. What I found was the Bullseye and the GrillGrate is the perfect marriage if you want to properly sear food. Continue reading “GrillGrate on the Rec Tec Bullseye Review”

Bullseye Pellet Grill from Rec Tec – First Look

rectec bullseye pellet grill

So why the Bullseye

Got my Bullseye pellet grill yesterday and did assembly and seasoned it. I have had my RecTed RT 680 for four years and I love it doing all things low and slow. The area that it seems to lack was getting hot enough to do a really good sear. It is one reason why I kept my big Weber gas grill. In trying to address the issue of high-temperature grilling RecTec designed and built the Bullseye pellet grill. Continue reading “Bullseye Pellet Grill from Rec Tec – First Look”

Eating BBQ Makes You Smart

eating BBQ makes you smart

Eating BBQ makes you smart. No, I did not say it makes you a smart ass but it may contribute to that condition. Just read on to understand my point.

Barbecue dates back to the original way we cooked food in the beginning. Dig a hole, put some wood in the hole and set it on fire. Let the fire burn till you have coals that generate a lot of Continue reading “Eating BBQ Makes You Smart”

Sous Vide BBQ Pulled Pork – Keto – LCHF

sous bide bbq pulled pork
sous bide bbq pulled pork

Sous Vide BBQ Pulled Pork - Keto - LCHF

This recipe incorporates sous vide cooking with BBQ smoking. The rub is very easy to do and simplifies the preparation process. I promise you this will be the most tender and moist pulled pork you can ever make.
Print Recipe
CourseMain Course
CuisineSous Vide
Keywordsous vide, sous vide bbq, sous vide pulled pork
Prep Time1 hour
Cook Time22 hours 59 minutes
Total Time23 hours 59 minutes


  • Pulled pork comes from the pork shoulder or Boston butt. This part of the pig has both fat and a lot of connective tissue.
    pig diagram

The Rub

  • First step, we will start with the rub. This is simple but very affective rub when doing a sous vide cook. One cup of Montreal Steak Seasoning. One quarter cup of Garlic Salt. Two tablespoons of Cumin. And two tablespoons of dry mustard.
    rub ingredients
  • Mix well in a mixing bowl and try to remember that we need the salt well distributed through the rub. The salt will act like a dry brine helping to not only season the pork but also tenderize it as the pork cooks.
    mix rub

Prepare for the Cook

  • Now go find the ugliest broiler pan you can find. Empty roast into pan keeping the juices from the bag. I roll the roast in the juices so the when I apply the rub the rub will stick to the roast Apply the rub to every inch of the roast. Make sure you use every bit of the rub for you need all the salt so the roast can tenderize.
  • Now here comes the real challenge. How do you get an 8-pound roast into an 11-inch wide bag? Put roast into vacuum bag without rubbing off the rub. This part is important for the bag end has to be clean so you can use the vacuum seal. Also if you have any rub left just put it into the bag.
    put in bag
  • Make sure the sealer is set in liquid or moist mode depending on your unit. Now vacuum seal the roast in the bag.
    seal roast in sous vide bag
  • I always double seal the bag at both ends when using larger pieces of meat. I have never had a bag failure when doing a double seal.
    double seal

Sous Vide Cook

  • Now it is into the bath at 165F for 24 hours.
    pulled port in sous vide bath
  • 24 hours later remove from bath and make sure you have a half size foil pan ready. Now carefully drain juices into the pan and then remove roast from the bag. You will need some of these juices when it comes to shredding the pork Now go get another foil tray and transfer the roast over. Remember to save the juices.
    remove from bag
  • Now it is time to pat down and dry the surface of the roast. I then sprinkle some more Montreal steak Seasoning. This will allow the roast to develop a crust or bark as we say in BBQ.
    pat down pork

The Smoke and Bark

  • Goes into the smoker or grill setup up for indirect cooking at 225F for 2 hours.
    in smoker

The Shred

  • As you can see it has a great bark. Also, it is extremely tender. I could have just used my hand to pull it apart. If you have ever done pulled pork you will know that it does not get any better than this. Not only is it tender but all the excess fat has rendered into the meat or meat juices that we saved.
  • First pass I use the big claws to break the roast into large pieces.
  • Now It is time to add some of the juice back. This is personal preference but I did add some apple cider vinegar and mustard to the juices.
  • Now the final pass and this time you use two forks and shredded it to your liking. Pulled pork is great in sandwiches, with eggs, in enchiladas, burritos and if you add onions and green salsa one of my favorites and that is carnitas.



Calories: 690kcal