Sounds great Mike.
As to that white sauce you guys made..........
Sounds like a variation on the classic White Sauce originally developed for slow cooked whole chickens at Big Bob Gibson's in Decatur, AL. They have gotten much mileage out of that simple little sauce. They just started bottling and selling it regionally a few years ago and the bottled stuff just isn't the same.
My favorite way to use it is to slow cook either whole or split chickens and when done, put them in a large rubbermaid or tupperware container, cover with the white sauce and toss lightly so that the chicken is evenly coated.
Funny story about this sauce.......
My wife grew up in the south, but not in a family that was "of" the south. Nothing deep friend, no cast iron, they grilled and called it barbecue. you get the idea.
Fortunately she met me and one of the first dinners she ever had with me was true barbecued chicken cooked for about 6 hours over a hickory fire and served as described above. Needless to say she fell in love with me and with my dad's cooking.
Fast forward a few years and she and I are in Jacksonville, FL on our version of a honeymoon and we stop at a small locally owned barbecue joint. She orders the chicken plate and when the waitress brings it, there is only a red sauce on the plate. Before I could stop her, she asked the waitress for the White Sauce. The waitress looked at my wife like she just sprouted another head and asked "What's White Sauce?" My wife was dumbfounded so I had to explain to the waitress what my wife wanted, then explain to my wife that White Sauce isn't made/used hardly anywhere except north Alabama.
W
