It is a mayonnaise and vinegar based sauce that goes amazingly well on BBQ chicken.
For this BBQ chicken recipe I am using my UDS barrel smoker. I am also going to spatchcock the chicken so that it lays flat and gets more of that pit grilled BBQ chicken look and texture.
To spatchcock or split the chicken, take a pair of kitchen sheers and cut along both sides of the back bone and remove it. Then flip it over and push down with both hands until it lays somewhat flat.
Salt and pepper the chicken on both sides, then toss it on the grill. Using the barrel smoker allows you to cook over direct heat but far enough away from the coals to keep from burning the meat but still giving you that char grilled taste.
Alternatively, if using a kettle style grill or a gas grill, you can cook it most of the way through indirect and then finish it over low direct heat.
Cook times will vary depending on your equipment, anywhere from 1 to 3 hours until it reaches 165 degrees.
Flip the chicken about half way through the process and baste both sides with the white sauce. I like to hit it with another coat of sauce after pulling it off the grill and then let it set for 10 minutes or so. Then carve it up as desired.