Chef Ron Spada's White BBQ recipe was featured in Home Design & Decor Magazine's #LocalLove newsletter. He shared with the magazine:
White BBQ Chicken Recipe:"I have very fond summer memories of getting white BBQ chicken from a stand on the side of the road with my dad and relish all the years of back porch grilling with him. This White BBQ Chicken recipe originated from my father’s chicken marinade, his adaptation Cornell BBQ sauce - eggs, oil, vinegar, spices. My dad added ketchup and horseradish. It was simple, but so good. When I discovered other parts of the country’s “white BBQ sauce,” made a mayonnaise base (usually Duke’s or Hellman’s Mayonnaise), which brings in the eggs, oil, vinegar and spices, it was a “lights on” moment that inspired my recipe."-Owner and Executive Chef, Ron Spada
5 cups Duke’s mayonnaise
2 cups cider vinegar
2 tablespoons poultry seasoning
1 tablespoon Granulated Garlic
½ tablespoon granulated onion
1 ½ tablespoons black pepper
2 ½ tablespoons horseradish
¼ cup ketchup
2 tablespoons kosher salt
1 cup canola oil
Mix all ingredients together until smooth and marinate chicken (Pork is excellent as well with this recipe) for 24 hours and grill over medium flame until cooked through. Baste meat with marinade.
To read the Home Design and Decor Magazine #LocalLove newsletter click here: https://bit.ly/2Aqk3E0
Chef Ron Spada began cooking when he was 14 years old and went on to graduate near the top of his class from Johnson & Wales with a degree in Culinary Arts. Chef Spada pursued his passion for cooking in New York City across fine dining and large event production.
Before moving to NC with his family, Ron owned a restaurant and catering business in Stockton, NJ named More Than Q. He was featured on "Eat This" with Chuck Thomas and was voted one of the best BBQs by New Jersey Monthly Magazine.
