Grillin at the Corner


Hello kids and welcome to another edition of Grillin at the Corner.  My hope is to take a mid-week break, have some fun and discuss all things grilling and tailgating related.  Today’s episode is brought to you by Not that these folks are paying me, its just that I love them. They are cast iron grill grates that go on your grill and make your steak, chicken or anything your grilling even more fabulous.  And they’re made in the USA.

BTW we’re always looking for food and technique submissions, so if you have any, please write us at

Today we have our first submitted recipe, from Utah Tyler communicated via Twitter.


1 Can Kirkland Brand Chicken

1 Can Chili

1-2 Cups Salsa

As much corn as desirable

Put into saucepan and heat

This looks like good stuff and its getting a try from me this weekend.  Since I live in the Southwest, I may add some additional roasted green chilies to the mix simply because it is Arizona and New Mexico State Law that Green Chile be added to all food.  Thanks Tyler

And our featured recipe today is a sauce, specifically Alabama White Sauce, and its a miracle for Chicken.  Now as I’m sure you guessed, White Sauce is mayonnaise based sauce.  If you do not like mayo, I beg you to give this a chance, it has no mayo like flavor and makes you want to make sweet sweet love to your chicken.  First the Sauce

Alabama White Sauce

1 Cup Mayo

1/4 Cup Apple Cider Vinegar

1/4 Cup Lemon Juice

1 TBS Powdered Garlic (or just throw some fresh garlic in to taste)

1 TBS prepared horseradish

1 TBS ground pepper

1/2 tps Cayenne Pepper

Salt and Pepper to taste

Essentially whisk this all together.  When you’re grilling, however you’re doing your chicken, just before your done, paint this on your chicken and let it set for a minute.  Save the rest for dipping.  Take your chicken off the grill and eat, then thank me later.

That’s it for this week’s Grillin at the Corner.  If you would like to make a submission, please do so at  You’ll get your name in a blog read by a couple of hundred people.  And who doesn’t want that.

Next week we’ll discuss making your own rubs and sauces.

Keep on Grillin