Best Bbq Essentials Alabama White Sauce Variation Recipes

ALABAMA WHITE BBQ SAUCE

Alabama White BBQ Sauce image

If you've lived in the South for more than a minute, you know that BBQ-and the sauce that's served with it-is a matter of regional pride. Texans love their brisket, Kentucky claims chipped mutton, and in North Carolina they'll take their pork with dip. Next time you're talking 'cue in Alabama memorize these three little words: Alabama white BBQ sauce.Bob Gibson of Decatur, Alabama is credited with creating this mayonnaise-based sauce all the way back in 1925. "We marinate with it, use it to baste, plus we use it as an all-purpose table sauce," says Chris Lilly, a world barbecue champion and current pitmaster at Big Bob Gibson Bar-B-Q. "It's the only sauce we know here, because it's what everyone grows up on." Most folks like to serve Alabama white sauce with smoked or grilled chicken, but this versatile condiment can jazz up just about any piece of meat. Southern Living Test Kitchen Pro Ivy Odom likes to fry up turkey cutlets and serve them with Alabama white sauce on the side. This could become your family's new favorite spin on a Southern Thanksgiving. We think everyone should make a pilgrimage to Big Bob Gibson's barbecue joint, but we also like to keep this white BBQ sauce recipe on hand for any moment that the craving might strike.

Provided by Southern Living Test Kitchen

Time 5m

Yield Makes 1 1/2 cups

Number Of Ingredients 9

Ingredients

1 cup mayonnaise
1/3 cup apple cider vinegar
3 teaspoons water
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon hot sauce

Steps:

Stir together mayonnaise, vinegar, water, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and hot sauce in a small bowl. Serve immediately or chilled. Refrigerate up to 3 days.

ALABAMA-STYLE WHITE BARBECUE SAUCE

Alabama-Style White Barbecue Sauce image

This incredibly easy-to-make Alabama white barbecue sauce was invented in 1925 by Robert 'Big Bob' Gibson at Big Bob Gibson's Bar-B-Q restaurant, in Decatur. Don't let this mixture's appearance stop you from trying what is a devastatingly delicious marinade, basting sauce, and serving sauce.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Yield 6

Number Of Ingredients 9

Ingredients

2 cups mayonnaise
½ cup apple cider vinegar
¼ cup prepared extra-hot horseradish
2 tablespoons fresh lemon juice
1 ½ teaspoons freshly ground black pepper
2 teaspoons prepared yellow mustard
1 teaspoon kosher salt
½ teaspoon cayenne pepper
¼ teaspoon garlic powder

Steps:

Mix mayonnaise, vinegar, horseradish, lemon juice, black pepper, mustard, salt, cayenne pepper, and garlic powder together in a bowl. Whisk together thoroughly until creamy and smooth. Cover and refrigerate until ready to use.

Nutrition Facts : Calories 540.1 calories, Carbohydrate 4.7 g, Cholesterol 27.9 mg, Fat 58.4 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 8.7 g, Sodium 788.5 mg, Sugar 1.8 g

BBQ ESSENTIALS: ALABAMA WHITE SAUCE (VARIATION)

BBQ Essentials: Alabama White Sauce (Variation) image

This is a BBQ white sauce recipe that I have used for a long time. Over the years, I tweaked some of the ingredients until finally coming up with this formula. It has some great kick, but it is not overpowering. In the Summer, when I am grilling, this sauce is never far from my side. If you are a grillin' person, and grill a lot of chicken, you might want to check this sauce out. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Spreads

Number Of Ingredients 14

Ingredients

PLAN/PURCHASE
MAIN INGREDIENTS
1 cup(s) mayonnaise, recommendation to follow
1/2 cup(s) apple-cider vinegar
2 tablespoon(s) prepared horseradish
2 tablespoon(s) smooth brown mustard, i prefer grey poupon
1/5 tablespoon(s) lemon juice, freshly squeezed
2 teaspoon(s) garlic powder
1 - 2 pinch(es) cayenne pepper
salt, kosher variety, to taste
white pepper, freshly ground, to taste
ADDITIONAL ITEMS
1 - 2 dash(es) hot sauce, i prefer frank's
1 tablespoon(s) dill, freshly chopped

Steps:

PREP/PREPARE
The absolute best mayonnaise for this sauce is Duke's. Unfortunately, it is hard to find in the Northern States. It is, however, available on Amazon: https://www.amazon.com/Dukes-Mayonnaise-32-ounce-Jar-Pack/dp/B009VMEP2M/ref=cm_cr_arp_d_product_top?ie=UTF8 FYI: If you do take a chance and get this through the mail, do not order when the weather is extremely cold (below freezing). The freezing cold will cause the mayo to separate. I learned this the hard way. However, I did call Duke's directly, and they gave me a refund.
The two ingredients that I have added over the years, are freshly chopped dill, and a few drops of Frank's Hot Sauce. To me they are deal breakers, and really give the sauce some multi-level flavors. But, that is just me.
Concerning the horseradish... do not use horseradish sauce, use real "prepared" horseradish... The good stuff.
Gather your ingredients (mise en place).
Add all the Main Ingredients to a non-reactive bowl, and whisk until smooth, and fully combined.
Add 2 or 3 drops of Frank's Hot Sauce, and chopped dill, if using.
Whisk together until smooth.
Chef's Note: Do a final sampling, and add a bit of salt, and pepper, to taste.
Cover with cling foil, and place in the fridge for a couple of hours, or overnight, if possible.
Chef's Note: Since this is not a cooked sauce, the ingredients need some time to get to know each other.
For longer-term storage, place in a non-reactive jar with a tight-fitting lid, and store in the fridge until needed.
Chef's Note: If properly stored, this sauce should last about 10 - 14 days. It might last longer; however, I have never been able to keep any extra for a longer period of time :-)
PLATE/PRESENT
In my opinion, this is the perfect BBQ white sauce for the Summer months, when you are grilling chicken. However, you could try it on other items, and see what happens. Enjoy.
Keep the faith, and keep cooking.