Best White Barbecue Sauce Recipes

ALABAMA-STYLE WHITE BARBECUE SAUCE

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.

GRILLED CHICKEN WITH ALABAMA WHITE BARBECUE SAUCE

Steps:

• For the chicken: In a pot large enough to hold the chicken, combine the sugar, 1/4 cup salt and 2 cups cold water. Stir until the salt and sugar dissolve. Pour in the beer and add the garlic, bay leaves and peppercorns. Submerge the chicken in the brine. Cover and refrigerate at least 8 hours and up to overnight.
• For the Alabama white barbecue sauce: Meanwhile, whisk together the mayonnaise, vinegar, horseradish, sugar and Worcestershire in a medium bowl until smooth. Season with 1 teaspoon salt, hot sauce to taste and a liberal grinding of black pepper. Cover and refrigerate until you're ready to cook the chicken. (Can be made a day ahead, along with the chicken brine.)
• Prepare a grill for medium indirect grilling. Drain and rinse the chicken and pat very dry. Season the chicken lightly with salt and more liberally with black pepper. Brush lightly with vegetable oil.
• Brush the grill grates with vegetable oil and lay the chicken, bone-side down, on the indirect heat side of the grill. Cover and cook until the skin is golden and the chicken is about three-quarters cooked (130 to 135 degrees F on an instant read thermometer), 20 to 25 minutes. Flip the chicken pieces so they are skin-side down and continue indirect grilling until the chicken is cooked through and reads 165 degrees F on an instant-read thermometer, about 15 minutes more.
• Brush the chicken all over with some of the Alabama white barbecue sauce and move the chicken, skin-side down, to the direct heat side of the grill. Grill just until the skin crisps, about 3 minutes, moving as necessary to keep it from burning. Let rest for 5 minutes before serving.
• Serve the remaining Alabama white sauce on the side for dipping.

WHITE BARBECUE SAUCE

Steps:

• Whisk 1 cup mayonnaise, 2 tablespoons each cider vinegar and jarred horseradish, 2 teaspoons lemon juice, 1 teaspoon each spicy mustard and sugar and 1/2 teaspoon pepper. Season with salt.

BRISKET SLIDERS WITH WHITE BARBECUE SAUCE

Steps:

• For the brisket: Add half of the sliced onions to a slow cooker. Sprinkle the brisket on one side with salt and pepper and add to the slow cooker, seasoned-side down. Sprinkle the other side with salt and pepper. Top with the remaining onions and the soup mix and Worcestershire.
• Cover and cook on high for 6 hours. Let the brisket sit in the onion juices on warm for 30 minutes, or until ready to serve.
• For the white barbecue sauce: Whisk together the mayonnaise, vinegar, hot sauce, garlic powder, 1/2 teaspoon salt and a generous amount of pepper. Refrigerate until ready to serve.
• To assemble: Cut the brisket in half and slice thinly against the grain. Top the potato buns with brisket, onions and barbecue sauce.

THE ALABAMA SMOKEHOUSE PIG BURGER WITH WHITE BARBECUE SAUCE

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• In a small mixing bowl combine the mayonnaise, apple cider vinegar, lemon juice, sugar, and black pepper. Mix until well combined and refrigerate until serving.
• Heat a large fireproof nonstick skillet on the grill. Add the bacon and cook over medium-high heat until the bacon is crispy, about 5 minutes, flipping once. Drain on paper towels. Reserve the rendered bacon fat from the skillet.
• Combine the pork, smoked paprika, chili powder, cayenne, salt, and pepper in a large bowl. Add 1 1/2 tablespoons of the rendered bacon fat from the skillet. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties to fit the size of the rolls.
• Brush the grill rack with oil. Arrange the patties on the rack, cover, and cook, turning once just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top the burgers with equal amounts of smoked Gouda and put the rolls, cut side down, on the outer edges of the rack to toast lightly.
• To assemble the burgers, spread a generous amount of Alabama White Barbecue Sauce on the cut sides of the rolls. On each roll bottom, put some shredded cabbage, a cheese-topped patty, and 2 slices of bacon. Cover with the roll tops and serve.

GRILLED SMOKY CHICKEN BREASTS WITH ALABAMA WHITE BARBECUE SAUCE

Steps:

• Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Brush all sides of chicken with oil. In small bowl, mix grill seasoning, brown sugar and chili pepper powder; sprinkle on both sides of chicken.
• Place chicken on grill over medium heat. Cover grill; cook 5 to 6 minutes, turning once, until chicken is no longer pink in center.
• Meanwhile, in small bowl, beat remaining ingredients with wire whisk until blended. Drizzle mayonnaise mixture on 4 serving plates. Top with chicken.

CHICKEN WITH WHITE BARBECUE SAUCE

Steps:

• In a small bowl, combine the mayonnaise, sugar, salt and pepper; gradually whisk in lemon juice and vinegar. Pour 1/2 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until juices run clear, basting frequently with reserved marinade.

PORK SANDWICHES WITH WHITE BARBECUE SAUCE

Steps:

• For the bread: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill with vegetable oil cooking spray.
• Grill the bread for about 1 minute on each side until lightly toasted. Set aside.
• For the barbeque sauce: In a small bowl, combine the mayonnaise, lemon juice, apple cider vinegar, salt and pepper. Set aside.
• For the seasoning mix: In a small bowl, mix together the chili powder, oregano, celery seed, paprika and thyme.
• For the pork chops: Drizzle the pork chops on both sides with olive oil and sprinkle with the salt and pepper. Rub the seasoning mix all over.
• Grill for 4 minutes. Turn the pork chops over and brush the top of each chop with 1 tablespoon of the barbecue sauce. Cook for another 3 to 4 minutes until cooked through and a meat thermometer inserted into the thickest part of the chops registers 150 degrees F. Slice the pork chops into 1/4-inch-thick slices.
• To assemble the sandwiches: Spread one side of each slice of bread with some barbeque sauce. Place the lettuce leaves, tomato slices and pickles on 4 slices of bread. Top with the sliced pork. Add the remaining bread slices on top and serve.

BIG BOB GIBSON'S ALABAMA WHITE BARBECUE SAUCE

Steps:

• Place all ingredients in a very large blender or food processor.
• (It may be necessary to do this in 2 batches; just add 1/2 of each ingredient and then repeat.) Blend for 1 minute, or until thoroughly combined and mixture is smooth.
• Pour sauce into a large bowl.
• Use when grilling chicken; brush lightly over the chicken during the last few minutes of grilling.
• This sauce is also great for dipping; set some sauce aside for passing at the table.
• Pour over those chickens you buy roasted at the grocery for a real easy treat.

GRILLED CHICKEN BREAST WITH WHITE ROSEMARY BARBECUE SAUCE

Steps:

• 1. To make the sauce, whisk the mayonnaise, lemon zest and juice, rosemary, and garlic together. Transfer to a covered container and refrigerate for up to 3 days.
• 2. One at a time, place a chicken breast half between two sheets of plastic wrap. Lightly pound with a flat meat mallet or rolling pin until evenly thick (about 1/2 inch). Season the halves with the salt and pepper. Place in a self-sealing plastic bag and refrigerate for up to 1 day.
• 3. Prepare the grill. Let the fire burn until medium-hot (you can hold your hand just above the cooking grate for about 3 seconds).
• 4. Lightly oil the cooking grate. Place the chicken on the grill and cook until the undersides are opaque and seared with grill marks, about 4 minutes. Turn, brush with about half of the sauce, and grill until the other side is seared, about 4 minutes longer. Turn, brush with the remaining sauce, and grill, turning occasionally, until the chicken feels firm when pressed, 1 to 2 minutes longer. Transfer to a carving board and let stand for 3 to 5 minutes. Cut into thick slices, transfer to a platter, and serve hot.

WHITE HORSERADISH BARBECUE SAUCE

Steps:

• Combine all ingredients in a small bowl, whisking well.

WHITE BARBECUE SAUCE

Steps:

• Add the mayonnaise, vinegar, parsley, sugar, Worcestershire, pepper and salt in a large bowl and whisk until the sauce is combined and homogenous. Taste and season with salt and pepper.

ALABAMA WHITE BARBECUE SAUCE

Steps:

• Combine mayonnaise, horseradish, apple cider vinegar, lemon juice, Dijon mustard, sea salt, pepper, cayenne pepper, oregano, garlic powder, and minced garlic in a bowl. Whisk until creamy.
• Store in an airtight container until ready to use.

GRILLED CHICKEN WITH WHITE BARBECUE SAUCE

Steps:

• To prepare chicken:.
• Loosen skin from breast by inserting fingers, gently pushing between skin and meat.
• Combine salt and next 4 ingredients (salt through chipotle chili powder). Rub mixture under loosened skin.
• Grill chicken on each side over direct heat for 5 minutes or until browned.
• Move chicken to indirect heat and cover, cooking an additional 35 minutes or until done.
• Discard skin.
• To prepare sauce:.
• Combine mayonnaise and remaining ingredients, using a whisk. Serve sauce with chicken. Sauce can be made up to 1 day in advance, flavors will intensify.

AIR FRIED CHICKEN WINGS WITH WHITE BARBECUE SAUCE RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the stout, water, lemon juice, ¼ cup salt, the lemon zest, and 1 teaspoon black pepper. Add the chicken wings and toss to coat, then cover the bowl with plastic wrap and refrigerate for at least 4 hours, up to overnight.
• In a small bowl, stir together the paprika, onion powder, remaining 2 teaspoons black pepper, the garlic powder, chili powder, brown sugar, and remaining 2 teaspoons of salt.
• Make the white barbecue sauce: In a medium bowl, whisk together the mayonnaise, lemon juice, apple cider vinegar, Worcestershire sauce, horseradish, salt, celery seeds, and cayenne. Cover and refrigerate until ready to use.
• Preheat the air fryer to 320°F (160°C) for 20 minutes.
• Remove the wings from the brine and pat dry with paper towels. Transfer the wings to a large bowl. Drizzle the canola oil over the wings and toss to coat completely, then add the spice mix and toss again until evenly coated.
• Place the seasoned wings in the air fryer in a single layer, working in batches if necessary, and fry until beginning to brown, about 15 minutes. Flip the wings and continue cooking until they are beginning to crisp and almost cooked through, about 15 minutes more. Increase the heat to 360°F (182°C) and continue cooking until the wings are very crispy, about 5 minutes more.
• Serve the wings with the white barbecue sauce.
• Enjoy!

WHITE BARBECUE SAUCE

Steps:

• Combine the mayonnaise, vinegar, lemon juice, horseradish and mustard powder in a medium nonreactive bowl, and whisk until smooth.
• Add salt, pepper and cayenne to taste. Brush on grilled or roasted chicken during the end of the cooking process, and pass remaining sauce at the table.

ALABAMA WHITE BARBECUE BBQ SAUCE

Steps:

• Mix all ingredients together and refrigerate for 8 hours for best result (you can use it pretty quickly however in a pinch). Brush lightly or marinate over chicken, turkey or pork. If brushing lightly do last few minutes of grilling. Can be used as a dipping sauce as well.
• This amount easily covers 6 pieces of chicken so you can adjust accordingly if you are marinating or just brushing it on.

PITMASTER WINGS WITH ALABAMA WHITE BARBECUE SAUCE

Steps:

• For the wings: Preheat a grill to 300 degrees F.
• Combine salt, brown sugar, chili powder, garlic powder, onion powder and black pepper in a mixing bowl. Reserve 1 teaspoon for the barbecue sauce, then add hot sauce and chicken wings and mix by hand until fully incorporated. Allow wings to marinate at room temperature for 1 hour or refrigerated up to 24 hours.
• For the Alabama white barbecue sauce: Place mayonnaise, vinegar, gochujang, salt, Worcestershire, mustard powder, cayenne, black pepper, garlic, ginger and reserved spice mix in a food processor or blender and puree until completely smooth. Transfer to a serving dish and refrigerate until ready to serve.
• Grill wings, turning every 10 minutes to prevent the sugars from burning, until they reach an internal temperature of 165 degrees F, about 1 hour. (Be sure to take the temperature on both the drummettes and flats, as they have different cooking times.) Serve with Alabama white barbecue sauce.

SOUTHERN WHITE BARBECUE SAUCE

Steps:

• Combine all ingredients in a bowl and mix until smooth.
• You can store dish in a covered dish for 5 to 7 days in a fridge.
• Serve as a dip for crisp veggies, as a cocktail sauce for shellfish or sauce for grilled and fried chicken or fish.

WHITE BARBECUE SAUCE

Steps:

• Whisk mayonnaise, vinegar, lemon juice, hot sauce, Worcestershire sauce, and 2 tsp. water in a medium bowl just to combine.
• Mix sugar, garlic powder, onion powder, and hickory smoke powder, if using, in a small bowl, then whisk into mayonnaise mixture. Season sauce generously with salt and pepper.
• Do Ahead
• Barbecue sauce can be made 1 week ahead. Cover and chill.