Alabama White Sauce, Not What I Expexted.

Wesman61 · 07-25-2013, 04:57 PM

I've got some chicken halves smoking over hickory and whipped up a batch of Big Bob Gibson's white sauce from Chris Lilly's book. Really not what I imagined. Very vinegary. More like bottled ranch dressing without the garlic. I'm afraid I'll have to serve the chicken naked and let the Family decide if they want any. I should mention that this is a preference and not meant as a slam on Chris's book. I feel everyone should have a copy.

K80Shooter · 07-25-2013, 05:00 PM

There are several versions of this sauce on the net, I have only tried it once but found it very good. I also did not cook it on the chicken but served it on the side as a dip / dressing.

Wesman61 · 07-25-2013, 05:13 PM

Quote:

Originally Posted by K80Shooter

There are several versions of this sauce on the net, I have only tried it once but found it very good. I also did not cook it on the chicken but served it on the side as a dip / dressing.

Can you suggest a recipe?

Gore · 07-25-2013, 05:17 PM

I have a bottle of the stuff in my fridge and that's also not how I'd describe it. The dominant flavor is horseradish. I don't do vinegar. It's a bit vinegary, but I thought it was pretty good. I would not at all describe it as ranch-dressing-like. I'm thinking that's not a very good replica sauce recipe.

boogiesnap · 07-25-2013, 05:19 PM

i haven't tried chris' recipe, but big johns.

i was very skeptical, bit i loved it. dunk the bird a couple times in the sauce towards the end of the cook. then serve more on the side. you won't regret it if it is at all similar.

DeepElemCue · 07-25-2013, 05:23 PM

I used it in competition and the general public loved it.....judges....not so much.

dwfisk · 07-25-2013, 05:42 PM

When we went to Big Bob Gibsons a couple months ago of course we tried it, interesting but just not for me.

jonboy · 07-25-2013, 06:18 PM

It is an acquired taste.
We had it served at the BBG restaurant and asked for something else.
jon

Cayman1 · 07-25-2013, 06:18 PM

I tried the Chris Lilly recipe and wasn't a big fan. Wouldn't mind trying a different one, but it isn't big on my list.

PekingPorker · 07-25-2013, 07:00 PM

I prefer Meathead's version of the Alabama White sauce. I've made it hundreds of times as it is my wife's favorite BBQ sauce for chicken. What I've learned is the sauce is much better if you let it sit in the fridge for a few hours or overnight after making it. Also, the key ingredients that may need to be increased based on your tastes are lemon juice and coarsely ground black pepper. Here it is:

Ingredients
3/4 cup mayonnaise
1/3 cup apple cider vinegar
1/4 cup lemon juice
1/4 cup apple juice
1 tablespoon powdered garlic
1 tablespoon prepared horseradish from a jar (either in vinegar or creamy)
1 tablespoons coarsely ground black pepper
1 teaspoon mustard powder
1/4 teaspoon salt
1/2 teaspoon finely ground cayenne pepper

Wesman61 · 07-25-2013, 07:09 PM

Well, I dunked the leg quarters in the sauce for the last 10 minutes or so. Not bad but most of the sauce drips off. I suppose if I cut the vinegar in half and doubled the apple juice it would more to my taste.

Vision · 07-25-2013, 07:09 PM

I love it when made fresh.

Wesman61 · 07-25-2013, 07:11 PM

Quote:

Originally Posted by PekingPorker

I prefer Meathead's version of the Alabama White sauce. I've made it hundreds of times as it is my wife's favorite BBQ sauce for chicken. What I've learned is the sauce is much better if you let it sit in the fridge for a few hours or overnight after making it. Also, the key ingredients that may need to be increased based on your tastes are lemon juice and coarsely ground black pepper. Here it is:

Ingredients
3/4 cup mayonnaise
1/3 cup apple cider vinegar
1/4 cup lemon juice
1/4 cup apple juice
1 tablespoon powdered garlic
1 tablespoon prepared horseradish from a jar (either in vinegar or creamy)
1 tablespoons coarsely ground black pepper
1 teaspoon mustard powder
1/4 teaspoon salt
1/2 teaspoon finely ground cayenne pepper

That's quite a bit different than BBG's.

Wesman61 · 07-25-2013, 07:20 PM

The chicken was good though! No rub, just salt and pepper. Tasted like bacon. We loved hickory smoked chicken around here Usually w/o sauce.

PekingPorker · 07-25-2013, 07:21 PM

I'm pretty sure Chris Lilly didn't put every ingredient in BBG cookbook. Lilly actually said Meathead's recipe is extremely close to the original. If you haven't seen it Meathead has an incredible BBQ website with fantastic everything BBQ. amazingribs.com

07-25-2013, 04:57 PM	#1
Wesman61 is One Chatty Farker Join Date: 07-06-08 Location: Caldwell, Idaho	Alabama White Sauce, Not What I Expexted. I've got some chicken halves smoking over hickory and whipped up a batch of Big Bob Gibson's white sauce from Chris Lilly's book. Really not what I imagined. Very vinegary. More like bottled ranch dressing without the garlic. I'm afraid I'll have to serve the chicken naked and let the Family decide if they want any. I should mention that this is a preference and not meant as a slam on Chris's book. I feel everyone should have a copy.

07-25-2013, 05:00 PM	#2
K80Shooter Full Fledged Farker Join Date: 10-20-12 Location: Hartwell, GA	There are several versions of this sauce on the net, I have only tried it once but found it very good. I also did not cook it on the chicken but served it on the side as a dip / dressing. __________________ X-Large Big Green Egg-Hatched 12-15-2011, Custom Assassin 28 In Cayenne Red Pearl 9-12-2015

07-25-2013, 05:17 PM	#4
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	I have a bottle of the stuff in my fridge and that's also not how I'd describe it. The dominant flavor is horseradish. I don't do vinegar. It's a bit vinegary, but I thought it was pretty good. I would not at all describe it as ranch-dressing-like. I'm thinking that's not a very good replica sauce recipe. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

07-25-2013, 05:19 PM	#5
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	i haven't tried chris' recipe, but big johns. i was very skeptical, bit i loved it. dunk the bird a couple times in the sauce towards the end of the cook. then serve more on the side. you won't regret it if it is at all similar. __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

07-25-2013, 05:42 PM	#7
dwfisk Quintessential Chatty Farker Join Date: 08-01-12 Location: Fairfield, Florida Name/Nickname : Dave	When we went to Big Bob Gibsons a couple months ago of course we tried it, interesting but just not for me. __________________ I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.

07-25-2013, 05:23 PM	#6
DeepElemCue Full Fledged Farker Join Date: 06-03-13 Location: Waverly, NY	I used it in competition and the general public loved it.....judges....not so much.

07-25-2013, 06:18 PM	#8
jonboy is One Chatty Farker Join Date: 01-14-07 Location: Mount Washington, Kentucky	It is an acquired taste. We had it served at the BBG restaurant and asked for something else. jon

07-25-2013, 06:18 PM	#9
Cayman1 is one Smokin' Farker Join Date: 07-20-12 Location: Springfield, MO	I tried the Chris Lilly recipe and wasn't a big fan. Wouldn't mind trying a different one, but it isn't big on my list. __________________ Smooth Smoke BBQ Team, KCBS CBJ, porch mounted Jambo.

07-25-2013, 07:00 PM	#10
PekingPorker is one Smokin' Farker Join Date: 02-21-13 Location: Atlanta, GA	I prefer Meathead's version of the Alabama White sauce. I've made it hundreds of times as it is my wife's favorite BBQ sauce for chicken. What I've learned is the sauce is much better if you let it sit in the fridge for a few hours or overnight after making it. Also, the key ingredients that may need to be increased based on your tastes are lemon juice and coarsely ground black pepper. Here it is: Ingredients 3/4 cup mayonnaise 1/3 cup apple cider vinegar 1/4 cup lemon juice 1/4 cup apple juice 1 tablespoon powdered garlic 1 tablespoon prepared horseradish from a jar (either in vinegar or creamy) 1 tablespoons coarsely ground black pepper 1 teaspoon mustard powder 1/4 teaspoon salt 1/2 teaspoon finely ground cayenne pepper __________________ Eric - Head Over-cooker, Craft BBQ; Lead drinker, FYC BBQ
	1 members found this post helpful.

07-25-2013, 07:09 PM	#11
Wesman61 is One Chatty Farker Join Date: 07-06-08 Location: Caldwell, Idaho	Well, I dunked the leg quarters in the sauce for the last 10 minutes or so. Not bad but most of the sauce drips off. I suppose if I cut the vinegar in half and doubled the apple juice it would more to my taste.

07-25-2013, 07:09 PM	#12
Vision is One Chatty Farker Join Date: 09-11-11 Location: Baltimore, Maryland	I love it when made fresh. __________________ Mak 1 Star, Blackstone 36, WSM 18, Weber OTG

07-25-2013, 07:20 PM	#14
Wesman61 is One Chatty Farker Join Date: 07-06-08 Location: Caldwell, Idaho	The chicken was good though! No rub, just salt and pepper. Tasted like bacon. We loved hickory smoked chicken around here Usually w/o sauce.

07-25-2013, 07:21 PM	#15
PekingPorker is one Smokin' Farker Join Date: 02-21-13 Location: Atlanta, GA	I'm pretty sure Chris Lilly didn't put every ingredient in BBG cookbook. Lilly actually said Meathead's recipe is extremely close to the original. If you haven't seen it Meathead has an incredible BBQ website with fantastic everything BBQ. amazingribs.com __________________ Eric - Head Over-cooker, Craft BBQ; Lead drinker, FYC BBQ