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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-25-2013, 04:57 PM   #1
Wesman61
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Default 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.
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Unread 07-25-2013, 05:00 PM   #2
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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.
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Unread 07-25-2013, 05:13 PM   #3
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Quote:
Originally Posted by K80Shooter View Post
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?
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Unread 07-25-2013, 05:17 PM   #4
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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.
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Unread 07-25-2013, 05:19 PM   #5
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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.
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Unread 07-25-2013, 05:23 PM   #6
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I used it in competition and the general public loved it.....judges....not so much.
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Unread 07-25-2013, 05:42 PM   #7
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When we went to Big Bob Gibsons a couple months ago of course we tried it, interesting but just not for me.
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Unread 07-25-2013, 06:18 PM   #8
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It is an acquired taste.
We had it served at the BBG restaurant and asked for something else.
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Unread 07-25-2013, 06:18 PM   #9
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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.
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Unread 07-25-2013, 07:00 PM   #10
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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
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Unread 07-25-2013, 07:09 PM   #11
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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.
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Unread 07-25-2013, 07:09 PM   #12
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I love it when made fresh.
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Unread 07-25-2013, 07:11 PM   #13
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Quote:
Originally Posted by PekingPorker View Post
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.
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Unread 07-25-2013, 07:20 PM   #14
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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.
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Unread 07-25-2013, 07:21 PM   #15
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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
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