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Old 11-08-2015, 10:34 AM   #10
thull
On the road to being a farker
 
Join Date: 09-10-03
Location: Atlanta, GA
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I've used this version of Bob Gibson's recipe:

http://www.foodandwine.com/recipes/b...barbecue-sauce

I like it a little thicker, so I tend to use more mayo. But places in AL where I've had it make a fairly thin, vinegary version.

Most unusual use of white sauce I've seen was with sweetbreads at Fatty Cue in Brooklyn. That was good stuff.
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