white alabama bbq sauce?

[aswoboda]

alright guys, I have heard lots of talk now about this so called white alabama bbq sauce. how does it rank with everyone and can anyone tell me a recipe?

 

[TN_BBQ]

It's a nice change of pace. Not my favorite, but pretty good.

I used the recipe I found on Chris Lilly's site.

Ingredients

• 1/2 cup mayonnaise
• 1/4 cup water
  
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon lemon juice
  
• 1/2 teaspoon prepared horseradish
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1 tablespoon sugar

Directions

Combine all ingredients in bowl and mix well.

 

[prudog]

You must like mayonaise and vinegar products. However, eating at their restaurant (Big Bob Gibson in Decatur, AL), you will not distinctly see anything white or detect anything real tangy. You can buy the newest Chris Lilly book to get it from the horse's mouth, but I think he has published a few versions during the years. I have never used horshradish like the new recipe, but would use it if I had it on hand. As I recall, just mayo, lemon, vinegar, and pepper required in proper proporotions. We have another chicken sauce thing in north alabama... try some poppy seed if you like the white sauce. That all started, for me, in the Brindlee Mountain Chicken Sauce.

Google is your best friend.

 

[Boshizzle]

I'd like to try the horseradish version on a smoked brisket sandwich.

 

[landarc]

I'd like to try the horseradish version on a smoked brisket sandwich.

Yeah, I agree that would be good.

 

[JiveTurkey]

Mike Mills has a recipe in "Peace Love and BBQ" that they use at Big Bob Gibsons. I tried it the other night on some half chicken I smoked. Not bad tasting, it has a good vinegar tang to it but not sure if I'll try it again. So many recipes so little time.

 

[Smokinrubcom]

Your more than welcome to use mine if you want ---- http://www.smokinrub.com/whitebbqsauce.html

Mike

 

[dgassaway]

I bought a bottle of the Big Bob Gibson white sauce and have to say it is different. IMHO not good, just different.

 

[garagewear]

Some people use white sauce on pork but in its true form it is for chicken (& hush puppies). My favorite was Major Adams who used to be in Madison AL. You can't get it any more. Another one close to it is Thomas in Madison but I don't know if they sell it by the bottle. True white sauce is just mayo, vinegar, pepper and lemon juice. There is absolutely no sugar in it.

 

[Derek]

Thanks guys.

I think I'll stick with the tomato base sauces.

( Movie quote "You are not a brother if you like mayonnaise" Movie quote )
Remember this is only a movie quote

 

[McGurk]

"You are not a brother if you like mayonnaise" Movie quote )

Undercover Brother?

 

[KC_Bobby]

Pulp Fiction?
If so, I don't recall it being said, but it would have fit in with the Royal w/ Cheese line since Vincent mentioned they were dipping their fries in mayo.

 

[Jorge]

Dr. BBQ has a version in his Road Trip book, that is good as well. I've tried that and the recipe that Chris Lilly included in his recent book and enjoyed both.

 

[jswordy]

Here's one for chicken and white sauce from a born and bred Alabamian who lives in Huntsville but grew up around Birmingham. I have eaten a lot of this, and it is wonderful. Stick with tomatoes? You don't know what you are missing. Below in bold is his recipe, exactly as he sent it to me.

Big John's White Sauce Recipe

3 cups mayo
1 cup lemon juice
1/2 cup vinegar
1/2 cup worcheshire sauce
1/2 cup sugar
8 teaspoons of salt
1/8 cup pepper
1/4 cup of honey

I usually double this for as much chicken as I usually cook.
Skin the chicken before cooking. I usually soak it in equal parts of Lemon juice, worcheshire and vinegar for 2 or 3 days before cooking. Cook your chicken until it is mostly done and then dunk pieces 2 to 5 times in the sauce. Finish cooking, and dunk once more when it is taken off for the last time.

I have posted this before, and got criticism over it, so let's try to head that off now: a.) Reserve some sauce for the last dunk so you don't use the same sauce that raw meat went into. b.) Yes, he really does soak the chicken that long in the marinade, and no, it does not make it taste like chit. Your mileage may vary. Enjoy!

 

[Westexbbq]

I have made the recipe per Chris Lilly's book as well as some of the others over time.
To me, this is an acquired taste; I like it for a change but don't make it all that often.

 

[Gowan]

I love my white sauce on brisket, but my version is much heavier with horseradish and ginger than others. One thing to note about the BBG original is the bottled sauce is NOT the same as the fresh version used in the kitchen. To me, the bottled stuff has a distinctive "powdered egg" taste that I dislike, so when I'm at Chris Lilly's place I ask them to bring me fresh white sauce out of the kitchen and avoid the commercial product they put on the tables.

Fresh white sauce requires refrigeration, which I suppose is why they put out the bottled stuff on the tables.

 

[deguerre]

Don't forget trying white sauce on smoked turkey.

 

[Southern Home Boy]

I use pretty much the same recipe, though I toss in a little more heat with some chili powders. I use white sugar instead of honey for the sweet and I put a couple of dashes of liquid smoke in to even out the flavors.

I usually use it as a marinade for chicken. Here's some thighs I deboned and marinaded in it:

Then seasoned with a little Rebel Yell Rub

Rolled back up in the skin and tossed 'em on the smoker for a couple hours

Glazed with a little Kentucky Bourbon BBQ Sauce and gobbled 'em up.

The Alabama White gives the flesh of the chicken a very moist texture almost like it's been brined, but also a slightly tangy taste. I like it.

Besides using it as a marinade, it's great for seafood and I even use it as a dressing for cole slaw.

 

[deguerre]

Those look yummy!

 

[thull]

There's a version of Big Bob Gibson's that Raichlen contributed to Food & Wine a while back. It's fairly similar to what I make, though I tend to put more vinegar and less water. I like it a little thicker, though the version that I'm used to (Miss Myra's in Cahaba Heights) is pretty watery.

http://www.foodandwine.com/recipes/white-bbq-sauce

Definitely no sugar.