Alabama White Sauce Recipes

ALABAMA WHITE SAUCE RECIPE

Steps:

• Using a medium bowl, mix all the ingredients together with a whisk until smooth.
• Put the mixture in a tight jar, like a mason jar and refrigerate.
• You can make this up to a week early.
• Whatever you are cooking, whether it is chicken, pork, or fish, you will need a brush for the white sauce to baste your food.
• Use a generous portion while grilling and serve the rest at the table.

BIG BOB GIBSON'S ALABAMA WHITE BBQ 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.

ALABAMA WHITE BBQ SAUCE

Steps:

• In a small bowl, whisk all ingredients. Refrigerate for at least 8 hours. Brush sauce over meats during the last few minutes of grilling. Serve remaining sauce on the side for dipping.

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.

ALABAMA WHITE BBQ SAUCE WITH CHICKEN RECIPE

Steps:

• Prep. Whisk together all the sauce ingredients in a large bowl and refrigerate in a jar for at least 2 hours, if possible, to allow the flavors to meld.
• At Big Bob Gibson's, Chris Lilly butterflies his chickens, which makes sense in a high production environment, but I prefer to quarter them so I can make sure no part is overcooked since breasts and thighs cook at a different rate. I recommend you cut the bird into quarters: Two drumstick and thigh combos, two breasts, and remove the wings from the breasts. Sprinkle liberally with salt and pepper on both sides
• Fire up. Crank up your smoker or prepare the grill for 2-zone indirect cooking. Shoot for 325°F/162.8°C in the indirect side.
• Cook. Place the chicken skin side up on the indirect side of the grill. Put a handful of wood chips, chunks, or pellets on the heat source. Use a foil packet with wood on a gas grill and on a charcoal grill put the wood right on the coals (no need to soak the wood). Just a handful of wood. Don't overdo it. Nothing will ruin chicken faster than too much smoke.
• Check the temp of each piece independently because they will cook at different rates. Place your probe in the thickest part of each chunk but don't touch the bones. The wings will finish much faster than the other parts so put them on late and be prepared to remove them early. When all parts hit about 155°F/68.3°C, flip the bird and put the skin face down on the hot side. When they reach 165°F/73.9°C, paint them generously on all sides with the sauce (at Big Bob's they dunk the birds in a vat of sauce).
• Serve. Plate the chicken and serve immediately with additional white BBQ sauce.

ALABAMA WHITE SAUCE

Steps:

• Combine mayonnaise, apple cider vinegar, Worcestershire sauce, lemon juice, mustard, horseradish, garlic powder, salt, pepper, chipotle pepper, paprika, and cayenne pepper in a bowl. Whisk until thoroughly combined. Let sit for 1 hour before using.

ALABAMA WHITE SAUCE

Steps:

• Whisk everything together until well combined. Use chilled or at room temperature.

ALABAMA WHITE BBQ SAUCE RECIPE

Steps:

• Add all of the ingredients to a medium-size bowl.
• Whisk together until it is completely smooth.
• Use or refrigerate until ready to use.