lindatn

Big Bob Gibson's Alabama White BBQ Sauce Recipe
White Barbecue Sauce
White Barbecue Sauce

Request From: "RAS" <r.severson@comcast.net>
does anyone know how to make Alabama white BBQ sauce???

Big Bob Gibson's Alabama White BBQ Sauce Recipe

1 quart mayonnaise
3/4 quart apple cider vinegar
1/2 cup corn syrup
1/4 tablespoon cayenne pepper
Prepared horseradish
Lemon juice
Salt and freshly ground black pepper

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.

This recipe was provided by professional chefs and has been scaled down
from a bulk recipe provided by a restaurant. The FN chefs have not tested
this recipe, in the proportions indicated, and therefore, we cannot make
any representation as to the results.

Barbeque Sauce Across the U.S.A.

What do you think of when someone says, "barbeque sauce?" If you're like
the majority of Americans, you probably think of thwacking the bottom of a
plastic bottle with your palm as you coax thick dollops of a sweet, smoky
red storebought concoction onto a charred chicken breast. There are some
regions of this great nation where barbeque is a very serious matter,
though - where everybody and their dog has their own "top secret" sauce
recipe. Just like the distinctive, locally produced wines and cheeses of
Europe that serve as the trademark of their regions, you can tell exactly
where you are in the United States by tasting the homemade sauce that
shows
up with your masterfully 'que'd meat.

If you're from the Carolinas, your nose is probably prickling from the
very thought of a piled-high pulled pork sandwich soaked in a thin,
vinegary sauce. The Kansas City natives will probably be salivating as
they conjure up meaty pork ribs and tender brisket with a thick, sweet
tomato-based sauce on the side for dipping. If Memphis is your home, you
might even forego the sauce altogether to enjoy the local 'dry ribs,' a
Memphis trademark of pork ribs coated in a dry rub of herbs and spices and
allowed to cook slowly and become crispy on the outside. Deep in the heart
of Texas, cowboys and urbanites alike get fired up for supremely smoky
brisket with spicy sauce that really packs a punch. Alabama's contribution
to the barbequing world is a vinegary white sauce thickened with eggs or
mayonnaise. And in Western Kentucky, the barbeque is like no other, with
tender, musky mutton sopped in tangy, Worcestershire-based "black dip."

The Carolinas In the Carolinas, the barbeque regions are not defined
simply by following state lines. What the sauces of this region do have in
common is that they are thin and contain plenty of cider vinegar, and the
meat they grace is always pulled pork shoulder. In Eastern North Carolina,
the vinegar is adorned only with red and black pepper, and sometimes a bit
of sugar to take the edge off the vinegar. If you roam over to Western
North Carolina, you'll find that people take the same sauce recipe and add
ketchup to it. A short trek down to Central South Carolina will change the
formula again: instead of adding ketchup to the spicy vinegar mixture,
you'll encounter the unmistakable yellow hue of bottled mustard mixed in.
Keep on going south, and the sauce will change again! The barbeque shacks
that lure you out of your car in Southern South Carolina and across the
border into Northern Ge****a will serve you that same spicy vinegar based
sauce, but this time it will be sweetened up even more with both ketchup
and brown sugar.

Memphis and Kansas City At different times, you may hear both Memphis and
Kansas City called the barbeque capital of the world. They have a lot in
common. Both cities are centrally located, and they both boast dozens of
restaurants that know how to cook pork ribs like nobody's business. And
the cities' signature sauces have a lot in common, too. They start with
tomatoes in one form or another, and get accented with vinegar, pepper,
sugar, molasses, and any number of secret spices. Kansas City sauce is
usually a little thicker, a little sweeter, and shows up a little more
often. Sometimes in Memphis the ribs are served "dry" - that is, coated in
a dry rub of herbs and spices, cooked until crispy, and served in all
their meaty glory without the distraction of sauce. But in Kansas City,
you'll never be served a plate of barbeque without plenty of nectarous
sauce nearby for the sopping.

Texas In Texas, everything is big, everything is spicy, and everything
revolves around beef. This, of course, is especially true when it comes to
barbeque. The most popular barbeque meat is brisket, cooked low and slow
over a smoky mesquite or hickory fire, sliced and slapped on a slab of
white bread. The tomato-based sauce is fairly thin, definitely spicy, and
usually has a healthy dose of both chile peppers and chili powder.

The Black and the White There are two regional barbeque sauces in
particular that don't wander far from home. If you've never been to the
region where they are served, you've probably never tasted them before.
These elusive sauces are Alabama's white sauce and Western Kentucky's
"black dip". White sauce is a thinner, more tangy cousin to mayonnaise:
its vinegar base is thickened and enriched by raw eggs. In its modern
incarnations, though, people often skip the hassle of raw eggs and use
storebought mayonnaise mixed with vinegar instead. And the region around
Owensboro, Kentucky, is probably the only area in the country famous for
its barbequed mutton. A plate of boldly flavored mutton would not be
complete without black dip on the side - a pungent concoction of vinegar
and Worcestershire sauce that stands up to and complements the taste of
the mutton.

White Barbecue Sauce

1/2 cup cider vinegar
1/4 cup water
3/4 teaspoon ground black pepper
2 tablespoons white sugar
1/2 cup mayonnaise

In a small nonporous bowl, combine the vinegar, water, ground black
pepper,
sugar and mayonnaise and mix well. Use on your favorite meat.

White Barbecue Sauce

2 cups mayonnaise
2 tablespoons ground black pepper
2 tablespoons salt
6 tablespoons lemon juice
6 tablespoons distilled white vinegar
4 tablespoons white sugar

In a medium bowl, combine the mayonnaise, pepper, salt, lemon juice,
vinegar and sugar. Mix all together until smooth. Use to baste chicken,
pork
chops or ribs as they cook on the grill. Serve extra as dipping sauce!


Makes 24 servings


from me to you
Lindatn37932@comcast.net
Linda in Tennessee

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