Alabama White Sauce Recipe
There are many different kinds of BBQ sauces throughout the United States. Kansas City has its very own sweet BBQ sauce that is thick. Based as a thin vinegar sauce, belongs to North Carolina and South Carolina is famous for their mustard-based barbecue sauce.
North Carolina’s vinegar based sauce with brown sugar, cayenne pepper, and a touch of ketchup makes a beautiful tasty sauce for BBQing.
Kansas City’s sweet BBQ is sweet, thick and tomatoey. It stays on the top of your meats. Great for spare ribs, because it does not soak into the meat and lets the taste of the ribs shine through.
South Carolina has the mustard BBQ sauce that is just delightful. Combined with honey, vinegar and sugar the sauce is great on meats, hamburgers, and vegetables.
One sauce you may not have heard of yet is the white and tangy BBQ sauce from Alabama.
Alabama white sauce was created by Bob Gibson, in 1925 in Decatur, Alabama. It is better known today at the Big Bob Gibson Bar-B-Q restaurant in Alabama.
This tangy Alabama white sauce takes only about 5 minutes to make. The recipe is for 4 large chicken breasts, but if you are BBQing for a crowd, you may want to double the recipe.
What you will need for this recipe
- 1 cup of mayonnaise
- 1/4 cup of white vinegar
- 1 tablespoon of brown mustard, spicy
- 2 teaspoons horseradish, cream style
- 1/2 teaspoon salt
- 1/2 teaspoon of black pepper, freshly ground
- 1/4 teaspoon each of paprika and garlic powder
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.
For a change; use a ½ cup of mayonnaise and ½ cup of Greek yogurt.
Great BBQ Chicken
BBQing chicken is a favorite of many households. The Alabama White BBQ chicken sauce will give your chicken a brand-new flavor and may become the favorite for everyone.
Even if you or your family do not like eating the skin of the chicken, it is best to keep the skin on while grilling. This way your chicken breasts will not dry out while cooking.
Preheat the grill on high, but when you are placing the chicken on the racks, turn your grill down to medium or medium-low. Chicken is best cooked slowly.
Put some nice deep slits in your chicken before putting it on the grill. Cook your chicken for the first 5 or 6 minutes with the skin side down on the grill.
Turn your chicken, and put on the white chicken sauce. Let it get into the slits that you have made. Every 5 or 6 minutes, baste your chicken with your white sauce. Once you have the nice brown grill marks on the chicken skin, do not turn them over. Keeping the chicken skin side up will allow for all that favorable white sauce to soak into the chicken and not burn.
Turn your grill down to low and let the chicken cook slowly. Keep basting the chicken until the chicken has been cooking at least 35 minutes. It will depend on how big of a chicken you use as to how long you will need to keep the chicken on the grill. If the breasts of the chicken are big then you may want to put them on first. If you are using a 5- or 6-pound chicken, it will take longer to cook, about an hour.
Pulled Pork Without a Smoker
Not everyone has a smoker, but anyone can do a delicious pork shoulder right on their grill. If you have a smoker, set it up for an 8-hour smoke.
Using a long burning wood chip and charcoal, arrange the two together around the walls of your grill. Whether you have the smoker or not you will need to soak your wood chips for at least a half hour. Hickory is usually used, but there are other flavors like Apple and more.
Pick out a nice 7- or 8-pound pork shoulder and trim off any extra fat and the fat cap. Leave some fat for flavoring. Cover your pork with the Alabama White sauce.
Place your seasoned pork shoulder on the top rack of your grill. Cover and bring your grill up to 225 degrees F to 250 degrees F. Use your vents to control the temperature. Get an oven thermometer to place on the grill grates so you can check the temperature. Add more charcoal and soaked wood chips to keep the temperature and smoke going properly. Baste each time you check the temperature.
You will want the internal temperature of your pork to be 205 degrees F. When you are confident that the meat is done, use some barbecue gloves to take it off the grill instead of tongs. The tongs will pull your meat apart.
Let your pork stand for about 15 minutes so the juices settle back into the layers of the meat. Pull the pork apart with two forks to make separate strands of the pork. Mix the interior and exterior strands of the meat together. This way you will get that great flavor of the Alabama white sauce throughout your pulled pork.
Side Dishes and Drinks for Your BBQ’s
A great twist to the traditional rice dish would be rice pilaf. It is simple to make and goes great with your BBQ chicken.
You will need;
- 2 tablespoons of butter
- 1/2 cup of orzo pasta
- 1/2 cup diced onion
- 2 cloves of garlic, minced
- 1/2 cup uncooked white rice
- 2 cups chicken broth
Melt the butter in a skillet over a medium-low heat. Cook the orzo pasta until golden in color, a light brown, stirring constantly.
Stir in the onions until they are soft, add garlic and cook for at least 1 full minute. Mix in the chicken broth and rice. Bring to a boil over high heat. Reduce your heat to medium-low, cover, and simmer until the broth is absorbed and the rice is tender. Remove from heat and let it stand for 5 minutes. Serve after fluffing with a fork. Top it off with a spoon full of the white sauce for added flavors.
Mashed Red Potatoes
One of the favorites in many families is a good potato side dish.
You will need;
- 2 pounds of un peeled red potatoes that you have quartered
- 1/2 cup of butter
- 1/2 cup of milk
- 1/4 cup sour cream
- salt and pepper to taste
Boil the potatoes in a large pot that has been lightly salted. Cook until tender, but not to soft. It should take about 10 minutes. Drain, place in a large bowl.
Add the butter, sour cream, milk, salt, and pepper. Mash together until creamy and smooth. Add more sour cream or milk if needed. Your family and friends will love this with any kind of BBQ.
A Medley of Roasted Vegetables
This is sure to be a hit with all the colorful vegetables and a perfect sweet and savory blend.
You will need;
- 1 large yam, peeled, cut in 1 inch pieces
- 1 large parsnip, peeled, cut in 1 inch pieces
- 1 cup baby carrots
- 1 zucchini, cut in 1 inch slices
- 1/2 cup roasted red peppers, cut in 1 inch pieces
- 1 bunch of asparagus, fresh, trimmed, cut in 1 inch pieces
- 2 cloves of garlic, minced well
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Preheat oven to 425 degrees F. Grease up 2 baking sheets with the tablespoon of olive oil. Place the parsnips, carrots and yams onto the baking sheets. Bake for ½ hour and then add the asparagus, and zucchini, and add 1 tablespoon of olive oil. Continue to bake until everything is tender. It should take about another 30 minutes.
Mix the roasted peppers with the basil, garlic, salt, and pepper in a large bowl. Once combined well, add the roasted vegetables, mix well again. Best served at room temperature or cold. The Alabama white sauce can also be a great topping for your vegetable medley.
A cold beer, wine, lemonade, sun tea, and even some sodas are great anytime when you are BBQing. Some may prefer a mixed drink or bourbon on ice or a Mint Julep. The mint is cooling and goes with everything.
Make the Alabama white sauce a few days ahead. Everything will have a chance to blend and taste better.
You can also marinate your meat in the Alabama White Sauce overnight to flavor your meat before going onto the grill.
Store your white sauce in a mason jar or even an old salad dressing bottle.
Alabama White Sauce should be good for a full week after your first use.
After BBQing with the white sauce, you can also mix it up in your potato salad and use it at the table as a table sauce. A little extra sauce is always welcomed.
This white sauce can also be enjoyed on fries, or as a salad dressing or dip.
Frequently Asked Questions
What is white BBQ sauce made of?
Unlike other types of barbecue sauce that are made with ketchup or mustard bases, Alabama white sauce is made with a mayonnaise base. It is light and tangy, but it’s also spicy thanks to the addition of mustard and horseradish. If you’ve never tried it, you’re missing out on one of our favorite regional barbecue sauces!
Who invented Alabama white sauce?
Alabama white sauce is a very unique style of BBQ sauce. It was invented by Robert Gibson of Big Bob Gibson’s Bar-B-Q in Decatur, Alabama. They originally used it to put on their smoked chicken, although today it is used for many other purposes, including as a dressing for vegetables.
How do you use Alabama white sauce?
You can use Alabama white BBQ sauce instead of any ketchup- or mustard-based barbecue sauce for pulled pork sandwiches or topping barbecue ribs. You should not use it to baste any cooking food, though, because it is mayonnaise-based. If it’s heated too hot, the sauce can break and become unappetizing. You can also use it as a salad dressing, to make potato salad, or as a dipping sauce for vegetable kabobs.
How do you thicken Alabama white BBQ sauce?
You can use flour or cornstarch to thicken most barbecue sauces, like Carolina-style or Memphis-style BBQ sauce. When it comes to white BBQ sauce, a thickener is not necessary. The mayonnaise is naturally thick and will absorb the vinegar without becoming too thin.
Do you have to heat Alabama white sauce?
Unlike other types of BBQ sauce, Alabama BBQ sauce is simply mixed together. Heating the mayonnaise could cause it to break, which would lead to an oily and unappealing BBQ sauce. After you mix the ingredients together, allow them some time in the refrigerator to let the flavors meld. Then, enjoy!