Alabama-Style BBQ Sauce White - Almost A Labor-free sauce for your Labor Day Grill

Alabama-Style BBQ Sauce White - Almost A Labor-free sauce for your Labor Day Grill -

This incredibly easy to Alabama white sauce barbecue was invented in 1925 by Robert "Big Bob" Gibson Bar-BQ restaurant at Big Bob Gibson, Decatur. When I read this piece of culinary history, I had to smile, because I know the guy. Well, sort of.

I went to "training camps for two bbq, "led by the champion pitmaster Chris Lilly, who was trained as a guy who trained under Big Bob Gibson. Hey, it's only three degrees of separation. Ironically, Chris has never, or use the white sauce on everything we cooked, but still, I know a guy who knew a guy who knew a guy.

Some people find this strange concoction, but not me . It is eerily similar to the Cornell chicken marinade, that I love. In fact, Robert C. Baker, the creator of the recipe above, may have borrowed the idea of ​​Big Bob. I investigate further, but I have real crimes to solve.

do not let the appearance of this mixture stop you from trying what is devastatingly delicious marinade, basting and gravy. A tip for basting on the grill: Make sure to do towards the end of cooking, and not on too high a heat. You do not want to flame-ups as this will cause a taste off.

I brush two or three applications per side , over indirect heat, and as you can see in the video, it sears on well. As a table sauce, it is high on one of the traditional grilled meats, but it's really just a salad dressing, it is also wonderful to make potato salad, coleslaw and grilled vegetables. I hope you give this white sauce barbecue try soon. Enjoy!

Ingredients for about 3 cups of sauce:

2 cups mayonnaise

1/4 cup extra-hot prepared horseradish

1 teaspoon kosher salt

1 1/2 teaspoons freshly ground black pepper

1/2 teaspoon cayenne pepper

1/4 teaspoon coffee powder garlic

2 tsp mustard yellow

lemon juice

1/2 cup cider vinegar