White Bbq Sauce Food

WHITE BBQ SAUCE (AKA ALABAMA WHITE SAUCE) RECIPE

Steps:

• Whisk all of the ingredients together in a small bowl until smooth.
• Use the white bbq sauce right away, or transfer to a sealable jar and refrigerate a few hours to let the flavors develop and meld.

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.

WHITE BARBECUE SAUCE

Steps:

• Whisk 1 cup mayonnaise, 2 tablespoons each cider vinegar and jarred horseradish, 2 teaspoons lemon juice, 1 teaspoon each spicy mustard and sugar and 1/2 teaspoon pepper. Season with salt.

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.

WHITE BBQ SAUCE (ALABAMA STYLE)

Steps:

• Whisk together the mayonnaise, vinegar, lemon juice, honey, horseradish, onion powder, pepper and salt to taste in a medium bowl.

ALABAMA WHITE BBQ SAUCE

Steps:

• Stir together mayonnaise, vinegar, water, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and hot sauce in a small bowl. Serve immediately or chilled. Refrigerate up to 3 days.

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.

WHITE BARBECUE CHICKEN

Steps:

• Prepare a double batch of the White Barbecue Sauce, recipe here. Use two cups as the marinade and reserve one cup to cook the chicken and one cup to serve on the side.
• Place the four breasts in a gallon zip lock bag with two cups of the White Barbecue Sauce and marinate four hours or overnight.
• Heat grill to high.
• Remove chicken from bag and discard marinade. Rinse the chicken and pat dry with paper towels.
• Brush three tablespoons of olive oil over the skin and sprinkle with the salt and pepper.
• Place skin down on the hot grill and cook two to three minutes just to give grill marks. Brush the back side with the remaining oil and flip. Cook two minutes.
• Move the chicken to an upper rack or a cooler side of the grill, skin up and lower the temperature to medium. The internal grill heat with cover closed should hover around 425 degrees F.
• Take the one cup of White Barbecue Sauce and brush a small amount onto the tops of the breasts. Cover grill and wait five minutes. Brush again and again close the lid and time five minutes.
• Do this one more time. (Each time you do this, the sauce cooks into the chicken and eventually the tops get crispy and caramelized.)
• After the final sauce goes on, cover the grill and cook another 10-20 minutes or until the internal temperature reaches between 160 and 162 degrees F, using a probe thermometer. (The internal temp of the chicken should rise to 165 degrees F as it rests.) Total cooking time should be about 30 minutes but your time may vary based on the size of the breast.
• Remove to a platter, brush a little of the remaining sauce on top and let rest five minutes.
• Serve with the reserved cup of White Barbecue Sauce.

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.

WHITE BBQ SAUCE

Steps:

• Mix well and refrigerate 18-24 hours. Do not taste after mixing--it is awful -- just wait.
• Serve as a dip with pulled pork or grilled chicken. Excellent as a dip for fresh vegetables or on a baked potato. Mix 1-2 tablespoons into eggs when beating them for an omelet. Can also be used as a marinade for chicken or fish. May be the best dip ever for any blackened fish.

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.

WHITE BBQ SAUCE

Steps:

• 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!

ALABAMA WHITE BARBECUE

Steps:

• Clean chicken, cut into serving pieces, and set aside.
• Mix together ingredients for marinade and pour over chicken in a resealable plastic bag or covered shallow dish.
• Refrigerate chicken in marinade 6-24 hours, turning occasionally.
• Allow chicken to come to room temp before cooking.
• Drain chicken marinade and bring to a boil for 2-3 minutes in a small saucepan, then allow to cool (you will be using this as a baste during cooking).
• Set up outdoor grill for cooking with indirect heat, using a drip pan to which you can add some apple juice or other liquid, if desired.
• Sprinkle a small amount of drained soaked wood chips over coals just before adding chicken to the grill, and allow to smolder for the smoke to flavor the food.
• You may add more chips to the coals occasionally as you baste, when the chips are gone and you need more.
• When grill temp gets to 250-275F, grill chicken over the drip pan (not over the coals) for 90-100 minutes, basting occasionally, or until cooked through (about 180F), tender and golden, maintaining proper grill temperature throughout.
• While chicken is cooking, whisk together sauce in a large enough bowl to hold the sauce and chicken (the sauce may appear thin).
• When the chicken is cooked through, toss the chicken in the sauce and serve.
• Don't sauce the chicken on the grill, as the sauce will tend to break down if you do that.

ALABAMA WHITE BBQ SAUCE

Steps:

• In a medium bowl, whisk all of the ingredients together until smooth. Transfer to a jar with a tight lid and refrigerate until ready to use, up to 1 week. Brush on chicken while grilling, or use with fish or other meat, or as a salad dressing or dip for fries.

ALABAMA WHITE BBQ SAUCE

Steps:

• Gather the ingredients.
• In a medium bowl, whisk together mayonnaise, cider vinegar, and lemon juice until creamy and smooth. If you do not want the sauce quite as tart, use half the amount of apple cider vinegar.
• Stir in black pepper, salt, cayenne pepper, and optional garlic, mustard, sugar, and horseradish. Cover and refrigerate for at least 30 minutes before using.
• Brush lightly over chicken, turkey, or pork during the last few minutes of grilling. Since this sauce also is great as a dipping sauce to serve at the table, set some aside before you start grilling the meat.

WHITE BBQ SAUCE

Steps:

• Stir all ingredients together. Store in a sealed jar for up to 3 months.