How To Make Alabama White Sauce
The tangy goodness of mayonnaise combined with apple cider vinegar and spices enhances everything that Alabama White Sauce is put on from chicken to seafood to turkey and everything in between.
This recipe creates a white bbq sauce very similar to Big Bob Gibsons Original White Sauce which is known throughout the barbecuing community as the best white barbeque sauce.
Big Bob Gibson Burger Seasoning
Big Bob Gibson Steak & Burgers Rub – 6.9oz The secret to cooking award winning burgers is right here. But shhhhh-it’ll be our little secret. Ingredients: Salt, monosodium glutamate, all purpose…
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Miss Myras White Sauce
Myra and Clark Harpers daughter, Rennae Wheat, shared the recipe with al.com in 2008. This will feed a crowd, or scale it down.
2 quarts heavy-duty mayonnaise2 tablespoons salt2 tablespoons pepper
Slowly pour vinegar into mayonnaise, using a whisk to work out all lumps. While whisking in vinegar, also mix in salt and pepper. Once lumps are gone, place mixture in refrigerator. Allow sauce to thicken before serving.
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About White Bbq Sauce
Its hard to pin down the first time that white bbq sauce was served, but it is known that ever since Bob Gibson opened his BBQ restaurant in 1925, it has been on the menu.
Today, many have heard of Big Bob Gibsons Bar-B-Q, which is located in Northern Alabama, because of the awards that Pitmaster, Chef, and part-owner Chris Lilly has amassed for his delicious smoked chicken and barbecue.
If you are in Alabama or the southeast, you can easily pick up a bottle at your local grocery store. If not, then use this recipe to make your own homemade barbecue sauce. Its a versatile condiment that is low-carb and tangy.
This BBQ staple is made with simple ingredients it has a mayonnaise base, black pepper, horseradish, spices, and the addition of vinegar, making it a tangy sauce perfect for chicken breasts, pork chops, pork tenderloin, pulled pork, and just about any piece of meat that youd like. Some people even use it as a dipping sauce for things like chicken nuggets and French fries. Its not like traditional barbecue sauce recipes that are tomato-based.
We all probably have all of the ingredients already in our pantry and it comes together in no time. The hardest part about making it is waiting a few hours for the flavors to meld before using it.
Heres A Comparison Of The Two Recipes:
Mike Mills Version
- 1 cup apple cider vinegar
- 1 tbl lemon juice
- 1 1/2 tbls black pepper
- 1/2 tsp kosher salt
- 1 cup distilled white vinegar
- 1/2 cup apple juice
- 2 tsps fresh lemon juice
- 1 tsp salt
- 1/2 tsp cayenne pepper
Combine all ingredients in a very large bowl. Season your chicken and grill or bbq it as you like. When its done, take that hot, smokey chicken and dunk it in the bowl of white sauce, turning to coat. Serve immediately with your favorite sides. Delicious!
Let me point out that Ive learned that the *best* bbq sauce recipes dont always taste great out of the bottle rather they *need* to be cooked to really bring out the flavor. I think this is going to be my mantra if its just ok out of the bowl, it will improve with cooking!
This second cooking of the chicken with the Chris Lilly version of the recipe was even better.
Still, would we cook it up again? Yes. How soon? Well, not for a while. Its now a been there done that thing. If tonight I could visit the restaurant in Decatur, AL of the famous Big Bobs and have the real thing I might come home all fired up and do it all again.
But for now, Im sticking with the sticky sticky, red, saucey, spicey BBQ sauces that we in the Mason-Dixon Old Line State of Maryland love.
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Big Bob Gibson White Sauce
Big Bob Gibson Original White Sauce – 16oz
Since 1925 folks have been enjoying the unique taste of Big Bob Gibsons White Sauce. Friends and family were first treated to the secret-recipe sauce on chicken and pork at weekend barbecues where boards were nailed to trees for tables.
It is an all purpose sauce . Its tangy peppery taste goes well with poultry, pork, seafood, and wild game.
This intriguing flavor complements salads and is a superb baste for chicken and turkey. Use White Sauce as an ingredient to add an extra kick to your favorite slaw or potato salad.
Ingredients: Water, distilled vinegar, soybean oil, sugar, salt, spices, eggs yolks, modified food starch, food starch, mustard flour, natural flavors, paprika , garlic, potassium sorbate and sodium benzoate , xanthan gum, soy lecithin.
Contains: Egg, Soy
Bbq Sauce North Alabama Style Vinegar Based Sauce
The other day when I was at Big Bob Gibsons, I noticed that they had their award winning BBQ sauce out on the table. Who eats this stuff? To me it is too sweet and takes away from the smoky taste of the meat. This is not the type of BBQ sauce that I grew up with. Ten years ago you would not have found that sweet stuff on the table. The type I grew up with is the vinegar sauce in the unlabeled bottle. This BBQ sauce brings out the flavor of the meat and adds a little heat without covering up the taste.
I am getting ready to smoke some meat for a New Years Dinner, and was about to mix up some vinegar sauce. I use this recipe for pulled pork, ribs, pork roast, chops, and sometimes I even use it on chicken:
Note: This is not the famed Alabama White Sauce they use at Big Bobs.
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History Of Big Bob Gibson Bar
In 1925, Bob Gibson served barbecue from a makeshift table made of oak planks nailed to a large sycamore tree in his backyard. Fresh out of his hand-dug pit came smoke and smells that drew people from miles away. Weighing 300 pounds with a 64 frame, it was easy to see why friends and other railway workers called him Big Bob. Your future is not in the railroad, but in Bar-B-Q, said Roslyn Mitchell. It was with that, Big Bob Gibson started a family barbecue restaurant tradition that has lasted has lasted over 80 years and 4 generations.
Big Bob Gibsons storefront bobbed up and down all over Decatur Alabama, always moving to a bigger and more populated location. He specialized in smoking pork and chicken in his hickory fired brick pits. Word spread of his Southern Flavors and Big Bobs unique Bar-B-Q White Sauce recipe. Three things contributed to his success his delicious food, that tangy White Sauce, and his charismatic personality. Big Bob Gibson never met a stranger, said Mattie Johnson, an employee for over 50 years. The tables were always full and the lines at the counter grew longer with people placing orders, and just wanting to talk to Big Bob. Demand for his food prompted him to initiate a curb service, where orders were taken and delivered directly to a customers car window.
For more Big Bob Gibson Bar-B-Q history pick up a copy of: BIG BOB GIBSON BBQ BOOK Recipes and Secrets from a Legendary Barbecue Joint
Big Bob Gibson Championship Red Bbq Sauce Review
We do have his cookbook:
and we even tried making his famous white BBQ sauce with terrific results:
but the Red sauce just sat patiently on a shelf until now.
We lightly dusted our ribs with 3EyzBBQ Championship Blend Spice Rub:
baked them in the oven at 300º then we finished them on the grill on indirect heat for about 40 minutes.
Saucing the ribs with the Championship Red Sauce during the last 10 minutes or so, we served them with some baked beans and bisquits and enjoyed one of our Top 5 Rib dinners weve ever made!
Here is our recent conversation about these ribs and how we now like to should be cooking them every time: says: These are the best ribs weve ever cooked!Brian says: You said that about the last batch we did.: Yes but these are so good, and tender, with a nice bite on the bone, not fall off the bone tender, which is quite a misnomer for a great rack of ribs.Brian: Yes but our last 2 or 3 batches of ribs were the best we ever did!: Thats because we are using high quality rubs and sauces, and more importantly, we are starting the ribs in the oven, with some highly flavored liquids for moisture, keeping the racks covered with vented foil, and finishing them on the grill. These have consistently yielded the best ribs weve cooked.Brian: Sigh. I hate to admit it. Youre right.: I know.
Bottom line: Our rating of Big Bob Gibson Bar-B-Q Champion Red Sauce is . 5 out of 5. A Home Run!
Ordering: Use these links to order your Big Bob Gibsons products:
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White Bbq Sauce From Northern Alabama
I first learned about the white bbq sauce that Big Bob Gibson made famous in Decatur, Alabama, from reading Peace, Love and Barbecue by Mike and Amy Mills. Mike writes:
Big Bobs chicken is among the best Ive ever eaten. The birds are simply seasoned with lots of salt and black pepper and smoked with hickory wood at a temperature higher than I usually suggest. Then they pull em off the pit and dunk em in a 5-gallon bucket of white sauce, leaving the crispy, smokey skin with a thin coating of the tangy sauce. The flavor is just awesome.
Now Chris Lillys Big Bob Gibsons BBQ Book comes out, with yet another variation on the same recipe. As Chris points out:
There is now a large number of authentic versions of Big Bobs original secret recipe and cooking method all different from one another.
Delicious white BBQ sauce on chicken
First I tried the recipe I saw in Peace, Love and Barbecue. It was different from this Marylanders love of the red, sticky BBQ sauces. But very good. Would I make it again? Maybe, maybe not. It was so unique and different, and while delicious as it was would this be something Id make again?
Then I got my copy of Big Bob Gibsons BBQ Book with yet another version of the white sauce. OK, now I HAD to make it again. Especially considering the additional ingredients this recipe called for.
The Origins Of Alabama
Big Bob Gibson Bar-B-Q’s Chris Lilly hold a smoked chicken dipped in Original White Sauce.
There’s probably no one alive who knows the reason, 100 percent, for absolute certain.
Why did Bob Gibson come up with the idea of using mayonnaise with vinegar in a barbecue sauce for smoked chicken?
Chris Lilly, executive chef and vice-president of Big Bob Gibson Bar-B-Q, the iconic Decatur barbecue restaurant Gibson founded, has an interesting, logical theory. Although, “I can only speculate based on my conversations with his kids, back when I first joined the family,” says Lilly, who is married to Gibson’s great granddaughter Amy. “They’re all since passed away.”
A 6-foot-4, 300-pound railway worker, in the mid-1920s “Big” Bob Gibson began cooking in the backyard of his two-story, four-bedroom Danville Road home before he ever thought of opening a restaurant. It was just a weekend thing, for friends and family. Big Bob cooked whole chickens and whole pork shoulders in his hand-dug pit and served them from an oak-plank table nailed to a sycamore tree.
The scene at a backyard barbecue at Big Bob Gibson’s Decatur residence in the mid-1920s.
“He definitely had an affinity for vinegar based sauces,” Lilly says. “His pork sauce is what I’d describe as sort of an Eastern-style North Carolina barbecue sauce. It’s what you call a ‘sop mop,’ where he basted shoulders during the latter part of the cooking process. And I think that carried over for his chicken when he developed that sauce.
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