When you think of Alabama poultry BBQ your mind automatically thinks of White Bbq Sauce. This mayo and vinegar based bbq sauce is one of the staples of Bbq and it all started from a 6’4” giant of a man called Big Bob Gibson in the 1920’s. Big Bob used to hold huge Bbq’s in his backyard for fiends where he would cook whole pork shoulders and chickens in a hand-dug bbq pit. He built a giant oak-plank table and would serve slow cooked meats with his signature vinegar based sauces. Big Bob would have his mop sauce for the pork and his white sauce for the chicken.
It was well known that Big Bob was a man who loved to fish, hunt and drink whiskey. So when I was researching and figuring out what recipe I wanted to write for Alabama it soon became a no brainer, I was going to make white bbq sauce. Now came the task of what to pair it with in the wild meat world. I tossed up quail and pheasant, but landed on turkey because of the giant Easters that roam the Appalachia mountains of pine and hard wood trees.
Know that I knew the critter I wanted to cook and the Alabama dish I wanted to create I started to research more on what this white sauce was all about. You start too look and you’ll find everyone has their own version of this famous sauce, from Gas stations to restaurants and family trees it seemed every sauce was different. The one this that stayed true in each recipe was the two basic ingredients that Big Bob used, “Mayo and Vinegar.”
I want to thank Big Bob Gibson for his passion for family, the outdoors and bbq. I would have loved to sit down and hear his stories around a big plate of pit roasted chicken and pulled pork.
Alabama White “BBQ” Sauce
2 cups mayo
1/4 cup apple cider vinegar
2 tbsp fresh lemon juice
1/5 tsp cracked pepper
1 tbsp Worcestershire
2 tsp yellow mustard
1 tsp sea salt
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
Directions:
Mix all ingredients in a large bowl, whisk until smooth, cover and refrigerate 1-2 hours before use.
