Hey All, Happy Saturday! I've been kicking around the idea of trying my hand at the Bama sauce, although I've never actually tasted it and really don't know how it should taste and what to expect.
I have a couple of recipes that I picked up on line. I would greatly welcome any input and experiences that anyone would like to share. Got the need to try this from the latest video from Adrenaline and can't to get grilling.
Packed full of flavor, this recipe for Alabama white BBQ sauce is the perfect addition to grilled and smoked chicken. Adapted from the original white BBQ sauce that was created by famed Big Bob Gibson Bar-B-Que in Decatur, Alabama, this isn't your ordinary sticky sweet BBQ sauce as it relies on mayonnaise and vinegar.
Thanks dansha, That's one of the recipes I wrote down. I went out and found a bottled brand of Lillie's Q Ivory N Bama Style, just to give me a idea at what I'm shooting for. Strait out of the bottle, it's not bad at all.
I've never had it either and have also been meaning to make some. I should get on that. Unfortunately I'm currently stuck in a Bed and Breakfast that serves protein free breakfasts. I'm having BBQ withdrawals.
leave a bad yelp review... isnt that what everyone does these days when something doesnt suit their fancy...that or launch a facebook campaign against them? I just take my money elsewhere.
I agree with you texastweeter, not a big fan of bashing businesses on Yelp, or Yelp in general. But I might leave a constructive review on Google Maps when I'm done with my stay. We're less than 15 minutes from the venue though. Plus there's a mini fridge I've stocked with cold cuts and beer. I'm a survivor.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Meathead's recipe (at the link provided by dansha ) is really good ... but more acidic than I remember from growing up in Northern Alabama. I generally tweak it by adding 1 TBSP of sugar so that it tastes a bit more like what I remember.
Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
I made the white sauce for the first time last weekend. We used the AR recipe. With no previous experience for comparison we liked it. Give it a chance all the way through the process--mixing it to eating it on the smoked chicken. It is different and the smell when you first combine the ingredients may raise your doubts. Stay with it and you won't be disappointed.
Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
The sauce was fantastic, something totally different!
I'm going to blow away some of my old school que friends and family with this sauce. This stuff is great, it's only 6:30 am and I hear the leftover piece calling me. 👍👍
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