Smoker: PBC
Grill: A 20-year-old Webber 22.5" Kettle with a Slow and Sear
Thermometers: A Maverick ET732, A Thermapen, a few miscellaneous thermometers
Misc: I just seem to keep buying things.
For Christmas I got that "Regional Sauces" pack they offered on the site. I finally got around to trying the Bob Gibson's Alabama White Sauce. I'll be honest, I have been skeptical of this sauce ever since I heard about it. I mean white BBQ sauce?
So I grilled up some boneless skinless thighs on my kettle with a two-zone set up with just some salt and pepper and dunked it into the sauce after cooking.
And it was delicious. I am a convert. The whole family raved. Now I'm just going to need to try to make it myself next time.
Pics: (upper left going clockwise) Final product. Off the grill, no sauce. After dunked. On the grill. (I'm not sure why they loaded in that order).
Last edited by Obi-Dan; September 25, 2017, 11:57 AM.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Embarrassed to admit, but I've never tried it. On my BBQ travel wish list, after TX, is Big Bob Gibson's to try it firsthand. I really should just make the darn stuff already. What scares me is horseradish. I detest horseradish. Does it have a strong HR taste?
I live about 30 miles from Big Bob's and they sell the sauce in bottles in all the grocery stores here, so the incentive to make it myself is very low. I would not have known there was horseradish in there unless you told me.
You can add HR in increments. You can also use the prepared creamy HR which is not as strong. I think it is necessary to have at least a little for some heat and tang. I made MH's recipe and love it.
Yeah it sounds strange till you try it. I love it. So much so I got volunteered to do another cook in 2 weeks and that is gonna be one of the sauces that I use. Did a test run again on the cornell chicken last night and man it was mind blowing. Dunk with the white sauce and it'll be outta this world
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.
I followed meat head white sauce recipe and it is freakin awesome, I use about half less pepper I it, I am going to make chicken wings and toss them in it next time I do wings!
When I tried it for the first time, about 6 months ago at Big Bob Gibson's, I was kind of "meh," even leaning toward not liking it. I tried another piece of chicken that had a very light coating and it was much better. A little bit of that stuff goes a long way for me.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Oh man, I LOVE this stuff. It is a favorite at all the family gatherings.I can't get enough of it. I like to add a little extra vinegar, because I like the extra acid.
I made Meatheads recipe during the summer, we tried it on chicken and I liked it, my wife was not fond of it. The last time I cooked some chicken she tried it again and she likes it but she prefers it on the side, I think it grows on you. My neighbour Dianne liked it the first time she tasted it. Since I found this site i’ll bet there are six different types of bbq sauce in our refrigerator and no store bought products. I need to do a better job of labeling/dating them though.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
My wife and I will be going to Alabama next Summer to pick up my new smoker from Shirley’s Fabrication and we will be paying a visit to Big Bob Gibson’s restaurant.
DWCowles if you are going to Tuscaloosa to pickup a smoker, be sure to try the original Dreamland BBQ in Tuscaloosa, not to be confused with some of the spun off locations in other parts of the state. They are famous for their ribs (I don't like the ribs at their location here in Huntsville, although the pork and chicken are good here). Big Bob's is of course famous for that chicken and sauce.
In my house, some love the white sauce, and some, like my son, hate it. He likes everything I cook, and that kid can put a bone in his mouth and pull it out looking like its been sitting in the desert picked over by vultures for years. When he gets married next year, he is expecting a grill as a parting gift - probably sending him off with my trusty Weber Genesis Silver A, outfitted with Grillgrates. He cooks on that one a lot, and likes the Grillgrates. Oops. Sorry to get off topic on a tangent!
Ironically I made chicken for dinner - simple boneless skinless tenderloins coated with Lawry’s Poultry rub, and served with Big Bob Gibson’s White sauce. The 6 pounds of chicken got mostly wiped out, along with the full bottle of sauce, along with the grilled Brussels sprouts and carrots. I was feeding a bunch of extra mouths tonight and had to come up with something in a hurry.
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