We have a white sauce and bbq chicken cook off every summer, just adding a few twist to the Big Bob Gibson Recipe. The men cook and the ladies judge.
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You MUST try chicken in white BBQ sauce!
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- Jun 2018
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- Brentwood CA
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Have only had the white sauce on pork which I like. Chicken has always been oh hum for me. Gonna try this.
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- Oct 2014
- 7327
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
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I've not made the white sauce on the free side because I'm not sure how how well Paleo mayo would work. I save the store bought mayo for favorites here like cole slaw.
One interesting thing I found though on this note from Meathead :"Not everyone likes it, and it doesn't work well on pork or beef."
Well, a while back I was at Smokin D's in St. Augustine FL. They called it Horseradish Pepper Sauce, so I took that along with a couple of other sauces for a brisket and pork combo to go. The white sauce was good on pork, but it was great on brisket. Maybe they had more horseradish than the AR recipe calls for. But who doesn't love horseradish with beef?
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- Sep 2015
- 8034
- Colorado
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I "grew up" (quotes added as suggested by my wife ) in northern Alabama and white sauce is just what we had with non-fried chicken. My mother's recipe is long lost but Meathead's is very very close to what I remember ... with one exception. Meathead's version seems a bit more acidic than what I had as a kid. To "fix" it, I follow his recipe exactly then add one tablespoon of sugar to take the edge off. Then it's just like mother used to make.
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Originally posted by N227GB View PostI've not made the white sauce on the free side because I'm not sure how how well Paleo mayo would work. I save the store bought mayo for favorites here like cole slaw.
With that said, I've been nominally paleo for years—by nominally I consume dairy and since losing a lot of weight stick with a couple meals a week where I still enjoy some break, cookies, etc. but generally stay pretty low carb. One of the areas I have been very strict is avoiding seed oils. I found that the grief I had attributed to gluten turned out to be the crap oils (soybean, canola, vegetable, etc.). As such, my neutral oil of choice is avocado oil and while I used to make my own mayo, it's shelf life didn't correspond to my consumption.
Costco sells Chosen Foods Avocado Oil Mayonnaise (Paleo Enoughâ„¢ for me) and it's the only mayo I use. The hint of rosemary extract is awesome. Costco also sells it for significantly cheaper. It's $7.99 for 24 oz which is less than half what was linked before and what you'd typically pay at a place like Whole Foods or your typical "natural" grocer. (Costco has been a godsend for a lot of bulk stuff since I've taken up eating this way. They have great prices on avocado oil in general.)
Long story short, this mayo works just fine in this sauce. In fact, I haven't found anything where this mayo doesn't work like any other mayo. I can't recommend this stuff enough.
Originally posted by N227GB View PostOne interesting thing I found though on this note from Meathead :"Not everyone likes it, and it doesn't work well on pork or beef."
Well, a while back I was at Smokin D's in St. Augustine FL. They called it Horseradish Pepper Sauce, so I took that along with a couple of other sauces for a brisket and pork combo to go. The white sauce was good on pork, but it was great on brisket. Maybe they had more horseradish than the AR recipe calls for. But who doesn't love horseradish with beef?
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Yeah. I started probably six years ago, but for better and worse it's become more and more trendy. The better part is that there are a lot of products available now. Costco in particular seems to really cater to the paleo, primal, and Keto crowd, as well as having a good selection of organics. Paleo or not though, that Chosen Foods mayo is my favorite!
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- May 2017
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- La Crescenta, CA
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- Dec 2018
- 3579
- SE Texas
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
I made this yesterday and it is quite good. I cooked 6 leg quarters and took them to the local brew pub to let friends and staff try it - I received many compliments on it. This recipe is definitely a keeper.
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- May 2018
- 1667
- Northern Illinois / Southern Wisconsin
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Made this the first time maybe a year ago, and since then have been making it a lot. I love it, which surprises me, as it has a little similarity to ranch dressing, which I do not like. I've tried a few different versions, and one did not call for lemon, which I subsequently concluded was a required ingredient.
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This thread inspired me to give it a try. Made some Simon & Garfunkel rub for the first time as well.
I was a little nervous putting it together with the Missus sitting there watching. She can be a bit picky at times, but I shouldn’t have worried lol, as I’m wrapping up she asks, "are you making spicy ranch?"
Me: "Uhh…. yeah I guess, try it"
Her : ​​​​​​​Tastes it "Mmmmm" Tastes it again "That's kick-a**, spicy ranch"
Needless to say, dinner was a hit. She thought the rub & sauce went perfectly together and thought I'd figured that out on my own.
I just sat there with a butter wouldn't melt in my mouth expression, thinking the $24 for membership here was money well spent
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