The BBQ Report

In Northern Alabama, locals enjoy a regional specialty you won’t find most anywhere else — white barbecue sauce. Along with a history lesson on where this sauce came from, I’ve included my favorite version of the recipe. There are many variations to be sure, but in this one I’ve used a spicy Asian ‘Rooster’ sauce to add some extra kick.

White barbecue sauce has a mayonnaise base, rather than the typical ketchup base common to most other barbecue sauce. It’s typically served on chicken, but has found its way onto all sorts of barbecue from ribs to pulled pork.

White barbecue sauce introduced in 1925 by restaurant owner Big Bob Gibson. Gibson created the sauce to serve on turkey and chicken in his Decatur, Alabama barbecue joint, which is still operated by his descendants today. Gibson then began giving the recipe away to neighbors and patrons.

Everything’s better with a little spice, so I like to use Huy Fong Sriracha Hot Sauce, the ubiquitous Asian chili sauce (the one with the Rooster) you’ll find in Vietnamese restaurants every. The manufacturer of this sauce will even send you a sample pack of hot sauce and other specialties for just $7 (a great deal). You can substitute a 1/4 teaspoon of cayenne pepper, if you prefer.

Ingredients

• 1 cup mayonnaise
• 1 cup apple cider vinegar
• 1 tablespoon lemon juice
• 1 1/2 tablespoons cracked black pepper
• 1/2 teaspoon kosher salt, finely ground
• 1 teaspoon hot sauce

Mix well and serve with chicken, turkey, or just about anything. I don’t recommend grilling with this sauce however.