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Old 07-09-2018, 05:35 PM   #11
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Quote:
Originally Posted by JustJoel View Post
I just googled “Alabama white BBQ sauce” and it seems there are as many variations of it as there are variations of red or yellow BBQ sauce! Many of them contain no sugar or sweetener at all, and a lot of them contain mustard, or more frequently, mustard powder.

I’m not much on barbecuing. It’s too hot, dry, and windy here in the desert to want to spend any time at all outdoors, let alone over a hot grill; and I only have a charcoal grill, which is laborious to prepare and clean afterwards to BBQ for just two people, but grilling can be done indoors, too, so it’s my aim to try out some of these sauces. They intrigue me with their whimsy, and the horseradish appeals to me.

“Big Bob” Gibbons seems to be the sauce’s originator.
You can't go wrong with a recipe from Chris Lily, the chef at Big Bob Gibson's.

A little cheater secret about BBQ is that you can use your charcoal grill for the first hour, and then finish your que in the oven. Meat only absorbs a certain amount of smoke for a limited amount of time. You can toss some ribs on the grill with some wood chunks for an hour, and they aren't going to get much more smokey after that. Move them to the oven at 225 degrees, and let them cook low and slow, and they will be good eats.

CD
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Old 07-11-2018, 06:43 AM   #12
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I'd say, Joel, just skip the corn syrup. So it will less like Alabama white sauce and more like Jewish horseradish sauce, that is used when meat roast is served.
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