Alabama White Sauce

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JustJoel

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I came across this recipe for BBQ sauce. According to the post, it’s “famous” in the South, but not being from there, I’d never heard of it

1 cup good-quality mayonnaise
1/2 cup cider vinegar
2 tbsp dark corn syrup
1 tbsp prepared horseradish sauce
1 tsp black pepper
1 tsp fresh lemon juice
1/2 tsp Kosher salt
1/4 tsp cayenne pepper
1 tsp pickled jalapeno, minced

It looks good. I love the tang of horseradish. But I’m not sure about the dark corn syrup. It’s not something I’d ever use for anything else, so I’m disinclined to buy a bottle. Is there I something I can replace it with, something more likely to be in my cupboard?
 
That sauce is "Famous" in Alabama and originated at Big Bob Gibson's BBQ for chicken. Chris Lilly runs the place and still does competition "Q". I would suggest thinned out molasses, but you'll probably have the same problem with what else to do with that as well. I'd use PF's suggestion, but you won't get the same flavor.
 
That sauce is "Famous" in Alabama and originated at Big Bob Gibson's BBQ for chicken. Chris Lilly runs the place and still does competition "Q". I would suggest thinned out molasses, but you'll probably have the same problem with what else to do with that as well. I'd use PF's suggestion, but you won't get the same flavor.
I do actually have some molasses, which I mostly use in whole wheat bread. How much should I thin it, 1 tbsp each of molasses and water? Or is that too much “thinning?”
 
If you have ever used dark or light corn syrup, that is the consistency I'd go for, similar to room temp maple syrup.
 
I'd be inclined to use PF's idea. If you mixed it in with, say, the horseradish it probably wouldn't need extra liquid.

We can buy corn syrup over here on the "specialist" isle but I've read that it may not be very good for us.

And you would be missing 2 Tbsp of liquid in the recipe. I don't think 2 Tbsp in a BBQ sauce is going to kill anyone. Now if you drank a bottle of it everyday, I'll agree with that.:ROFLMAO: Small amounts of cyanide would really be bad for you too.:angel:
 
We can buy corn syrup over here on the "specialist" isle but I've read that it may not be very good for us.

Are you confusing corn syrup with high-fructose corn syrup? They're not the same thing. HFCS has been getting a lot of criticism recently, but it's really no worse than any other sweetener.
 
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White sauce, googled

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.
 
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
 
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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