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Old 07-09-2018, 06:07 AM   #1
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Alabama White Sauce

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?

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Old 07-09-2018, 06:40 AM   #2
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Try brown sugar.
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Old 07-09-2018, 06:49 AM   #3
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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.
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Old 07-09-2018, 07:05 AM   #4
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Quote:
Originally Posted by CraigC View Post
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?”
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Old 07-09-2018, 07:25 AM   #5
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If you have ever used dark or light corn syrup, that is the consistency I'd go for, similar to room temp maple syrup.
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Old 07-09-2018, 07:51 AM   #6
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Try brown sugar.
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.
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Old 07-09-2018, 08:06 AM   #7
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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. Small amounts of cyanide would really be bad for you too.
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Old 07-09-2018, 09:00 AM   #8
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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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Old 07-09-2018, 04:14 PM   #9
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I have never had Alabama white BBQ sauce. It is on my culinary bucket list, but I seldom go to Alabama... intentionally.

Chris Lily is an excellent BBQ chef. If he has a recipe, I would use it. He also seems to be a genuinely nice guy, which is not all that common in the world of competition BBQ.

EDIT: He does have a recipe online...

https://www.foodnetwork.com/recipes/...recipe-1915328

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Old 07-09-2018, 04:39 PM   #10
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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.
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