BBQ Sauce

White Barbecue Sauce – Gourmet BBQ Sauce at Its Best
By Chris McCarthy

Barbecuing is not what it used to be. When growing up the only time that my family would start up the grill or smoker was in the summer and on the weekends. Today, people barbecue every night and all year round. Barbecue sauces have come along way since then as well. There used to be only a couple of choices at your local market. But now with the invention of “super” markets the amount barbecue sauces you can buy locally has grown significantly. For those gourmet barbecue sauces the web is probably the only place you will find these unique sauces. If you don’t live in the Alabama area the only place you will find traditional White BBQ Sauce like Big Bob Gibson’s is on the web or of course you can try to make it yourself.

In Alabama Barbecue traditional Sauce uses Mayonnaise as its base rather than tomato sauce, vinegar, or any of the other more typical barbecue sauce bases. It is clearly a region favorite. Bob Gibson of Decatur, Alabama is credited with the invention the white sauce back in 1925. Friends and family were first treated to this secret-recipe sauce on chicken and pork at weekend barbecues where boards were nailed to trees for tables. Today, this famous mayonnaise-based condiment is traditionally employed to baste chicken, seafood and pork.

White BBQ Sauce is as synonymous with the state with Alabama as the legendary “BAMA” football program. White BBQ Sauce’s intriguing flavor complements salads and is a superb baste for chicken, pork and turkey. You can also use White Sauce as an ingredient to add an extra kick to your favorite slaw or potato salad. However, because the racks of your local grocer are dominated by many incarnations of tomato-based sauces and white bbq sauce is such a regional anomaly, most people outside Alabama have not tested this concoction of flavor.

Like many barbecue sauces you want to apply this only at the very end of your grilling or smoking. It will breakdown and separate if it is heated too long. Use this sauce on chicken and turkey. It is also good on pork. Alabama White Barbecue Sauce has a tangy flavor that is a great addition to grilled foods.

White BBQ Sauce makes a unique experience. Use this recipe when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; keep some sauce aside for passing at the table.

White BBQ Sauce Recipe

Ingredients:

1 quart mayonnaise

3/4 quart apple cider vinegar

1/2 cup corn syrup

1/4 tablespoon cayenne pepper

Prepared horseradish

Lemon juice

Salt and freshly ground black pepper

Directions:

Place all ingredients in a very large blender or food processor. Blend for 1 minute, or until thoroughly mixed and sauce is smooth. Pour sauce into a large container or bowl.

Chris McCarthy is the owner of InsaneChicken’s BBQ Sauce Catalog. InsaneChicken is proud to sell Big Bob Gibson White BBQ Sauce and a BBQ Sauce of the month club [http://www.insanechicken.com/bbq_sauce_of_the_month_club.html]

Article Source: http://EzineArticles.com/?expert=Chris_McCarthy
http://EzineArticles.com/?White-Barbecue-Sauce-–-Gourmet-BBQ-Sauce-at-Its-Best&id=219414

This barbecue sauce recipe didn’t really come close to winning any awards with competition judges. Likely because of the strong kick of heat provided by a dose of chipotle and cayenne. It just crossed the line out of “mainstream” in the heat department. A few judges seemed to love it with high ranks for chicken and ribs and all of our B-B-Q Tricks home samplers were ready to take a bath in the stuff. It’s that good.

The best thing about this “Almost Award Wining Sauce” is that it’s a perfect sweet heat finishing sauce that will caramelize perfectly as the finishing touch to ribs and chicken. Feel free to temper the heat by dropping the cayenne or chipotle.

2 tbs. Vegetable Oil
1 large clove of Garlic (crushed/minced)
1 medium Onion minced
1 Chipotle Pepper (from can) minced
1 tsp. Chili Powder
1/4 tsp. Cayenne Pepper
1 cup Ketchup (we use Heinz)
2 tbs. Dijon Mustard (Grey Poupon)
5 tbs. Dark Molasses
3 tbs Worcestershire Sauce
1/2 tsp fresh ground Black Pepper
2 tsp. Hot Pepper Sauce (we use Texas Pete)

Heat the oil in a deep sauce pan and then add garlic and onions until they soften. Next add all peppers and heat for 20 seconds before stirring in the remaining ingredients.

Cook on low heat for 20 minutes until thickened to your liking.

If desired: When cooled strain to remove chunks (garlic and onion).

Stores air tight refrigerated for approx. 6 days.

There are two worlds of Barbecue lovers. One world loves heat. One world keeps it cool. Here’s a quick barbecue trick that tempers or livens up the heat in your next sauce or salsa or whatever you’re cooking up with high octane peppers.

Lets start by saying there’s no taming peppers like habaneros or scotch bonnets. Scoville units measure the amount of capsaicin in a pepper and habaneros are in the 100,000 to 300,000 range.

A lot of capsaicin is in the white “core” or membrane of the pepper. y scooping out the seeds and white center of the pepper you can cut down the intensity.

Still Too Hot? Another tip is NOT to slug back water to cool off the heat. That will just spread the fun. Milk or Yogurt coat the mouth and that can help slow and block some heat. A good chew of something bland like break or rice can also help pull away the pain.

Worth noting the pain in your mouth is much more pleasant than the burn of other tender tissues. Wash your hands whenever handling peppers. The oils are there even though you may not see them.

North Carolina and South Carolina are an odd pair. Yankees almost see the duo as the same State… “Carolina.” But there are differences… especially when it comes to barbecue sauce.

It’s somewhat regional but everyone has his or her own favorite. Up North East they like a close to pure vinegar version of an ultra thin sauce. I’ve even seen it clear (although usually using cider vinegar).

South Carolina has it’s hands in different styles… but their claim to fame (thanks to Maurice Bessinger and family) is a tangy sweet mustard based sauce.

In the Piedmont area… or out West it’s also vinegar. But there’s a good squirt of tomato or ketchup in the mix.

We’ll cover all of them here… but first

Here’s a Barbecue Tricks version of a Western Carolina Vinegar sauce. Tart, hot and a bit sweet but thin enough to mix quietly into a pile of pulled pork without getting in the way of the smoke in the meat.

Barbecue Tricks Western Vinegar
I like to pick up a full 16oz. bottle of good cider vinegar for this sauce. Get it in the glass bottle so you can funnel the finished sauce back in. Get a good sized kitchen funnel. You’ll have some vinegar left… so you may choose to double the amounts and make extra sauce to serve and have a full bottle to save for later.

Simmer the following in a small to medium pot for ten minutes. Let cool before serving:

1 Cup cider vinegar
1/2 Cup Ketchup
1 tablespoon crushed red pepper
1/2 teaspoon black pepper (secret: McCormick’s Worcester’s flavored)
1 teaspoon kosher salt
1/2 teaspoon ground mustard
1/2 teaspoon celery salt
1 tablespoon Plum Sauce (option: substitute dark molasses)
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce