Labor Day is coming and so if College Football! The landscape has changed when it comes to gridiron play this year with several conferences waiting for Spring play. But there will be football and Labor Day is still a thing.
Here in this South, Football goes hand in hand with the end of summer and the start of fall. Of course, people across the nation often think of the South Eastern Conference (SEC) and schools like Alabama and Auburn when it comes to football down south! And. SEC fans love tailgating, grilling and barbecue!
Fire up your BBQ Dragon Chimney of Insanity – get the Premium all Natural Lump Charcoal going – and start prepping this sauce for your next batch of grilled chicken. Whole, cut up, or pulled!
‘Bama White Sauce?
First – you do not have to be a ‘Bama fan to appreciate this recipe which is perfect for smoked or grilled chicken. Second – it’s also tasty on pork, beef, and more! This style of sauce is a classic when it comes to grilling, barbecue, and good eats in the state of Alabama and other parts of the South.
Credit goes to Big Bob Gibson and his BBQ business which he started in 1925 in Decatur, Alabama. His whole family jumped into the business which now has spanned over four generations. Here’s how they use this sauce at Big Bob’s!
First, they split a whole chicken and smoke it in the pit with a whole bunch of other birds at 350 degrees for a couple of hours. The BBQ Dragon Instant Read Thermometer would be perfect for checking the temps! Then, when golden, juicy, and packed with flavor – they dunk the bird into a big batch of the sauce! Plus – people love it as a drizzle sauce and as a dipping sauce.
Kent’s ‘Bama White Sauce
1 quart mayonnaise
3/4 quart apple cider vinegar
1/4 cup corn syrup, maybe a dash more to taste
Crushed red pepper or cayenne pepper or both
Dash of prepared horseradish
Dash of lemon juice
Several dashes of black pepper
Worcestershire sauce, or soy, or steak, a dash of two
Combine all of the ingredients in a bowl or blender. Use a mixer, or the blender… and blend. Add a bit of water or milk to thin if needed. Cover, chill, and get ready for AWESOMENESS! Use as a sauce, baste, marinade, dipping sauce, on chicken, pork, and more!
Author Bio: Kent Whitaker, also known as “The Deck Chef,” is an award-winning culinary writer and cookbook author. He’s also penned Young Reader, NASCAR, and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill. You can reach out to Kent at www.thedeckchef.com, Facebook, Instagram, and Twitter.