Sunday, August 16, 2009

White BBQ Sauce - not just for chicken anymore

This traditional Alabama Barbecue Sauce uses Mayonnaise as its base rather than tomato sauce, vinegar, or any of the other traditional barbecue sauce bases. Many people suggest that like many barbecue sauces you want to apply this only at the very end of your grilling or smoking. However, I have recently started applying this during a long smoking process every 30 minutes or so by completely submerging the piece of beast to the sauce, you get a very moist product by this method. 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.
Prep Time: 20 minutes

2 cups REAL (not the fake stuff) mayonnaise
1 cup cider vinegar
1/2 Cup Apple Juice
2 teaspoons prepared Horshradish
2 tablespoon lemon juice
5 tablespoons Coarse black pepper
1 teaspoon salt
1/2 teaspoon cayenne

Mix ingredients together and refrigerate for at least 8 hours before using. Brush lightly over chicken, turkey or pork during the last few minutes of grilling , OR even better use the Dip and FLip method during a smoke session with your meat. You will be amazed at the result. (see earlier blog entry)This barbecue sauce is also great as a dipping sauce so set some aside before you start grilling to serve on the table.

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