big bob gibson's alabama white bbq sauce recipe
 
1 quart  mayonnaise
3/4 quart  apple cider vinegar
1/2 cup  corn syrup
1/4 Tbsp  cayenne pepper
  prepared horseradish
  lemon juice
  salt and freshly ground black pepper
 
place all ingredients in a very large blender or food processor. (it may 
be necessary to do this in 2 batches; just add 1/2 of each ingredient and 
then repeat.) blend for 1 minute, or until thoroughly combined and mixture 
is smooth. pour sauce into a large bowl. use when grilling chicken; brush 
lightly over the chicken during the last few minutes of grilling. this 
sauce is also great for dipping; set some sauce aside for passing at the 
table. 
 
this recipe was provided by professional chefs and has been scaled down 
from a bulk recipe provided by a restaurant. the fn chefs have not tested 
this recipe, in the proportions indicated, and therefore, we cannot make 
any representation as to the results. 
 
barbeque sauce across the u.s.a. 
 
what do you think of when someone says, "barbeque sauce?" if you're like 
the majority of americans, you probably think of thwacking the bottom of a 
plastic bottle with your palm as you coax thick dollops of a sweet, smoky 
red storebought concoction onto a charred chicken breast. there are some 
regions of this great nation where barbeque is a very serious matter, 
though - where everybody and their dog has their own "top secret" sauce 
recipe. just like the distinctive, locally produced wines and cheeses of 
europe that serve as the trademark of their regions, you can tell exactly 
where you are in the united states by tasting the homemade sauce that 
shows 
up with your masterfully 'que'd meat. 
 
if you're from the carolinas, your nose is probably prickling from the 
very thought of a piled-high pulled pork sandwich soaked in a thin, 
vinegary sauce. the kansas city natives will probably be salivating as 
they conjure up meaty pork ribs and tender brisket with a thick, sweet 
tomato-based sauce on the side for dipping. if memphis is your home, you 
might even forego the sauce altogether to enjoy the local 'dry ribs,' a 
memphis trademark of pork ribs coated in a dry rub of herbs and spices and 
allowed to cook slowly and become crispy on the outside. deep in the heart 
of texas, cowboys and urbanites alike get fired up for supremely smoky 
brisket with spicy sauce that really packs a punch. alabama's contribution 
to the barbequing world is a vinegary white sauce thickened with eggs or 
mayonnaise. and in western kentucky, the barbeque is like no other, with 
tender, musky mutton sopped in tangy, worcestershire-based "black dip." 
 
the carolinas in the carolinas, the barbeque regions are not defined 
simply by following state lines. what the sauces of this region do have in 
common is that they are thin and contain plenty of cider vinegar, and the 
meat they grace is always pulled pork shoulder. in eastern north carolina, 
the vinegar is adorned only with red and black pepper, and sometimes a bit 
of sugar to take the edge off the vinegar. if you roam over to western 
north carolina, you'll find that people take the same sauce recipe and add 
ketchup to it. a short trek down to central south carolina will change the 
formula again: instead of adding ketchup to the spicy vinegar mixture, 
you'll encounter the unmistakable yellow hue of bottled mustard mixed in. 
keep on going south, and the sauce will change again! the barbeque shacks 
that lure you out of your car in southern south carolina and across the 
border into northern georgia will serve you that same spicy vinegar based 
sauce, but this time it will be sweetened up even more with both ketchup 
and brown sugar. 
 
memphis and kansas city at different times, you may hear both memphis and 
kansas city called the barbeque capital of the world. they have a lot in 
common. both cities are centrally located, and they both boast dozens of 
restaurants that know how to cook pork ribs like nobody's business. and 
the cities' signature sauces have a lot in common, too. they start with 
tomatoes in one form or another, and get accented with vinegar, pepper, 
sugar, molasses, and any number of secret spices. kansas city sauce is 
usually a little thicker, a little sweeter, and shows up a little more 
often. sometimes in memphis the ribs are served "dry" - that is, coated in 
a dry rub of herbs and spices, cooked until crispy, and served in all 
their meaty glory without the distraction of sauce. but in kansas city, 
you'll never be served a plate of barbeque without plenty of nectarous 
sauce nearby for the sopping. 
 
texas in texas, everything is big, everything is spicy, and everything 
revolves around beef. this, of course, is especially true when it comes to 
barbeque. the most popular barbeque meat is brisket, cooked low and slow 
over a smoky mesquite or hickory fire, sliced and slapped on a slab of 
white bread. the tomato-based sauce is fairly thin, definitely spicy, and 
usually has a healthy dose of both chile peppers and chili powder. 
 
the black and the white there are two regional barbeque sauces in 
particular that don't wander far from home. if you've never been to the 
region where they are served, you've probably never tasted them before. 
these elusive sauces are alabama's white sauce and western kentucky's 
"black dip". white sauce is a thinner, more tangy cousin to mayonnaise: 
its vinegar base is thickened and enriched by raw eggs. in its modern 
incarnations, though, people often skip the hassle of raw eggs and use 
storebought mayonnaise mixed with vinegar instead. and the region around 
owensboro, kentucky, is probably the only area in the country famous for 
its barbequed mutton. a plate of boldly flavored mutton would not be 
complete without black dip on the side - a pungent concoction of vinegar 
and worcestershire sauce that stands up to and complements the taste of 
the mutton. 
 
 
(ID: 76264) Mirror: rec.food.recipes: Wed, Aug 4, 2004


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