White BBQ Sauce

Caught a rerun of Paula Dean's show that had Bob Gibson and his white BBQ sauce on it this afternoon, so I decided to finally try it on some grilled chicken. I had no idea what to expect but I was a bit disappointed because Paula hyped it up with her facial expressions as outstanding.Yeah, it's her job.

Anyway, it was tasty, just not that tasty.

I've only seen it in Alabama. I've thought it unique and different, not my first choice on Q, but an interesting alternative from time to time.

I went to Big Bob Gibson's on my baseball trip this past April, I thought the white sauce went very well with the BBQ Chicken, I don't know if I would try it on Beef or Pork. If I recall the waitress who served me say she uses the white sauce on pork and ribs all the time.

can you describe it or point me to an old thread?

quote:

Originally posted by essvee

can you describe it or point me to an old thread?

Here is the recipe for it on the Food Network:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27839,00.html

Thanks for the review. I wondered how genuine her response was and maybe she did in fact like it. After revieing the ingredients it seems like more of a dipping sauce and boy is that a lot of vinegar!

The only white sauce sauce I've seen. other than Big Bob Gibson's, is a small new brand out of Minnesota called "Wee Willy's". Haven't tried it so no comment. I have had Bob Gibson's and to those of you looking for a description, it almost like a salad dressing. White and viscous with flecks of spices, almost like a ranch dressing. I haven't looked at the Food Network recipe, but Bob Gibson's version was rather bland, I thought. I'm not sure how you would even use it...Marinade? Cook with it? Finishing sauce? Dipping sauce? Overnight facial?

sweet buddy jesus am i sorry i asked. yeecch.

The version served at Gibson's restaurant is MUCH better than the bottled sauce you can buy commercially...

quote:

I have had Bob Gibson's and to those of you looking for a description, it almost like a salad dressing. White and viscous with flecks of spices, almost like a ranch dressing.

That's a pretty good description, but with more vinegar flavor. I opened up the chicken and poured the sauce all over. I must also admit that I had what was leftover for lunch today and it was better. Like most things I guess it gets better with age.

Don't get me wrong; I've spoken with people who, like pogphiles, have had the stuff at Gibson's restaurant and said it's quite good. I have not had the pleasure of eating at the restaurant where white sauce is probably applied in the manner it was meant. The bottled stuff just didn't cut it for me. On the other hand, why would you put out a bottled product that didn't equal the stuff you were serving in the restaurant?

Coming from the North and moving South I have always been suspicicous of white sauces and gravies.

Moving to NC, I was subject to white gravy at breakfast, and, later, white gravy with turkey on Thanksgiving! (I was nervous)

I can say that each time I was pleasantly surprised at how much I liked the white gravy, but I still approach these sauces with trepidation. I won't say that I won't try white BBQ sauce, and can't be convinced that I won't like white BBQ sauce, but I am suspicious. Curous?, maybe a little, but very suspicious.

BTW, just to be clear -- the white sauce is ONLY used on the chicken, not on the pork...

Actually Pogo, I'm glad you said that.
I did figure it was for the chicken, but wasn't sure if one could use the white BBQ, or rather SHOULD use the white BBQ sauce for pork (like white sauce with sausage for b'fast).

I knew I was suspicious for a reason!

quote:

Originally posted by Scorereader

Actually Pogo, I'm glad you said that.
I did figure it was for the chicken, but wasn't sure if one could use the white BBQ, or rather SHOULD use the white BBQ sauce for pork (like white sauce with sausage for b'fast).

I knew I was suspicious for a reason!

Actually the waitress I spoke with at Big Bob Gibsons' says she uses the white sauce on pork too. She says alot of people in Northern Alabama tend to do the same too.

quote:

Originally posted by Scorereader

Coming from the North and moving South I have always been suspicicous of white sauces and gravies.

Moving to NC, I was subject to white gravy at breakfast, and, later, white gravy with turkey on Thanksgiving! (I was nervous)

I can say that each time I was pleasantly surprised at how much I liked the white gravy, but I still approach these sauces with trepidation. I won't say that I won't try white BBQ sauce, and can't be convinced that I won't like white BBQ sauce, but I am suspicious. Curous?, maybe a little, but very suspicious.

Why would you be suspicious of white sauces and gravies? I didn't know gravy struck fear in the hearts of men.

only when it's the wrong color!

the pan droppings I use to make my turkey gravy isn't white, so...when I moved south and I was served white turkey gravy, I wondered "hmm, I wonder what turkey THIS stuff came from," But I liked it!

This is not tongue in cheeck, I'm serious when I say, I've learned 2 things this week that I had no idea existed in BBQ
1) BBQ spaghetti (side dish in Memphis)
2) White BBQ Sauce.

after all, I'm only a hamburger!

Seems like when I was in Phenix City, AL, White BBQ sauce was prevalent in almost every BBQ place that I stopped at and there were several.

Paul E. Smith
Knoxville, TN

I think I've uncovered the mystery. Would the real Big Bob Gibson recipe please stand up.

From Paula's show:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27428,00.html

From Flay's show:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27839,00.htm

I would try Paula's show recipe. I'm not a big fan of using corn syrup for BBQ sauce...white or other color.

They have it at Jack's in Nashville TN...I wasn't too impressed with it on the pork, the horseradish flavor just didn't go; think I would much prefer it with roast beef or even steak.

Pauls Deen never met a meal SHE didnt like!

I use white sauce for chicken and it does go well with pork.
Here's a homey recipe:

1 1/2 cp mayo
1/3 cp cider vinegar
1/4 cp lemon juice
2-3 TB sugar (to taste)
1-2 TB fresh ground black pepper (or white if you care about the look)
2 TB white wine Worcestershire sauce
1 tsp salt

You can also add horseradish and fresh garlic to kick it up.

I marinate and then cook indirectly then serve up with some sauce on the side. My kids love it.

Holy crap! Mayo on barbecue? OMG!

Takes all kinds, I guess...

quote:

Originally posted by stlouisguy

Holy crap! Mayo on barbecue? OMG!

Takes all kinds, I guess...

LOL...you can call it aioli if you want. It ends up tasting pretty good. Sauce is sauce.

Living in Huntsville, AL, we have several Gibson Restaurants (all related but owned by different people). I am a white sauce fanatic and I agree that Gibsons white sauce that is sold commercially is not that good. The white sauce at Gibsons on South Parkway is OK. But by far, the best white sauce is served at Greenbriers barbeque restaurant. One right off I-565 and another 2 mi. from the Greenbrier exit off I-565. The white sauce is wonderful on chicken, but try dipping (or smothering) your hushpuppies in it. Heaven! I do eat white sauce on my pulled barbeque, but not on ribs.

It has been rumored that the recipe that Gibson gives out on Food Network is missing at least one key ingrediant. I've never had the real thing, made it once with chicken, and thought it was ok. Not bad, but there's too much stuff I like better on chicken. If it's ok, I'd like to reccomend this stuff..

www.revmarvin.com

it's a wierd mix of vinegar and mustard, but not thick like a South Carolina mustard sauce. No sweetness at all either. But I love to mix the hot with a little honey on chicken wings. Just plain regular
on grilled chicken thighs is heaven to me. Very different from
most bbq sauces. If this link is not cool, please delete, no hard feelings.

I thought it would be interesting and with some major tweaking it is...

I use Miricle Whip, not mayo,
1/4 c apple cider vinegar
1/2 c apple cider
1/2 tsp garlic
1 tsp sugar
1/8 tsp cayenne
salt and pepper
lemon juice
horseradish

That way it isn't as vinegary, and I use 1 tsp or more each horseradish/lemon if I am serving it with fish, 1/2 tsp or less if chicken is on the grill.

I fix it all the time when grilling fish or veggies now... It is Awesome with fish and veggies....can't see eating it with beef or pork, but it's ok with chicken for a change.