Buddy, when I had it they'd put it on the pulled pork. I couldn't eat more than the first bite.
Michael, whoever served you white sauce on pulled pork had no idea what they had or how to use it. My heart goes out to you for your suffering and I hope you never go through that ordeal again.
To those of you who are rejecting white Barbecue Sauce out of hand without ever trying it in its proper milieu, shame on you. Last time I checked, this website was dedicated not just to the preservation of existing Roadfood icons, but also to the idea of exposing folks to new and different regional foods with which they might not otherwise be familiar. White Barbecue Sauce is just that kind of regional specialty.
Now, if you've tried it and don't like it, then so be it. Nobody has to like everything, and I'm certainly not the Taste Police. But if you've never even tasted white sauce and are criticizing it based solely on its ingredient list, then your credibility around these parts is shot to heck my friends.
I've tasted White Barbecue Sauce. When it's made and used properly, on the right meat (pretty much exclusively chicken) it's pretty darned good. It adds moisture, and a rich, creamy tang to a piece of grilled or smoked bird. In fact, it's not too dissimilar to the flavor imparted when you use buttermilk as a marinade for chicken. I know a lot of champion pitmasters who swear by buttermilk as a marinade and there are just a handful of folks on these boards who are qualified to argue with them.
I work every year at the Barbecue Sauce Store at the American Royal Barbecue Cook-Off in Kansas City. We get hundreds of sauces donated to us from all corners of the United States. I encountered white sauce for the first time about five years ago. Frankly, at first, I had a similar reaction to many of you. I thought, "What in the heck is this stuff? It's got to taste like salad dressing. That ain't Barbecue." The difference between me and you naysayers is that I was at least open minded enough to taste the stuff before I wrote it off.
Some versions were better than others. One brand had a nasty rancid oil taste. Another was just flat out bland. The best of the bunch, as stated in my previous post in this thread, was Jack's BarBQue
out of Nashville (earlier I said they were in Memphis-sorry, my goof). It has a nice tang with some horseradish overtones. Jack's also makes a pretty good mustard based sauce. Their red sauces I can take or leave.
But see, I know all that because I tried
those sauces before I commented on them. See how that works? I don't always agree with Michael Hoffman about the appeal of certain foods (among other things). But at least I know his distaste for, let's say Chicago style hot dogs for instance, comes from the experience of trying the item before he decides he doesn't like it. I can respect that. Someone who decides something is no good without even tasting it has no credibility as far as I'm concerned.
All I can say is, it's a good thing your mommas forced you to eat solid foods at a certain age, otherwise a lot of you would still be eating strained peas and mashed carrots out of them little bitty jars.
<message edited by BuddyRoadhouse on Sun, 07/4/10 4:15 AM>