For classic Alabama barbecue, only white sauce will do

Yahoo ^ | 4/22/15 | Elizabeth Karmel

[DemforBush]

When people think barbecue sauce, they usually think something tomato- or vinegar-based. But today, I want to convince you to consider another breed of barbecue — white...

[Fungi]

Nope. You may be a “fool for Christ,” I am too, but you do not know how to BBQ.

[laffnatu]

Newk’s, a very popular deli, has white BBQ. Tasty

[ViLaLuz]

Saw this at the state fair when I was a kid. Thanks for the recipe!

[kalee]

Yum!

[Will88]

They’re taking about a white sauce for chicken and when most people around the South think about barbecue sauce they mean a tomato or vinegar based sauce for barbecued pork.

Sounds like you grew up on that Ollie’s vinegar based sauce.

[JRandomFreeper]

It ain't right. I generally avoid religious wars like Apple vs. Linux or Micosoft vs. Anyone.

But this is just wrong, and I've got to speak out.

I'm willing to watch a fight over Texas BBQ (The only way) vs. East Coast BBQ (Vinegar).

But this ain't right.

'The world turned upside down' indeed.

/johnny

[Lurkina.n.Learnin]

We called it milk gravy. Don’t recall barbequing it on though. ;^0

[MV=PY]

This is close to what I put on my pulled pork.

Pig Picker Pucker Sauce

[Fungi]

Johnny, go pick some morels.

[JRandomFreeper]

LOL!

/johnny

[Moonmad27]

I just learned of this last week in a Kindle Southern recipe book.

[Jemian]

I’ve lived in Alabama since 1962. This is the first I’ve heard of it.

[Jemian]

THAT explains why I’ve been able to avoid the stuff. ;)

[martinidon]

Yes, Ollie’s was my Dads favorite and he also spent years trying to duplicate the recipe.

[The_Reader_David]

Never heard of it. I’ve had the Georgia version — pulled pork with watery hot-sauce (not what I regard are proper BBQ) — and various cuts of various meats with variations on the sauces favored in Kansas City and environs (including remarkably good BBQ at the truck-stop near the exit for Stillwater, OK off I-35, which is so good my pharmacist report sometimes making the excursion — of 3 1/4 hours each direction — just to eat there).

Personally I hold by the Kansas City version, cooked according to the two laws of BBQ:

1. If it smokes its cooking.

2. If it’s black it’s done.

[imardmd1]

I've helped make hundreds of mighty tasty chicken halves with
this formula, usually at 150 to 350 halves at a time, on outdoor
pits. Chickens supported about 3 feet above hot charcoal coals,
soaking the halves with the sauce and turning regulatly. Took about
45 to 69 minutes, sauce smoke bathing the halves from dripping
on the coals. This is the best chicken you'll ever have.

==========

Cornell Chicken Barbecue Sauce/Finger Lakes Marinade Recipe (click here)

Developed by the late Robert C. Baker,
Professor of Poultry Science and Food Science.

Recipe for Barbeque Sauce (enough for 10 halves):

1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1/2 teaspoon white pepper
1 egg

Beat the egg, then add the oil and beat again.
Add other ingredients and stir. The recipe can be
varied to suit individual tastes.

===========

[BerryDingle]

bfl:-)

[expatguy]

It is and it is so delish........

[luvbach1]

Slightly off subject but I’m reminded of the white salsa served along with the red (but sometimes alone) accompanying corn chips at the relatively few Mexican restaurants in Hampton Roads, VA region. I’m from a Mexican food Mecca (San Diego) and I’ve never seen white salsa out here.

[9YearLurker]

Doesn’t sound any different than the white sauce from every food truck in NYC:

http://www.nydailynews.com/life-style/eats/halal-guys-reveal-white-hot-sauces-article-1.2055778