Today I’ve got an iconic Alabama recipe for you: Alabama White BBQ Sauce. It’s part of my American Eats series and goes great with other Alabama favorites like southern tomato pie, fried chicken, fried green tomatoes, and banana pudding! If you love barbecue, you probably know that there are lots of regional variations of bbq sauces to enjoy, depending on what part of the country you are from. Kansas City BBQ is known for it’s thick, sweet Kansas City BBQ sauce, North Carolina has a thin vinegar based sauce, and South Carolina barbecue sauce is mustard based. But chances are, you’ve never heard of this tangy white barbecue sauce unless you’ve been to Alabama. If you’re looking for a delicious and tangy sauce to add to your next cookout, look no further than this Alabama White BBQ Sauce recipe. When grilling season rolls around, we do most of our cooking outdoors! Some of our other favorites are Grilled Pork Chops, Santa Maria-Style Tri-Tip, and Beef Kabobs!
How to Make Alabama White Sauce
Assemble. In a medium bowl, whisk all of the ingredients together until smooth. Alabama white bbq sauce is believed to have originated in North Alabama in 1925 in Decatur, Alabama by a man named Bob Gibson, who started a restaurant that is an institution today called Big Bob Gibson Bar-B-Q. Since then it has become a staple in BBQ restaurants all over the South. It has a more robust savory flavor thanks to the vinegar’s tang and the black pepper and horseradish’s mild heat. Use the Alabama white barbecue sauce just like you would any other barbecue sauce – on smoked or grilled meats for basting or as a dipping sauce. We brush it on grilled meat or fish during the last few minutes of cooking on the grill and serve with extra sauce on the side.
Mayo – If you are from the South, use Duke’s. If that’s not available, we recommend Hellman’s or Best Foods mayonnaise (it’s the same recipe and brand, just different packaging). White vinegar Spicy brown mustard Cream style horseradish Salt Freshly ground black pepper Garlic powder Paprika
Finish. Transfer to a mason jar with a tight lid and refrigerate until ready to use, up to 1 week. Brush on bbq chicken while grilling, use with fish or other meat, or as a salad dressing or dip for french fries.
What to serve with barbecued chicken
Cornbread The Best Boiled Corn on the Cob Fresh Squeezed Homemade Lemonade Copycat Costco Mac and Cheese
More States I Have Visited in my American Eats Series
Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Michigan • Minnesota • Mississippi • Missouri • Montana • Nebraska • New Jersey • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin
Sub up to half of the mayo with Greek yogurt. This will give the sauce a little bit of tang and make it slightly healthier. Add a squeeze of lemon juice for a bright flavor. Make it your own by adding in your favorite BBQ spices. Cumin, chili powder, and smoked paprika are all great additions. Try using it as a dipping sauce for chicken wings or fries. It’s also delicious on burgers, sandwiches, and salads.
If you want to make a larger batch to have on hand, I recommend storing it in the fridge for up to a week.
Brush it on smoked chicken breasts or beef brisket while grilling for extra flavor. Use it as a dipping sauce for chicken wings or fries. Spread it on burgers or sandwiches in place of regular condiments. Stir it into coleslaw or potato salad for a flavorful twist. Drizzle it over salads for a dressing with a great tangy flavor. Serve it as a dipping sauce for grilled vegetables or fish.
While the grill is heating, season the chicken with a little salt. This is also a good time to gather the tools you will need to grill the chicken, like tongs, a basting brush, and a clean tray for when the chicken is done. Grill the chicken skin side down over indirect heat. Don’t set the chicken directly over the flames (i.e., direct heat) because the fat from the skin will drip down and create flare-ups. Grill the bone-in chicken breasts for 10-15 minutes on the first side (7-10 minutes if cooking smaller cuts like chicken legs and thighs), then flip and grill for another 7-10 minutes over indirect heat. Finish the chicken by grilling over direct heat on the other side of the grill directly over the flame or charcoal. Grill skin-side down, just until the skin is well browned and crisp, about 3-5 minutes, watching carefully for flare-ups, then flip and baste with Alabama white BBQ sauce during the last few minutes of cooking, until the breasts reach 165 degrees F. when tested with an instant read meat thermometer. Move the meat back over indirect heat if it needs more time to finish cooking. Let the meat rest for 5-10 minutes before serving, then serve with extra white BBQ sauce on the side.
Southern Tomato Pie Recipe
Crispy Baked Potato Wedges
Easy Homemade Coleslaw
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see. This post was originally published in May, 2018. The photos and content were updated in October, 2022.
