Best White Bbq Sauce Recipes

BIG BOB GIBSON'S WHITE BBQ SAUCE COPYCAT

Steps:

• Stir mayonnaise, vinegar, sugar, lemon juice, horseradish, salt, black pepper, and cayenne pepper together in a bowl until smooth. Slowly stream water into the sauce, increasing the amount until you reach your desired consistency.

ALABAMA WHITE BBQ SAUCE

Steps:

• In a small bowl, whisk all ingredients. Refrigerate for at least 8 hours. Brush sauce over meats during the last few minutes of grilling. Serve remaining sauce on the side for dipping.

BIG BOB GIBSON'S ALABAMA WHITE BBQ SAUCE

Steps:

• 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.

WHITE BBQ SAUCE

Steps:

• In a medium bowl, combine the mayonnaise, pepper, salt, lemon juice, vinegar and sugar. Mix all together until smooth. Use to baste chicken, pork chops or ribs as they cook on the grill. Serve extra as dipping sauce!

ASIAN SPICE RUBBED RIBS WITH PINEAPPLE-GINGER BBQ SAUCE AND BLACK AND WHITE SESAME SEEDS

Steps:

• For the sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the garlic, ginger and onions and cook until soft, about 5 minutes. Add the pineapple chunks and habanero and cook for 1 minute. Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes. Add the hoisin, ketchup, brown sugar, ancho powder, mustard, honey, soy sauce, star anise and cinnamon and cook until thickened, about 30 minutes.
• Transfer the mixture to a blender and blend until smooth. Season with salt and pepper . Pour into a bowl and allow to cool to room temperature.
• For the ribs: Stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl. Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
• Preheat a charcoal grill with about 80 briquettes off to 1 side, or in a kamado-style ceramic charcoal cooker with the ceramic plate removed. Remove the ribs from the refrigerator 1 hour before grilling.
• Combine 4 cups water, the soy sauce, ginger and garlic and divide between two heavy disposable pans.
• If using a charcoal grill: Put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals. Put the top grate on and heat well. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Move the ribs to the other side of the grill, over the liquid, and place the other disposable pan with steaming liquid next to them over the coals. Put the lid of the grill on and open the vents on top halfway. Cook until the ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
• If using the kamado-style ceramic charcoal cooker: Remove the ceramic plate and heat the grill rack. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Remove the ribs and rack and put in the ceramic plate. Put one disposable pan of steaming liquid on the plate, then return the rack and the ribs to the grill. Cover and cook until ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
• If using charcoal, finish the ribs by moving them back over the hot coals and turning and basting with sauce for 15 to 20 minutes. If using the ceramic charcoal cooker, leave the plate in and brush liberally with sauce for 15 to 20 minutes before removing from the grill.
• Combine the sesame seeds and sprinkle the tops of the ribs. Cut the ribs apart and put on a platter. Scatter the green onions over the top and serve.

GRILLED CHICKEN WITH ALABAMA WHITE BBQ SAUCE

Steps:

• Mix the sugar, salt and 3 quarts (12 cups) water together in a large plastic or stainless steel vessel. Add the chicken quarters to the mixture and let brine, refrigerated, for at least 2 hours.
• Set a wire rack on a baking sheet. Remove the chicken from the brine, pat dry with paper towels and then set on the wire rack for at least 1 hour at room temperature, though it is ideal to do this step overnight in the refrigerator. (If you decide to refrigerate it overnight, be sure to bring the chicken to room temperature for about an hour before grilling.)
• Heat a grill to medium heat (about 350 degrees F). In a large bowl, toss the chicken with the cornstarch and vegetable oil.
• Grill the chicken skin-side down for 15 minutes, keeping an eye on it to make sure the skin doesn't burn. Flip the chicken and cook until it reaches an internal temperature of 165 degrees F, about 20 minutes. Remove and let rest for at least 10 minutes. Serve with Alabama White BBQ Sauce.
• Stir together the mayonnaise, vinegar, horseradish, mustard and pepper in a medium bowl. Season with salt. Serve with grilled chicken.

JIM 'N NICKS BBQ ALABAMA WHITE SAUCE

Steps:

• In a mixing bowl, whisk together until thoroughly incorporated. Serve immediately or refrigerate up to 5 days.

ALABAMA WHITE BBQ SAUCE

Steps:

• Combine mayonnaise, vinegar, water, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and hot sauce in a bowl; mix until thoroughly combined.

WHITE BBQ SAUCE (ALABAMA STYLE)

Steps:

• Whisk together the mayonnaise, vinegar, lemon juice, honey, horseradish, onion powder, pepper and salt to taste in a medium bowl.

GRILLED CHICKEN WITH ALABAMA WHITE BBQ SAUCE

Steps:

• For the BBQ Sauce:
• Whisk all the ingredients together in a medium bowl. Cover and refrigerate for at least 2 hours before using. Reserve a ramekin full of sauce, about 1/2 cup, to serve on the side.
• For the chicken:
• Preheat half of the grill to medium-high heat and the other half to low heat. Using tongs, dip a folded towel into olive oil and wipe over the grill grate.
• Season the chicken pieces with salt and pepper. Arrange the chicken, skin side down, on the hottest area of the grill. Grill until seared and golden brown and crisp on each side, about 5 minutes. Move the chicken to the cooler part of the grill and brush with barbecue sauce. Continue to cook until the juices run clear, about 20 to 25 minutes. Do not forget to flip the chicken halfway through its cooking time. Transfer the chicken to a serving platter and serve with sauce on the side.

ALABAMA BBQ CHICKEN AND WHITE SAUCE (GRILLED)

Steps:

• For the sauce, mix all ingredients in blender until smooth, about 1 minute. Refrigerate sauce in airtight container for at least 1 hour or up to 2 days.
• For the chicken, mix salt, black pepper, and cayenne in small bowl. Rub spice mixture all over chicken.
• Soak wood chips in bowl of water to cover for 15 minutes. Meanwhile open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until charcoal is covered with fine gray ash. Place 13 by 9 inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on each side of grill, leaving pan in the center. Scatter wood chips over coals and set cooking grate in place. Cover with lid vents positioned over center of grill and opened halfway. Let grill heat for 5 minutes.
• Dip wad of paper towels in oil and oil grate, holding paper towels with long-handled tongs. Place chicken skin side down on center of grill. Cover with half opened lid vents over chicken.
• Grill chickens until skin is well browned, 35 to 45 minutes. Flip chickens skin side up and grill, covered, until breast meat registers 165* on instant-read thermometer, 15 to 20 minutes longer.
• Transfer chickens to cutting board, brush with 2 tablespoons sauce, tent with foil, and let rest 10 minutes. Remove foil and brush chicken with 1 tablespoon sauce.
• Carve and serve, passing remaining sauce at table.

ASIAN SPICE RUBBED RIBS WITH PINEAPPLE-GINGER BBQ SAUCE AND BLACK AND WHITE SESAME SEEDS

Steps:

• DireDirections For the sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the garlic, ginger and onions and cook until soft, about 5 minutes. Add the pineapple chunks and habanero and cook for 1 minute. Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes. Add the hoisin, ketchup, brown sugar, ancho powder, mustard, honey, soy sauce, star anise and cinnamon and cook until thickened, about 30 minutes. Transfer the mixture to a blender and blend until smooth. Season with salt and pepper . Pour into a bowl and allow to cool to room temperature. For the ribs: Stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl. Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Preheat a charcoal grill with about 80 briquettes off to 1 side, or in a kamado-style ceramic charcoal cooker with the ceramic plate removed. Remove the ribs from the refrigerator 1 hour before grilling. Combine 4 cups water, the soy sauce, ginger and garlic and divide between two heavy disposable pans. If usinIf using the kamado-style ceramic charcoal cooker: Remove the ceramic plate and heat the grill rack. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Remove the ribs and rack and put in the ceramic plate. Put one disposable pan of steaming liquid on the plate, then return the rack and the ribs to the grill. Cover and cook until ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F. Combine the sesame seeds and sprinkle the tops of the ribs. Cut the ribs apart and put on a platter. Scatter the green onions over the top and serve

DAVE'S NORTH ALABAMA WHITE BBQ SAUCE

Steps:

• Stir salad dressing, lemon juice, vinegar, sugar, horseradish, salt, and black pepper together in a bowl until smooth. Cover the bowl with plastic wrap and refrigerate until flavors combine, at least 24 hours.

CHILI RUBBED PORK CHOPS WITH A GINGER PLUM BBQ SAUCE AND WHITE AND YELLOW YAM SALAD

Steps:

• Preheat oven to 275 degrees. Place ancho chilies on a sheet pan. Toast in oven for 15 to 20 minutes or until they become brittle. Remove from oven. Let cool. Snap off the tops and discard the stems, seeds and overleafs, leaving only the flesh. Grind the flesh in a food processor or grinder until it forms a powder, reserve. Toast the peppercorns, coriander, and cumin in a dry skillet over a low flame. Allow to cool. Grind into a powder. Add to chilies. Add salt and sugar to the rub. Strain through fine mesh strainer. If desired 2 ounces each of dried ground lemon and orange zest can be added. This rub can keep 3 to 4 months if covered and stored in a cool dry place.
• Reconstitute chili rub with oil. Season each chop salt and pepper. Coat with Chili Rub. On a grill set to medium heat or in a saute pan set to low-medium heat, cook the pork chops to medium, about 5 to 6 minutes per side.
• Preheat oven to 300 degrees. Toss plums in olive oil and a few pinches of salt and pepper. Place in baking pan and roast for 10 to 15 minutes. Let cool and discard skins. In a large saucepan, combine butter, ginger, Vidalia onion, garlic, plums and brown sugar. Stir in 1/2 cup chicken stock, so that the consistency of the mixture is slightly thick, adding more stock if necessary. Add hoisin and cilantro. Adjust seasonings, remove from heat and pass through a sieve.
• Preheat oven to 285 degrees. Place yams on a baking sheet, preferably one made of teflon, Roast for 40 minutes. Let cool. In a skillet, saute peppers in butter. Toss with yams. Adjust seasonings. Saute until caramelized.
• Assembly: Place some yam salad in the center of each plate. Place pork chop on top. Top each with some ginger plum BBQ sauce, and garnish with a chiffonade of cilantro.

BBQ DRUNKEN CHICKEN WITH WHITE TRASH BBQ SAUCE

Steps:

• 1. Preheat BBQ grill to medium high. Wash the chicken inside and out with cold water and pat dry with paper towels. Rub the chicken inside and out with the dry rub pushing the rub firmly so it adheres. Open the beer can and take a few sips...only a few!!LOL Put the 2 pie plates together. Place the beer can on the pie plate place the chicken over the beer can so the beer can is halfway into the cavity of the chicken.and the chicken is standing upright. Place the chicken on the pie plates on the grill. Close the lid and roast for approx 60 mins or until golden brown basting with the juices and the basting sauce. Basting Sauce: Mix in a small saucepan over medium heat, melt butter and stir in hot sauce and lemon juice. Heat and stir til mixed. To check donesness insert a meat thermometer into the thigh...it should read 160 degrees f. Serve with White Trash BBQ Sauce and the juices from the pie pan.
• 2. Make the BBQ sauce: Combine all the ingredients in a medium saucepan. Bring the mixture to a boil stirring constantly. Adjust seasoning. Keep warm over low heat. Makes about 3 1/2 cups.

EASY WHITE BBQ SAUCE

Steps:

• Stir mayonnaise, vinegar, lemon juice, black pepper, horseradish, salt, sugar, garlic, and cayenne pepper together in a bowl until smooth.
• Cover bowl with plastic wrap and refrigerate for 1 day before serving.

TANGY WHITE BBQ SAUCE

Steps:

• Mix mayonnaise, cider vinegar, garlic, black pepper, brown mustard, sugar, salt, and horseradish together in a bowl. Refrigerate 24 to 36 hours.

BIG BOB GIBSON'S ALABAMA WHITE BBQ SAUCE

Steps:

• 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.
• Enjoy!

CHICKEN WITH ALABAMA WHITE BBQ SAUCE & FRIED SAGE

Steps:

• 1. Preheat oven 350 degrees. Line a baking sheet with foil. Lay out the chicken thighs in a single layer. Season with salt.
• 2. Mix the ingredients for the Alabama white BBQ sauce together until smooth. Brush both sides of chicken with sauce.
• 3. Bake the chicken for 25 to 30 minutes until done brushing with sauce. Can grill chicken also.
• 4. While chicken is baking. Place the oil in a saucepan and get it hot. Place the sage leaves in the hot oil swirl and immediately remove with slotted spoon to paper towel to drain. If the oil is hot they won't take long to cook and they can be easily burned.
• 5. Garnish the cooked chicken with the fried sage and serve.

PULLED CHICKEN SANDWICHS WITH WHITE BBQ SAUCE

Steps:

• White BBQ sauce: Combine mayonnaise, cider vinegar, fresh lemon juice, black pepper and red pepper in a small bowl.
• Cover and store in refrigerator for up to 1 week.
• Pulled Chicken: Place 1/3 cup of slaw on bottom half of each bun.
• Top with 1/2 cup of chicken.
• Add 2 tablespoons of White BBQ sauce.
• Add 2 pickle slices.
• Place bun top on top.