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re: Alabama White Sauce Is Horrible
Posted on 10/13/23 at 5:44 am to pioneerbasketball
Posted on 10/13/23 at 5:44 am to pioneerbasketball
Dales sauce from bama is better. That Georgia white sauce is where it's at.
4
Posted on 10/13/23 at 7:21 am to Ezra Blu Boudroux
quote:
Georgia white sauce is where it's at.
Not a thing
This post was edited on 10/13/23 at 7:21 am
Posted on 10/13/23 at 7:22 am to Ezra Blu Boudroux
quote:
Dales sauce from bama is better. That Georgia white sauce is where it's at.
Man, they were right: Kirby copied EVERYTHING from Alabama. Lmaoooo
Posted on 10/13/23 at 11:55 am to Ezra Blu Boudroux
quote:
Dales sauce from bama is better.
I mix a little Dale's in with the white sauce.
Posted on 10/13/23 at 12:37 pm to Ezra Blu Boudroux
quote:
Dales sauce from Bama is better
Well, one is a marinade, and the other is a basting/dipping sauce.
I don't know if it's still there, but Greenbrier Restaurant in Huntsville (maybe Madison) was the only store-made or commercial white sauce I ever liked.
It's genuinely best when homemade and made to taste. 1/3 cup apple cider vinegar (good vinegar matters most), 2/3 cup mayo, a little salt and pepper, tbsp of lemon juice, and a tbsp of McCormick's BBQ flavor seasoning (technically making it pink sauce). Blend all until smooth. Set in the fridge overnight to let the vinegar work its magic. Stir and taste. Add more of any of the above ingredients to your taste.
It's best on smoked chicken (quarters with skin on). When the chicken hits 160, I will baste it in the white sauce and take it off at 165. Then drizzle the white sauce on before eating or pour it on plate for dipping. It literally can't be beat if made right
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