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re: Alabama White Sauce Is Horrible
Posted on 10/13/23 at 12:37 pm to Ezra Blu Boudroux
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
3
Posted on 10/13/23 at 1:20 pm to Che Boludo
The only one I've liked is from Billy's in Northport. It's very seasoning-forward and it makes a world of difference. Most of the ones I've had have been pretty bland, but I haven't had that many
Posted on 10/13/23 at 3:33 pm to Che Boludo
Really like it on smoked wings
Posted on 10/13/23 at 3:36 pm to Che Boludo
quote:
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 now 308 BBQ or some crap like that, Greenbrier sucked anyway. I grew up 3 miles from there, and we would drive a few extra miles for better food.
quote:
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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