Best 5 Alabama White Barbecue Recipes

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Culinary enthusiasts, gather around and prepare your taste buds for an extraordinary adventure as we delve into the world of Alabama White Barbecue. This unique regional dish, originating in the heart of the Deep South, is a captivating symphony of flavors that will leave you craving more. Get ready to explore the secrets behind this beloved dish and discover the perfect recipe that will tantalize your palate and transport you to the vibrant culinary landscapes of Alabama.

Let's cook with our recipes!

ALABAMA-STYLE WHITE BARBECUE SAUCE



Alabama-Style White Barbecue Sauce image

This incredibly easy-to-make Alabama white barbecue sauce was invented in 1925 by Robert 'Big Bob' Gibson at Big Bob Gibson's Bar-B-Q restaurant, in Decatur. Don't let this mixture's appearance stop you from trying what is a devastatingly delicious marinade, basting sauce, and serving sauce.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Yield 6

Number Of Ingredients 9

2 cups mayonnaise
½ cup apple cider vinegar
¼ cup prepared extra-hot horseradish
2 tablespoons fresh lemon juice
1 ½ teaspoons freshly ground black pepper
2 teaspoons prepared yellow mustard
1 teaspoon kosher salt
½ teaspoon cayenne pepper
¼ teaspoon garlic powder

Steps:

  • Mix mayonnaise, vinegar, horseradish, lemon juice, black pepper, mustard, salt, cayenne pepper, and garlic powder together in a bowl. Whisk together thoroughly until creamy and smooth. Cover and refrigerate until ready to use.

Nutrition Facts : Calories 540.1 calories, Carbohydrate 4.7 g, Cholesterol 27.9 mg, Fat 58.4 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 8.7 g, Sodium 788.5 mg, Sugar 1.8 g

THE ALABAMA SMOKEHOUSE PIG BURGER WITH WHITE BARBECUE SAUCE



The Alabama Smokehouse Pig Burger with White Barbecue Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 burgers

Number Of Ingredients 16

3/4 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon lemon juice
2 tablespoons white sugar
2 teaspoons freshly ground black pepper
12 slices thick cut hickory smoked bacon
2 pounds ground pork
1 tablespoon smoked paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for grill rack
6 thick slices smoked Gouda (recommended: Boar's Head)
6 kaiser rolls, split
2 1/2 cups shredded green cabbage

Steps:

  • Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
  • In a small mixing bowl combine the mayonnaise, apple cider vinegar, lemon juice, sugar, and black pepper. Mix until well combined and refrigerate until serving.
  • Heat a large fireproof nonstick skillet on the grill. Add the bacon and cook over medium-high heat until the bacon is crispy, about 5 minutes, flipping once. Drain on paper towels. Reserve the rendered bacon fat from the skillet.
  • Combine the pork, smoked paprika, chili powder, cayenne, salt, and pepper in a large bowl. Add 1 1/2 tablespoons of the rendered bacon fat from the skillet. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties to fit the size of the rolls.
  • Brush the grill rack with oil. Arrange the patties on the rack, cover, and cook, turning once just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top the burgers with equal amounts of smoked Gouda and put the rolls, cut side down, on the outer edges of the rack to toast lightly.
  • To assemble the burgers, spread a generous amount of Alabama White Barbecue Sauce on the cut sides of the rolls. On each roll bottom, put some shredded cabbage, a cheese-topped patty, and 2 slices of bacon. Cover with the roll tops and serve.

GRILLED SMOKY CHICKEN BREASTS WITH ALABAMA WHITE BARBECUE SAUCE



Grilled Smoky Chicken Breasts with Alabama White Barbecue Sauce image

Balance the spicy heat of grilled chicken breasts with a creamy, citrus sauce. Ready in 20 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 10

4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon olive or vegetable oil
2 teaspoons Montreal chicken grill seasoning
1 tablespoon packed brown sugar
1/2 teaspoon chipotle chili pepper powder
1/3 cup mayonnaise or salad dressing
2 tablespoons lemon juice
2 teaspoons sugar
2 teaspoons cider vinegar
1/4 teaspoon pepper

Steps:

  • Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Brush all sides of chicken with oil. In small bowl, mix grill seasoning, brown sugar and chili pepper powder; sprinkle on both sides of chicken.
  • Place chicken on grill over medium heat. Cover grill; cook 5 to 6 minutes, turning once, until chicken is no longer pink in center.
  • Meanwhile, in small bowl, beat remaining ingredients with wire whisk until blended. Drizzle mayonnaise mixture on 4 serving plates. Top with chicken.

Nutrition Facts : Calories 360, Carbohydrate 7 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 6 g, TransFat 0 g

ALABAMA WHITE BARBECUE



Alabama White Barbecue image

It's funny, I lived in Mississippi for a long time very close to Alabama and I never had this while I was there. It just figures that I would wait years to taste this deliciously different barbecue, which is creamy, tangy, and nicely smoky. The sauce will be thinner than what you normally expect with a tomato based sauce but it has just enough umph to make this chicken special. Now that my family has tried this, they wonder where it has been all their life!!!

Provided by PalatablePastime

Categories     Chicken Thigh & Leg

Time P1DT1h30m

Yield 3-4 serving(s)

Number Of Ingredients 14

3 -3 1/2 lbs chicken pieces (legs, thighs, whatever)
applewood smoking wood chips, soaked in hot water (optional)
1 cup apple cider vinegar
1/4 cup melted butter
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 cup mayonnaise
1/4 cup apple cider vinegar
1/2 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons apple juice

Steps:

  • Clean chicken, cut into serving pieces, and set aside.
  • Mix together ingredients for marinade and pour over chicken in a resealable plastic bag or covered shallow dish.
  • Refrigerate chicken in marinade 6-24 hours, turning occasionally.
  • Allow chicken to come to room temp before cooking.
  • Drain chicken marinade and bring to a boil for 2-3 minutes in a small saucepan, then allow to cool (you will be using this as a baste during cooking).
  • Set up outdoor grill for cooking with indirect heat, using a drip pan to which you can add some apple juice or other liquid, if desired.
  • Sprinkle a small amount of drained soaked wood chips over coals just before adding chicken to the grill, and allow to smolder for the smoke to flavor the food.
  • You may add more chips to the coals occasionally as you baste, when the chips are gone and you need more.
  • When grill temp gets to 250-275F, grill chicken over the drip pan (not over the coals) for 90-100 minutes, basting occasionally, or until cooked through (about 180F), tender and golden, maintaining proper grill temperature throughout.
  • While chicken is cooking, whisk together sauce in a large enough bowl to hold the sauce and chicken (the sauce may appear thin).
  • When the chicken is cooked through, toss the chicken in the sauce and serve.
  • Don't sauce the chicken on the grill, as the sauce will tend to break down if you do that.

ALABAMA WHITE BARBECUE SAUCE



Alabama White Barbecue Sauce image

Great chicken wing sauce - creamy, tangy, with a just a pinch of heat.

Provided by Tmack

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 5m

Yield 20

Number Of Ingredients 11

2 cups mayonnaise
⅓ cup prepared horseradish
⅓ cup apple cider vinegar
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried oregano flakes
½ teaspoon garlic powder
¼ teaspoon minced garlic

Steps:

  • Combine mayonnaise, horseradish, apple cider vinegar, lemon juice, Dijon mustard, sea salt, pepper, cayenne pepper, oregano, garlic powder, and minced garlic in a bowl. Whisk until creamy.
  • Store in an airtight container until ready to use.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 1.6 g, Cholesterol 8.4 mg, Fat 17.5 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 2.6 g, Sodium 238.2 mg, Sugar 0.6 g

Tips:

  • Use high-quality chicken for the best flavor.
  • Don't overcook the chicken, or it will become dry and tough.
  • Be patient when making the white barbecue sauce. It takes time to develop its full flavor.
  • Serve the chicken with your favorite sides, such as coleslaw, potato salad, or baked beans.

Conclusion:

Alabama white barbecue chicken is a unique and delicious dish that is perfect for any occasion. The chicken is juicy and tender, and the white barbecue sauce is flavorful and tangy. This recipe is easy to follow and can be made with ingredients that you can easily find at your local grocery store. So next time you're looking for a new chicken recipe, give Alabama white barbecue chicken a try!

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