Recently came across a recipe for Big Bob Gibson's white BBQ sauce (mayo, cider vinegar, horseradish, other stuff), served with chicken... have some questions for anyone familiar with white sauce:

Is it mixed cold or heated?
Is it served warm, room temp, or cold?
Seems like it should be acidic enough to keep at room temp... true??
Is this a major sauce in the south? Where's it found (KY, AL, SC, other areas)?

thanks.

It is a north AL thang.

Chris does a whole pulled chicken and mixes it lightly.

They also use it in other recipes.
Big Bob Gibson's White Chicken Sauce

Chris brought Ribdog and I a case of it to Jack Daniels last year.

Haven't found a real big use yet.

I have the recipe and don't believe it is heated while making.

I'll let you know tomorrow.


I don't remember it on the tables.

Hey woodburner, I'd be interested in the recipe if you could post it. Thanks very much. Take care and best regards, Willy in Taiwan.

It ain't mine, but it was, after all, posted by the Food Network when the sauce was featured by Paula Whatshername about a week ago on her show. SO I believe it's OK with the Gibsons... I'm sure somethin is missing, after all... plus, the recipe called for 1/4 C vinegar, and 2 tbs apple cider... I substituted the cider vinegar...

1/2 C mayo
1/4 C cider vinegar
1/2 tsp lemon juice
1 tbs sugar
1/2 tsp prepared horseradish
1/2 tsp salt
1/2 tsp black pepper
1/8 tsp cayenne

I have made white sauce twice before, a cold sauce, and serving it once with ribs and once with cornish hens. I did not like it at all, but my wife and four other people for dinner raved over it.

I also fixed a sauce that is chipotle based with a small amount of bitter chocolate, mole' style and cooked. The best sauce I have ever eaten and the chipotle sauce went begging. I took it that the guest wasn't as well tuned to good food as the cook.

I have seen Gibson's white chicken sauce several times,over the last six or seven years.

That is pretty much it,although none of the others included sugar.

I'll try to look on one of the bottles at home,to see what they say.

Woodburner, thanks. I'm going to give this a try. Taiwanese seem to like a mayo based sauce. They love to dip things in mayo even, shrimp, steamed veggies, etc.
Take care, Willy

quote:

Originally posted by Taiwan Willy:
[qb] Woodburner, thanks. I'm going to give this a try. Taiwanese seem to like a mayo based sauce. They love to dip things in mayo even, shrimp, steamed veggies, etc.
Take care, Willy [/qb]

Here is a link for a variation of BBG's white sauce. I've tried it and enjoy it on smoked chicken of any kind.
White sauce variation

At Big Bob Gibson's, they mix the white sauce cold, smoke their chicken halves, and when the chicken is about done they completely dunk each chick half in the white sauce, the put it back in the smoker for another half hour. More white sauce is served on the side.

I see this is an old post, but between a cookbook and the internet I found three variations of this recipe. I personally thought I did something wrong because it was very thin and not much on taste when I made it. My wife and I decided there must be more to the recipe than what we found and tried. Any suggestions? Is it supposed to be watery?

You've pretty much described it.

Kinda like a thin ranch salad dressing.

I've been trying to use up a half case of it,but it moves slowly around these parts.