I lived in SC for a few years and tried it there for the first time. I like it on pork too but prefer a vinegar-based sauce.
Link: Nice article on Decatur BBQ...
- Thread starter TIDE-HSV
- Start date
Funny. Nevertheless, I do LOVE barbecued beef brisket, and I do put vinegary coleslaw and a few dill pickles on a barbecued pork sandwich (as does my wife who is from North Alabama).
I've been using Big Bob's white sauce for a while now and everyone loves it. I usually do it as a pulled chicken since it is a thin sauce and is more of a dipping sauce to me. It is real good in pulled chicken, I don't use it on anything else.
So that's where the abomination known as Alabama White BBQ sauce came from. Started popping up in BBQ joints in North Atlanta a few years ago. My wife, from AL and myself having lived in Alabama nearly 1/4 of my life had never seen nor heard of it. For me, it's awful, nasty stuff. She loves it.
If I am anywhere near Decatur I'll try to detour for a quick fix of Gibson's. I love the white sauce on anything especially the chicken.
I also love the wet sauces, stand alone dry rubs (one of my favorite rubs is the one used at Rendezvous in Memphis), and slaws (I love a good spicy mustard slaw on good pork).
IMO being open to try a different style and let them stand on their own gives more enjoyment. There are those that I prefer, but I am open to enjoying them all.
I also love the wet sauces, stand alone dry rubs (one of my favorite rubs is the one used at Rendezvous in Memphis), and slaws (I love a good spicy mustard slaw on good pork).
IMO being open to try a different style and let them stand on their own gives more enjoyment. There are those that I prefer, but I am open to enjoying them all.
Truth
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White sauce in some ways reminds me of the type of red sauce they have in West TN (in flavor). I went to college there and they boasted about their vinegar based red sauce. To me it tasted like a more spicy white sauce. I liked both of them. For me, you can hardly taste mayo in white sauce since vinegar is such a strong flavor. I do not like the white sauce you buy in grocery stores. It tastes more like ranch dressing than white sauce which I assume has to do with bottling for shelf life. If you make it yourself it is much better. Ill say this about Bob Gibson's. If you'll use their brine recipe along with their white sauce recipe for smoking chicken it is pretty hard to beat. I prefer it smoked over apple or cherry wood too. Gives it a good flavor.
The sauce at Archibalds in Northport - not archibald and woodrows - THE Archibalds . . . would it be called vinegar-based? Gawd, I love that place. Can't decide which is better, a sammich or a pigsicle from them.
Did I mention that I love that place? :biggrin2:
Did I mention that I love that place? :biggrin2:
mayo is disgusting anyway and putting it on BBQ should be a crime.
my personal BBQ has no sauce. any sauce would ruin it
my personal BBQ has no sauce. any sauce would ruin it
I am not crazy about mustard-based sauce but I have always liked Shealy's out of Batesburg-Leesville. Our highschool football coach used to take the team down there to eat before games. Not sure if it helped or hindered the Friday night efforts lol.
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