T he color spectrum of barbecue sauce is wealthy and various--one good reason why sampling variations throughout the South is really enjoyable and thus scrumptious. Ask an average joe the colour of the favorite sauce, and you’ll most likely get solutions for example brick red, mahogany, or caramel.
Pose exactly the same question to some resident of North Alabama, though, and you’re certain to get just one answer: white-colored.
"It’s the only real sauce we all know here, because it’s what everybody matures on," states world barbecue champion Chris Lilly of massive Bob Gibson Bar-B-Q in Decatur, Alabama. Bob Gibson is credited with concocting white-colored sauce in 1925. Today, this tangy, mayonnaise-based condiment, typically accustomed to dress chicken, is really as symbolic of the condition of Alabama as legendary football coach Paul "Bear" Bryant. "We marinate by using it, utilize it to baste, plus it's used by us being an all-purpose table sauce," explains Chris.
Yet because white-colored barbecue sauce is really a regional anomaly and since grocery shelves are covered with the myriad incarnations of tomato-based sauces, many Southerners haven't attempted it. Well, I’m here to let you know that it’s time to leave the chicken and turn on your smoker or grill.
Yes, We've No Tomato plants
Like its tomato- and mustard-based cousins, white-colored barbecue sauce is available in shades varying from porcelain to putty. There's also variations in consistency. Some sauces flow like fat-free milk, while some tend to be more similar to a creamy dressing. When it comes to ingredients, well, purists for example Myra Grissom, who owns Miss Myra’s Pit Bar-B-Q in Birmingham, insists there are just four: mayonnaise, vinegar, salt, and coarsely ground pepper.
"Everybody states there is a special recipe, but there’s really not a secret. You begin with the basics, and also you can’t fail,Inch recommends Myra, whose family tree leads to Decatur. She’s been serving up her form of white-colored barbecue sauce in Birmingham in excess of 19 years. "I really like it as being a dip for pretzels," she states having a smile, "but we utilize it to improve salads and also to top pulled pork sandwiches and grilled fish."
One taste and you’ll realise why Myra states, "no Southern home should do without it."
