White Barbecue Sauce – an Alabama favorite! More of a condiment than a BBQ sauce this tangy, creamy sauce compliments both smoked & grilled chicken & pork.
- 1/2 cup plain mayonnaise
- 1 Tablespoon water
- 1 Tablespoon lemon juice
- 2 Tablespoons apple cider vinegar
- 1/4 teaspoon salt
- 1/2 tablespoon coarse black pepper
- 1 teaspoon Dijon Mustard
- 1 teaspoon honey
- 1 clove garlic, very finely minced
- A few dashes of hot sauce or sriracha sauce to taste
- Simple whisk all of the ingredients together until smooth.
- If you like the sauce a little thicker, just add another tablespoon or two of mayonnaise or thin it with a little more water if you find it’s too thick for your taste. I’ve seen it from a very watery consistency to as thick as ranch dressing.
- Let sit in the fridge for several hours or overnight to let the flavours develop.
- Best made the day before.
This does make a relatively small batch of sauce to serve about 4 people or so. Double or triple the recipe as needed if serving larger groups.
Ditch your standard BBQ sauce and whip up a batch of this easy to make, spicy, & flavorful Carolina Mustard Barbecue Sauce next time you fire up the grill.
- 1 cup (250 g) yellow mustard
- 1/4 cup (85 g) honey
- 1/4 cup (55 g) light brown sugar
- 1/2 cup (129 g) apple cider vinegar
- 1 tablespoon (30 g) chipotle pepper in adobo, minced
- 1 tablespoon (15 g) ketchup
- 2 teaspoons (25 g) Worchestershire sauce
- 1 teaspoon (3 g) garlic powder
- ground black pepper to taste
- Mix all ingredients well.
- For best results, refrigerate in an airtight container overnight to allow the flavors to develop.
- To serve, warm in a pot over very low heat and use on grilled meats like pulled pork or chicken.
Use this vinegary, piquant North Alabama specialty as both a basting and finishing sauce on smoked or grilled chicken.
- 1 cup mayonnaise
- 1/3 cup apple cider vinegar
- 3 teaspoons water
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon hot sauce
- Stir together mayonnaise, vinegar, water, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and hot sauce in a small bowl.
- Serve immediately or chilled. Refrigerate up to 3 days.
The perfect combination of sweet and spicy, try this barbecue glaze with grilled shrimp, pork or chicken.
- 6 strips bacon, chopped
- 1 1/2 cups (196 g) small dice yellow onion
- 1 Tablespoon minced garlic
- 3/4 cup (180 ml) ketchup
- 3/4 cup (180 ml) orange juice
- 3/4 cup (166 g) packed dark brown sugar
- 1/4 cup (60 ml) malt vinegar
- 2 ancho chiles, diced
- 1 teaspoon paprika
- 1 teaspoon dry mustard
- 1 teaspoon Tabasco sauce
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 cup (242 g) canned, drained apricots or fresh
- Sauté the bacon in a large sauté pan over medium heat until almost crisp, about 4 minutes.
- Add the onions and sauté until browned, about 5 minutes.
- Add the garlic and sauté until aromatic, about 1 minute
- Add all the remaining ingredients.
- Simmer until the apricots are very soft, about 10 minutes.
- Taste the sauce and season with additional salt and pepper, if needed.
- Transfer sauce to Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 30 seconds, until relatively smooth.
- The glaze is ready to use, or it can be cooled and stored in a covered container in the refrigerator for up to a week.
Here, in easy-to-understand chart form, is how to customize that rub to produce a wide range of flavors and ethnic character. In other words, by subtly varying each core ingredient—and adding strategic aromatics—you can create an infinite variety of rubs.
Master formula for basic barbecue rub (equal parts each, plus aromatics to taste):
salt + pepper + paprika + sugar (+ aromatics) = BBQ bliss
Master formula for brisket/beef rib rub (equal parts of each):
coarse sea salt + cracked black peppercorns + hot pepper flakes (or to taste) = brisket bliss
Matrix for Dry Rubs
Pick one from each column.
Matrix for Wet Rubs (Spice Pastes)
Pick one from each column.
Traditional Rub Combinations
By subtly varying the ingredients, you can give each rub a different ethic character.
- 240g Molasses
- 120g Liquid smoke
- 60g Liquid aminos, or soy sauce
- Whisk the ingredients together in a small jar or bowl.
- Set aside.
We used Wrights Liquid Smoke