Big Bob Gibson's White BBQ Sauce 2.0

[SnellySmokesEm]

Since my last attempt at Bob Gibson's White BBQ (http://forum.bradleysmoker.com/index.php?topic=17800.0) sauce I got a few pointers.  SouthernSmoked sent me a a photo scanned directly from Gibson's book which had the recipe in it.  So last night I grilled up some chicken legs that were marinated in Italian dressing and lightly dusted with Adobo and Garlic powder.  This sauce is quickly becoming a favorite of mine.  Thanks for the help Mark!

Big Bob Gibson White BBQ Sauce Recipe (makes 4 cups):
2 Cups Mayo
1 Cup Distilled White Vinegar
1/2 Cup Apple Juice
2 tea prepared horseradish
2 tea ground black pepper
2 tea fresh lemon juice
1 tea salt
1/2 tea cayenne pepper

[ArnieM]

Looks good Snelly.  How about a few more details.  Where did you cook them & temp?  When did you put the sauce on?  etc.

[SnellySmokesEm]

I grilled on the gasser on low around 250 - 275.  I waited until the chicken was almost done and had a crispy skin.  From talkin with SoutherSmoked he said that he thought is was suppose to be used as a glaze.  I kept a sauce pot on the grill with the chicken to heat it up and then dipped the chicken in the sauce and returned to the grill.  The sauce isnt very thick so I decided to start basting the chicken and that worked better for me.  I guess I basted 5-6 times to get the glaze that thick...

[SouthernSmoked]

Looks awesome Snelly...

That does look good,nice job.

[Pachanga]

Snelly,

I use the White Sauce as a change up and sometimes as a second style.  I use it at the very last minute  and just let it heat and firm similar to a glaze but not quite as long.

It is a hit for my family and guests.

Your's looks pretty nice to me.

Good luck and keep it smoking,

Pachanga

[BuyLowSellHigh]

That sure looks good, Snelly !  Great job!

[ArnieM]

Thanks for the details Snelly.  It certainly looks like something I could get into.

Like Pachanga, I like to change off too.  I'd usually make a meatloaf with a tomato based glaze.  But, I'm doing a mustard review for the next newsletter.  This 'patty' had a creamy white mustard glaze.  Good.

[Pachanga]

Arnie,

I will look forward the newsletter.  It sure looks good.

Back to White sauce.

At Big Bob Gibson's, I believe it is dunked after grilling and served without further cooking.  It is said that the sauce was created in 1925.  I hope they've made up a fresh batch.

I tried it that way and landed on dunking, then back over to the grill and using it as a semi glaze.  Sometimes it goes for a second swim.

Pachanga

[Smokin Soon]

Big Bob's White sauce is very good on the Bradley or Treager, I have had some dismal results on the gasser.

[DTAggie]

Bookmarking this.

[DTAggie]

Has anyone tried it with low fat or fat free mayo?

[SnellySmokesEm]

Has anyone tried it with low fat or fat free mayo?

GASP..... Is there such a thing???   ;D

[GusRobin]

Has anyone tried it with low fat or fat free mayo?

That would be like drinking non-alcoholic beer.

[squirtthecat]

Baconnaise!

[SnellySmokesEm]

Pachanga -

Back to White sauce.

At Big Bob Gibson's, I believe it is dunked after grilling and served without further cooking.  It is said that the sauce was created in 1925.  I hope they've made up a fresh batch.

I tried it that way and landed on dunking, then back over to the grill and using it as a semi glaze.  Sometimes it goes for a second swim.

Pachanga

I haven't read his book but from talking with SouthernSmoked he said he thought it was used as a dunking sauce.  The sauce I made from the recipe in his book is very thin and when I dunked into my heated sauce pot not muck sauce stuck to the chicken. And since I like my sauce on the heavy side I decided to brush it on and had better success.  I would like to order a bottle of his sauce and compare it to what I made.

One question I do have that I'll put out to you and the forum members is:  The recipe made 4 cups and I only used a cup.  I have a 3/4 full mayonnaise jar left of the sauce, how long do you think it will last in the fridge?