WHITE Barbecue Sauce?..... Read on!

White Barbecue Sauce - Gourmet Bbq Sauce At It's Best by Chris McCarthy

Barbecuing is not what it used to be. When growing up the only time that my family would start up the grill or smoker was in the summer and on the weekends. Today, people barbecue every night and all year round. Barbecue sauces have come along way since then as well. There used to be only a couple of choices at your local market. But now with the invention of "super" markets the amount barbecue sauces you can buy locally has grown significantly. For those gourmet barbecue sauces the web is probably the only place you will find these unique sauces. If you don't live in the Alabama area the only place you will find traditional White BBQ Sauce like Big Bob Gibson's is on the web or of course you can try to make it yourself.

In Alabama Barbecue traditional Sauce uses Mayonnaise as its base rather than tomato sauce, vinegar, or any of the other more typical barbecue sauce bases. It is clearly a region favorite. Bob Gibson of Decatur, Alabama is credited with the invention the white sauce back in 1925. Friends and family were first treated to this secret-recipe sauce on chicken and pork at weekend barbecues where boards were nailed to trees for tables. Today, this famous mayonnaise-based condiment is traditionally employed to baste chicken, seafood and pork.

White BBQ Sauce is as synonymous with the state with Alabama as the legendary "BAMA" football program. White BBQ Sauce's intriguing flavor complements salads and is a superb baste for chicken, pork and turkey. You can also use White Sauce as an ingredient to add an extra kick to your favorite slaw or potato salad. However, because the racks of your local grocer are dominated by many incarnations of tomato-based sauces and white bbq sauce is such a regional anomaly, most people outside Alabama have not tested this concoction of flavor.

Like many barbecue sauces you want to apply this only at the very end of your grilling or smoking. It will breakdown and separate if it is heated too long. Use this sauce on chicken and turkey. It is also good on pork. Alabama White Barbecue Sauce has a tangy flavor that is a great addition to grilled foods.

White BBQ Sauce makes a unique experience. Use this recipe when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; keep some sauce aside for passing at the table.

White BBQ Sauce Recipe

Ingredients: 1 quart mayonnaise 3/4 quart apple cider vinegar 1/2 cup corn syrup 1/4 tablespoon cayenne pepper Prepared horseradish Lemon juice Salt and freshly ground black pepper

Directions: Place all ingredients in a very large blender or food processor. Blend for 1 minute, or until thoroughly mixed and sauce is smooth. Pour sauce into a large container or bowl.

About the Author
Chris McCarthy is the owner of InsaneChicken's BBQ Sauce Catalog. InsaneChicken is proud to sell Big Bob Gibson White BBQ Sauce.

BBQ History... or SHOULD Be

“Centuries ago, sailors on long voyages used to leave a pair of pigs on every deserted sland. Or they'd leave a pair of goats. Either way, on any future visit, the island would be a source of meat. These islands, they were pristine. These were home to breeds of birds with no natural predators. Breeds of birds that lived nowhere else on earth. The plants there, without enemies they evolved without thorns or poisons. Without predators and enemies, these islands, they were paradise. The sailors, the next time they visited these islands, the only things still there would be herds of goats or pigs. .... Does this remind you of anything? Maybe the ol' Adam and Eve story? .... You ever wonder when God's coming back with a lot of barbecue sauce?”

Chuck Palahniuk quotes (American freelance Journalist, Satirist and Novelist. b.1961)

Tips for Safe and Healthy Outdoor Meals

Are you looking forward to a wonderful summer?

Beaches, warm weather and of course - BBQ's. Along with the relaxing atmosphere and ease of preparing a BBQ dinner or picnic for friends and family come some well known risks.

You are likely aware that e.coli and salmonella can cause symptoms that range from mild discomfort to life threatening emergencies. But why is this more common during summertime meals and how can you protect your loved ones without ruining your summer?

During the summer when we are picnicking or having a BBQ we are not preparing a meal with the usual amenities we have in the house - sink, oven, fridge. Because of this we are more likely to forget to wash hands, store food properly or even grab a clean plate to serve food. Here are some ways you can protect yourself from summertime dining outdoors:

SEPARATE From the grocery store, to the cart, to the fridge, to the table - keep meats and other food separated. Always wrap meats even when thawing to prevent the juices from dripping onto other foods, especially produce. Produce has been identified as a culprit in some food poisoning cases.

WASH Wash hands, cutting boards, dishes and food. Always wash your hands before and after preparing foods. Never serve cooked meat on the same plate or tray that you had it on when raw - make sure the resident BBQ expert is given a clean plate to place the finished product on. Also thoroughly clean knives and cutting boards. Ideally you should use a separate cutting board for bread and produce and another for meat products. Wash produce in cold water and scrub thick skinned foods like cantaloupe as the bacteria can come in contact with the flesh of the fruit when being cut.

COLD and HOT Keep cold food cold and hot food hot. Food can normally last for two hours at room temperature, but that is decreased to one hour in warm weather. Cold food (potato salad, sandwiches etc.) should stay in the fridge until ready to serve. If the food must travel, be certain to use ice or commercial freezing gel packets. Hot food should also stay insulated. When eating outdoors try to keep cold food in the shade and be sure warm food is wrapped and insulated. When the food is no longer being eaten it should be returned to the ice box or insulated carrier. Food should remain hot or cold for as long as it is being served and then refrigerated in clean, covered containers. If you are not able to refrigerate it within a couple hours it is best to throw it out.

If you suspect a mild case of food poisoning than try to limit the foods you eat to the BRAT diet: bananas, rice, applesauce and toast. In more severe cases you should seek emergency treatment when there are signs of pain, vomiting for several hours or bloody diarrhea. Pregnant women, elderly, those with immune disorders and children are more at risk. Food safety is an important part of a fun summer.

Taking precautions will help you enjoy your meals and avoid serious consequences.

Jack Daniel's Tips for the Summer Grill

It's going to be a hot weekend in Kansas City! It's time to get those grills a smokin', kick back with your favorite BOP (Beverage of Preference), and enjoy summer in Kansas City! To help you with all that, here's some tips from a name you'll know......

Jack Daniel's Tips for the Summer Grill
Author: News Canada

(NC)-There is nothing that says summer like grillin' and chillin' at the backyard BBQ. Steaks, chicken, ribs or burgers, they all seem to taste better when cooked on the grill. But as good as they taste now, there are a number of "tips" that can help you make the most of your summer grill
Jack Daniel's has long been a part of BBQing in the US, sponsoring a number of BBQ contests and being a key ingredient in some of the best BBQ sauces. We've assembled a few of the tips that have helped past winners of those competitions, and have listed them here for you:


Start with a clean grill. Although that salmon you prepared last night was the best ever, it probably won't enhance the taste of the hamburgers you're having today. Scrub the grill with a wire brush and abrasive pad to remove all remnants of your past successes. You're about to create a new masterpiece!

Oil the grill with a good vegetable or olive oil. You've paid good money for the food you're about to cook. Let's not leave part of it stuck to the grill!

Pre-heat the grill on high for at least 10 - 15 minutes, or light the charcoal about 20 - 30 minutes before you start the cooking. You want to be sure the grill is hot enough to sear the meat to seal in the natural juices.

Place a foil pie plate half-filled with extra marinade mixed with water on the searing surface (flavourizer bars, lava rocks, etc) directly under the part of the grill where the meat will be. Used with thicker cuts of meat, this will help to add flavour and keep the meat juicy.

Season the food lightly before placing it on the grill. Food has wonderful natural flavour that BBQing enhances. If you like a bit of spice, try a dry rub or a marinade (which will also help to tenderize less expensive cuts of meat).

After quickly searing the meat on both sides, reduce the heat to medium (raise the rack if using charcoal) and close the grill cover. Resist the temptation to open the grill cover more than just twice more…once to turn the meat, and then for the final five minutes. Doing this will make the food wonderfully tender.

Put sauces on the food in the last 5 minutes of grilling time. Most sauces have fats and sugar in them which will burn if put on too early. The fire department has better things to do than helping you cook.
This sauce is great for perking up any simply grilled meats, poultry or fish. Brush it on just minutes before you pull the meat off the grill.

Jack's Secret Weapon All-Purpose BBQ Glaze

1/2 cup Jack Daniel's Tennessee Whiskey

1/2 cup soy sauce

1/2 cup ketchup

1 cup brown sugar

1 teaspoon garlic powder

Combine all ingredients in a small saucepan. Simmer until slightly thickened, about 5 minutes. Makes about 1 1/2 cups.

Visit the Jack Daniel's website at www.jackdaniels.com, to find lots of good ideas to help with your Summer Grill.


About The Author


News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web.

News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial "fill" items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services.

Barbecue Chicken - Some Tips and Thoughts

Chicken is GREAT when done right on the grill or in the smoker. It takes a little time and a little effort to do it right, but the results are certainly worth it.

Brian Pearcy, of TheBBQGuy.com, has this to say:

I fired up the Backwoods Party this afternoon and cooked some chicken thighs. The Backwoods was preheated to 300 degrees with some Royal Oak lump charcoal before I put the chicken thighs on. I had high hopes that a higher heat threshold would help the skin crispen up a little more to yield the ever challenging "bite-through" texture that's the talk among many competition cooks lately.

I was able to attain 170 internal meat temperature in 1 hour's time, versus my normal 2 1/2 hours, and the skin was perhaps a little more crispy, but unfortunately it wasn't the "magical" bite-through skin I'd hoped for. Also, the chicken dried out a little more than normal and was not up to par with what I normally cook.

One of the tricky parts of getting chicken right is the doneness. When I went to the Kansas City Barbecue Society's Certified BBQ Judges class, we were shown how perfectly done chicken could still look pink at the bone. A test to be sure it's done is to lightly dab at the pink area with a white napkin. If it comes away pink, the chicken isn't done yet.

I'm going to have to try some thighs on the grill real soon!

Barbecue Quotes - "Famous" Dave Anderson

“Barbecue is America’s food, and blues are America’s music.”
“Famous” Dave Anderson