Alabama White Sauce
What is the "correct" way to use white BBQ sauce? I've mostly seen recipes that call for using it as a table sauce, a very few that use it as a finishing sauce on the grill, and a few random references to dunking the chicken in it. Those references, though, don't mention at what point in the cooking process the chicken should be dunked.
I am completely unfamiliar with white sauce. Can an experienced Alabaman offer me any tips?
As far as I know you put the sauce on AFTER cooking. You could probably baste it in the sauce just as it finishes cooking...but the two times I've had white bbq chicken it was sauced after it was finished (with about as much sauce as you'd find in a BBQ sandwich).
I've never seen it as a condiment on the table, but I haven't even put a dent in working my way through all the BBQ restaurants in Birmingham...so if I see it as a table sauce I'll let you know.
Check out this article which has the recipe for Miss Myra's BBQ white sauce: http://blog.al.com/scenesource/2008/0...
We'll order a BBQ pork or chicken sandwich and squirt the white sauce on it to go along with the red sauce. We're transplants from San Diego, but as far as we know it's just served as a condiment. Never heard of anyone actually cooking with it. It's got a strong vinegar taste, which I think works better as a light addition to the sweeter red sauce.