Thank you Glenda. I love most of the recipes you post. I'm sure this one is good too. I fixed the blackberry wine cake yesterday and DH loved it. Thanks again.

So glad your DH enjoyed the cake :o)

I dont post very often but I love your recipes Glenda! I'll try this once the weather warms up enough for bbq's!
Thankyou!

Karen UK

I was trying to figure out how you would make white "barbecue" sauce.LOL I see this is basically just a dipping sauce for barbecue and not actually barbecue sauce.Kind of like the dipping sauces served with hot wings.Funny how what things are called differ so much depending on where you live. Here in Texas people would probably turn up their noses if someone served that on their barbecue.LOL It does sound good though and I may try it next time DH or DS smokes a brisket.

Oh, do try it lilliepad. It's delicious--at least if it's like the white sauce I had in Indiana. Have you ever had North Carolina BBQ sauce? It's vinegar based and also delicious. Tarheels prefer it to the red sauce, I think.

Also if you have a really good red sauce recipe, I'd like to have it, if you'd be kind enough to share.

Supposedly the white sauce was developed near Birmingham or Mobile, Alabama.

The first time I ever encountered it was a couple of years ago in Virginia at a place called Dixie Bones.

I LOVED it.

Whatever lilliepad, it is KNOWN as white BBQ sauce cause it is served with bbq, and at local BBQ restaurants. Get it?

Lots here like to have their sauce served on the SIDE instead of on the meat. Me for one.

I do have my MIL's South Alabama BBQ sauce, which is not heavy but very light, and cooked with couple lemon slices. It's the best I've had.

My MIL's bbq sauce

1 garlic clove minced
1 chopped small onion
1/4 c salad oil
Saute the above until onions are transparent.

Then add:
2 tsp sugar
1 tsp dry mustard
1 TBL prepared mustard
1/2 tsp salt
1/4 tsp pepper
1/4 tsp tobasco sauce
1 TBL worcestershire sauce
3/4 cup ketchup
1/2 cup vinegar
1/2 lemon sliced

Bring to boil, reduce heat to simmer for 30 minutes.

Use as a baste the last 15 minute of grilling: ribs, chicken, pork chops

And baste with
1 cup vinegar
1 cup water
1 TBL salt
1 tsp pepper

Swab every 15-30 minutes then baste with bbq sauce

Glenda, I'm kitchen challenged. In your last recipe do you put the slices of lemon in, or do you squeeze them? I'd like to try it. Both actually.

You put the lemon slices in the 30 minute simmering. Don't squeeze.
Then remove them.

My printer is smoking *LOL* Thank you very much, I'm going to try both!

Zeetra, I suspect you use them sliced - generally a recipe is read exactly as written.

And when in a tight, use this! equals amounts of coke and ketchup.
Trust me, it works!
I've even used it with baked bbq chicken.

Thanks Glenda, and mylab. Makes no difference to me how it's written. I have a tendency to get a picture in my head and follow it, and usually it's wrong. One reason why I stick to simple recipes with less steps.

Glenda-I did "get it". Was just saying,(in my own personal opinion) it wasn't actually "barbecue sauce" as I know barbecue sauce but more like a dipping sauce.Call it what you want.Sorry if I ruffled anyone's feathers!

Does anyone have a recipe for a good vinegar based bbq sauce?

TIA

Linda

As far as REAL bbq sauce, it's according to your region. Most are vinegar based.
It's all according to the type you are accustomed to and what is your favorite.
Whether it is basted on the meat or served on the side.
Some thick, some thin!
Some like to dip the meat in the sauce, some don't.
We all have our preferences.

You are absolutely right Glenda!

Okay, I made this tonoght for some BBQ pork tomorrow.

It is VERY vinegary. When I first tasted it, I didn't like it at all but then I tasted it with a small piece of the roast I was cooking and decided I Did like it.

It's something I have never had and I think it took me awhile to adjust my taste buds. It is VERY thin and I thought I must have done something wrong. I did add a bit more mayonaise to cut the vinegar a bit.

I also used real apple cider vinegar with the mother and that might have made a difference. That is stronger than say a Hienz vinegar.

I think white bbq sauce is an acquired tasted.

When I go to Miss Myra's she always has it in a bottle on the tables. I like it poured over crackers :o)

Son likes it mixed in with the meat, and I like it served on the side.

I always have any kind of sauce on the side. Sometimes I just like to taste the smoky meat by itself.

I do too Patti.We never baste the meat with sauce except for sometimes chicken,(which we rarely cook on the grill)and then only at the very last few minutes of cooking.Too messy on the grill and too easy to burn.I have a sweet/tangy family recipe for barbecue sauce that has honey in it that I use all the time and it burns very easily so it is always served on the side.

Friends had me over for dinner on Sunday; a smoked pork loin. I made white sauce for it.

I like adding dill to mine. Gives it a neat under note. We like ours a bit thicker, so I bulk up on the mayo a bit.

Food Network mentioned Bob Gibson's white BBQ sauce in their bbq segment, Monday nite. Gibson's was the originator of white bbq sauce. From ALABAMA of course!