Deborah, we love the Ball recipe. Before I came to Gardenweb Harvest Forum, and unknowing of which sources not to use, I had done two recipes from other sources I no longer consider safe. But we didn't care for them that much. And fortunately for me, I can not get the same ending volume that the BBQ sauce recipe indicates (if it says 6 pints I will end up with 3) so I don't have a lot of the questionably safe sauces sitting around. I have plenty of tomatoes and remaining ingredients to do the Nchfp recipe next. But unless that one excites me more, the Ball recipe is just perfect for my household. I assume my reduced volume is due to my cooking it down to get a thicker sauce along with not using paste tomatoes to start off with. Doesn't matter if I cook it slow or cook it fast. I use a Dutch Oven. I'll never have to buy BBQ sauce again. That makes me smile. :-)

Here it is, Big Bob Gibson's recipe for his infamous White Barbeque Sauce. This recipe has been published for years on the internet, but I trust that this one is the real thing. This is the version as published by Mike Mills in the fantastic book, Peace, Love and Barbeque. Enjoy. Big Bob Gibson's Hickory-Smoked Chicken �1 one cup mayonnaise �1 one cup apple cider vinegar �1 tablespoon lemon juice �1 1/2 one and one half tablespoons cracked black pepper �1/2 half teaspoon kosher salt, finely ground �1/4 one fourth teaspoon cayenne �1 whole chicken, cut in half �Finely ground kosher salt and ground black pepper �1/2 cup vegetable oil To prepare the sauce: Combine all the first six ingredients in a large bowl and mix thoroughly. Place in an airtight container or bottle and refrigerate until you're ready to use. Keeps up to 4 days. To prepare the chicken: Wash the chicken and season it liberally with salt and pepper. Smoke over hot coals and hickory wood at 300 to 350 degrees for 3 to 4 hours or until the internal temperature reaches 170 degrees. Halfway through the smoking process, baste the chicken with oil and sprinkle with salt and pepper once more. After you take the chicken off the pit, immediately place it in the bowl of white sauce, turning the chicken to coat evenly. Place the chicken on a cake rack and allow it to rest for a few minutes prior to serving. Discard any sauce that you've used for coating chicken.

oh, this is timely...I have left over roast chicken and rolls, and my mouth was all set to put some chicken in bbq sauce and eat it on the rolls. Not a drop of bbq sauce in the house....I don't need alot, and I have a dr pepper open, so I think I'll try it with that :) THANKS!!

I love, love this one for chicken. For pork, I use Sue's Roadhouse ribs recipe. __________________ Easy After Work BBQ Chicken Recipe courtesy of Paula Deen Ingredients 1 (3 1/2-pound) chicken, cut into 8 pieces Salt and freshly ground black pepper Easy BBQ Sauce: 3/4 cup ketchup 1/4 cup plus 2 tablespoons packed dark brown sugar 3 tablespoons white wine vinegar 2 tablespoons minced onion 2 tablespoons Dijon mustard 1/4 to 1 teaspoon hot sauce, (recommended: Tabasco) 1/4 teaspoon freshly ground black pepper 3 tablespoons chopped scallions (white and light green parts) 1 1/2 teaspoons freshly grated lime zest 1 1/2 teaspoons freshly squeezed lime juice Lime wedges, for serving Directions Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil. Season the chicken with salt and pepper, to taste. Put the chicken on the grill or, if broiling, put it on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, for 10 minutes per side. Put 1/2 of the BBQ sauce in a small bowl, for drizzling and serving. Reserve. Baste the chicken with the remaining sauce and grill or broil for 5 minutes more. Transfer the chicken to a serving platter, drizzle with some of the reserved sauce, and serve with lime wedges and the remaining reserved sauce. Easy BBQ Sauce: In a small bowl, whisk together the ketchup, brown sugar, vinegar, onion, mustard, hot sauce, and black pepper. Stir in the scallions, lime zest, and lime juice. Can be covered and refrigerated for up to 1 week.