Wow, that is a lot of mayonnaise.

That looks really good! I've saved it to my recipe files. Thanks for sharing!

AND, that's alot of sauce, luckygardnr! If you haven't tried it you do not know what you have missed. (:-)

Fran, even it does look like alot of mayo it really is good....It is so good it will make your tongue slap you eye teeth... Promise, and no finger crossed. (;-)

Luckygardnr....let me know what you think when you try it...I hope you like it....(:-)

My sister-in-law married a Charleston man... and he would always bring Piggy Park back from his trips home.

Never cared for it at all, and neither does my husband, who likes mustard a lot.

Now I wouldn't even want it because of all the fat and sodium....

what do you do with the leftovers? i imagine it keeps for a while with all that lemon and vinegar?

Here's the one that is served in my area, and I make as well.
I halve the recipe.

White bbq sauce
Â1 cup mayonnaise
Â1 cup cider vinegar
Â1 tablespoon lemon juice
Â1 1/2 tablespoons black pepper
Â1/2 teaspoon salt
Â1/4 teaspoon cayenne
Preparation:
Mix ingredients together and refrigerate for at least 8 hours before using. Brush lightly over chicken, turkey or pork grilling. This barbecue sauce is also great as a dipping sauce so set some aside before you start grilling to serve on the table. ***Be sure to shake before using to distribute the pepper.

This is the mustard based bb-Q sauce that is famous in our area of south Ga. for grilled chicken.
2 bottles of Durkee Famous Sand & Salad Sauce
4 tablespoons of mustard
1/4 cups of vinegar
2 tablespoons lemon juice
1/4 stick of butter
4 tablespoons of worcestershire sauce
8 cups of water or more.
simmer for as long as you like. After chicken is done on the grill dip each piece of chicken in the sauce ( we use a large pot for the sauce) then put chicken back on the grill for a few minutes. Durkees sauce is not easy to find, could be a southern thing Amazon.com has it.

ronm, we have Durkee's here in AL

Glenda-I was watching Diners,Drive In's and Dives last night and they did a segment at Bob's Barbecue place.They showed Bob making the sauce and he used apple juice and horseradish in it also. He was making it by the gallon so I Googled and found this recipe from his cook book in a smaller amount.Don't know what difference the apple juice might make in the taste but the horseradish may give it a little extra zing!
I AM going to try this one of these days! Maybe 4th of July at DD's.DGS loves Ranch on everything so he will probably like it.

Bob Gibson's White Barbecue Sauce

2 cups mayonnaise
1 cup distilled white vinegar
1/2 cup apple juice
2 teaspoons prepared horseradish
2 teaspoons ground black pepper
2 teaspoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon cayenne pepper
Mix all ingredients in a large bowl with a hand blender or mixer until well blended.May be used as a basting sauce on the grill or as a dipping sauce over cooked barbecue.

And here's the other Bob Gibson's, lilliepad, in detail

Big Bob Gibson's Hickory-Smoked Chicken

1 cup mayonnaise
1 cup apple cider vinegar
1 tablespoon lemon juice
1 1/2 tablespoons cracked black pepper
1/2 teaspoon kosher salt, finely ground
1/4 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.

Serves 2 to 4

Glenda- I may be reading your post wrong but I sense that you have a bit of animosity toward me.If so I don't understand why but I do wish you would clarify.This is not the first time this has happened here and I'm not the only one who has noticed it so I know it's not just MY imagination.If there is a problem I will certainly refrain from posting on any of your threads to avoid any further animosity.And,I am not mad,just puzzled.
All I was doing was posting another version of Bobs White Barbecue sauce and saying that I saw him on that program making the sauce.I just thought it was interesting that the one he was making on TV,(which HE said was the authentic one that he started making in the beginning of his business) had 2 ingredients that were not in the one you posted.I was not disputing you or your recipe and I was not trying to outdo you.I mentioned the one I posted as being from his cook book only to verify that it was his recipe.Lots of times recipes get passed around and ingredients are inadvertently left out or others added.