We BBQ a lot here in Florida. It is always good weather and maybe a bit too hot for me in the summer months. My son, Billy, and I have invented our own BBQ rubs and they are both great. Mine is the All American BBQ Rub and his is the Billy Bob Special Rub. We usually rub the meat with the dry rub first and then marinate the meat in a wet concoction with store bought BBQ sauce. Sometimes I make my own brown sugar BBQ sauce and use spiced rum. One day Billy said "Mom, how about a white BBQ sauce?" He has a good culinary point of view and an even better appetite. I set out to create my own WHITE BBQ SAUCE. First thing I did was investigate what's out there on the web and in my cookbooks. I have over 250 cookbooks I constantly refer to for my recipe research. Not every recipe is out there on the web, especially the older recipes that are in my cookbooks. I checked out Big Bob Gibson's Alabama White BBQ Sauce. He is quite famous for this sauce and sells it too. It is a mayonnaise based sauce with the acid of apple cider vinegar and lemon juice and has a bit of sweetness from corn syrup. He also uses cayenne pepper for a little heat. I decided I didn't want a hot sauce. I also decided I wanted my sauce a bit sweet and a bit tangy. Here's the recipe I came up with. Very tasty for brushing on chicken at the last 5 minutes of grilling. Great for dipping or slathering on sandwiches. Keeps a few weeks in the refrigerator with a tight fitting lid.
COOKS NOTES: Roasted garlic can be used in so many recipes. It is sweet, flavorful and adds great flavor to soups, sauces and vegetables with no calories or fat. You might as well roast 2 or 3 more heads of garlic while the oven is on. Store the whole roasted head in the refrigerator and just squeeze what you need in your recipes. —Lorraine Fina Stevenski
- Makes 3 cups
large head garlic
mayonnaise, low fat is OK
apple cider vinegar
fresh squeezed lemon juice
horseradish sauce, Boars Head is great
each salt and black pepper
- Preheat the oven to 350 degrees. Wrap a large head of garlic tightly in foil. Keep the garlic bulb intact; do not separate the bulbs. Bake for 45 minutes. Let cool. Cut 1/8" off the top of the head of garlic. Squeeze the roasted garlic puree out of the bulbs. Set aside.
- To the bowl of a food processor add the remaining ingredients and the roasted garlic. Pulse a few times until the mixture is thick and smooth. Store in a container in the refrigerator until ready to use.
- To use for grilling chicken; brush lightly over the chicken during the last few minutes of grilling. Serve extra sauce at the table as a dip.