Alabama
"Famous for the world's most unique BBQ sauce: a tangy, peppery White Sauce based on mayonnaise."
The Staple
Chicken & Pork
Sauce Base
White Sauce (Mayo-based)
Fuel Source
Hickory
The Bob Gibson Story
Alabama BBQ is defined by one man and one sauce. In 1925, “Big Bob” Gibson created a mayonnaise-based white sauce. He wanted to keep his smoked chickens from drying out. Today, Alabama White Sauce is a cult favorite. It’s the most famous part of the state’s BBQ scene.
The Secret of the White Sauce
The sauce is a mix of mayo, cider vinegar, black pepper, and sometimes lemon or horseradish. It’s thin and tangy. It has a real pepper kick. Smoked chickens are often dunked whole into the sauce right after they come off the pit. This creates a creamy glaze as it cools.
Meats of Choice
- Smoked Chicken: This is the main use for white sauce. It is usually served halved or quartered.
- Pork Shoulder: Often served sliced or pulled. You’ll see it with red sauce or a splash of white sauce.
- Ribs: These are usually smoked over hickory and served with a tangy red sauce.
The Hickory Smoke
Alabama pitmasters love hickory wood. It gives a strong, traditional smoke flavor. It holds up well against the bold white sauce and the rich pork.
Beyond the Sauce
While the white sauce gets the headlines, Alabama is also home to some of the most historic ‘brick pit’ BBQ joints in the South, where meat is still cooked over direct heat from hardwood coals in deep, open pits.