As TG travels around the country, I can easily spot regional differences in BBQ. Some variations are in the meat…such as Santa Maria style tri tip in California and in Owensboro, Kentucky, where they serve mutton. The biggest regional difference, though, appears to be in the types of sauces used to “dress” the BBQ’d meat.
Our friends from Big Bob Gibson Bar-B-Q in central Alabama (Decatur) use a white sauce for its BBQ chicken.
Here is a recipe for a White BBQ Sauce:
3/4 C mayonnaise
2 T cider vinegar
2 T sugar
1/2 t prepared horseradish
1/2 t salt
1/2 t black pepper
1/4 t cayenne pepper
Mix all ingredients in a blender until smooth, about a minute. Refrigerate sauce in airtight container for at least one hour or up to two days