A quick blog I made describing the ten reasons I prefer not to wear ties.
Monthly Archives: June 2015
How To Make Alabama White Sauce
As the four of you who actually read these writings are aware: I am a big fan of the Union Woodshop. Their pork is on point and the beef is ballin’ out. However, quality meats aren’t the only must-have to run a successful BBQ joint, like the Woodshop. As G. Love put it, “my baby’s got sauce.” You need some diverse sauces to really bring out the best in your BBQ servings. The Woodshop allows your tastebuds to travel the country with their sauce samples. Traditional Memphis sauce (for that true Beale Street BBQ flavor), a Chinatown inspired New York BBQ, mustardy South Carolina, chipotle Texas, mayo based Bama white sauce, and two off the menu favorites–Hell Sauce (ghost pepper infused, but not overpowering) and North Carolina (a vinegar sauce perfect for pulled pork–but that’s just me).
All of the sauces are, as Guy Fieri would put it, DYNAMITE. Take a finger and try them all, see what you like. Through many sessions of trial and error, I have discovered that BBQ sauce is like wine. For each meat, there is a sauce that you should pair it with. Nothing shows this correlation better than the Alabama White Sauce and chicken. Ooo baby. This sauce can turn bland chicken into a cocky rooster. They should call it Foghorn Leghorn Chicken. It’s got attitude. I usually don’t go to BBQ places for the chicken, but this sauce, alone, changes my mind every time. Now, I’m proud to say, I’ve learned how to make it. Well…not theirs…theirs is definitely still better than mine…but I’m close! It’s super easy, too. You most likely have all the ingredients you need in your fridge in pantry already. Here’s what you need (to make enough for a group, or save some for later):
- 1 cup mayo (light works, if you’re worried about that)
- 1/4 cup apple cider vinegar
- 1 tablespoon hot chili paste
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon Worcestershire
- 1/2 teaspoon celery seeds
- 1/4 teaspoon cayenne pepper
- 1 tablespoon sugar
- dash (or two) of salt and ground black pepper
- tiny bit of garlic, because it belongs in everything
Wrap it up with some foil, let it chill for a little bit and enjoy with some chicken. Time to grow up, no more Hidden Valley!