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Back in 1925 Bob Gibson was just starting his now famous barbecue joint – Big Bob Gibson’s in Decatur, Alabama. Well known for his delicious pork and ribs, Big Bob was looking for a way to keep his chicken moist during the long smoking process. What he came up with was this barbecue sauce unlike anyone had ever tasted. Now, 90 years later, it’s a north Alabama staple that works as a marinade, a basting liquid, and a table sauce. While Big Bob never relinquished the secret recipe to his famous white sauce, you can find a close approximation in the official Big Bob Gibson’s BBQ Book.

See our feature about bass fishing and barbecue: Hawg Heaven

Big Bob Gibson’s White 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

1. Add the ingredients to a large bowl and whisk to mix well. Refrigerate for a few hours to let the flavors blend.

2. Add chicken quarters to marinade. (Reserve some marinade for basting.)

3. Grill/smoke chicken quarters, basting with white sauce.

4. Plate and serve chicken quarters.