Alabama Style White Barbeque Sauce with Fresh Rosemary




If you have never tried a “white” BBQ sauce, you haven’t lived yet!  Leave it to the South to mix mayo and vinegar, and cook with it!  This sauce was AMAZING on chicken – and on the leftover pork loin we had the next day.  Simply scrumptious – and simple too!   I originally served it over grilled chicken breasts that I pounded out a bit to thin them down, and simply seasoned with Salt and Pepper.  I brushed some of the sauce on for the last 5 minutes of cooking or so – it will curdle if you put it on from the start….. and I used the rest for a dipping sauce.
 No pics – but hey, it’s a SAUCE for goodness sakes!

Ingredients:
2 cups Mayo
1 cup Cider Vinegar
2 TBS Lemon Juice
3 TBS fresh ground pepper (sorry about that – your arm will be sore…)
½ TSP Salt
½ TSP Cayenne
2 TSP finely minced FRESH Rosemary – more or less to taste.
I clove garlic, finely minced
Instructions:
Combine all ingredients in a bowl, and whisk thoroughly.   I threw mine in my Kitchen Aid Stand Mixer, and used the whisk attachment on med low for about 15 minutes to really combine things.
Refrigerate for at least 2 hours
Brush on the chicken during the final cooking process – about 8 minutes or so, reserving the rest of the sauce to use as a dipping sauce.

Comments

Post a Comment

Popular posts from this blog

Crispy Chicken Thighs, with Schmaltzy Viaigrette

Image
I made this about a week or so ago - its a Cooking Light recipe - which almost always are excellent.  With this dish, you get all the richness of a roasted chicken, but it uses bone in thighs, instead of a whole bird.  The recipe uses the chicken fat from the cooked thighs ( the "Schmaltz" ) for a really nice, bright vinaigrette sauce over the finished thighs.  I used my cast iron saute pan for even heating, but if you use a steel pan, watch the heat so you don't scorch the fat.  Here is the recipe - this is a GREAT Fall, comfort food meal, that truly does serve 4 at about 420 calories per serving. ( 23g of fat, because of the thighs though) Ingredients: 1/3 cup EVOO, divided 3/4 tsp kosher salt 1 lb small Yukon Gold potatoes, cut into about 3/4 inch pieces 4 (6oz) skin on, bone in thighs 1/2 tsp fresh ground pepper, divided 2 cups Brussels Sprouts, cut in half 1 1/2 cup rough chopped carrots 3 tbs finely chopped shallots 4 tbs apple cider vinegar 1 tbs light brown s...
Read more

Sausage Ragu, with Polenta

Image
Kudos to Cooking Light for this recipe - REALLY tasty, and fairly easy to make.  Total time to cook, about 25 minutes.  We just used off the shelf  Stop and Shop Italian Sausage links - very tasty, with lots of fennel.... yumm. Ingredients: 1 tbs olive oil 12 oz Italian Sausage - chopped.  If you get links - squeeze out of the skin. 1/2 tsp fresh ground black pepper 2 cups coarsely chopped onion 1 1/2 cups coarsely chopped carrot 3 garlic cloves, minced 3 1/2 cups water, divided 1 15oz can  unsalted tomato sauce 2/3 cup polenta 1 oz parm cheese, grated ( about 1/4 cup) 1/4 cup chopped flat leaf parsley, for garnish Directions: Heat, oil in large, high sided skillet.  Crumble, and cook until browned, about 6 minutes or so.  Stir in pepper.  Remove sausage from pan, and remove pan from heat - do NOT wipe out pan.  Add onion, carrot and garlic to pan, Cook 7 - 9 minutes until tender ( add a splash of water if needed to help the carrots along), c...
Read more

Oh, Man..... the PERFECT Summer Grilling Salad! Grilled Romaine, with Tomato and Corn Tumble.

Image
So I died and went to heaven tonight.  Some of the women with whom my wife works out had been talking about grilling Romaine lettuce during exercise class last week.  She said to me - I think I pulled a recipe for that somewhere...... and lo and behold, in our massive recipe files - she found it!  Its from Better Homes and Gardens, June 2013 ( yeah I know - we save a ton of stuff!!  But in this case it was worth it!)  We did this salad ....... almost....... exactly to the recipe.   It called for grilling corn on the cob, but we were hungry, so I had a bag of frozen sweet white corn, and sauteed it in butter till slightly caramelized.  The finished product was crunchy and nicely charred, the dressing was amazing.  We gave it a 10 out of 10.  In fact, we are going to an outdoor cookout tomorrow night - I think I will bring it - it is the PERFECT company dish.  Especially one to bring and really wow your host.  Make the tumble and the ...
Read more