Speaking of, I mentioned earlier itt, but I ordered Big Bob Gibson’s red, mustard, and white sauces last week. The red and mustard are awesome. I like the white OK but I guess I was hoping for something a little different. I’ll use it even though it’s basically a thin peppercorn ranch. For reference, I think Moes Bbq has a solid white sauce that goes great with their wings. The two aren’t really comparable though.
White sauce should only go on chicken but its dynamite on chicken. Big Bob Gibson's is the og white sauce, I think.
FYI, here are the sauce recipes from the Big Bob Gibson book Spoiler White Sauce 2 CUPS MAYONNAISE 1 CUP DISTILLED WHITE VINEGAR ½ CUP APPLE JUICE 2 TEASPOONS PREPARED HORSERADISH 2 TEASPOONS GROUND BLACK PEPPER 2 TEASPOONS FRESH LEMON JUICE 1 TEASPOON SALT ½ TEASPOON CAYENNE PEPPER Red Sauce - bring to boil, then simmer for 10-15 minutes 1¼ CUPS KETCHUP 1 CUP WATER ¾ CUP VINEGAR ¾ CUP TOMATO PASTE ¾ CUP BROWN SUGAR ⅔ CUP CORN SYRUP ½ CUP PURE MAPLE SYRUP 4 TABLESPOONS HONEY 3 TABLESPOONS MOLASSES 4 TEASPOONS SALT 4 TEASPOONS WORCESTERSHIRE SAUCE Mustard Sauce ¾ CUP PREPARED YELLOW MUSTARD ½ CUP HONEY ¼ CUP APPLE CIDER VINEGAR 2 TABLESPOONS KETCHUP 1 TABLESPOON BROWN SUGAR 2 TEASPOONS WORCESTERSHIRE SAUCE 1 TEASPOON HOT SAUCE 1 TABLESPOON APPLESAUCE 1½ TEASPOONS SOY SAUCE 1½ TEASPOONS LIQUID SMOKE 1 TEASPOON ONION POWDER ¾ TEASPOON CORNSTARCH ½ TEASPOON DRIED MUSTARD POWDER ½ TEASPOON CAYENNE PEPPER ¼ TEASPOON BLACK PEPPER ⅛ TEASPOON GARLIC POWDER ⅛ TEASPOON WHITE PEPPER ⅛ TEASPOON CELERY SEED ⅛ TEASPOON GROUND CUMIN
I’ve heard that about the BBG white and that’s why I bought it. I think I’m gonna do chicken of some sort this weekend and will use it for sure. I don’t dislike it, I was expecting something different. To be fair I dipped a not too recently cooked piece of chicken in it. So maybe it’ll be better with a fresh cooked quarter or wing. Again, the red and mustard are fantastic though.
i honestly didn’t see much of a difference so i’ll probably keep going unwrapped for the next few time i don’t wrap with honey or brown sugar or any other stuff that most use, usually just spray them and wrap i was expecting them to take longer without the help from the foil but they were done right at 6 hours
I'm not sure I've ever had Big Bob Gibsons sauce. I know I've never eaten there. Agree on Moe's sauce tho.
You havent lived until you've had Big Bob's loaded bbq baked potato doused in red and white sauce. If I had to guess I would say I have ate that dish over 500 times in my life. Grew up and played basketball with Big Bobs grandson. He was younger and I would drive him home after practices and would get free meals in return. Have had a bunch of their recipes for a long time. They have a really good recipe book that you can order. I'd be willing to bet that Snakes is a Big Bob's stan as well This book is the one I'm talking about. Good recipes throughout and it's a thick book
Big Bob Gibson’s white sauce is not good. Dare I say it sucks? I’m partial to this recipe from Home Team BBQ out of Charleston https://www.starchefs.com/cook/savory/aaron-siegel/smoked-chicken-wings-alabama-white-sauce
I like white sauce to be really thin. ACV, distilled vinegar, mayo, worecestershire, a shit ton of black pepper, and a shit ton of white pepper.
I stopped in to the restaurant when driving through Alabama once. I loved it; probably my best in-house BBQ experience. The rest of the drive home was miserable though.
could’ve been placed in the wrong section thought they were pretty thick for baby backs but never looked at the labeling they had trimmed spares too so i’m sure that’s what i grabbed
Because they are leaner I normally go a little hotter and shorter when I do baby backs. Not a lot of fat to break down
Lucky! When I checked Sams on Tuesday the only thing they had was one beef loin. The rest of the meat section was empty. Sticking with local butchers going forward.
First attempt on the egg. Temperature control definitely needs some fine tuning. Finished in 4.5 hours over apple wood between 225-325 at times and sprayed with 50/50 acv and water every 45 minutes. No wrapping. 2:1 rub of coarse pepper and Fox Bro’s rub then brushed with local honey after coming off. Making Franklin’s vinegar on the side. Some of the end pieces got a bit dried out but really happy overall, this thread is a kickass resource.
Bought a bum unit, it'd kick off after running for like 30 seconds. I emailed Ooni back and forth, and they shipped be a brand new one. This one is good. I kinda wished I'd held on for a new unit, but I'm glad I don't have to fuck the ceramics up any worse on my Egg after those ripping Neo pizza cooks.
All this talk about Big Bob's White Sauce got me thinking about regional chicken, and we here in upstate NY ain't no slouches either. If you haven't made this before, give this a try, and don't forget to baste: https://www.thespruceeats.com/dr-bakers-original-cornell-chicken-recipe-101127
Are any of the meat church rubs bad? Because I was going to get a variety pack. Which ones do you guys like best?
Looks like you have to do USPS priority mail envelope so $7 for shipping. Comes out to $12 per 14 oz shaker of seasoning. Kinda steep. I think good rubs at Academy or stores is usually like $8-9.
Have 7 different ones and have not found a bad one yet. Need to buy some voodoo as I haven’t tried it yet. Will buy bulk of holy cow, gospel, deez nuts as I use them most often.
Going to be trying out some of their rubs this weekend. I used the gospel on some smoked Mac and cheese last weekend and it turned out great. To be fair, the recipe is ridiculous as it is though. Best Mac I’ve ever had but 100% terrible for you https://www.sidechef.com/recipes/6629/smoked_mac_cheese/
lol I went to academy to get new shoes after I ordered that Meat Church earlier and yah they had all that stuff for even less than I paid online I picked up a bottle of Holy Gospel, some spare ribs , and got them on now. Got the DynaQ going. Going to lay some sod and then get drunk and mess with the ribs later.
Local butchers are slammed in Nebraska with all the large operations shut down. I was lucky and got a whole hog scheduled for next month. Looking for advice on what cuts to request. I want most stuff I can smoke, butts, loins, ribs, etc. Anyone have a quick breakdown they've used in the past? Pretty excited for it.