In the South, we are passionate about two things – college football and barbeque. Nothing can divide states or families in the southern beltline more than sports and sauce. Enthusiasts obsess over each like a religion and come together to worship every Saturday in the fall. Fans have been battling it out for years on and off the field, and if you insult a beloved quarterback or pitmaster, southern etiquette can be forgotten in less time than it takes to throw a Hail Mary. Heaven forbid you should serve the wrong type of BBQ at your next tailgate. You will have more spontaneous vegetarians at which you can shake your pompoms
Like team pride, BBQ sauce is generally inherited and polarizing. There is Eastern North Carolina sauce which embraces the traditional whole-hog cooking method using a spicy vinegar-based sauce doused in red pepper. South Carolina, down in the Midlands and Lowcountry, tends to use a bright red, mustard-tinged sauce which is sweeter and tangier. Georgia while not regionally known for an original is closer to the Piedmont with a thick savory sauce, containing significantly more tomatoes. Tennessee boasts Memphis-style pork ribs that start with a dry rub and are finished off with a spicy-and-sweet taste. Then there is Alabama, home to the iconic mayo-based BBQ sauce where chicken reigns supreme. It is in a league of its own.
BBQ competitions can be so fierce in the South that people have been known to sabotage their own family members. It’s a rivalry that is unparalleled in other parts of the country. While it may be grudge-worthy to some, I personally love all of it – pork, beef, chicken, pulled, chopped, sliced, or still on the bone. The Alabama White Sauce scores a touchdown with me every time. While my taste buds may be chanting Roll Tide tonight, my heart will forever and always bleed Clemson Orange. Go TIGERS!
Alabama White Sauce
INGREDIENTS:
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 Tablespoons brown sugar
- 1 Tablespoon brown mustard
- 1 teaspoon lemon juice
- 1 teaspoon prepared horseradish
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
INSTRUCTIONS:
- Whisk all ingredients together in a bowl until smooth and well combined.
- Transfer to a lidded jar. Use immediately or let set in the refrigerator for 24 hours to let the flavors meld together. Will keep 2 weeks in the refrigerator.
