Short Essay Series From A to Z | A is for Altocumulus
Project Life May 2016

50 States 50 Recipes | Alabama

I have begun my newest cooking project 50 States, 50 Recipes in which I research those iconic recipes each of the fifty states are often known for, such as, Key Lime Pie from Florida, Kentucky's Hot Browns, or Alaska's King Salmon...I'm perusing Pinterest, favorite recipe blogs, and pulling out my dusty cookbooks and adding those state recipes to our monthly menu, cooking up the new fare, and serving them for my families meal or even as a small group dessert. I haven't given myself a time limit, like all 50 states in a year, but, I wouldn't be surprised if it takes just about that to eat through all 50 states tastes. I already have three states recipes selected for the month of May. But, today I begin with...
 
First up, I baptized some chicken, as the tale goes, in an Alabama White Gold BBQ Sauce. I was inspired to create this tangy, peppery, non-tomato based sauce from quite a few different recipes I scoped out on the internet using the original Alabama White BBQ Sauce as a basic recipe. Alabama White BBQ Sauce is an iconic northern Alabama staple for various barbecue meats including chicken and pork, created in Decatur, Alabama by Big Bob Gibson's BBQ in 1925. Normally, a tangy BBQ sauce is not our families favorite but after one taste of the mouth-watering, basted-with-white gold BBQ sauce-grilled chicken, we were hooked. Super moist, smokey chicken grilled slow and steady, which we smothered in the sauce at the table. Delicious!
 
Alabama-White-Gold-BBQ-Sauc
Alabama White Gold BBQ Sauce
 
2 Cups Mayonnaise (Duke's is best)
2 tablespoons cider vinegar
2 tablespoons freshly grated, or prepared horseradish
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
2 tablespoons water
1 teaspoons Kosher salt
1 tablespoon freshly ground black pepper
1/2 teaspoon sugar
1/4 teaspoon cayenne
1/4 teaspoon smoked paprika
1 clove garlic, minced

Whisk all ingredients together.

Use with Grilled Chicken: Pour half of the mixture over thawed chicken and marinade for 2-3 hours. Reserve remaining sauce. Grill chicken slowly, basting with marinade. Serve with remaining sauce. Store remaining in refrigerator.

 
 
 Alabama  |  Alaska  |  Arizona  |  Arkansas  |  California  |  Colorado  |  Connecticut  |  Delaware  |  Florida  |  Georgia  |  Hawaii  |  Idaho  |  Illinois  |  Indiana  |  Iowa  |  Kansas  |  Kentucky  |  Louisiana  |  Maine  |  Maryland  |  Massachusetts  |  Michigan  |  Minnesota  |  Mississippi  |  Missouri  |  Montana  |  Nebraska  |  Nevada  |  New Hampshire  |  New Jersey  |  New Mexico  |  New York  |  North Carolina  |  North Dakota  |  Ohio  |  Oklahoma  |  Oregon  |  Pennsylvania  |  Rhode Island  |  South Carolina  |  South Dakota  |  Tennessee  Texas  |  Utah  |  Vermont  |  Virginia  |  Washington  |  West Virginia  |  Wisconsin  |  Wyoming     

Comments