This incredibly easy to make Alabama white barbecue sauce was invented in 1925 by Robert “Big Bob” Gibson at Big Bob Gibson's Bar-B-Q restaurant, in Decatur. When I first read this bit of culinary history, I had to smile, since I actually know the guy. Well, sort of.
I’ve been to two bbq “boot camps,” run by champion pitmaster Chris Lilly, who trained under a guy, who trained under Big Bob Gibson. Hey, that’s only three degrees of separation. Ironically, Chris never made, or used the white sauce on anything we cooked, but still, I know a guy, who knew a guy, who knew THE guy.
Some people find this concoction quite strange, but not me. It’s eerily similar to the Cornell chicken marinade, which I love. In fact, Mr. Robert C. Baker, the creator of the aforementioned recipe, may have borrowed the idea from Big Bob. I would investigate further, but I have real crimes to solve.
Don’t let this mixture’s appearance stop you from trying what is a devastatingly delicious marinade, baste, and sauce. One tip for basting on the grill: make sure you do it towards the end of cooking, and not over too-high heat. You don’t want flame-ups, as that will cause an off taste.
I brush on two or three applications to each side, over more indirect heat, and as you see in the video, it sears on nicely. As a table sauce, it’s great on any of the traditional barbecued meats, but since it’s really just a salad dressing, it’s also wonderful for making potato salad, coleslaw, and grilled vegetables. I hope you give this white barbecue sauce a try soon. Enjoy!
I’d like to think that all the chicken coming off American grills this summer will be as tasty, juicy, and tender, as these Turkish chicken kebabs, but I know better. This has nothing to do with cooking skills, or quality of grills, but rather the unremarkable residue of low expectations.
People simply don’t expect much from their grilled chicken, and that’s exactly what they get. They use too little seasoning, and way too much time on the grill, followed by the inevitable barbecue sauce cover-up. Sure, the chicken was dry, but at least we couldn’t taste it.
It doesn’t have to be this way. By using a flavorful, yogurt-based marinade, like the one seen herein, even inexperienced grillers can produce impressive results. The acid and calcium in the yogurt tenderizes the meat, and unless it’s horribly over-cooked, you’ll be enjoying the kind of succulent chicken you didn’t even realize was possible.
Like I mentioned in the video, I’m not sure how "Turkish" this is. It’s loosely based on a lamb marinade I’ve used for a long time, but it really worked beautifully on these thighs. I really hope you give this easy, and very adaptable recipe a try soon. Enjoy!
There are many people, myself included, that think cooking prosciutto is basically a crime against nature; but there are exceptions, and this plate of grilled peaches with burrata is one incredibly delicious example.
Having said that, I used a domestic version, which works beautifully here, so we’re not expecting you to use up your precious prosciutto di Parma.
As far as the peaches go, you want something ripe, and sweet, but still somewhat firm. Above and beyond not being too soft, you must also make sure you’re buying “freestone” peaches. Non-freestone varieties will not separate as seen in the video. Ask the produce person at the market, and if they’re not sure, have them cut one open. They’re usually happy to do so!
After you talk to them, head over to the cheese department, and pick up some burrata. This extra rich and creamy cousin of mozzarella is not that hard to find, and really puts this over the top. You could use a nice, fresh mozzarella, or even a full-fat ricotta instead, but, if at all possible, find some burrata, and treat yourself to one of the world’s great cheese experiences. I hope you give this great summer recipe a try soon. Enjoy!
Ingredients for 2 large or 4 small portions:
2 ripe, sweet, but not soft peaches (must be “freestone”)
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