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"White sauce" anyone?

post #1 of 16
Thread Starter 

     My brother-n-law love to challenge each other when it comes to who's Q is the best!  He laid out a white sauce challenge amongst myself and a few others who like to smoke.  Any ideas???

post #2 of 16

Hello and welcome to SMF! 

 

Please read the Terms of Service (these would be the rules of the forum).

 

The search tool at the top of the page is your best friend, and can help you find lots of recipes, info etc.

post #3 of 16

Well, Bob Gibson's recipe is pretty simple. Mayo, cider vinegar, corn syrup, horseradish, lemon juice salt and pepper. If it were me, and I wanted to stand out among the crowd, I'd probably add some chopped capers (or green olives) for a briney punch. I'd also probably make my own mayonnaise, replacing about a third of the oil in the recipe with bacon grease to give it a little bit of rich earthiness. I might also replace the cider vinegar with tarragon vinegar since white sauce is primarily used on chicken and tarragon goes great with chicken. I might also replace about a third of the total amount of mayo with sour cream to give it a little extra creaminess. Finally, I'd probably add some cracked mustard seeds for a little more heat and some texture. What you'd end up with is basically a white remoulade sauce. Finally, I'd do a test run to make sure it still tasted right after being smoked.

Good luck and let us know how it turns out!

post #4 of 16

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.

David

post #5 of 16

Welcome to the forums!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Just ask when you need anything, and someone here will surely have the answer.

 

For white sauce recipes, try these search results to get you started:http://www.smokingmeatforums.com/newsearch?search=white+sauce

 

Red

post #6 of 16
Thread Starter 

Rawk on...thanks for the tips!  I'll give it a shot and post some pic's when I do.  I thought about cold smoking the sauce and then applying towards the end of the smoking process...we'll see?
 

post #7 of 16
Thread Starter 

Thanks!  I'll check it out...

post #8 of 16
Hi Martin! welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

We have an ”Articles” section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

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post #9 of 16
I use Big Bob Gibson's recipe , but I add a little more red pepper flakes and a teaspoon of chipotle powder. I smoke my chicken , wings or thighs , then dip in the white sauce snd grill to crisp. Always a hit.
post #10 of 16
Thread Starter 

Thanks and "Will do!"
 

post #11 of 16
Quote:
Originally Posted by Mdboatbum View Post

Well, Bob Gibson's recipe is pretty simple. Mayo, cider vinegar, corn syrup, horseradish, lemon juice salt and pepper. If it were me, and I wanted to stand out among the crowd, I'd probably add some chopped capers (or green olives) for a briney punch. I'd also probably make my own mayonnaise, replacing about a third of the oil in the recipe with bacon grease to give it a little bit of rich earthiness. I might also replace the cider vinegar with tarragon vinegar since white sauce is primarily used on chicken and tarragon goes great with chicken. I might also replace about a third of the total amount of mayo with sour cream to give it a little extra creaminess. Finally, I'd probably add some cracked mustard seeds for a little more heat and some texture. What you'd end up with is basically a white remoulade sauce. Finally, I'd do a test run to make sure it still tasted right after being smoked.

Good luck and let us know how it turns out!

 

That made me hungry!!!

post #12 of 16

Welcome to the SMF Family...White Sauce is nothing more than...Cole Slaw Dressing...Considering every family and Grandma has one, you can search and find thousands of them...Gibsons is VERY Basic and nothing special, sorry Bama guys, there are many more that are more exciting, Bum's ideas are pretty interesting...JJ


Edited by Chef JimmyJ - 8/20/13 at 6:38pm
post #13 of 16

That recipe sounds great MDboatbum! I'm ear marking that for sure. Is chicken the only thing you'd use it on?

post #14 of 16
Quote:
Originally Posted by Humdinger View Post

That recipe sounds great MDboatbum! I'm ear marking that for sure. Is chicken the only thing you'd use it on?


Honestly, I'd probably be more likely, as JJ said, to use it on coleslaw than anything else. I've used it (the basic Gibson recipe) on chicken and while it wasn't offensive, it just wasn't really my thing. The tweaks I put here were because the OP specifically asked for any ideas to give him an edge in a white sauce challenge, so I tried to come up with an idea to help separate him from the pack. Like I said, it's basically a remoulade sauce sans the tomato and/or hot sauce, so it would be pretty good as a dipping sauce for ABT's, chicken tenders, crab balls etc...

post #15 of 16

welcome1.gifto SMF!  We are so glad you joined us! 

 

We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

 

I actually think Big Bob's is rather bland....try mine! http://www.smokingmeatforums.com/t/135544/white-bbq-and-veggie-sauce

 

If you need any help roaming around the forums....just holler!  Happy to help out!

 

Kat

post #16 of 16
Quote:
Originally Posted by Mdboatbum View Post


Honestly, I'd probably be more likely, as JJ said, to use it on coleslaw than anything else. I've used it (the basic Gibson recipe) on chicken and while it wasn't offensive, it just wasn't really my thing. The tweaks I put here were because the OP specifically asked for any ideas to give him an edge in a white sauce challenge, so I tried to come up with an idea to help separate him from the pack. Like I said, it's basically a remoulade sauce sans the tomato and/or hot sauce, so it would be pretty good as a dipping sauce for ABT's, chicken tenders, crab balls etc...

I don't get it either...th_dunno-1[1].gif I'd bet Dollars to Donuts that the whole White Sauce thing came about as a mistake, confused for Ranch Dressing or an accident, some employee mixing a batch of Cole Slaw Dressing got some on the chicken. I agree, it is not bad just not to my taste. I do like Cole Slaw as a side to Q or even on top of Pulled Pork. Maybe somebody just decided to cut out the middle man and leave out the cabbage...JJ

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