Nah, I'm not getting out of the barbecue game entirely but I am passing on something that has been highly requested over the years: my Dat White barbecue sauce. Of course, I'll make it a few times a year but for any other occasion, I might as well give you the recipe and the why for its origin.
INGREDIENTS
16 oz mayonnaise
1 c white vinegar
1 tsp sugar
1 tsp salt
1 tbsp ground black pepper
1 tbsp garlic powder
1 tbsp paprika
4 oz spicy brown mustard
8 oz apple juice
STEP ONE. Assuming the mayo comes from a 16 oz jar, scrape it all into a mixing bowl. Add all of the ingredients together and mix to your taste.
STEP TWO. Pour in Mason jars or squeeze bottles and refrigerate at least twenty minutes but up until you feel like it is time to use. Best with chicken, fish, fries, and as an alternative to anything ranch dressing goes with.
Unfortunately, this only holds for one week; hurry and enjoy the fool of Dat White!
For the origin story: My wife's late step-dad Tim is a Birmingham native who absolutely loved the Crimson Tide and his family. In his memory came this take of a popular iteration up the road in Decatur at Big Bob Gibson's restaurant where chicken quarters get dunked before fulfilling their service in our stomachs. Dat White is a tribute to that particular style of Alabama barbecue, but it shouldn't stop anyone from making it and enjoying it thoroughly. [Hint: I really don't like mayonnaise but this stuff is bomb!]
As always, thanks for reading this post and for your support of the movement. No matter where good food and the journey takes us, be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!
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