Big Bob Gibson's White Sauce

[C. Moore]

Has anyone ever used it? Has anyone ever made it based on the recipe in his book? How did it work out? What did you put it on? Did people like it?

Thanks.

 

[Don Cash]

I have. It's been a while and I can't really remember the specifics but I posted on here about it and said in the post that I though the sauce needed to be thicker.

http://tvwbb.com/eve/forums/a/...=434108391#434108391

 

[J Moodie]

I have tried this recipe recently. Put it on a smoked half chicken. Wife and family loved it.

One trick, not sure if it is in the book (I have the recipe, not the book) but put it on the chicken after is is off the grill. Let it rest for 10 min then sauce again and serve, leave remaining for people to dip.

I read a magazine (Cooks Illustrated) with a white sauce recipe, that is simpler and just as good, and they recommended saucing off the grill.

 

[Dave Russell]

Sometimes I'll marinate a turkey breast in it and smoke, serving the sauce with the slices. That idea came out of Ray Lampe's first book.

 

[Charles Howse]

I've used it...can't stand it.

 

[Pat Smith]

C. Moore -

I have used it many, many times - both the commercial bottled version and the home-made version (much better).

One hint: make it the day before and let it chill overnight before you use it.

Also, BBG's will "dunk" or as they put it "baptize" their chicken in the white sauce just before its ready to come off of the pit, then put it back on the pit for a short while. I like to so this, too, then serve with a side of the white sauce for dipping.

Enjoy!

Pat

 

[dann_g]

I made this a few times too. I never used the commercial sauce, but I found the recipe in BBQ USA. I agree that making it a day ahead is key. Its always been a hit with the wife.....