Barbeque lovers are often staunch proponents and defenders of their favorite preparation, favorite meat, and favorite sauce—or lack thereof. Just as there is an entire range of styles of barbeque (everything from pulled pork with slaw to smoked chicken to a plate of burnt ends), there is a whole spectrum of barbeque sauces. Personally, I’m not a huge fan of sugary red sauces; but as an Alabama native, I must wholeheartedly profess my love of our native white barbeque sauce.
Many of you may be unfamiliar with this particular variety of sauce, as it is a North Alabama specialty. But, it is a staple of almost every barbeque restaurant in the area and has found its way to our tables and local grocery store shelves. White sauce is a tangy condiment made of mayonnaise, vinegar, salt, and pepper. While that might sound a little odd to the uninitiated, those in the know are evangelists for the stuff.
While white barbeque sauce has been served in the area for years, local lore suggests that Bob Gibson of the legendary Big Bob Gibson Bar-B-Q in Decatur, Alabama, invented it in 1925. Bob worked for the L & N Railroad Company, but would host barbeques on the weekends, smoking meat over a hickory pit in his backyard. Eventually, his food became so popular that he quit his job at the railroad and opened a proper restaurant.