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Big Bob Gibson Alabama White BBQ Sauce

TomM24
TomM24 Posts: 1,366
edited November -0001 in EggHead Forum
This recipe was posted earlier and can be found on the food network. We reduced it by 1/4 so there was some approximations. Plus my cooking partner thought it needed some improvement so she added a little garden rub. The breast not pictured was cooked for an hour at 375 the thighs about 50 minutes. They were sauced about 20 minutes before they were pulled. A good cook but not worthy of a repeat. I guess we just like our BBQ Red.
BigBobschicken.jpg
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Comments

  • Richard Fl
    Richard Fl Posts: 8,297
    I have been using it for many years on a smoked turkey/chicken breast sandwich as a sauce to eat the food with, not a basting sauce.
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  • TomM24
    TomM24 Posts: 1,366
    Richard:

    I could see that it could work better as condiment instead of a basting sauce. It didn't add much as a basting sauce but there were no leftovers but there seldom is after the egg.
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  • Richard Fl
    Richard Fl Posts: 8,297
    Try cooking a larger piece of poultry.

    Turkey, Breast, Richard


    INGREDIENTS:
    1 6 1/2 Lbs Turkey Breast, Bone In
    Seasoning/Rub
    2 Tbs Lawry's Chicken & Poultry Seasoning
    2 Tbs Paprika, Spanish
    2 Tbs Tone's Garlic & Herb Seasoning
    Basting
    3 Tbs Crushed Garlic
    3-4 Ozs Butter




    Preparation
    1 Sprinkled the rub over and inside the skin and let set for 30 minutes
    Cooking
    1 Placed in large BGE, 350°F W/Plate Setter inverted, drip pan with 1 quart water, "V" rack. Placed bird in BGE W/aluminum foil to protect breast. Removed the foil last hour.
    2 Allowed temperature to drop to 300°F and left alone for an hour. Basted after first hour W/Butter/ garlic mixture, continued to baste each half hour for a total cook time of 3 hours. The temperature varied from 275°F-300°F. Pulled @ 168°F internal. Total cooking time 3 hours.
    3 Allowed to sit 45 minutes wrapped in foil. EGGcelent. Leftovers are going to become Eggchiladas W/red sauce.


    Preparation time: 30 minutes
    Cooking time: 3 hours
    Ready in: 4 hours

    Recipe Type
    Main Dish, Poultry

    Recipe Source
    Source: BGE Forum, Richard, 04/15/07

    05/22/07-Did another tonight- Only took 2 hours between 275F & 325F. Basted W/Italian Salad Dressing after the first hour. Temp for meat got to 170F and pulled after 2 hours. Used pecan chips for smoke, not soaked. covered with foil whole cook so as not to burn skin. Left the drip pan out of this cook, perhaps that is the reason for the shorter cook time.
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  • SmokinGuitarPlayer
    SmokinGuitarPlayer Posts: 698
    That looks mighty good!

    I just checked our store's records and to date, we have sold more bottles of this sauce (Big Bob Gibson White) than any other of the hundreds of sauces we have. I have people that come in and get it by the case! I have used it at the end of a chicken cook ... sort of like BBQ Sauce at the end but never as a condiment ..sounds like a good idea. It sure is popular regardless!
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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  • BamaEGG
    BamaEGG Posts: 170
    I eat at Big Bob's all the time. It is in Decatur AL about 30 minutes from me. Oddly there are several different Gibson BBQ's in and around Huntsville. It's odd because they are all owned by different parts of the Gibson family. The original is Big Bob Gibson's. They have some of the best fresh baked pies you've ever put into your mouth.
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  • TomM24
    TomM24 Posts: 1,366
    Since its a big seller,and our mix was Ok I'll try a bottle.
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  • Crimsongator
    Crimsongator Posts: 5,797
    BamaEgg, we have got to get together sometime.

    I agree about the Gibson pies. I also prefer the original Decatur food. The ones in H'ville are good, but NOT the same.

    Gene
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  • Smokin Tiger
    Smokin Tiger Posts: 352
    The pies are great. I also really like the brunswick/camp stew they make. We usually stop by and pick up a gallon when in the area.

    TC
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  • Smokin Tiger
    Smokin Tiger Posts: 352
    I agree that to have the best flavor from the white sauce you need to baste the chicken near the end of the cook and then add additional sauce after cooking or offer it as a condiment. There are several versions of the recipe floating around. I tend to prefer more lemon juice and horseradish, so I always add a little extra. :laugh: Making the sauce a day or so in advance also seems to improve the flavor.

    Hope this helps.

    TC
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