ALABAMA-STYLE WHITE BARBECUE SAUCE
This incredibly easy-to-make Alabama white barbecue sauce was invented in 1925 by Robert 'Big Bob' Gibson at Big Bob Gibson's Bar-B-Q restaurant, in Decatur. Don't let this mixture's appearance stop you from trying what is a devastatingly delicious marinade, basting sauce, and serving sauce.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Yield 6
Number Of Ingredients 9
Steps:
- Mix mayonnaise, vinegar, horseradish, lemon juice, black pepper, mustard, salt, cayenne pepper, and garlic powder together in a bowl. Whisk together thoroughly until creamy and smooth. Cover and refrigerate until ready to use.
Nutrition Facts : Calories 540.1 calories, Carbohydrate 4.7 g, Cholesterol 27.9 mg, Fat 58.4 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 8.7 g, Sodium 788.5 mg, Sugar 1.8 g
ALABAMA DIP
A wonderful friend makes this for her open houses, and it is a fantastic queso type dip to serve with tortilla chips. Just a touch of heat, but not too spicy (though if you like it spicy - just use hotter picante sauce). I'm a transplant and moved to Alabama in the late 90's, and ironically it's named Alabama dip! Hope you enjoy.
Provided by Buzymomof3
Categories Cheese
Time 2h
Yield 8-10 cups
Number Of Ingredients 6
Steps:
- Brown the beef and sausage and drain.
- Cut the Velveeta into large chunks.
- Put everything but cheese into a large crock pot and stir a bit - add cheese. Cook on high for about 1 - 1 1/2 hours till cheese is melted (stirring occasionally). Turn to low for the party.
- Serve with tortilla chips.
- It has just enough heat for my mild tastebuds, but if you like it spicier, by all means use Hot picante sauce.
- And in case you're wondering - the cream soup helps keep it from separating and helps keep it saucy while being heated.
LULU'S LOWER ALABAMA CAVIAR
Here's a recipe for the famous dip served at Lulu Buffett's restaurant in Mobile and Gulf Shores,Alabama. I found the recipe online somehow, and I'm really glad I did. It tastes fantastic and is really simple to make.
Provided by Megohm
Categories Peppers
Time 12h15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Combine black-eyed peas, onion, peppers, tomatoes, parsley, vinegar, oil and sugar. Season with salt and pepper.
- Marinate for 12 to 24 hours before serving.
- Serve with crackers or tortilla chips.
Nutrition Facts : Calories 167, Fat 6.2, SaturatedFat 0.9, Sodium 384.7, Carbohydrate 22.2, Fiber 4.5, Sugar 4, Protein 6.3
ALABAMA PULLED PIG
Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings.
Provided by Robert McWilliams
Categories Main Dish Recipes Pork Pulled Pork
Time P1DT12h
Yield 16
Number Of Ingredients 8
Steps:
- In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter. Bring to a rolling boil over medium-high heat. Mix in the water, and return to boil. Sauce the pork before smoking, and then every hour or so while it cooks.
- Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. Smoke the pork for at least 6 hours and up to 10. The longer the smoke time, the deeper the 'smoke ring', a red ring of flavor, will penetrate.
- After the meat has smoked for 6 to 10 hours, use aluminum foil to wrap the meat. Fold the edges of two sheets together to form a watertight seal. Place the meat in the center and bring the edges up to the top, cupping the meat. Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast.
- Place the meat package back on the smoker, or in a 350 degree oven (175 degrees C). If it is on the smoker, increase the heat. Cook the package until the meat pulls easily from the bone. This can be checked easily by pushing on the top of the foil package with an oven-mitted hand to test for softness. It will take up to 2 hours.
- Once the meat is done, remove it from the smoker or oven and let it cool. Pull the pork from the bone and discard the fat and gristle. Pull the meat apart in large chunks about 1 inch wide by 4 inches long.
- Place the meat chunks in a pan and pour about one cup of sauce for every 4 pounds of meat, or to taste. Heat until simmering. Serve immediately or let marinate for several days. The meat can also be pulled into smaller pieces using 2 forks, this is locally known as 'shredded pork'.
Nutrition Facts : Calories 363.1 calories, Carbohydrate 5.2 g, Cholesterol 106 mg, Fat 24.2 g, Fiber 0.6 g, Protein 28 g, SaturatedFat 10 g, Sodium 119 mg, Sugar 3.6 g
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- Southern Breakfast to start the day in Alabama. Every place has their traditional cooked breakfast, a hearty meal to set you up for the day, with Alabama being no exception.
- Iced tea – cool and refreshing in Alabama’s summer heat. Although the coffee is hot, the tea is definitely chilled in Alabama, with Iced Tea, also known as Sweet Tea being served at practically every restaurant as a soft drink.
- BBQ in Alabama – Pulled pork and ribs. There are plenty of BBQ dishes in the southern states of the USA, each with their own subtle variations. But perhaps it’s worth explaining the BBQ concept, which is a far cry from burnt sausages on a rainy summer day in England.
- Fried Chicken in Alabama. Fried chicken is another Southern favourite in the soul food repertoire of Alabama. Pieces of chicken on the bone are tenderised by soaking overnight in brine or buttermilk, then shallow or deep fried in a flour coating that sometimes has a bit of spice added.
- Try the Salads in Alabama – where more is more! If you are feeling a bit weighted down by all the talk of BBQ and fried chicken in Alabama, you might think that a fresh green salad would be the answer, a balance to all the fried food.
- Peaches in Clanton – peach capital of Alabama. It was slightly unexpected to find peaches everywhere in Alabama, but it made perfect sense when I stopped in Clanton, as I drove south from Birmingham to Selma on the Route 65 Interstate.
- Cobbler & Pie – homely deserts in Alabama. In the diners and Mom and Pop restaurants of Alabama you’ll find a range of sweet pies to complete your meal, just like any good Southern Momma would make at home for her family.
- Pecan pie and ice cream in Alabama. While we’ve mentioned Pecan pie as being a popular dessert, there are lots of other pecan treats, since these nuts are widely grown and pecans are the state nut of Alabama.
- Banana Pudding in Alabama. Let’s stay on the subject of desserts and sweet treats with the banana pudding that’s another staple of Alabama’s soul food menus.
- Cooling Lemonade in Alabama. If you find that the ubiquitous iced tea is not to your taste, then a refreshing alternative is home made lemonade which is found in most restaurants.
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