Buzz
Barbecue sauces typically come in shades of red, ranging from tangy and sweet to thick and spicy. South Carolina’s version has an orange tint due to its signature mustard, while Kansas City’s sauce gains a rusty color from brown sugar or molasses. Alabama’s regional sauce, however, breaks the mold with its creamy, white appearance.
The credit for this unconventional and often underappreciated white sauce goes to Big Bob Gibson, the pit master who founded Big Bob Gibson Bar-B-Q in Decatur, Alabama. It all started in 1925 when the towering railway worker began smoking pork and chicken in hickory-fired brick pits during weekends. He served the meat on a makeshift table attached to a sycamore tree in his backyard.
According to Chris Lilly, executive chef and vice-president of Big Bob Gibson Bar-B-Q and husband of Big Bob’s great-granddaughter, Amy, Big Bob initially favored traditional vinegar-based sauces. However, the whole, split chickens he slow-roasted for over three hours required something extraordinary to retain moisture. This led him to craft a unique blend of vinegar, mayonnaise, salt, pepper, and a hint of lemon juice, creating a sauce that perfectly complemented his barbecue.
Big Bob’s restaurant expanded from his backyard to multiple locations across Decatur, thanks to his hickory-smoked meats, iconic sauce, and magnetic personality. This growth allowed him to leave the railroad behind and dedicate himself full-time to barbecue, featuring his famous white sauce.
While Alabama white sauce may resemble ranch dressing in appearance, its flavor is entirely distinct. “It has a sharp, peppery tang,” explains Lilly, a 2016 Barbecue Hall of Fame inductee. “The vinegar adds a zesty acidity that balances the smokiness and enhances the overall flavor. The mayonnaise mellows the sharpness, prevents the chicken from drying out, and harmonizes the vinegar’s punch.”
Big Bob Gibson’s original white sauce recipe included vinegar, mayonnaise, salt, pepper, and a touch of lemon juice. Variations of this sauce are now widely available across Alabama. | Courtesy of Big Bob Gibson's Bar-B-QOver the decades, five generations of the Gibson family have contributed to the barbecue business, upholding Big Bob’s legacy. Their renowned white sauce has earned the restaurant numerous accolades, including five victories at the prestigious Memphis in May World Championship Barbecue Cooking contest (most recently in 2017) and the title of Grand Champion at the 2004 American Royal International Invitational Barbecue Contest.
At Big Bob Gibson Bar-B-Q’s two locations, staff produce approximately 25 gallons of the signature sauce daily. Each pit-roasted chicken is generously coated with the sauce after cooking. Beyond chicken, it has become a multipurpose condiment. “Customers enjoy it on pork, smoked turkey, and even as a dip for potato chips or a dressing for salads,” Lilly notes. (The original bottled sauce is available in select southern grocery stores, specialty shops nationwide, and can be ordered online directly from their website.)
Big Bob was never secretive about his pit room techniques. Over time, countless kitchen staff have taken variations of the sauce to other restaurants across Alabama, making white sauce a hallmark of the state. Depending on the region, you might encounter versions enhanced with sugar, horseradish, or cayenne pepper. Many establishments also use it as a marinade or a coleslaw dressing.
Lilly has spotted Alabama white sauce on menus far beyond the South, including at The Publican in Chicago, where it adorned char-grilled carrots, and at Gott’s Roadside in Napa Valley, California, where it topped a chicken breast sandwich. He’s even encountered it during his travels in Australia and Ireland. This global reach traces back to a humble backyard barbecue in Alabama. “It’s a point of pride to see it featured on menus everywhere,” Lilly remarks, “from casual barbecue joints to upscale dining establishments.”
