Going against the grain a bit on this one. I know this sauce has won awards and stuff, but for me - it’s like putting watery mayonnaise or Ranch dressing on your chicken. Recently, I watched a show with the guys down at Big Bob’s restaurant actually making the actual white sauce and applying it to the chicken after a long slow smoked BBQ process, a layer of rub, an application of sauce, and re-insertion back into the heat for a brief moment. It looked fantastic and their complete preparation and total combined effort produced something that I’ve yet to try, but I bet it would be super tasty. Now if this is your goal (long cooking process with rubs and seasonings and multiple stages), then I bet you can get some great results with this sauce. And I’d be tempted to try a nice spicy rub with the white sauce added to cool down the heat… But for backyard grillers (which is 90% of the grill-owning population) this sauce just lacks the stick and the flavor to really add a major boost to a quick grilling session. Want to try something different? Try Big Bob’s Mustard Sauce instead.
Smell - 4
Taste - 3
Consistency - 3
Ingredients - 3
Label and Marketing - 4
Ingredients
Water, distilled vinegar, soybean oil, sugar, salt, spices, egg yolks, modified food starch, mustard flour, natural flavors, paprika (color), garlic, potassium sorbate, xanthan gum, soy lechithin.
Related posts:
Trust me, ya gotta make this stuff from scratch. The bottled sauce doesn’t hold a candle to home made.
Check it out here.
http://whitetrashbbq.blogspot.com/2009/05/book-review-big-bob-gibsons-bbq-book.html