This is excellent and the same recipe I've always used except that we increased the amt. of pepper slightly, and added a little sugar and salt to boot. Never tried the red pepper but will. I lived for 34 years in Huntsville, AL before moving to St. Louis, and our favorite place to have white BBQ sauce was the old Greenbrier restaurant on Hwy 20. There we douse grilled chicken with the sauce, but a major treat is their heavenly hushpuppies, to which we also add the white sauce. I grill skin-on, bone-in chicken breasts pre-seasoned only with seasoned salt and serve the white sauce on the side when serving. And Sally's right: the sauce tastes a whole lot better after chilling for a few days. Finally, don't buy commercially bottled white BBQ sauce; it's usually awful. Thanks, Sally!
I did not care for this at all. All I could taste was the vinegar.
We have been eating this bbq sauce for years! Fortunately for me I live in Northern Alabama and have access to the restaurant that originated the white bbq sauce (Big Bob Gibson's). It's my understanding that this white sauce is indicative only to Northern Alabama. The only way I have ever seen it eaten or have eaten it myself is with "smoked" chicken (either poured over the chicken after its done or used as a dipping sauce). The combination of the smoked chicken and the tartness of the sauce is heavenly! I make this often in the Summer months and encourage everyone to give it a try!!