Revolution Barbecue Alabama White Sauce
Alabama White Sauce has been a fixture of northern Alabama barbecue since the 1920s, when pitmaster Bob Gibson first splashed his tangy, mayo-based sauce over smoked chicken. At a time when much of the South leaned on thick, tomato-forward sauces, Gibson’s creation stood apart with its creamy texture and sharp vinegar bite. Over the years, the sauce became legendary, spreading far beyond Alabama’s borders as pitmasters and backyard cooks alike discovered its versatility. I first shared my take on this classic in my cookbook, Smokin’ Southern BBQ, where I stayed true to tradition while layering in bold flavor. But I always felt the classic version needed just a little more kick, something to bring brightness and complexity without losing its roots. That missing piece was sambal oelek. This Southeast Asian chili paste adds fresh chili heat and subtle fermented depth that elevates the sauce to a whole new level. The result is a sauce that still honors Alabama tradition but carries the unmistakable mark of Revolution Barbecue—a bold, creamy, and tangy condiment with just the right amount of spice.
