Sweet Sauce Alabama

Nearly everything I’ve read about the origin of the Alabama-style White BBQ Sauce, or affectionately known as Alabama White Sauce, says it came from the brain and stomach of Big Bob Gibson back in the 1920s. Big Bob was over 6-foot and 300 pounds. In my book, that’s a good cook. His Alabama White Sauce is mayo and vinegar based, atypical of the “red” sauce and the South Carolina “yellow” mustard sauce (not a favorite of mine).

When I was a kid, my father used Open Pit as a base for his homemade BBQ sauce and I used that as a pinnacle for what BBQ sauce should taste like. Sometime during my adulthood, I ruined my poor dad’s sauce. I’m allergic to Red 40. It gives me a migraine. It’s the red food coloring in nearly everything red and delicious. No M&Ms, no maraschino cherries, no Twizzlers. Sons of B&^ches! This also meant no Open Pit. Dad changed his sauce for me and it was never the same. I hate myself for that. I do. I didn’t give up BBQ sauce though. If there is a label, I read it and stay away if there is Red 40. No label, I’ll try it and takes my chances. I get a headache, I don’t eat that sauce again. I’m no fool. Not a big one anyway.

I’m an Ohio State Buckeye through and through. Having graduated from THE Ohio State University and my blood runs scarlet. That said, I hate the Alabama Tide. Beating them in 2015 out of the National Championship was, short of the love for my wife and daughters and the time I saw Whitney Houston in concert, one of the best moments of my life. And yes, Bobby Brown ruined my fair lady. There, I said it. I don’t like the Alabama Tide but I love me some Alabama White Sauce when it’s done right. And I went to a restaurant that does it so right.

I’ve been going to the Farmer’s Table in Medina, Ohio for some time now. My go to dish is their Buttermilk Fried Chicken. It comes with the house BBQ sauce and I was okay with that. On my last trip I saw the Alabama White Sauce paired with another item on the menu. I asked to have some on the side.

First, the chicken was cooked perfectly. Two golden chicken breasts, tender and juicy, that crunched in your mouth like they should. That was the best they had ever cooked that chicken and I’ve had it more than a few times. Then, I dipped it in the made-on-site Alabama White Sauce. I’ve never done an illegal drug in my life (Retired Air Force Pilot and currently work for NASA) and I tell you, I was addicted! I could not get enough of this stuff. That dreamy Alabama White Sauce look on my face, I took some home with my leftover chicken.

I’ve had Alabama White Sauce at other places but nothing like this. After licking that small bucket clean, I knew I had to tell people. I even dipped my garlic fries in it. I love me some garlic too! I’m going to have to mention bottling the white sauce to anyone at Farmer’s Table who will listen. If you’re ever near Cleveland and want to get your first taste of Alabama White Sauce, I would start at the Farmer’s Table. You can try it somewhere else, but I’m sure the Farmer’s Table sauce is going to be hard to beat. Do not blame me for your addiction when you find out how good it is. Definitely enjoy your Buttermilk Fried Chicken with the Garlic Fries and dip it in that sweet nectar from heaven, the Alabama White Sauce. I know I’m going back.