If you’ve never had a proper white BBQ sauce, buckle up. This is our take on the Alabama classic — a mayonnaise-based, vinegar-kissed, black-pepper-forward sauce that turns a smoked chicken into a religious experience. It’s tangy, creamy, peppery, and a little bit rowdy, and it does things to poultry that red sauce can only dream about.
Drizzle it over smoked chicken, dunk wings in it, slather it on a turkey sandwich, or spoon it onto pulled pork if you’re feeling brave. It’s also a knockout with grilled fish, roasted vegetables, and anything that comes out of a fryer. Use it as a finishing sauce, a dip, or a marinade — it’s not picky.
The Meatwave’s Joshua Bousel scored our White Sauce Beautiful an 8 out of 10 — “Approaching Greatness” — and we’ll take it. This is Jim’s recipe, unchanged, bottled the way he’d want it: with a wink and a promise that it’ll make your chicken famous.
Championship Legacy
By Lee & Michael Quessenberry — continuing the exact recipes of two-time World Champion Pitmaster Jim Quessenberry and the Arkansas Trav'ler Cooking Team. Same championship flavors. Same small-batch approach. Same "We put the Q in BBQ!" attitude.
