Food & Drink

Alabama’s White Gold

Pat Martin’s three-state take on a barbecue classic

Photo: Caroline Allison

Raised in Corinth, Mississippi, and educated at Freed-Hardeman University in the barbecue capital of Henderson, Tennessee, Martin’s Bar-B-Que pit master Pat Martin developed this sauce as a tribute to the basting and dunking sauces applied to smoked chickens in northern Alabama. It also makes a fine dip for potato chips and french fries.


    • 4 cups mayonnaise

    • 2½ cups cider vinegar

    • 1 tbsp. Worcestershire sauce

    • 1 tsp. minced garlic

    • 2 tbsp. kosher salt (heaping)

    • 2 tbsp. black pepper (heaping)

    • 1½ tsp. cayenne pepper


  1. In a large bowl, add the cider vinegar to the mayonnaise, followed by the Worcestershire and the spices. Stir to incorporate. Pour into a squirt bottle.

Recipe from Martin’s Bar-B-Que pit master Pat Martin.