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.
Food & Drink
Alabama’s White Gold
Pat Martin’s three-state take on a barbecue classic
Photo: Caroline Allison
Ingredients
-
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
Preparation
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.
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