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.
Related Stories:
Food & Drink
Catfish Po’Boy with Pickled Jalapeño Tartar Sauce
Tennessee chef Trevor Stockton shares his take on a classic sandwich that’s fit for dinner guests
Anatomy of a Classic
Make the Most of Soft-Shell Crab Season
Chef Brandon Sharp embraces the flavors of home in his winning ode to softies
Food & Drink
Cooking from the Bar Cart: Champagne-Pimento Cheese
Champagne wishes and pimento cheese dreams come true in this sparkling take on the iconic cheese spread
Trending Stories:
Arts & Culture
A South Carolina Seafood Company Reveals a Piece of Forrest Gump History
How much shrimp is required to create a movie classic? About six thousand pounds, apparently
Food & Drink
Pimento Cheese’s Kentucky Cousin
Try this simple recipe for Benedictine spread, a Louisville favorite
Food & Drink
A Century-Old Trout Hatchery in Virginia Is Making Waves
From his farm in New Castle, one man is on a mission to put Southern trout back on plates